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I’ve always had great success with both lamb shoulder and forequarter. My method is to cut slits all over the shoulder, then place a slither of garlic and small piece of rosemary in each. Put it in a tray with a rack, then cook it at 225 for 3 hours uncovered, then add a small amount of liquid, either water or stock, cover with foil and then cook for a further 3-4 hours until it proves tender and the bones pull out easily. So tasty with roast veggies and Yorkshire puddings, and of course, lots of mint sauce. Sent from my iPhone using Tapatalk

You bet they do Mac. Here are some updates photos after a big couple of days. Kitchen bench with cut out for gasser Croatian limestone cladding. Apparently this is what the White House is built from. Can you tell? [emoji3166]. I can’t. Burning off some rubbish. Blackbut ship lap ceiling cladding arrives over Easter to go up on Tuesday and the capping, coping, pool clean also happens Tuesday. Could have this hardscaping wrapped up in 2 weeks. Sent from my iPhone using Tapatalk

Here’s the tradies lunch. It went down a treat. All parties loved it. Expecting high quality craftsmanship in return! [emoji2957] And got it. Stone masons cutting corner joins at 45 degrees. Sent from my iPhone using Tapatalk

You might not see that George Forum cook-top on your work site again.

I almost crapped my pants when the grill went rolling off the liftgate, thankfully two wheels came off and bottom off the grill rested on liftgate till it finished lowering to patio. The UPS guy almost crapped himself too knowing he was responsible for it. The christening will be tomorrow, need to get some fish or seafood to throw on there.

Been a while...got sucked into work and then lock down. I’ve also limited myself to KK on week-ends otherwise the waist will know no limits. Glad to see that everyone seems well 🙏 Some pics below including my first ever fish, first ever rotisserie, first ever split basket - opened three new chapters in KK delights.

OMG!!! Look what the cat dragged in! Welcome back, Poochie - bad jokes and all! We've definitely missed you, son! Sorry to hear about the family troubles.

Nice job, all of you! Big black garlic fan here. A "must" in my 2x baked potatoes and in my mashed, too! Behind in my cooks postings. Steak night the other night. A bacon-wrapped sirloin, with the aforementioned 2x baked spud, sautéed mushrooms, and creamed spinach. Last night was a pork tenderloin, rubbed with Berbere. Plated with sauteed Swiss chard with heavy garlic, and roasted butternut squash with nice jalapeno, ginger and honey glaze.

Finally arrived, UPS had the wrong pallet jack and couldn't unload it. Told me it would be next week before they could deliver again, and instead offered to uncrate it. He said afterwards he shouldn't have done that, was too hard for him to get it out of the crate due to it being in a corner and couldn't get the lag bolts off. Now it is sitting on patio and to start unboxing to prep for first cook and burn in.

Definitely grow mint (and it's cousins, like catnip, lemon balm, oregano and marjoram) in pots, never in the ground unless you want them to completely take over the area. A buddy in my homebrewing club who loves to make ciders, is trellising his apple trees horizontally, so he won't need a ladder to pick the apples when they reach maturity. Clever!

Hey BARDSLJR, We love lamb. Here is our take on smoked lamb shoulder with coffee rub, done low and and slow indirect.

Always best to keep the trades happy. A 45° corner return is impressive. Nice cook as well.

I let it dry to three hours and put on a second coat, just for safekeeping. It added a little more depth, but the most striking change was with the first application. I think we're good until maybe late summer, now.

And here's latest, after applying some of Boo's Block Cream, which has really made a significant improvement. I think maybe one more application after this is thoroughly dried....

Boudreaux and Thibideaux were doing some salt water fishing when a boat pulled up nearby. A guy is decked out in nice scuba gear and sits on the edge of the boat. He then falls into the water backwards and continues his dive. Boudreaux says "Hey Thibideaux, why do those divers fall backwards into the water?" Thibideaux says "Boy, you sure are dumb. If they went forward, they'd still be in the boat." Howdy people! Long time no see.

So here I am, with all this extra time on my hands, looking for things to do other than rowing and running (truth to be told, walking, because I have teensy little back problem at the L4....but nevermind, this is not the orthopaedic forum) , watching insanely good programming on Netflix and Amazon, and drinking far too much good wine.... And Easter is coming up. And I have this insanely well-designed and preposterously well-built smoker....Okay I've done lots of pork shoulders in the past. TONS of babyback ribs. Some VERY good brisket, after I got the hang of it. So I am thinking...how about a roast of lamb shoulder or something? I know I've seen it at Costco. If it's anything like pork, it should be near impossible to screw up on the Kamado. Any recommendations for methodology, temperature, cooking time, technique? I would think that if I can do serviceable brisket (I can, now after totally destroying four or five) , I can lamb.....surely. PS...I LOVE, LOVE, LOVE my Kamado. Thank you, Mr. Linkletter.....

Tonights dinner , twice smoked spiral ham with a pineapple bourbon glaze and baked potatoes .

Well done Mayor. There is no way I could have let him take it back to sit in their depot for another week. Sent from my iPhone using Tapatalk

That is a mess of tasty looking cooks.

Nicely done! As we warn newbies, just go out and buy the next bigger sized belt now, you're going to need it sooner than you think!

As the Bard said, "All's Well That Ends Well!" Congratulations! Can't wait to see the pics of that virgin cook!

Coolpapabill, looks I'm Planning making the attached recipe with some modifications on Sunday. Last time I made this on the KK it turned out great! all the best, Paul

No one commented on the cute pooch?? Shame! He's so mellow with everything going on around him.

Hosta = deer salad bar!

The shipping for me from Amazon was $9.99 for 1 bag but it turned out to be that price for any no. of bags. I ordered 3 bags and the shipping was $9.99. I'm OK with that.:)

Good to hear, as I've tried Jealous Devil in the past and liked, but didn't want to pay the high shipping costs. About the same price as the FOGO Quebracho, but with the free shipping - BONUS!

Those cheap-ass brass bristled "BBQ brushes" are the worst. Beware! I really like my Grill Floss. If I scrap the grates down with it as part of my shutdown routine. Everything comes off easily and no worries about stray pieces of metal. Glad that you're liking the PBW and can find it there!

Lovely and very helpful! I knew my Aussie friends would have opinion on lamb. 😃

Basher, this is so exciting and it's going to be a fun two weeks also.

Awesome love it Sent from my SM-T835 using Tapatalk

Thanks Mack! It's one of our favourites here! It's one of those dishes that you cant really mess up, as its covered, and at a really low temp, you could leave it in for hours more until you were ready to eat.

You'll like it. Good, hard, South American lump. Mostly the pieces are dump straight from the bag.

That’s a huge improvement Bard. It looks great Sent from my iPhone using Tapatalk

The 42 does not have this problem. Just saying... Sent from my iPhone using Tapatalk

B&B & Fogo seem to be well liked. Sent from my iPhone using Tapatalk

There will be a couple of nice cutting boards from the off cuts Jon.Today there were two chippies, four stone masons, one sparky. Same tomorrow plus a plumber to give me gas to the cooker over the Easter weekend. These are expensive days. Tomorrow being Thursday before Easter I’ve promised them all a cook up on the KK. My chippies are keen offset smokers and kettle cooks, and my Croatian stone masons cook everything over fire. They’ve requested smoke flavour from the red gum off cuts. Chook thighs and lamb shanks are on the menu. These guys rock up to every worksite with a plug in George Forman grill for their smoko! Here it is tucked away for the night....... on top of their microwave. What happened to the peanut butter sandwich in a paper bag? Sent from my iPhone using Tapatalk

Planted that in the ground last spring. Didn't do anything to it this winter. By the middle of summer it should be about 4' tall x 4' wide and maybe 3' deep. Rosemary for life at this point. Now if it could only be eaten as a vaccine for the beer virus I'd be set.

Lamb shoulder rotisserie this Sunday evening. And here it is on the turn while I carefully watch my beer. This was good... sorry no plated photos, gobbled up too quick. Sent from my iPhone using Tapatalk

Now all you need are hands on that clock, two pieces of chives should do it.

Indeed. Sliced up and fried like bacon, with sous vide eggs on thick toast. btw - was watching Cooks Country last night and used their SV technique on the eggs = 167F for 12 mins, then 1 min in an ice water bath.

A little late, but here is a just finished shot of my St. Patrick's Day baby back ribs. Duck fat and dry rub plus hickory chunks. They came out quite tasty, although no plated or cut shots exist.

As the song goes, "Keep on rockin' in the free world!" The morning showers gave way to afternoon sun, so Game On for grilling dinner! Moroccan chicken with couscous. Chicken breasts rubbed with green Harissa and za'atar, direct, over cherry wood, 325F. Plated with couscous with green onions, parsley, roasted garlic and toasted pine nuts. Tahini sauce. Side spinach salad.

A beautiful day yesterday (looks like today is going to be as well - hurray!), so off to the grill. Straight up pasta puttanesca with grilled Italian sausages - main grate, direct, 325F, no wood chunks. No pic, but I ate one of the leftover snags for lunch today as a classic grinder - sautéed peppers and onions with provolone and grainy mustard.

Fish night! King Salmon cold smoked with KK coffee chunks for 1 hr then indirect cook while preparing to sear tuna. Sides include sweet potatoes and stir fry cabbage.

Ribs were on the go yesterday Sent from my SM-T835 using Tapatalk