Create mouth watering leg of lamb on the smoker or grill with these various techniques. Leg of lamb is a complex bundle of muscles, with layers of fat and connective tissue throughout. Here are four methods for dealing with the wonderful log of meat and how to create deliciously smoky grilled leg of lamb.
Behold the best smoked brisket recipe ever! Texas style brisket is more than a recipe, it is a concept and a goal. It all begins by selecting the right meat, trimming it, seasoning it, smoking it, slicing it, and more. Follow this easy BBQ brisket guide for mouthwatering results!
Create mouthwateringly tender Texas-style BBQ beef brisket every time with this recipe for sous vide and smoked brisket. By starting with sous vide, otherwise tough brisket is rendered moist and tender before finishing it on the smoker or grill to add the smoky goodness of traditional brisket.
In Morocco, Mechoui means 'roasted on an open fire.' Whole lamb is usually roasted on a spit, and often the cavity is filled with organ meats, herbs, or fruits. In this twist on the traditional mechoui, a leg of lamb is marinated overnight in charmoula. It is then seasoned, grilled, and served with harissa hot sauce.
This wonderful spice rub is perfect when looking to amp up the flavor for smoked and grilled lamb. Use it as a dry rub seasoning for lamb or mutton prior to cooking or add liquid to make a flavorful paste for the meat. It also works well as a dry brine, ensuring deep flavor penetration and maximum moisture.
This simple, yet flavor packed recipe for hash browns, aka potato pancakes and latkes is the most perfect use of potatoes with their mahogany crunchy edges, crispy golden midsection, and tender, rich, meaty interiors. Traditionally fried in December for Hanukkah, potato latkes are hash browns on steroids.
Here's a great recipe for Charoses (Jewish applesauce). This is one of the world's great applesauces and is a perfect accompaniment to BBQ. Charoses tastes just fine as soon as you make it, but it improves with a day or two of age as the apples and raisins absorb the wine and spice flavors.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators