Pulled lamb shoulder
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- Опубликовано: 20 окт 2024
- Today on GAB, I show you how to make pulled lamb shoulder that will have your friends and family begging you for more! Make sure you check out the bloopers at the end!
Wet rub ingredients:
2 T Salt
2 T Sweet paprika
2 t Cumin
2 t Fresh ground black pepper
1 t Harrisa
6 Garlic cloves minced (or 8 depending on size)
An assortment of fresh herbs is essential! I use Rosemary, Mint and Parsley.
Olive oil (just enough to make a paste and easy to handle)
I don't use any heat so it's safe for my wife but the addition of some fresh chilis would be great!
Remember, this is what I do for my family. Mix it up and make it your own special wet rub!
Cheers!
I just smoked a lamb shoulder following your recipe (wet rub and cooking instructions). It is the best thing I have made on the kamado to date. Thank you so much for this awesome video.
That’s awesome to hear mate!!!! Glad you liked it!!
HaHa classic stitch up, I was recording 😂😂😂
As always mate,great video. Love pulled lamb shoulder and that looked exceptional 👌
Schueys BBQ thanks mate!! Yeah she stitched me up alright 🤣
Bahaha Glen I’m going to be watching your videos from the end first. Your bloopers are hilarious. Nice lamb dude
Hahahaha I think most people only watch the bloopers to be honest 🤣 cheers !
Glen, bloopers had me rolling! Lamb looks f-ing amazing! Keep up the great work
B WILSON thanks a lot mate!!
I'm going to give that a crack on Monday ! Love your work.
Thanks mate! How did you go? Sorry for the late reply
Mate! That looks amazing! Its made the list!
That’s awesome mate! Thanks for watching 👊
Legend. I haven't really thought about doing lamb low & slow on the Kamado but this looks almost fool proof. Got me sold!
Thanks mate! Yeah it’s as easy as a pork shoulder and an even better end result in my eyes! Cheers
Did a lamb shoulder today, followed your recipe and cook, turned out amazing!
That’s awesome mate!!! Thanks for the feedback!
@@glensaussiebbq4823 3 years on and still one of my favourite cooks,
Trying this right now for my first cook in my new Joe classic. It's got another couple hours before it's done, looking forward to it! Great vid, keep up the good work fuken.
Awesome stuff mate! Let me know how it all turns out! Cheers
Bloopers... Awesome. Best part of the vid hahaha
Hahaha thank you mate!
Man you are a legend brother! Farkin ledge
Thanks for the comment mate! Cheers!!
Hahaha... just discovered you mate. Looking at stepping up from my Weber to the Kamado Classic III. You are hilarious. Much love from Adelaide!
Thanks a lot mate!! You will love the Classic 111!!! Sorry for the late reply 👊👊
Your out takes are the best! You need more whiskey brother !
Cheers!! I always need more scotch!!!! Lmao
Another great clip mate!
Skipper's BBQ thanks brother 👊
Looks bloody delicious.
Mate funnier than a fart in a space suit. Well done brother
Ian Brennan 🤣🤣🤣🤣 cheers mate 👊
dangg juicy and tender. looks awesome!
Thanks mate! They were bloody good!! 👊
Glen's Aussie BBQ I bet ! Cheers 🍻
Hey Glen, looked like the goods. I'm keen to give it a go. How do you know when to wrap in foil? Is it after the 3rd or 4th scotch, or do you go by internal temp? Or is it just looks. Cheers legend
Hahaha it would be a lot more scotch’s than that 🤣🤣 I usually go by colour and the over all appearance. Sorry for the late reply. I haven’t been getting notifications 🙏
Gleno you fucking legend mate, love your work mate
Joshua Moretti thanks a lot mate! Glad you liked it!! 👊👊
Man that be great on a homemade pie
Absolutely mate!!! The flavour was incredible! Cheers mate
I want Glen to adopt me and tell me bedtime stories.
"but the wolf couldnt be facked"
good night son, good night dad.....
Joris Mol 🤣🤣🤣🤣🤣
I just don’t understand how you keep that low temp with the vents open that far.
Hey mate, if you’re having troubles keeping your temps down try closing your bottom draught door a little more. Or setting your vents more around the 50c range. The bigger the fire in the belly at the start the harder it will be to keep temps down low. Also, fuel and the amount of smoking wood plays a huge part to your temps during the cook. I use Gidgee which has a nice clean slow burn.
Get on it! Better than pulled pork I think
ronnie binder couldn’t agree more mate!!!!
Can’t find your recipe for the wet rub ! Send help
Hi, it’s written in the video description. Let me know if you find it. Cheers.
lol found it thanks heaps I have a Traeger pellet smoker but your recipes are amazing ! Keep up the good viewing
@@emmadavies260 thank you very much Emma!! Also, the beef back rib rub has a little activated charcoal in it. I meant to put the rib rub recipe up but I have a new video coming soon where I use it again so will save it for that lol.
I just happen to have 2 huge shanks I was going to make this weekend and I have everything on the list, including the chili..... Kamado gods at work me thinks!
Thanks for the great recipie and video Glen, have a super weekend and I can't wait to see what you cook up next.
Oh, and if you can be bothered, Pitmaster-X did a video using ketchap manis (the indonesian sweet soy) ginger, garlic and other nice flavouring goodies to soak marinade a steak (ruclips.net/video/NuAU3uXqXE8/видео.html). I tried it with beef cheeks and it was pretty damn awesome but modified it a bit from the video.
First, soaked it for 27 hours instead of 6. I suspect can go longer in the marinade because of the muscle that it is. Alos didn't rinse it off, just wiped it a little.
Second, smoked it at 150c for a couple of hours.
Finally wrapped tight (I didn't add liquid but next time i might add a little of the marinade) and back in the kamado till tender as you want, then enjoy. Used it in wraps and tacos. Cheers and sorry for the long arsed post!
a miranda I love lamb shanks!!! That recipe was for 2 large shoulders though so might just have to hold back on the salt. I will check that video out as your adaptation sounds bloody awesome!! I loved the comment and the long reply mate 👊 cheers brother and have a great weekend 👍
@@glensaussiebbq4823 Thanks mate and if you do try it, let me know how it goes. Have a good one!
a miranda cheers mate!
Great cook, ditch the gloves
Jason Brooks thanks! trust me mate, the gloves are for your protection.