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Old 04-09-2005, 08:41 PM   #1
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Besides the usual chicken, ribs, brisket and pork butt, what other things do you guys throw on the BBQ? Any good or unusual recipes? :biggrin: :biggrin:
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Old 04-09-2005, 09:06 PM   #2
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On my WSM I've done:

almonds
bacon wrapped scallops (then crisp in frying pan, roll in real maple syrup, serve)
cheese
chuck roll (whole blade roast)
baked beans
brined salmon
flavour brined turkeys
pork loin
pork chop
rib-eye steaks
some guys do spuds (potatoes), it's on my To Do list alright?
smoked peppers (I've done habaneros)
standing rib roast (Prime Rib)
damn it, one of these days I'm gonna try some soft or medium tofu ...
no fruits yet

on edit: various sausages too
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Old 04-09-2005, 09:22 PM   #3
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I haven't done the scallops that Shawn has nor have I been as successful as he with almonds but I've done his list (with the potatoes) plus top and bottom rounds, beef ribs, tri-tip, various cuts of boar, fresh hams, various sausages, Roma tomatoes, jals (I've only done habs on a kettle), mushrooms, bison cuts and whole pigs (not on a WSM), and I think that's it.
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Old 04-09-2005, 09:40 PM   #4
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Prime Rib, Salmon, MeatLoaf, Sausage, Chuck Roll, Buckboard Bacon, and Pastrami.
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Old 04-09-2005, 09:52 PM   #5
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Forgot lamb--done a lot of that. Buckboard I still need to get to.
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Old 04-09-2005, 10:10 PM   #6
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Kevin, haven't pulled the trigger on lamb yet either. Gonna have to do that soon, I love lamb, the wife and daughter are a little iffy.
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Old 04-09-2005, 11:35 PM   #7
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I am really hesitant to try lamb.

I have only had it a couple of times in restaurants or at family/friends places and it has been 50/50. Some of it has had 'mutton' taste, the rest has not. I LOATHE the 'mutton' taste.

Is there a way to be sure to avoid it folks?


thnx,

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Old 04-09-2005, 11:43 PM   #8
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Buckboard bacon is good. I've done smoked domestic duck three times and it came out great. I'd reccommend smoked duck for somrthing different. I've done scallops wrapped in thin strips of duck, kinda like Shawn's bacon wrapped scallops. Prischutto also is a great scallop wrapper.

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Old 04-09-2005, 11:51 PM   #9
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My experience has been that the larger the lamb cut the more likely the mutton thing will occur. My favorite lamb is to buy a rack (nearly always from New Zealand in my market) and cut into chops, one bone per chop. Then I put 'em into a bowl with olive oil and the dry package of Good Seasons Italian dressing mix. It's the dry packet that you mix with oil and vinegar to make Italian salad dressing. Then it's flop 'em on the gasser.

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Old 04-10-2005, 12:15 AM   #10
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Thanks Griff ... sounds like the best way to avoid 'mutton' taste is to buy the smallest lamb cuts you can find ... correct?
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