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Started marinating a boneless leg of lamb.

Discussion in 'Food Talk' started by tech1208, May 24, 2020.

  1. May 24, 2020 at 5:50 PM
    #1
    tech1208

    tech1208 [OP] Old Salt, New truck

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    I've roasted these many time on the BGE. Looking to possibly smoke it this time? Anyone have some pointers on what smoking chips to use? I use BGE charcoal, and will let it marinate for at least 2 days, turning every 12 hours in the fridge. Its in a red wine, olive oil, garlic, black pepper, kosher salt, rosemary, thyme, and dijon mustard mix.

    Thanks,
    Randy
     
  2. May 24, 2020 at 5:51 PM
    #2
    Roborob70

    Roborob70 New Member

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    How does the sheep stand up ?
     
  3. May 24, 2020 at 5:53 PM
    #3
    tech1208

    tech1208 [OP] Old Salt, New truck

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    I imagine like a sheep does?! I took one from a lamb!
     
  4. May 24, 2020 at 6:03 PM
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    Roborob70

    Roborob70 New Member

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    ok, ok, sheep lamb, the only difference is age right?
     
  5. May 24, 2020 at 6:12 PM
    #5
    tech1208

    tech1208 [OP] Old Salt, New truck

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    Tell that to the lamb!
     
  6. Oct 1, 2020 at 7:39 AM
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    Piney

    Piney New Member

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    I like a strong smoke when I smoke lamb, so I use hickory or mesquite, sometimes a mix of the two.

    I love smoked leg of lamb.
     

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