ckreef

That is a permanent menu item at the Bistro. We love it. It's also a cook I do for guests. Really hard to screw up, has a great presentation, awesome flavor and basically makes you look like a Michelin Star chef. BTW great pictures. I agree with your daughter - some food just looks better close up.

LOL - that's just wrong. Maybe that'll bring CC out of the woodwork.

Thanks for the video. Will have to see if Publix can order me a lamb shoulder.

Nice looking pork.

Would just have to come up with the right BBQ sauce for it.

TY MacKenzie it was very tasty. Will definitely be doing more legs in the future.

Cook number 9. Leg of Lamb - 300* for 4 1/2 hours. Peach mini pies - 400*for 1 hour.

LOL - my family is used to eating late. Start it when you first get home. That way when it's late it's only a little late. Every once in a while we eat early.

I need to start loafing around. Great looking bread.

At the 2 1/2 hour mark I added some carrots. At the 3 1/2 hour mark I removed the parchment paper, added some red potatoes cut in half with a sprinkle of Tasmanian Pepper Salt along with Rosemary, Thyme and Bay leaves. Covered again with foil then back on. At 4 hours I removed the foil. Pulled at 4 1/2 hours. Dang it @Aussie Ora I've never cooked a leg of lamb before and you definitely guided me in the right direction. That was a spectacular meal. Lamb was fall off the bone tender and juicy. Didn't even need the plum sauce - it tasted great as is. Given a choice I think I would go pulled lamb over pork any day. There is enough inner fat and connective tissue that the next time I want to try cooking it as a traditional American low-n-slow BBQ meat.

Sure sounds like a Christmas present to me. Better get ordering it so it'll show up in time.

I finally scored a nice Australian leg of lamb. Courtesy of @Aussie Ora I have all the other kewl Australian ingredients to do this cook. Full details can be found in his original thread. Aussie's original thread. Got my ingredients together. It was a huge leg so I trimmed it up a bit. That also gave us enough lamb for another cook. I then trimmed the fat and rubbed it with the paste. In the pan covered with parchment. I then covered in foil and on the KK at 300* More pictures later tonight.

Sorry no money shot but it was a good one. This is sort of my lazy picture thread - LOL.

Yes it will develop more flavor. You will need to let it come back to room temperature for a minimum 4 hours and 6 is better. Less than 4 and it's hard to work with.

Looks good. Never seen pork collar in the store before.

Fantastic looking pizzas. You rocked it out with 12 pies. Sounds like a really good time.

Cook number 8. Leftover from previous cook. We are at the end of bag 1. I'm willing to put the smalls and fines in just not the dust. Sorted the end of bag then dumped everything except the dust in. Not enough so I opened bag 2. I'm all out of the 17 lb bags so this is a 15 lb bag. Going to run this cook at 250* Center cut pork loin roast with a French manicure. Southern candied squash. Finished the roast with a high heat sear on the 16" KK (not shown). Since I own 2 KK's it's just easier this way.

Cook number 7. Wings and residual heat cherry/Blueberry mini pies. Getting close to the end of bag 1. Lump pieces are getting small.

Plenty of cyotes where I work. So many they actually have an open season. No tag needed, 365 days a year, shoot on sight. I've actually seen a cyote spring out of the high grass, grab a baby racoon, run across the road with it hanging out of its mouth and disappear into the woods. Wouldn't have done that with a full grown racoon but the couple babies crossing the road was an easy target.

Nice looking whole fish cook.

Yup looks simple and delicious.

I think 2 of the char crust rubs actually made the NBBQA top rubs list. I'm going to go back to that store this weekend and take a closer look at what they have.

Just recently found out they sell them on the Internet. http://welchscountrysmokehouse.com

I do want to try a true low-n-slow before the experiment ends just to see. Hopefully I'll do an Aussie Lamb cook this weekend at 300* For about 4 1/2 hours.

Looks delicious. I'm not a fish for breakfast kind of person but I do like breakfast for dinner.