yesterdays "MOINK" inspired smoke. It is almost time for Sunday din din...been uploading for 2.5 hours...a total of 15 pics??? Internet blows today. But we are here to have fun!! Kelly look what I have found in the bar fridge...Slainte!
Grape vine chunks for the smoke.
We raise American Spring lamb yearly here in the desert southwwest. Here is a shank deboned it.
Fed it to the Kitchenaide grinder attachment.
Ran it through the grinder once with the fine cut disc.
These are some peppers Kelly kindly left for us to play with. I believe they belong to the Habanero family. thanks Kel!
Crushed and mixed into the bolas.
We also mixed some pepper jack cheese we had into them as well.Also used Kel's java rub in the mixture.
Smoking them at 250* over grape chunks slathered with chipotle sauce.
About to drool all over me self...
Went 2.5 hours. Took them off at 145* internal temp and rested .5 hour before indulging!
These are lamb spares rubbed with Kelly's java rub and then sprinkled dark brown sugar to melt into a glaze over the top of the ribs before smoking them. Yum
On the rib rack bottom grate Ecb style. Went with the rib rack to save room...they wouldn't all fit laying down
4 hours over grape with water in the water bowl at temps of 250*
Thank you for checkin' out my smoke
Happy smokes!
Grape vine chunks for the smoke.
We raise American Spring lamb yearly here in the desert southwwest. Here is a shank deboned it.
Fed it to the Kitchenaide grinder attachment.
Ran it through the grinder once with the fine cut disc.
These are some peppers Kelly kindly left for us to play with. I believe they belong to the Habanero family. thanks Kel!
Crushed and mixed into the bolas.
We also mixed some pepper jack cheese we had into them as well.Also used Kel's java rub in the mixture.
Smoking them at 250* over grape chunks slathered with chipotle sauce.
About to drool all over me self...
Went 2.5 hours. Took them off at 145* internal temp and rested .5 hour before indulging!
These are lamb spares rubbed with Kelly's java rub and then sprinkled dark brown sugar to melt into a glaze over the top of the ribs before smoking them. Yum
On the rib rack bottom grate Ecb style. Went with the rib rack to save room...they wouldn't all fit laying down
4 hours over grape with water in the water bowl at temps of 250*
Thank you for checkin' out my smoke
Happy smokes!
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