Drunken Sailor Brew & BBQ: Smoked Leg of Lamb
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- Опубликовано: 6 сен 2024
- Drunken Sailor's smoked leg of lamb for Labor Day weekend.
Low & slow over an apple & cherry fire. With home made Tzatziki sauce, salsa, potatoes & toasted pita points.
(thanks to HowToBBQRight Malcolm Reed for the recipe inspiration)
Got mine today for an early Birthday present. This is on the top on my list to try on my grill. Thx for the instructions.
Lamb not for me but I hope you enjoy it
Well done, great vid, answered the questions that I would have had, right after I was thinking it. very detailed. except for how the beer turned out, maybe I missed that part.
Thanks for posting, be looking for more.
+Duane Anderson The beer video is posted. (Drunken Bastard). Thanks for watching!
Good call on the yogurt and cucumber straining. Gonna def do that next time.
thx. if you don't strain it, you'll risk the sauce being way too runny. Thanks for watching !
Look at you, making beer, while bbqing, low and slow, one of my favorite meats. You da man!
lol, thanks. It's a lot of fun. Have a new cooker now making it even better. Thanks for watching !
What kinda smoker do you have now?
check it out: ruclips.net/video/qqy0jblf3Jk/видео.html&t=
Wow this looked fantastic sir
Thank you! It was delicious. Highly recommended. Thanks for watching!
@@DrunkenSailorBrewBBQ if you have a low budget starting kit for smoking and brewing pls share ur channel hits many of my interests. Hope all is well and thank you. Hope the camera man gets a bit of everything too xD
I enjoyed your video, and I continue to expand my culinary skills
Looks amazing I will do one this weekend happy cooking
thanks for sharing , will try this as first on my new smoker this weekend.
that's great! good luck. thanks for watching
Glad to see someone besides me uses "Grape oil." I love it. It's so mild that it doesn't take the flavor from the food and it is very good for you.lol I was freaking out at your cutting board sitting on the burners with all that juice. Hope that didn't turn out as bad as my mind saw it. lolLooks really good though. Thanks.
yup. gonna try this recipe tomorrow
+Sean Gault good to hear, thanks for watching !
hats off to you.... looks awesome!
lambs my favorite meat, will let you know how your advice turns out when i give it a go!
that's great. Thanks for watching!
Everything looks great man! The rosemary at the end of the smoke is a neat idea. Not sure if using the foil on it is a good idea but cool idea. Cheers mate.
Nice Job , im doing one today taking notes from you.....thanks
you placed most of that lamb beyond the smoker's chimney in relation to where the smoke enters: meaning it is largely vented before engulfing the meat plus you have the meat half off the drip pan/heat shield. horrible placement man. are you sure you earned that $5k grill/smoker set-up you got there?
let me counter my insult with a compliment and say good tips on the wood types and greek yogurt.cucumber straining. i can tell your tzatziki sauce is top notch and boy do i love me a real lamb gyro with some bangin tzaziki. i literally thumbed down the video for the lamb part but bookmarked it for your tzaziki lol....you know what i changed my mind and gave you a thumbs up that's how much i appreciate your attention to detail on the tzaziki and i subbed. you're welcome sailor
thanks for your expert opinion and thanks for watching ! (smoker was ~$350)
@@DrunkenSailorBrewBBQ ik a backhanded comment when i see it lol. "thanx for oyur expert opinion" lol
The moment I heard the drunken sailor theme song, I knew this was the right video to watch. LOL @ try to shoot that crow in the background,
Dude you're hilarious! Great video, best one I've seen so far, hands down!
Thanks ! That's great to hear. More vids are coming soon now that the end of our busy time of year is upon us. Looking fwd to getting more stuff out there. Thanks for watching !!!
Very good piece of meat. Well cooked.
NIce one man! Got a small lamb roast on the weber right now hehe
Thank you for sharing this sir
brother! you are AWESOME!!!
Ha ! Thank you. This lamb was delicious. Thanks for watching !
gotta love the suburban dude with a knife latched to his belt the size of crocodile dundee's grilling lamb he bought at the piggly wiggly
also whoever deboned that leg was definitely drunk 00:43
lastly, your murder of the crow didn't go un-noticed sailor. he was never heard from again after 5:02 followed by your ominous words "imma try'n shoot that crow gawkin' in the background..."
I live in a right-to-farm community in a town of ~2000 in the Northern Berkshire Mountains. We hunt deer, bear, bobcat, rabbit & coyote here. Hardly suburbia. There is a Market32/Price Chopper about 15miles away with a good butcher, but this leg came from a wholesaler who used to deliver meat to me that was restaurant overflow. Oh, and that knife was on my Grandfather's hip when he fought the Japanese in WWII... I gut deer with it mostly now and it still holds a nice edge.
@@DrunkenSailorBrewBBQ i'm messin with ya man it looks odd if oyu watch the vid a guy on his nice deck with a weapon from the beronze age on his hip lol
Damn, that looks yummy, good work
What about to complete the meal 🥘 with some Feta cheese 🧀 cheers 🥂
Absolutely !
Looks delicious!
18:33 😂🤣
Funny! Nice lamb
How long was it on the BBQ for?
this leg was on about 3 hours. Thanks for watching !
Thanks for posting. I've watched about 5 or 6 leg of lamb videos and most are going to 140 deg. When they rest and then cut, there is practically no pink. Have you tried pulling at a lower temp, maybe 135
this was my first leg of lamb on the smoker. I'll look in to lower temps next time. We'll see. thanks for watching!
+Andrew Hernandez Know this is old but I pull between 130 and 135 depending on the size. Let sit for at least 30 minutes, if not a little longer and it will be a perfect m/r side of med. Do lamb about once a month :) 140 and rest you are risking getting into the well done (dry)
Grant Tabor good to hear. thanks for the tips !
Mate i'm Greek but that Lamb looks amazing lol
thank you, and thanks for watching! It was delicious
James Paps mate I'm skip so I love lamb too. I like watching these American lamb videos because they do stuff I never think of. Got a leg on tonight, lamb's cheap right now.
but I concede that Greeks are the world experts on lamb
I'm doing mine on Saturday.
+Steve Nicoletti Awesome! let us know how it turns out.
That deck railing does not seem to code...
Beautiful
hutchdabarber Thank you. It was delicious !
22 malnourished vegans dislike this video.
Ha ! so true.
Noice, bit concerned about the buck knife on your hip though...
Ferrel Racoooons I suppose.
I'm sure you are concerned, but that's no buck knife.
How much did the leg weigh and how long did you smoke it at 250 to hit the 140 mark?
this one was a little under 5lbs if I recall. i had it on the smoker for ~5 hours. I basted it every 45min or so. thanks for watching !
Hey brother do you know if you can buy replacement parts? My damper for the firebox is getting whooped. I have to grip it with pliers.
+adam woynar good question. i don't know. i'll see if i can find a good source for replacement parts. If I do, I'll make sure to answer your post. Thanks for watching!
Did you have coals underneath the lamb or only in the smoker box? I watched you review of the 4-1 and it was great! Just could not tell. I wanted to smoke my t-giving turkey but have never got my temp above 200 while having coals only in the smoker box, you have any suggestions?
the heat only came from the smoker box, turning the charcoal side into a nice wood fired oven. Thanks for watching !
how long did the lamb cook? and how many times/how often did you baste? Great Video!
I'm looking at purchasing the same Smoker/Grill combo. Looks like Sam's club has one for $369. I noticed in your review video you said you'd buy it again for the right price... what would you consider the right price?
Matt Cummings It took a few hours (3-ish). To be honest I don't remember exactly. I should've mentioned it.
It is all about temperature. Hitting that final temp and letting it rest is key to retain that moisture & flavor.
$369 would be at the top end of what I would pay for this grill.
If you can hold off to the fall (after season), I'm sure that price will come down.
Thanks for watching !
Drunken Sailor Brew & BBQ awesome thank you!! Sams Club doesn't even have them in stock... was trying to get something before the 4th of July... just moved into a new house and my old grill needs to be upgraded. I have one of those "El Cheapo Brinkmans" but I want something a little nicer/bigger so I can get some more cooking at the same time... thanks for the suggestions and tips. If I can find something I'm going to give this Lamb a run!!
Rip crow haha
oh I got him. Now his kids & grandkids are harassing me.....
@10:49 thats how Budweiser is made.
Nice. Is the base from Malcom at killer hogs?
got the recipe idea from Malcolm, yes. Thanks for watching !
Just got an electric smoker, and ,so far, I love it. But it feels like cheating.
as long as you're cookin' !
Hi what kind of bbq is that is that a propane grill the other end looks real good
Smoke Hollow 47180T 4-in-1. Check out my reviews of it on my channel. Thanks for watching !
Amen!
ok, so I had this idea. what if one got a Butterflied leg of lamb and then rejoined it with meat glue to make a boneless leg without needing string? there must be some problem with this idea or other people would be doing it already
Meat glue? I think I'd rather tie it with string. :-)
It was delicious. Thanks for watching !
You should rest it for longer
Do you have measurements for spices and herbs? Also I tried making a recipe for smoked leg of lamb. This was my first time too and alot happened: did not have wood chips at the beginning because the charcoal where actually chunks and logs of oak & mesquite but were mainly used for heat, used hickory wood chips later because they sold out of mesquite, my grill was a Char-grill side box w/o a thermometer and the leg came out a bit dry but very salty.
I would love to try smoking lamb/goat more often but I want to do it properly.
Here was the recipe that I had tried first. www.theblackpeppercorn.com/smoked-leg-of-lamb-boneless/#recipe
Why do no RUclipsrs ever go over the total cook times and temps at the end. Such a piss off
frustrating, isn't it?
Leg looks too big to be a lamb.
ok