Author Topic: pics of first tri tip and boneless leg of lamb cook with some notes  (Read 6914 times)

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Offline hikerman

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #14 on: February 17, 2015, 12:05:37 PM »
Excellent results from both cooks! As Pappy says, "Take a bow!" Good job!
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Offline SmokinKat

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #15 on: February 17, 2015, 07:33:44 PM »
Dang, Jason, now I'm craving lamb too! 

Looks great-- you'll keep gaining confidence as you go along, for sure, but nothin' to be ashamed of with those cooks! 

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Offline Redsx04

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #16 on: February 17, 2015, 08:24:34 PM »
Great job on those cooks. The wife loves the tri tip also. We have been doing sirloin tip roast lately. That tastes great also.

Offline Pit Barrel Cooker Co.

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #17 on: February 18, 2015, 04:32:00 PM »
Wow! Looks amazing, great job!

Offline spuds

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #18 on: February 24, 2015, 01:36:21 PM »
you guys are very encouraging and I appreciate the kind words!!!  When I can get to the stage of doing these meats without crossing my fingers it will turn out ok, I will be happy!!!!  thanks again for all the help with your posts, hopefully I can contribute my measly .02 cents here and there!!

Jason
Excellent Jason,we have been talking of doing a leg of lamb,hope ours turns out as good,and thanks for the seasoning tip.As said,that was a pro cook,thanks for sharing.
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Offline Smokerjunky

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #19 on: February 24, 2015, 02:56:37 PM »
That's a great looking cook!  Are you sure it's only your 4th?  I don't eat lamb  :o (although it looks great)  but the tri tip looks fantastic - great job!
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Offline viscera912

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #20 on: March 01, 2015, 12:40:39 AM »
Again, I appreciate all the kind words, ya'll are too gracious!!  My brother and sister in law are in town from Australia and we are doing 2 different boneless leg of lamb tomorrow.  I'm doing something different as one of the lamb is currently wet marinated in an East Indian style marinade.  Being Indian American Ive wanted to see how the Indian flavors work with smoked meat.  If it turns out good I'll write up a post.....if you don't hear from me, well its because we went to eat at Burger King instead of eating a messed up meal!!!
Jason

Offline teesquare

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #21 on: March 01, 2015, 10:15:59 AM »
Jason - if you love naan...Post a question about how to make it in the SRG or Big Easy...Someone here will have the article, or link about it. I remember seeing it a few years ago - - where a guys was slapping the naan to the vertical sides of a gas fired cooker that is popular - AND cheap!

The PBC - will give you a fantastic  - almost Tandoori char/smoked flavor on your lamb. What style/region of Indian will you be cooking? Punjabi Cuisine, Bengali, Gujarati, or Kashmiri ?
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Offline djm3801

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #22 on: March 01, 2015, 10:57:51 AM »
Quote
What style/region of Indian will you be cooking? Punjabi Cuisine, Bengali, Gujarati, or Kashmiri ?

I am impressed. I do some Indian cooking but it is just from "India". LOL.. Seriously, I am interested in this too. Love cooking Indian food and the spices they use are amazing. But as you say, very different. Like Italian (which I am), regions cook very differently.
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Offline teesquare

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #23 on: March 01, 2015, 05:01:52 PM »
For thousands of years - man has used food to identify himself and his "home region". It is a social identity tool as much as a pleasure, or sustenance.

Even in a microcosm of a country - inner city neighborhoods develop "styles" of pizzas, cheese steaks, hamburgers and sandwiches - and those become identifiers of where you are - or where the cook is from.

We enjoy food for it's ability to satisfy a biologic need for fuel, and for it's ability to being strangers - or even enemies together for a common need. It also can comfort us. That "comfort" usually comes from a memory of tastes, aromas and the emotional attachments we have formed with the dish that perhaps - "Momma used to make"....OR "like I used to get back home"....

How many other things in your life can engage ALL 5 senses....and memories? ;)

There are aspects of food that we don't often think about or talk about - but real nonetheless. :)
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Offline Scallywag

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pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #24 on: March 01, 2015, 07:33:51 PM »
Man for someone with no experience.. Wow!! Can't wait to see what you make after you are experienced!!


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Offline djm3801

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #25 on: March 01, 2015, 09:22:18 PM »
teesquare, I do not think I have ever heard that explained better. And yes, some emotions triggered by food are better left to ones self...
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Offline viscera912

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #26 on: March 02, 2015, 01:24:55 PM »
Goodness gracious tee your monologue could be the introduction of any cookbook, fantastic write up!!!! 

my parents were born in the state of Karnataka which is in the southern portion of India.  I would say the "marinade" my aunt did for the leg would be more south Indian influenced but the ingredients serve as a base for many Indian styles of cooking.  The cook turned out really well and I was happy with the results.  I'm planning on doing a post about it as soon as I get some time....

btw, Tee or anyone else, have you posted any Indian seasoned cooks on here? I'd love to check them out!
Jason

Offline djm3801

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Re: pics of first tri tip and boneless leg of lamb cook with some notes
« Reply #27 on: March 02, 2015, 04:07:34 PM »
I was surprised to learn that there are Indian dishes based on pork due to the influence of Portuguese  people several hundred years ago. You learn a lot of interesting things from cooking as an aside.
Food - It's all good.

Char Broil 4 burner RED
Big Easy
Masterbuilt 40" ss electric smoker
WSM 18"
Large Big Green Egg
Roundboy wood burning pizza oven
Master Grill 3 burner
18" Old Smokey
Chef's Choice 610 slicer - Great tool
New Pit Barrel Cooker (PCB)
Retired Char Broil smoker (RIP old friend)