Kansas Crimson

Posted: **Wed Apr 17, 2019 2:40 pm**

unbelievable...no goat to be found in or around Larryville

so, got a lamb shoulder and a bison brisket. decisions, decisions...

Posted: **Wed Apr 17, 2019 2:43 pm**

Isn't there a Steve's meats? They might have it.

Otherwise google halal meats.

Posted: **Wed Apr 17, 2019 2:44 pm**

jhawks99 wrote: ↑Wed Apr 17, 2019 2:43 pm Isn't there a Steve's meats? They might have it.

Otherwise google halal meats.

ETA: There's gotta be a butcher shop in the 'Dotte that sells cabrito.

Posted: **Wed Apr 17, 2019 2:46 pm**

jhawks99 wrote: ↑Wed Apr 17, 2019 2:43 pm Isn't there a Steve's meats? They might have it.

Otherwise google halal meats.

went to Steve’s...they were out of goat

Posted: **Wed Apr 17, 2019 2:47 pm**

no time to run to the city and fuck with it before the weekend

leaning towards the lamb for this weekend, and saving the brisket for later

Posted: **Wed Apr 17, 2019 2:48 pm**

Looking for goat?

LeBron lives in LA.

Posted: **Wed Apr 17, 2019 2:51 pm**

take it to one of the illy threads

Posted: **Wed Apr 17, 2019 2:52 pm**

I don't visit Rupp Rafters.

Posted: **Wed Apr 17, 2019 3:49 pm**

TraditionKU wrote: ↑Wed Apr 17, 2019 2:46 pm
jhawks99 wrote: ↑Wed Apr 17, 2019 2:43 pm Isn't there a Steve's meats? They might have it.

Otherwise google halal meats.
went to Steve’s...they were out of goat

Leeway Butchers doesn't have goat?

Posted: **Wed Apr 17, 2019 3:54 pm**

defixione wrote: ↑Wed Apr 17, 2019 3:49 pm
TraditionKU wrote: ↑Wed Apr 17, 2019 2:46 pm
jhawks99 wrote: ↑Wed Apr 17, 2019 2:43 pm Isn't there a Steve's meats? They might have it.

Otherwise google halal meats.
went to Steve’s...they were out of goat
Leeway Butchers doesn't have goat?

they normally do, but are two weeks out...needed something for this sunday

Posted: **Wed Apr 17, 2019 4:31 pm**

Posted: **Wed Apr 17, 2019 5:16 pm**

PhDhawk wrote: ↑Wed Apr 17, 2019 2:52 pm I don't visit Rupp Rafters.

Posted: **Tue Apr 23, 2019 2:46 pm**

I exclusively use hardwood natural lump charcoal. Kroger has decent store brand for everyday use. They had some natural lump olive wood (probably sourced it from the OG). It was a little pricy, 11 bucks for a normal sized bag. I got some. Could not get this stuff lit. It's really, really dense.

I've take to using a lump or two thrown in with the normal stuff to add some flavor. It's pretty good. I may pick up another bag when this one is done.

Anyone else use this?

Posted: **Tue Apr 23, 2019 2:53 pm**

so, lamb turned out pretty damn good (olive oil coating, rub with kosher salt, fresh ground pepper, and freshly chopped rosemary...in the smoker for ~5 hrs with apple wood)

unlike most other meats i've done, though, it was notably "worse" as left-overs...which i found odd

bison brisket this weekend...

Posted: **Tue Apr 23, 2019 2:58 pm**

TraditionKU wrote: ↑Tue Apr 23, 2019 2:53 pm so, lamb turned out pretty damn good (olive oil coating, rub with kosher salt, fresh ground pepper, and freshly chopped rosemary...in the smoker for ~5 hrs with apple wood)

unlike most other meats i've done, though, it was notably "worse" as left-overs...which i found odd

bison brisket this weekend...

I think it's the fat. As soon as lamb cools, the fat starts to taste bad. I think the re-congealing of the fat intensifies that slight gamey flavor. I think that's especially true if you got New Zealand or Australian lamb (that also makes you a terrorist). I believe that grass fed, grain finished lamb, which is what's typically done in the US, is much milder (less lamb-y and slightly more beef-y) that when it's grass fed the entire time.

I never keep lamb leftovers.

Posted: **Tue Apr 23, 2019 3:14 pm**

PhDhawk wrote: ↑Tue Apr 23, 2019 2:58 pm
TraditionKU wrote: ↑Tue Apr 23, 2019 2:53 pm so, lamb turned out pretty damn good (olive oil coating, rub with kosher salt, fresh ground pepper, and freshly chopped rosemary...in the smoker for ~5 hrs with apple wood)

unlike most other meats i've done, though, it was notably "worse" as left-overs...which i found odd

bison brisket this weekend...
I think it's the fat. As soon as lamb cools, the fat starts to taste bad. I think the re-congealing of the fat intensifies that slight gamey flavor. I think that's especially true if you got New Zealand or Australian lamb (that also makes you a terrorist). I believe that grass fed, grain finished lamb, which is what's typically done in the US, is much milder (less lamb-y and slightly more beef-y) that when it's grass fed the entire time.

I never keep lamb leftovers.

makes sense

and it was oskaloosa lamb

Posted: **Tue Apr 23, 2019 3:49 pm**

Glad the lamb came out good.

Anything on lump olive charcoal? Anyone ever used it?

Posted: **Tue Apr 23, 2019 5:56 pm**

I use either lump charcoal or pure wood. With the lump charcoal I usually throw in a few fist sized chunks of cherry, apple, peach, hickory, etc woods for added flavor and to get that good real wood smoke in the meat. Have never used olive though. That would be interesting and imagine it would be best used on light meats like chicken or fish. Dont think I'd lay it in there with beef or pork but who knows might be perfect.

Posted: **Tue Apr 23, 2019 6:17 pm**

No olive but now I’m curious.

I normally get Kingsford, but in one of the specific wood types - cherry, apple, hickory, or mesquite. For me all of those produce better flavor than the standard coals. Sometimes I’ll throw a handful of hardwood chips right onto the coals, but dunno if it necessarily does any good.

Posted: **Tue Apr 23, 2019 6:22 pm**

Oussie, 86 the kingsford. I normally use hardwood lump with a couple of fist sized chunks of hickory or apple or cherry or pecan. Never chips, they're a waste of effort.

I'll probably use the olive as I do the chunks. For flavor, 1 or 2 per cook. I'm thinking it will go well with pork.

Kansas Crimson

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