Smoked & pulled LAMB shoulder on the Kamado Joe is BETTER than pulled pork?

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Smoked & pulled LAMB shoulder on the Kamado Joe is BETTER than pulled pork?

Рет қаралды 44,247

Smoking Dad BBQ

Күн бұрын

Пікірлер: 107

@BehindTheFoodTV Жыл бұрын

This was so much fun to do together James! Thanks for having me on your show. I can't wait to work with you again!

@SmokingDadBBQ Жыл бұрын

100%

@theeoddname Жыл бұрын

Y’all are fun to watch and I’ve learned a lot from you both. If you find yourself in the Roswell NM area please do let me know 👍 I’d love to have you for dinner.

@BehindTheFoodTV Жыл бұрын

@@theeoddname thanks for the kind words! I will definitely let you know if I make it out there!

@randyshifter Жыл бұрын

The Al & James collaborations are just killing it!!.. great video guys......

@SmokingDadBBQ Жыл бұрын

Thanks

@pilgrimhotel8441 Жыл бұрын

I’ve just finished my first Kamado lamb shoulder cook and it was excellent. Thank you guys so much, Simon & Garfunkel rub and boat to finish. Deflector plates only, but great outcome! Dordogne, France

@tristanwarburton3032 Жыл бұрын

Lamb is by far my favourite meat to cook on the Kamado. We get great lamb here in Australia. Another great recipie you can try is to dry brine, then with a 5mm blade, make small cuts into the lamb and insert slithers of garlic with a leaf of rosemary. Cover the lamb with lemon pepper and cook with the same method. Mouth watering, give it a try

@hughiemg2 Жыл бұрын

God that sounds amazing...

@fmmaj9noname332 Жыл бұрын

My wife is Greek but I'm the cook. I do boneless leg of lamb on the rotisserie over Greek potatoes, and let the lamb juices mingle with the olive oil, garlic, oregano and lemon in the potatoes. And of course serve the meat with tzatziki sauce.

@Keith80027 Жыл бұрын

Glad you guys did a lamb cook. I never thought about doing lamb this way and now I will. I bought a CGS Spider and pizza stone so I can do a double indirect cooking. Can't wait to get back to cooking and you guys should continue to do cooks together with unusual meats.

@CoolJay77 Жыл бұрын

Very nice collaboration. BBQ is even more about people getting together, than just the food. I've never seen a BBQ lamb shoulder. I have got to get some.

@user-oo1mz9cj4s Жыл бұрын

Two great KZfaqrs ! Great to see this collab. Keep it up guys.

@alsmith7316 Жыл бұрын

I need to try this recipe. Thanks guys.........

@SmokingDadBBQ Жыл бұрын

So good

@davelindey8023 Жыл бұрын

Really like this Al & James partnership on cooks. Both channels absolute must see's.

@SmokingDadBBQ Жыл бұрын

thanks

@lightmanatoz Жыл бұрын

Nice job! Enjoyed it. I have followed both of your channels for a quite a while. WELCOME TO THE RED SIDE AL!!

@SmokingDadBBQ Жыл бұрын

Thanks

@paulthomas3782 Жыл бұрын

I'm with you Al, I to love lamb. Your lamb shoulder cook looks amazing. Great to see you and James sharing recipes. Thanks James great video Cheers.

@jimalafogianis9513 Жыл бұрын

As an Australian, we have some of the best lamb in the world, and the shoulder is the best cut for slow cooking. This recipe looks fantastic and I will definitely give it a go. By the way, welcome to team "RED" Al......hahahahahaha

@SmokingDadBBQ Жыл бұрын

Plenty of room on the red bandwagon

@chad7956ify Жыл бұрын

We do this all the time in the UK. Next time make the compound butter with some fresh mint and try it in Greek Flatbreads with some Tzatziki. Also make little pockets and put a slice of garlic and a sprig of Rosemary in it.

@SmokingDadBBQ Жыл бұрын

Love every idea here

@dres-bbq3569 Жыл бұрын

This is right on i know this, because we did this last year. This is freaking great

@HarisBurazerovic Жыл бұрын

This is funny! I used the same exact lamb recipe from Al a year ago(minus the butter) using the same method of cooking that I learned from James. I also cooked a whole leg of lamb the same exact way and both came out delicious! This is a perfect recipe for a lamb lover!

@Robert_hill Жыл бұрын

love the collaboration

@hunkydory1862 Жыл бұрын

Great video. Thanks for doing this. I haven’t learnt to perfect lamb and this will help!

@ericvault Жыл бұрын

I'm a shepherd and I have a Kamado Joe. Good times ahead. 😄 I'd love to see more lamb cooks of course.

@SmokingDadBBQ Жыл бұрын

So good

@capt.haddock5750 Жыл бұрын

I sure hope that you won't eat your whole flock after seeing this 😂

@absoz Жыл бұрын

Al, how could you not tell me of this video coming out 19hours ago… lamb shoulder, yummmmmm - that compound butter works amazingly on a rack of lamb too - any good cut of lamb really

@lindahoover1077 Жыл бұрын

Looks so good!

@AndreaShink 10 ай бұрын

I'm queue'd up for this for tomorrow night! Thanks guys! I'll report back.

@SmokingDadBBQ 10 ай бұрын

You’ll love it. Let us know what you think

@AndreaShink 10 ай бұрын

Circling back here, @@SmokingDadBBQ the lamb came out amazingly, and there was not a shred remaining! Especially proud of myself, as I managed both the seasoning and *controlled the temp of my KJ3 without the billows or signals!* My hubby helped by setting up the KJ the night before, but I did all from lighting to layering in the accessories, etc. Thanks for your help, James! I consulted with Al, too. Grateful for him!

@SmokingDadBBQ 10 ай бұрын

@@AndreaShink sounds amazing. Well done

@JGill0124 Жыл бұрын

I’m getting spoiled by this collaboration. The lamb looked amazing and I’ll have to try that next time we are on a lamb kick. I think what stood out to me was there was no smoking wood used and yet it picked up some wonderful smoke color.

@alsmith7316 Жыл бұрын

He added some wood chunks before adding the lump. Probably added some in the ash tray as well during the cook.

@JGill0124 Жыл бұрын

@@alsmith7316 ahh I must have confused that with a flashback clip or missed it entirely. I’ll have to rewatch to see the type of wood used.

@SmokingDadBBQ Жыл бұрын

Yes there was some wood under the coal

@JGill0124 Жыл бұрын

@@SmokingDadBBQ what wood did you use?

@GamerNxUSN Жыл бұрын

Every once in a while Costco will have some lamb in, might have to pick some up

@AlekPeterlin 5 ай бұрын

Was this salted or unsalted butter?

@donkee9 Жыл бұрын

I’m assuming you let it rest before pulling. I just so happens to get a leg of lamb today. Can’t wait to try something similar.

@amitpatel-gy3tu Жыл бұрын

If you liked that, you should try an Indian Raan of lamb served in Kamado fresh pitta !

@angechakurov5213 Жыл бұрын

Hi James, I am happily using a lot of your recipes and every time I have a successful cook, however for the first time I tried the boat method for a lamb leg and it didn't work. I am using Kamado Joe Jr and meater plus. I cooked for several hours with a deflector plate around 130 degrees Celsius. When the meet internal temp rised to 75 I boated it and used small amount of vinegar. After some time the Internal heat didn't, riced a lot and I went out of charcoal so I finished it in the electric oven using full wrap . The lamb ended up delicious,but why the boat method didn't work.

@jono1987 Жыл бұрын

100% making this!

@SmokingDadBBQ Жыл бұрын

So good

@Bish370 8 ай бұрын

Did you use any wood on this smoke or just charcoal?

@craigjoint2615 Жыл бұрын

You should try lamb with mint sauce game changer!

@Adammshanderson Жыл бұрын

Any trimming of the hard fat or removing the membrane from the shoulder?

@theeoddname Жыл бұрын

I'd really like to meet you both -- if you're ever in New Mexico (Roswell area) ... or willing to have a guest for dinner =) do let me know! Y'all are fun to watch and I've learned a lot from both of your channels!

@SmokingDadBBQ Жыл бұрын

How much fun would that meal be

@theeoddname Жыл бұрын

Did your ribs yesterday - OMG …. James, wow! 4 baby back racks on my S3 Big Joe …. Truly an amazing feast. Thank you. And again, if you’re ever this way (Roswell NM) - or Al - ping me!

@crazeewangeh6212 Жыл бұрын

What smoke wood is best for lamb?

@trentparks7047 Жыл бұрын

Awesome video! Does the smokiness reduce the gaminess that sometimes comes with lamb? Just wondering if my kiddos would eat it or if it would be more of a special occasion for friends cook.

@montelglasco566 Жыл бұрын

I want to try this dish this weekend. How much rosemary and parsley did you use?

@angelinewu612 Ай бұрын

Am I right? 250F for 4 hr, make a boat then 200F for 3hr.

@user-dd4ii4oc5q 11 ай бұрын

Is there a minimum size for Lamb shoulder (or really anything where you want it to be pulled at the end)? I did a 1.5 pound bone in lamb shoulder and cooked to 200f , but couldn't pull it at all. First time attempt and still was pretty tasty, even if it was super overcooked. Thanks!

@doctorping5326 Жыл бұрын

Now I will have to try a lamb, damn you. How long was the cook?

@nickvanalstyne6140 Жыл бұрын

What are your thoughts on a boneless lamb leg for this as well?

@swimadamswim Жыл бұрын

Hey James really loved this and enjoyed the double act ! I've always struggled tbh to get pulled lamb and this I'm definitely gonna try. Can I ask to keep things slightly more healthy can I do an alternative to the butter bind ? Any other formula with the chopped herbs ? Appreciate not the same affect but watching those calories. Haha. Cheers again Adam

@SmokingDadBBQ Жыл бұрын

Hahah noted for new years lol

@slipperino76 Жыл бұрын

Morning James, came back to this recipe so that I can give it a crack on my bday, this easter Sunday. can't seem to find lamb shoulder in supermarket, Costco or wild foods in south Florida. any recs on alternative places to look for this meat. also, is there another lamb cut that you can recommend that can serve as an alternative by chance? thank you!

@arjan2518 Жыл бұрын

Hi James, looking good, and the meat too 😏. Do you clean your sloroller? And if yes, as you can’t do a hot burn with it, how?

@keithharris6328 Жыл бұрын

Could you do this on a pellet smoker?

@dapak83 9 ай бұрын

Doing a lamb leg on sat.. wish me luck

@SmokingDadBBQ 9 ай бұрын

you got this

@dapak83 9 ай бұрын

@SmokingDadBBQ went okay, kind of dried out a little on one side. Should have pulled it earlier probably. The chickens on the other hand were chefs kiss. One smoked and 2 on joetisserie.

@danwachter5095 Жыл бұрын

What are your smoking wood recommendations for Lamb? Looking forward to trying, thanks for the video!

@hughiemg2 Жыл бұрын

I was just about to ask the same question...

@revel8r413 Жыл бұрын

Question - do you have any videos or plan to do any video for any seafood grilling? Especially fish. Would like to know any tips from either smoking dad or anybody else on this channel . thank you!

@SmokingDadBBQ Жыл бұрын

For sure. I have a double smoked salmon, dragon salmon and shrimp curry up so far but plan to add more

@markm.3740 Жыл бұрын

I'll have seconds! More lamb cooks please!

@SmokingDadBBQ Жыл бұрын

So good

@gregolm Жыл бұрын

Being in KY, and KY being known (historically) for their mutton BBQ, it pains me that this will be what inspires me to smoke some lamb (if I can even find it). 😢

@SmokingDadBBQ Жыл бұрын

Hope you can track some down

@johnbooth3576 Жыл бұрын

What smoking wood did you use?

@lockednloaded105 Жыл бұрын

Is there a story behind why lamb gets a bad rep in the states. It’s hugely popular in Australia

@SmokingDadBBQ Жыл бұрын

i think its an urban myth that people just grab onto and don't bother giving it a fair crack... no idea how or where that started but its robbing people a chance to have a dish they might love

@hunkydory1862 Жыл бұрын

Older lambs, same as goats, are very gamy in taste. Getting a smaller size will produce better results!

@lockednloaded105 Жыл бұрын

@@hunkydory1862 yes we call older lambs mutton. Definitely a different flavour to lamb. It doesn’t have the lovely fat content. Generally people in Australia don’t eat mutton at all. It’s like eating an older cow. You don’t do it unless you have to 😂

@CoolJay77 Жыл бұрын

History must have something to do with as to why Spaniards raised cattle in Texas but sheep lagged behind. From my personal experience, people who are not raised eating lamb and mutton have difficulty enjoying the gamey flavor. I grew up in eating lamb and mutton as that is what we ate at home, but then I did not have lamb for a number of years, and since then when lamb is gamey, I have an aversion against it. When it's not gamey, it can be the most enjoyable meat ever. The cuts that are not fatty are quite enjoyable. I grill loin chops once in a while, and I love them. Therefore I understand why those who have not been exposed to eating lamb early on, cannot handle lamb. However there are some lambs raised in USA which are grain finished with hardly any gamey flavor. Also some parts of west Kentucky mutton is popular in areas where they grow up eating mutton.

@jonathankelley3431 Жыл бұрын

Any recommendations on where to get lamb shoulder in the states? I don’t recall seeing it anywhere.

@SmokingDadBBQ Жыл бұрын

Any local butcher you can have bring it in?

@Poppi3579 Жыл бұрын

Im having a issue of closing lid when i have my slow roller in. Seems to be touching in the back of the lid to the grate. Is this normal?

@SmokingDadBBQ Жыл бұрын

Pull your firebox into the centre so that it doesn’t rub. It’s a little out of position

@sbasra5660 Жыл бұрын

how long was the rest time? Will be cooking this on Christmas day!

@SmokingDadBBQ Жыл бұрын

20min is enough

@sbasra5660 Жыл бұрын

@@SmokingDadBBQ Thank you! Also, how long was the cook? I am cooking tomorrow and just trying to work out timings. Thank you!

@philnblack Жыл бұрын

I tried this dbl indirect with a pizza stone as suggested in another video…for some reason, when I do this, my MEATER probe measures approx 50 degrees less than the Komodo temp on the grill..is this normal? I wasn’t sure there would be that much difference and wasn’t sure if I should trust MEATER or the Kamado thermostat. I chose wrong and kept my Komodo temp around 275 for the pork butt. That left the MEATER reading 230 or so. Have you encountered this issue with such varying temp ranges?

@philnblack Жыл бұрын

The reason I stuck with the kamado temp is it’s a manual thermostat and I thought perhaps something was wrong with my MEATER as I had to do an update just prior to the cook.

@SmokingDadBBQ Жыл бұрын

Is the probe vertical or horizontal? There is a chapter in this video if you skip to it that shows how to get better readings kzfaq.info/get/bejne/hKpneq-btrDcoZs.html

@philnblack Жыл бұрын

@@SmokingDadBBQ it was horizontal to the grill. I did watch your horizontal vs vertical but I also notice, all your other videos you place the MEATER horizontal (at least the ones I’ve seen).

@philnblack Жыл бұрын

My challenge with vertical probe is sometimes the meat isn’t thick enough to allow the probe to go completely up to the line MEATER recommends in the operation guide.

@SmokingDadBBQ Жыл бұрын

@@philnblack horizontal is not out of the ballpark to see 50. Your dome gauge might be a little off. Have you calibrated it recently in boiling water?

@beefandpork Жыл бұрын

The twinkle has left his eye… He’s Al Borland now.

@SmokingDadBBQ Жыл бұрын

Lol

@turkeyphant Жыл бұрын

Absolutely bemusing why North Americans eat so little lamb...

@SmokingDadBBQ Жыл бұрын

I don’t get it either

@harvey6850 Жыл бұрын

Great content and useful videos on smokers and ovens. Really like your channel. But do you have to look like you are about to have a heart attach on every static picture that you display on your videos? Does this really get you more clicks? I understand this is a business, but it just looks stupid to me.

@SmokingDadBBQ Жыл бұрын

Every fabric of my body hates it. A normal face or no face can be 50% less engagement