Recipe: Smoked Lamb Shoulder + Smoked Pulled Pork

Take 10lbs of lamb shoulder (we sourced ours from Central Market), rub generously with salt, pepper and garlic powder overnight, then smoke over oak and hardwood just like a beef brisket.

Mind you that this lamb shoulder does have a few rib bones in it, so a little more studious monitoring is required so it doesn’t overcook. Our Thermoworks Thermapen MK4 and Dot make this an easy task.

Most BBQ lamb recipes I’ve seen treats lamb like a steak, to be grilled or seared over high heat to a rare temperature. In this instance we are cooking low-and-slow for juicy, fatty, shred-ready pulled lamb.

We wrapped the lamb shoulder at the 165F mark and smoked till internal meat temps reached 195F-200F in our BGEXL, again as we would a beef brisket. I should mention that we also had a pork shoulder (boston butt/picnic) also sharing grill space with the lamb that we sauced and wrapped at the sta

Recipe: Smoked BBQ Ribs

It’s no secret that we’re in love with smoking on the Big Green Egg. And with our handy ThermoWorks gear, (i.e. DOT and Thermapen Mk4 both in screamin’ Green) smoking and grilling to temperature has gotten a whole lot more accurate.

So when I spotted a post on ThermoWorks blog about competition style BBQ ribs, I just had to put our BGE to work reproducing those delicious BBQ pork ribs.

We sourced our pork ribs from two vendors: our local Kroger grocery store (for back loin ribs) and a butcher shop, Matador Meats, in Plano (for St Louis cut ribs).

I applied our cajun-style dry spice rub to the ribs and refrigerated until we were ready for meat to hit the grill.

Here’s a reprint of my Cajun/Blackening Spice recipe:

  • 2-3 tablespoons paprika
  • 2 tablespoons chili powde

Franklin Barbecue: Storied BBQ landmark damaged by fire

As I was searching through the news finding out the status of BBQ restaurants in the wake of Hurricane Harvey, I found this news at Texas Monthly regarding the most famous of all BBQ joints “in the world”.

https://www.texasmonthly.com/bbq/aaron-franklin-will-rebuild/

Indeed a banner on the Franklin BBQ website indicated the indefinite nature of the shutdown.

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However, we know that the same spirit and optimism moves the people of South Texas and Louisiana affected by the storm as we lo

Cattleack BBQ offers online preorder form

Cattleack BBQ, a top 10 finalist in 2017’s Texas Monthly top BBQ joints, now offers an online form for pre-ordering. You can pre-order a minimum of 10lbs of meat that you can then pick up at their restaurant on Thursday or Friday only. Previously, you could call or email Misty with your order and confirm your credit card over the phone. Now there’s an additional disclaimer of “first come, first serve”. Once upon a time, the minimum was 5lbs, but with their recent addition to the BBQ royalty elite in Texas, I’m sure Cattleack will be hard-pressed to keep up with all the requests for their great barbecue!

Ain’t Summer w/o BBQ

Summertime in Texas, specifically in DFW, means all things BBQ. As a follow up their their Top 50 BBQ guide, Texas Monthly‘s Daniel Vaughn lists the roundup of all the smoked meat goodness to found in Dallas, Ft Worth and surrounding counties. Finger lickin’ good!

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Freshman Brisket on the BGE

We gave smoking a brisket a try on the Big Green Egg this weekend. It was our first attempt at smoking Texas brisket in a BGE. The results were tasty, but not close to the ideal Texas texture and flavor we were hoping for. A few issues marred our attempts, but the man was staunch about doing it his way. He did spend a good 8-10 hours at it, but the end result was undercooked. We learned a great deal about how the Big Green Egg did a better job of maintaining temperatures over long cook times.

A salt rub the night beforehand is key to investing a brisket with flavor, and something I’ve learned to do during my smoke experiments with the Weber kettle. Previously, I did my dry brine and rubs in one step, then let the brisket rest overnight before hitting the grill.

Coming Soon to a Brisket Chili Near you

Memorial Day weekend is almost here. Time to fire up those grills! I’ll be making brisket chili for a potluck lunch. Here’s a sneak peek: brisket is rubbed, bone broth is a-simmering.

Best of BBQ: Smoked Brisket

This list comes long overdue. Here’s my best of bbq featuring smoked brisket that can be had in Dallas and surrounding neighborhoods:

Pecan Lodge: Intense, smoky, melt-in-your-mouth fatty beef brisket. This is the best of the best in Dallas, found in Deep Ellum. The parking may be inconvenient, the lines may stretch out the door, but I head over to the express counter where I’ll purchase 5lbs or more of all the smoked barbecue goodness. Wanna amp up the flavor? Try the brisket burnt ends!

Hutchins BBQ:  Steer clear of the Frisco outpost and make the commute over to McKinney, where the original Hutchins perfected their marbled smoked brisket. Moist, flavorful brisket will make your tastebuds dance–the best in the ‘burbs!