Red Mosquito

spike wrote:

wease wrote:Picked up some sushi

have you put it down yet?

Down. And out.

leftover turkey chili

tenderloin in the sous vide

flank steak with chimichurri

I’m doing strip steaks in the sous vide with fries and asparagus.

a chicken thigh and mushroom dish

Prosciutto and melon

hershey kisses and cheese pretzels

smoked lamb shanks in the egg

spike wrote:smoked lamb shanks in the egg

nice, i have yet to do lamb...how long do they smoke?

probably same thing I had for lunch

meatballs

doug rr wrote:

spike wrote:smoked lamb shanks in the egg

nice, i have yet to do lamb...how long do they smoke?

1.5 hours on the grate, then another 1.5 in a pan with braising liquid (beef broth, tomato paste, garlic, rosemary, oregano). Then cover the pan and another 45 min til 200F.

It’s all happening faster though, as I can’t seem to keep my temp down to 225F. Does that mean I used too much charcoal?

And here’s the rub I’m using:

LEMON HERB RUB
zest of 1 lemon
1 tbsp brown sugar
2 tsps sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried rosemary
1 tsp smoked paprika
1/2 tsp ground black pepper

spike wrote:

doug rr wrote:

spike wrote:smoked lamb shanks in the egg

nice, i have yet to do lamb...how long do they smoke?

1.5 hours on the grate, then another 1.5 in a pan with braising liquid (beef broth, tomato paste, garlic, rosemary, oregano). Then cover the pan and another 45 min til 200F.

It’s all happening faster though, as I can’t seem to keep my temp down to 225F. Does that mean I used too much charcoal?

i don't know about too much charcoal....i always just adjust the bottom sliding vent and close the top completely if i'm getting too hot

spike wrote:

doug rr wrote:

spike wrote:smoked lamb shanks in the egg

nice, i have yet to do lamb...how long do they smoke?

1.5 hours on the grate, then another 1.5 in a pan with braising liquid (beef broth, tomato paste, garlic, rosemary, oregano). Then cover the pan and another 45 min til 200F.

It’s all happening faster though, as I can’t seem to keep my temp down to 225F. Does that mean I used too much charcoal?

It has nothing to do with how much charcoal you used but rather how quickly you brought it up to temp without cutting the air intact soon enough.

Follow Doug’s instructions.

Chris_H_2 wrote:

spike wrote:

doug rr wrote:

spike wrote:smoked lamb shanks in the egg

nice, i have yet to do lamb...how long do they smoke?

1.5 hours on the grate, then another 1.5 in a pan with braising liquid (beef broth, tomato paste, garlic, rosemary, oregano). Then cover the pan and another 45 min til 200F.

It’s all happening faster though, as I can’t seem to keep my temp down to 225F. Does that mean I used too much charcoal?

It has nothing to do with how much charcoal you used but rather how quickly you brought it up to temp without cutting the air intact soon enough.

Follow Doug’s instructions.

yeah, just grab a whiskey and monitor the temp

Penne with spinach, tomatoes, and peas.

Hamburger helper but with chicken and a salad for me and Mrs Wease. The nieces get canned sliced potatoes

wease wrote:Hamburger helper but with chicken and a salad for me and Mrs Wease. The nieces get canned sliced potatoes

del monte sliced new potatoes?