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This is my first post from sunny Melbourne Australia. I thought I'd contribute to this awesome site.
I finally bought a Yoder YS640 during the week and have managed to have a couple of goes over the weekend.
Today I slow cooked a Lamb Shoulder on the Yoder YS640. I bought a 1.5kg Lamb Shoulder for Doms Meat in South Melbourne Market and slow cooked to 150F, foiled and then continued to 203F.
Ingredients
Lamb Shoulder
Pomegranate Juice
Mad Hunky GP Rub
Frenchys Mustard
Rocket
Balsamic Vinegar
Olive oil
Pomegranate seeds
Greek Yogurt
Sour Cream
Fresh Mint
4 cloves of minced garlic
One whole Lemon zest
1/4 Lemon juice
The lamb shoulder was injected with pomegranate juice, rubbed with mustard and sprinkled with Mad Hunkys GP rub
The lamb was taken off at 203F, doubled foiled, wrapped in a towel and left in an esky for a couple of hours.
I then shredded the lamb and served it with a garlic yogurt dressing with pomegranate seeds, pitta bread and rocket with a balsamic and olive oil dressing.
All I can say is Wow! It all tasted fantastic and went together so well. The lamb was very tender and you could see the pink of the smoke ring. The yoder held its temperature really well. I'm still getting used to how to set the damper and understanding the heat zones but it is so easy to use :)
All I can taste now is the garlic in the sauce, I may have gone a little heavy but it was pretty awesome :-)
OzHector
Yoder YS640, Weber Summit 670,Thermapen,Maverick ET732,GrillGrates
Sent from my iPad using Tapatalk HD
I finally bought a Yoder YS640 during the week and have managed to have a couple of goes over the weekend.
Today I slow cooked a Lamb Shoulder on the Yoder YS640. I bought a 1.5kg Lamb Shoulder for Doms Meat in South Melbourne Market and slow cooked to 150F, foiled and then continued to 203F.
Ingredients
Lamb Shoulder
Pomegranate Juice
Mad Hunky GP Rub
Frenchys Mustard
Rocket
Balsamic Vinegar
Olive oil
Pomegranate seeds
Greek Yogurt
Sour Cream
Fresh Mint
4 cloves of minced garlic
One whole Lemon zest
1/4 Lemon juice
The lamb shoulder was injected with pomegranate juice, rubbed with mustard and sprinkled with Mad Hunkys GP rub
The lamb was taken off at 203F, doubled foiled, wrapped in a towel and left in an esky for a couple of hours.
I then shredded the lamb and served it with a garlic yogurt dressing with pomegranate seeds, pitta bread and rocket with a balsamic and olive oil dressing.
All I can say is Wow! It all tasted fantastic and went together so well. The lamb was very tender and you could see the pink of the smoke ring. The yoder held its temperature really well. I'm still getting used to how to set the damper and understanding the heat zones but it is so easy to use :)
All I can taste now is the garlic in the sauce, I may have gone a little heavy but it was pretty awesome :-)
OzHector
Yoder YS640, Weber Summit 670,Thermapen,Maverick ET732,GrillGrates
Sent from my iPad using Tapatalk HD
to the Smoed-Meat forum Mate! This is yet another great looking cook.
I have been following his cooks on the Aussie forum and he has some good stuff. Glad you joined us Hector! 
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