smoked – aznbbqgrrl

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

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!

[caption id="attachment_6553" align="alignnone" width="150"]

Juicy Pig Habanero sausage[/caption] [caption id="attachment_6554" align="alignnone" width="150"]<a href="https://epicureasian.com/wp-content/uploa

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!