Just gonna use one thread for two recent cooks.
Two weekends ago...boneless lamb shoulder at about 3.5 lbs. SPG seasoning and smoked at 225 for about 4 hours. Then covered and braised in the oven with beef stock, garlic, onions, celery, carrots, and herbs. I made a gravy with that liquid and a butter roux.
It shredded easily and was succulent. It was my first time making this but my wife and I agreed that we prefer it over leg of lamb (at least the ones I’ve cooked).
Beefs Ribs were on the menu yesterday. Seasoned with Pappy’s Choice Santa Maria seasoning. Smoked at 225 degrees for about 6 or 7 hours. Then I sealed it in a foil pan with about a cup of beer. The bones served as a rack so it steamed rather than braised for about 2 hours.
Opened the sealed pan so it could regain a touch of crust, but not for long. Probe inserted easily and the internal temp was about 208ish.
Gotta say, after a few disappointing attempts at this cut of beef, I finally realized how great it can be. These slabs come in 4-packs at Restaurant Depot. I’m glad I stumbled across this last slab buried in the deep freezer because I doubt I would have bought them again.
Now I know I’ll make them again.
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Topic: Two Cooks - Lamb Shoulder & Beef Ribs (Read 322 times)