Lamb Breast on BGE

11.2.09

Three hours at 240, standard rib prep, including wiviott rub. Brush with peach juice at end, peach BBQ sauce and glaze. Result, surprisingly tasty.

Apple Pancake from Calma Optimal Deli

2.3.10

Dorothy's Bread

9.9.10 Lamb Breast and one short rib. BGE with Smoque rub, which went very well (Dorothy was coming over, mine is too spicy for her)

    Beef short rib

3.13.11

Lamb breast cut right from the animal from market place on oakton
orange juice and squished orange, olive oil, minced habanero pepper, lemon juice, lemon peel, Moroccan spice mix from spice house. garlic powder, onion powder, half-sharp paprika, salt pepper
marinate overnight
smoke at 250 for 2.5 hours, finish with 2x glaze at 300 for 30 minutes
glaze with mix of pomegranate molasses, honey, rice wine vin and a little warm water to help blend.
was very tasty, really good solid flavor, noticeable orange. Maybe next time use pomegranate molasses in the marinade.
was too fatty, next time with the thicker cut style smoke longer, cut into ribs, grill with glaze.
butcher wanted to take off long flat bone/chine, should have let him, was hard to cut.

Risotto: sautee onion, garlic minced with salt
1/2 teaspoon Aleppo pepper, black pepper
water
pomegranate molasses with first water addition, was a little bitter, added honey and butter
I smoked fresh Spanish chorizo from market place on oakton, solex brand
added two sausage cut in thirds
a little more butter and grey salt
Tasty, but seemed a little flat, maybe a little dried mint or sumac at the beginning.