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: Lamb Meatballs in Pumpkin Marinara

I had leftover pumpkin from my blondie recipe so I had to find a creative use for it. A coworker previously mentioned adding pumpkin to spaghetti sauce for extra fiber, and it sounded like a great idea. The natural sweetness of the pumpkin will take the edge off the acidity, while adding a little volume to the sauce.

This recipe provided an opportunity for me to clear out some fridge space as well. We had ample leftovers of bbq sauce and spaghetti sauce that needed to be used. About the only thing that I needed to purchase was the ground protein and the cheese; I stocked everything else in my pantry.

You’ll also notice that these meatballs are grain-free…no breadcrumbs. In the cooking instructions, I explain how to keep the meatballs together while it slow cooks. It does take an extra cooking step, but the results are worth it!

  • 8 oz(s), Canned Pumpkin
  • 4 fluid ounce, Bbq Sauce
  • 8 fluid ounce, chunky garden (tomato, onion &

Recipe: Slow Cooker Jalapeno Chili

This slow cooked chili ambushed many at a workplace potluck lunch with its heat. The secret is leaving the seeds intact on 1 or 2 jalapeno peppers. Cumin powder lends a distinctive aroma to the chili. Additional heat furnished by chili powder, red pepper and a dash ghost pepper chili added to meat while browning in a pan.

  • 8 oz, Angus Ground Beef Chuck 80%/ 20%
  • 8 oz., Ground Lamb
  • 8 oz, Ground Pork – Fixed
  • 9 oz(s), Onions, raw
  • 56.00 g, Garlic, raw
  • 4.50 oz(s), Peppers, jalapeno, raw
  • 6oz can (10 tbsp ea.), Tomato Paste
  • 14.5oz can (1 4/5 cups ea.), Fire Roasted Diced Garlic Tomato
  • 6 fluid ounce, Water – Municipal
  • 1 tbsp, Spices, chili powder
  • 2 tbsp, Spices, cumin seed
  • 2 tbsp, Spices, paprika
  • 1 tbsp, Spices, cinnamon, ground
  • 0.50 tbsp, Spices, pepper, black
  • 1 tsp, Spices, pepper, red or cayenne
  • 8 oz, Fresh Lean Ground Turkey With

Recipe: Shredded Lamb with Brussel Sprouts and Red Onions

I made a fabulous dish out of some raw food that had been aging in my fridge. Glad I finally got around to it; the brussel sprouts had begun to yellow, and the lamb had been defrosting for nearly a week. I stir-fried all of the ingredients for this yummy good dish. 1.5 lb sliced…

Recipe: Spicy Sliced Lamb with Snow Pea Leaves and Green Onions

After deliberating on what to do with a 1.25lbs of frozen sliced lamb that I purchased from my local Asian grocer, I opted to create two dishes from this earthy-flavored meat. Because the lamb is thinly sliced, it is not overpowering like heartier cuts of lamb. But if you don’t have good ventilation in your…