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Irish Stew w/ smoked lamb and smoked veggies. Lots of pics

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  • Irish Stew w/ smoked lamb and smoked veggies. Lots of pics

    Here is the full rundown of what went into my March contest entry. Here is a link the the recipe I used. I did change it slightly (left out the peas, modified the order of things slightly since the meat & veggies were smoked first).

    http://www.foodnetwork.com/recipes/f...ipe/index.html

    A 3 lb lamb shoulder roast. I rubbed it with minced garlic and a little pepper


    I cut up the carrots, parsnips, potatoes and garlic and lightly coated in olive oil and tossed with a couple fresh rosemary sprigs


    As things are going in the smoker


    Veggies are done. Smoked at about 240F until browned (about 1 1/2 hours)


    Brown some leaks in a little olive oil and lamb fat I trimmed off the roast, melted a stick of butter and added the flour to make the roux.


    Lamb off the smoker.


    Added some Guinness and some Beef stock to the roux


    Carved the lamb roast and added the meat and veggies to the stew. Let it simmer about another hour.


    Topped the stew with a few crispy fried leaks. Yummy.
    KCBS/CBJ #56408

    "Sticks and stones will break your bones, but words will always teach you." -Shihan

  • #2
    Great job Wutang....A+
    Gene

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    • #3
      Man...ya done good! That is bone warming good!
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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      • #4
        Looks delicious. Now I want some.
        Dawn

        New Braunfels Bandera "Grail"
        Weber 22.5" Kettle Grill
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        • #5
          Wow. I might have to try that. Looks like the type of thing that would put a little fear of my smoker into my dubliner mother in law!

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          • #6
            You did a fantastic job on that... Bravo..
            Ken


            I Should Have Been Rich Instead Of Being So Good Looking

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            • #7
              Say the lamb wasn't easily available in this area... which beef cut would be the right substitute? A bottom round?

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              • #8
                Looks great, Wutang!
                Becky
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                • #9
                  Looks delicious Wutang!
                  Keith

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                  • #10
                    Mmmmm... Wutang, that looks fantastic!
                    Too late to call dibs on any leftovers?
                    jeanie

                    http://cowgirlscountry.blogspot.com/

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                    • #11
                      Adam,


                      I liked just the picture of the stew. But the process of what went into it. WOW nice job points.
                      I love stews and soups.

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                      • #12
                        Originally posted by ChadTower View Post
                        Say the lamb wasn't easily available in this area... which beef cut would be the right substitute? A bottom round?
                        I am not sure. But I googled "Irish beef stew" and a few recipes did not name a specific cut. But I found a couple recipes that called for chuck roast. I would think a bottom round or maybe a rump roast would work well.
                        KCBS/CBJ #56408

                        "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                        • #13
                          I'm not a big fan of lamb but it looks like it would've tasted great with all of the flavors you've got going into the stock, especially with the stout added!!

                          Nice job, as always Wu!


                          Lang 48 Patio | Brinkmann gourmet charcoal water smoker
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                          • #14
                            Originally posted by sumosmoke View Post
                            I'm not a big fan of lamb but it looks like it would've tasted great with all of the flavors you've got going into the stock, especially with the stout added!!

                            Nice job, as always Wu!
                            Thanks. It came out great. I would definately do something similar again. Maybe a different cut of meat/different veggies. But it was worth it.
                            KCBS/CBJ #56408

                            "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                            • #15
                              I'm with Laurel on this one. I don't do lamb, but I just may be talked into a bowl of that stew!
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                              Smoke Vault 24

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