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Minor Deity |
Smoked lamb is awesome. I highly recommend smoked rack of lamb. Short cook, fantastic results.
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| Pinta & the Santa Maria Has Achieved Nirvana  |
Agreed. I always think grilled meat is better than most other preps, but with lamb and salmon, I think the grilled/smoked versions are transcendent. | |||
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Has Achieved Nirvana |
I like to poach salmon ... baked, but in liquid. I bake it in a bath of chicken broth, a slathering of garlic, and onion. | |||
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| Serial origamist Has Achieved Nirvana  |
Well, I love salmon in any form. I still have some in the freezer from my last fishing trip in Alaska. Need to eat that up soon. My fave salmon, though, involves no cooking, just a touch of soy sauce and wasabi. 
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| Serial origamist Has Achieved Nirvana |
Before:  After: 
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| Minor Deity |
Looks fantastic. I am a fan of salmon any way you want to cook it too.
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Has Achieved Nirvana |
My Mom used to poach fish. Haven’t had it in years. Might have to make some. 
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| Pinta & the Santa Maria Has Achieved Nirvana |
I have a great poaching liquid recipe for fish--basically a bottle of white wine, butter, some herbs. I'll try to remember to write it down, but it's from the James Beard fish cookbook if you happen to already have it. | |||
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| Has Achieved Nirvana |
Looks fantastic! Did you smoke it or simply grill it?
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| Serial origamist Has Achieved Nirvana |
Just grilled. I need to chop up some tree parts for smoking. I have some cherry wood. I also had a flowering plum fall over last year. There's literally a ton of wood there. Tonight's experiment was based on the premise that if lamb is served with mint sauce, why not just stuff the roast full of mint leaves? It was yummy. Pics to follow.
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| Serial origamist Has Achieved Nirvana |
...also on the principle of "anything worth doing is worth overdoing"... Minty!  All tied up  After the sear - two minutes on each "side" -- I tried to do four "sides". Next time I'll probably do three, but let it sear for three minutes.  The yummy result.  It did have a bit of gristle on one edge. Other than that, it was great. I used the sear burner -- so I had the left, sear, and center burners on high for the sear, then low-off-low for the roast. That seems to be a good combination. It was on for about half an hour, turning once. I pulled it off when the internal temp was about 160. I like lamb pretty well done. I still have the thick part of the leg left. I may try some smoke tonight.
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| Minor Deity |
Made this Saturday for friends. Rave reviews. Smoked Lamb shanks with lemon orzo. https://girlscangrill.com/reci...nks-with-lemon-orzo/
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| Has Achieved Nirvana |
That recipe looks fantastic! 
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