Did this on a kamado yesterday and it was spectacular. My onions even worked. Love the easy to follow video format you deliver
@TheSmokinElk2 жыл бұрын
Ah great to hear. Glad you liked the recipe!
@marcnaidoo41413 жыл бұрын
Love the fact that you admitted the onions didn’t work out 😂. Has happened to all of us during a long smoke, at least you didn’t try and hide it!
@TheSmokinElk3 жыл бұрын
They were a bit cremated!
@currym0nster3 жыл бұрын
Do you think maybe adding lamb stock to the pan would help elky ? Love the onion idea but what would you do to combat the cremation ?
@joepickering275 Жыл бұрын
@@currym0nster Nice suggestion! I would say so yes...
@jareddavies52202 жыл бұрын
That looks insanely good! Just picked up a 3kg lamb shoulder from my local butcher today… it’s going on the Kamado on Saturday now. Chers for the recipe!
@SD-rq2ob3 жыл бұрын
That lamb looks gorgeous, nice one 👍
@TheSmokinElk3 жыл бұрын
Thank you!
@frankiesalmon75452 жыл бұрын
Perfect Easter lamb recipe 👍🏽
@TheSmokinElk2 жыл бұрын
Cheers, glad you enjoyed it!
@corinnabailey23013 жыл бұрын
I'd love to see how you set up the internals for the Joe - do you have a video of this somewhere for a long cook - I find I run out of fuel...
@TheSmokinElk3 жыл бұрын
I'll see if I can get one done early next year!
@TheEdrichard Жыл бұрын
So from a curious learner... why wouldn't you score the underside too before adding the marinade? Maybe because there is not a fat cap in there underside too?
@organicgardener91063 жыл бұрын
Nice recipee, I want to try with Harrisa sauce marinade and on Weber kettle, how did you setup your coals, I suppose indirect heat, right?
@TheSmokinElk3 жыл бұрын
Definitely indirect. Maybe a ring of coals around the side (known as the snake method) or if you have a newer Weber with the heat deflectors then just use them
@martiganuk1473 жыл бұрын
Nice looking recipe. I’m going to try this one soon! Getting quiet swish with the videography now.
@TheSmokinElk3 жыл бұрын
Thank you, I have someone help me now and it really shows I think!
@RocketDog733 жыл бұрын
Amazing. You on the wagon? Not seen you raising a can of Stella for a while 🍻🍻🍻😂
@TheSmokinElk3 жыл бұрын
Haha certainly not! We just film 4-6 dishes in a day so I have to at least be professional for the morning shoots!
@shearergol93 жыл бұрын
What was the plan with the onions? Just put them in the flatbreads with the lamb?
@TheSmokinElk3 жыл бұрын
Yeah mine went too far and were ruined but at a lower temp, they will be lovely and caramalised!
@adamleeeo Жыл бұрын
Roughly How long did this take to cook?
@beneyre7943 жыл бұрын
What temp is your bbq sitting at? Do you use the sloroller or joetisserie?
@TheSmokinElk3 жыл бұрын
Hey. This was at around 150c and was done with the Sloroller
@pgVeritas2 жыл бұрын
Best kamado joe/bbq channel by far….get’s to the point, no nonsense unlike some others based in Canada.
@RoughRikBBQ3 жыл бұрын
Great video, lamb looks amazing, What was the time taken to cook?
@TheSmokinElk3 жыл бұрын
Cheers. Off the top of my head, it was around 4-5 hours
@Burnbysara10 ай бұрын
Drop the recipe please. I cant understand
@Bigtinycrawler3 жыл бұрын
Where do you get your meat mate?
@TheSmokinElk3 жыл бұрын
Hi mate. I use Philip Warren Butchers - the best around!
@Bigtinycrawler3 жыл бұрын
@@TheSmokinElk thanks I'll have a look. I've just gotten into the scene so finding your channel is amazing help. Didn't know there was much in the way of British bbq fanatics. I'm thinking of having an offset smoker built, as the branded ones are insane expensive. Do you think I should start with pellet smoker or go right for an offset and learn by fire?
@AdamS-yv6pe3 жыл бұрын
Where did you get the pan? I like that the handles are vertical so they don't take up extra space. Is it carbon steel? Love the channel!
@TheSmokinElk3 жыл бұрын
Hey. Look up Kadai skillets. Enjoy!
@nirok858 ай бұрын
@@TheSmokinElk what size skillet did you use?
@asadb96183 жыл бұрын
Just one thing that confused me here. You cooked the lamb to 92C. Isn’t well done lamb 76C?
@TheSmokinElk3 жыл бұрын
You take it way past that to break it down so you can pull it. I'd never do leg this way but shoulder has plenty more fat
@asadb96183 жыл бұрын
The Smokin' Elk I appreciate you taking the time to reply. I guess I’m still just surprised that the lamb was so tender even when taken past that 76C mark. I’ll have to give it a go. Thanks again.
@stephenfarrell67943 жыл бұрын
Looked really tasty! I just read online if you take lamb much past 145 F / 63 C it may start to taste gamey, any thoughts?
@TheSmokinElk3 жыл бұрын
I find it develops a slightly stronger flavour but I'm all good with that!
@amit-e6x3 жыл бұрын
Looks amazing. How long did it take for the lamb to get to target temp?
@TheSmokinElk3 жыл бұрын
Around 4-5 hours off the top of my head
@djcie10182 жыл бұрын
Question dude, I see most people add a container on water (temp control I think) in the smoker when cooking their lamb, does it really make a difference?.. Nice vid BTW..
@bucurilie-lo4jf9 ай бұрын
I know that tested as good as possible. But, GB must be in a kind of recession if you used only 12-15 spices. Here in the states we have a lot more than that. Isn't it to many conflicting spices, all in top of that poor lamb leg.
@brianmalik93835 ай бұрын
You didnt dry roast the seeds before grinding them. Your no good.