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

Recipe: Smoked Glazed Pork Belly (aka Pork Belly Burnt Ends)

The Labor Day weekend is summer’s last bow before fall arrives, and the holiday is usually marked with backyard cookouts across the US, involving grills and smokers.

My household planned on staying home during the weekend, spending some intimate time with the Big Green Egg XL…and I wanted to do something different with pork belly from my usual crispy smoked roast pork. I wanted something sweet, smoky…and spicy a la Sichuan style. And of course I’d heard of pork belly burnt ends so…

This here hunk of smoked pork belly with crisped skin…

…went back into the BGE with a generous applic

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”.

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.

Dallas BBQ Upset: Texas Monthly’s 2017 BBQ List

STOP PRESS! Is it that time again??

Texas Monthly published their 2017 top 50 list of best BBQ in the state. In a shocker turn of events, Dallas BBQ darling Pecan Lodge did not place in the top 10 despite producing some of the tastiest brisket I’ve ever drooled over. Instead, the only Dallas-based BBQ joint to enter the top ranks is Cattleack BBQ. If you’ve ever stumbled over my Yelp, you’ll know that I’ve nothing but love for Cattleack’s brisket and beef ribs&#