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    • By buckleybj
      I didn't intend on this being part of the March challenge as I haven't yet participated, but here it goes. I have had the Joetisserie for a few months now and am always looking for a reason to use it. Since it's the time of year lamb is grilled, braised, smoked, etc. I've seen several post and decided to give it a try on the spit. 
       
      Picked up a 4 lb leg of lamb as Costco and followed a marinade recipe online:
       
      https://www.food.com/recipe/greek-lamb-rotisserie-grill-methods-229788
       
      Ingredients for the marinade are:
       
      3 to 4 tablespoon lemons, juice and zest of
      1⁄4 cup olive oil
      6 garlic cloves, minced
      1 teaspoon thyme
      1 teaspoon oregano
      1 teaspoon rosemary
      1 bay leaf
      salt and pepper
       
      I marinaded overnight and then set it up on the Joe for around 2 hours until the internal temp was 135. Since it was thicker in the middle the internal temps weren't consistent but it worked well because I like mine more on the rare side and the wife likes hers a little more done.
       
      All in all I was very happy with the experience and will be adding lamb to my rotation. 




    • By HokieOC
      This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat.  I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it.  But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?).  
       
      Has anyone ever done this?  My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no?  Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out?
       
      Thanks!
    • By LJS
      Hello Kamado Peeps,
      Has ana awesome weekend.
      My friend did a low and slow leg of lamb on the Webber kettle and left it in sauce with the aim of enhancing the gravy. It sure did and pulled apart beautifully on the rolls, he also did not use any wood just natural spices.    
      So I had to do a cook myself. Went to this new meat shop (meat emporium Sydney) and the selection and quality is really good. I walked out over budget and decided to do some pork ribs a monster pcs.
      Spice: Pepper, salt, garlic, mustard, onion, paprika, sugar and cayenne pepper  
      Wood: Cheery and 1pcs pecan
      3 2 1 method – full proof as always, some 5-6 hours later yummy
      Keep smoking ….






    • By pmillen
      I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit.  I think it would cook up well in a kamado.  It's the best thing I've ever cooked.
       
      I doubled the recipe for a dinner party.
       
       
      Ingredients
      One bone-in pork loin roast
      2 tablespoons Dijon mustard
      2 teaspoons dried thyme leaves
      2 teaspoons dried sage leaves
      1 teaspoon garlic powder
      Salt and pepper to taste
       
      Optional Pan Sauce 
      ¾ cup dry vermouth or white wine
      1 cup water
      Salt and pepper to taste
       
      Instructions

      1.  Trim off unneeded fat and silverskin to expose the meat to the rub.
       

      2.  Rub the roast all over with mustard.  Sprinkle it with the thyme, sage, garlic, salt and pepper, patting so the seasonings will adhere.
       
      3.  Put the loin back in the refrigerator for a couple of hours.
      4.  Preheat pit to 350° F.
      5.  Place the loin in the pit, bones down, until it reaches an internal temperature of 145° to 150° F.
       

      6.  Remove the roast from the oven, place it on a cutting board, tent it with foil, and let it rest for 20 minutes.
       
      Meanwhile, if desired, make a pan sauce
      7.  Place roasting pan over high heat. 
      8.  Add the vermouth and water. 
      9.  Bring to a boil, scraping up all the browned bits. 
      10.  Continue to boil until reduced by about half.
      11.  Slice the pork into chops and serve, drizzling each serving with the pan juices.
    • By JohnnyAppetizer
      first stop....






       
      we continued in southwardly  direction...
       


      as seen in another  thread

      sausage, tom thumbs

       
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