I need to work on “cleaning” out the freezer so I cooked up some tasty meat last Sunday.
A 2.75 lb beef brisket in the middle with a pork country rib on each side.
Here they are at the beginning of the 5 hours.
I mopped every hour or so. It was a mix of beer, white vinegar and spices.
The final product.
I don’t have a picture of it but my new favorite dipping sauce came out of the cook book. “Texas Style” sauce – pan drippings mixed with ketchup. I wasn’t sure at first if it would be good but I loved it. The vinegar of the mop mixed with the spices and ketchup was delicious. Worked great with the beef.
I still need to post pictures from Thanksgiving but today I’m back to talk about lamb. The weather was too nice out yesterday (52 degrees in January!) to not grill. I fired up the BGE and smoked 2 lamb legs. While I was at it, I charred some peppers for a salad on the Weber gas. It was nice to have a break from the cold weather to squeeze in a little grilling.
Oak wood chips produce a white smoke.
2 Lamb legs studded with garlic, ginger and onion on indirect heat.