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  1. #51
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    LOL tictac I just had lamb cutlets and a salad for dinner with the gf damn nice

    I wonder what galv could do with some prime NZ beef and lamb

  2. #52
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    Quote Originally Posted by jst2good
    LOL tictac I just had lamb cutlets and a salad for dinner with the gf damn nice

    I wonder what galv could do with some prime NZ beef and lamb
    OHHH..im hungry lol

  3. #53
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    Quote Originally Posted by jst2good
    LOL tictac I just had lamb cutlets and a salad for dinner with the gf damn nice

    I wonder what galv could do with some prime NZ beef and lamb
    Lamb?....never cooked that but am willing to try it. BUT....sure would like to get some of that lean looking "Roo" meat to throw on the pit! To be honest with you guys it looks like what I get from Buffalo....very lean meat with a low fat content. Just curious as to if it is very "gamey" tasting. What do those overgrown Rats eat for a diet?




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  4. #54
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    Lamb = a very young sheep, the meat is lean but has alot of fat stuck to it, roasting it slowly seems to cook the meat in its own fatty juices. Lamb shanks used to be the nastiest part you could get but these days cooked properly they compete with cutlets esp when the golden brown meat just melts of the bone lol.

    (Damn it I'm hungry now)

    I found the taste of "roo" meat to be somewhere in between beef and lamb, a bit stringy but hey it tasted nice. Galv if you can shop around I'm sure you can find NZ and AUS meat somewhere there as well the states import so much from down here.

    And if you ever visit AUS take a week in NZ just to sample some of the meat, I'm sure with your cooking techniques they will taste divine
    depending on the type of "roo" meat you get the taste differs vastly

    (me I love meat that has been cooked in its own fats as the fats tend to add extra flavour to the meat)

    Also if it isn't cooked over a fire (slow or fast) meat just doesn't taste the same I think everyone can say that lol

    P.S also AUS seafood is awesome esp their large mud crabs (can get some around 30 cm) and lobster

  5. #55
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    Quote Originally Posted by jst2good
    P.S also AUS seafood is awesome esp their large mud crabs (can get some around 30 cm) and lobster
    oh yeah
    8)

  6. #56
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    Mmmmm food porn. I'm starving now.

  7. #57
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    ....Good to hear that you guys understand that adding some "smoke" to the meats that you are cooking just gives it that much better of a flavor!

    That post about how the meat has some fat is pretty much how I deal with "Cabrito"...or young Goat. You get one that is too old...say when someone brings one over here wanting me to smoke it...and I take a couple of slices with the knife and see the muscle structure....

    ...well, you have to change the whole way you are going to cook it depending on how old the darn thing is. BUT....meats that have a hefty fat content...such as a beef brisket...you will want to cook "low and slow" in order for the fats to be rendered out of the muscle...the flavor to adhere to the meat as well as keep it moist while you subject it to quite a few hours on the Pit.

    Depending on the fat content you really have to decide how fast you want to cook. Down here on the coast I just look at the meat and start pulling wood off the pile and fix in my head how long I am going to have to smoke this roadkill in order to do a few things...

    A: I want it to be tender when served. NOTHING is worse than a piece of protein that your host serves that even though it might have a good taste...it's like trying to cut your three year old tennis shoes....

    B: It started out as a really fatty cut of meat...I want the fats to render down...all the while keeping the flavor of the meat intact. Some fat is GOOD....just not a piece of meat you are serving that you can stick a candle wick into and start holding Mass!!

    C: Depending on where the piece of meat that you are wanting to cook came from off the animal...You really need to know how it is going to end up after you cook it as some meats....steaks for instance...are much better when cooked over a really hot fire...whereas other cuts are much better when cooked at 180-210 degrees F. over long periods of time to get them to break down {the muscles} so you end up with a meal that will have your neighbors peeking in your windows to see what you did to it before you cooked it!!!

    D: Did someone say something about Seafood???

    Gotcha covered there as well! Nothing better than some hardwood smoked Crabs...although I have never heard of the above type...LOL...


    Time to eat here in about three hours as the Pit is Fired!!


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  8. #58
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    Took a much deserved day off from work and need I tell you fellow members that I smell like smoke? Rubbed down a brisket and three pieces of Pork and as I mentioned to a fellow member via MSN it will be "All Good" in about seven hours! Two large hams along with a big shoulder cut...Heck, might even throw a chicken or two in the top of the smoker so I don't have to eat my fingernails while i wait!


    ......sure wish I had some fresh 6/9 per lb. shrimp to add to the mix! Love them smoked after you soak them in some garlic butter...Patron Tequila... and a little cilantro!

    There go the fingernails!!




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  9. #59
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    Hey galv you need t get a hold of some very very young lamb meat, its handy when your waiting for your other meats to cook, like you said you like your meats cooked slow.

    Well lamb is the type of meat that if you stick over a hot hot fire and grill it quick and fast with a light layer of spices (I'm indian so we use a whole bunch of different stuff and some mint sauce also). It takes less then 15 minutes and the meat melts in your mouth. The only downside is that you have to prepare it the night before and leave in chiller to soak up the mint sauce then quickly pat it down with spices and fire her up.

    Excellent starter.

    (I don't really like the chicken we get here in NZ as most of it is cage farmed and you hardly ever get free range chooks which IMO is the best)

  10. #60
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    Quote Originally Posted by jst2good
    Hey galv you need t get a hold of some very very young lamb meat, its handy when your waiting for your other meats to cook, like you said you like your meats cooked slow.

    Well lamb is the type of meat that if you stick over a hot hot fire and grill it quick and fast with a light layer of spices (I'm indian so we use a whole bunch of different stuff and some mint sauce also). It takes less then 15 minutes and the meat melts in your mouth. The only downside is that you have to prepare it the night before and leave in chiller to soak up the mint sauce then quickly pat it down with spices and fire her up.

    Excellent starter.

    (I don't really like the chicken we get here in NZ as most of it is cage farmed and you hardly ever get free range chooks which IMO is the best)
    Thanks for the idea! I have one store here in town that has Lamb meat...just not sure what the age of the animal is. As far as Indian cuisine goes I am a little familiar with some of that style of cooking as I have a good friend that comes over every once in a while for some BBQ that usually brings something he has sparked up with him. He hand his girlfriend laughed the first time I tried some of his cooking as they thought it would throw me for a loop considering that it was VERY spicy...ie HOT. But I kept going back for more which surprised both of them. Apparently the cooks in the part of India that they come from use a lot of peppers to spice up the food and they thought I wasn't used to anything that hot. It was really good as the heat didn't overpower the other tastes/spices that were used in the dish.

    I'll have to check on some Lamb recipes as here in Texas we don't eat that much of the meat.

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