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[WDT] IT'S FALL Y'ALL [NSFW]

Discussion in 'General Discussion' started by bewildered, Sep 26, 2025.

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  1. jdoogie

    jdoogie
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    Why keep an eye out when I can just further drive you into reckless spending.

    https://www.atbbq.com/products/yoder-smokers-pellet-grill-wood-smoker-rotisserie-kit
     
    #81 jdoogie, Oct 9, 2025 at 5:58 PM
  2. Nettdata

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    “will void your warranty”.

    Actually, this would be easy to build yourself. Not sure it’s worth it to me at $200 US plus import fees.

    Hmmm. New project on the list.
     
    #82 Nettdata, Oct 9, 2025 at 5:59 PM
  3. Nettdata

    Nettdata
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    Mr. Toast

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    #83 Nettdata, Oct 9, 2025 at 6:02 PM
  4. bewildered

    bewildered
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    Deeply satisfied pooper

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    Any tips for your lamb shoulder? What's your technique? Also what were those lamb lollipop things you made awhile back?

    A friend of a friend was slaughtering lambs and I got 35# for $150. I've cooked a lot of ground lamb but never a cut of meat or bone-in, and I'm feeling like I'm going to fuck it up.
     
    #84 bewildered, Oct 9, 2025 at 6:02 PM
  5. jdoogie

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    Well just wait until you guys are the 51st state and the problem solves itself!
     
    #85 jdoogie, Oct 9, 2025 at 6:03 PM
  6. Nettdata

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    Lamb shoulder just score the fuck out of it with pretty deep cuts. Slather with garlic, rosemary, salt, pepper, olive oil, balsamic. Shove down into the cuts.

    Put it on a low heat rotisserie with a tinfoil pan of potatoes and garlic under it to catch the juices.

    Let it cook for a long time to build up the outside crust.

    Wait. Wait some more. Baste it regularly with the sauce listed above.
     
    #86 Nettdata, Oct 9, 2025 at 6:05 PM
  7. NatCH

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    I can only get so erect.
     
    #87 NatCH, Oct 9, 2025 at 6:07 PM
  8. Nettdata

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    The other lamb was a French cut rack of lamb. Easy to get at Costco or your butcher.

    Slice it up into meatsicles and marinate in the same as above for 5+ hours. I like overnight.

    Cook fast over very high heat. The balsamic will caramalize and burn quickly while keeping the lamb a nice medium rare.
     
    #88 Nettdata, Oct 9, 2025 at 6:09 PM
  9. Nettdata

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    If it lasts more than 5 hours see your doctor. Eat some lamb first.
     
    #89 Nettdata, Oct 9, 2025 at 6:10 PM
  10. bewildered

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    I do not have a rotisserie. I have a traeger smoker and an oven. Help.
     
    #90 bewildered, Oct 9, 2025 at 6:10 PM
  11. Nettdata

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    Put it over low heat on the bbq and flip and baste it regularly.
     
    #91 Nettdata, Oct 9, 2025 at 6:11 PM
  12. Nettdata

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    Roast it like any roast. I slice it to help the flavour adhere and to get more area to crisp it up.
     
    #92 Nettdata, Oct 9, 2025 at 6:12 PM
  13. Nettdata

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    Past examples of non rotisserie lamb shank.

    Scored deep and coated in flavour, including some herbs.

    IMG_2265.jpeg IMG_2267.jpeg
     
    #93 Nettdata, Oct 9, 2025 at 6:17 PM
  14. Nettdata

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    Mr. Toast

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    But yeah… rotisserie rocks.

    IMG_9182.jpeg
     
    #94 Nettdata, Oct 9, 2025 at 6:19 PM
  15. bewildered

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    #95 bewildered, Oct 9, 2025 at 7:08 PM
  16. Nettdata

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    Yeah, I love rotisserie chicken. The ones you get from the store are way to juicy for my liking, so I'll even buy a cooked one from the store and just finish it off on the bbq rotisserie for 10 mins on max heat... crisps up the skin and helps dry it out a bit.
     
    #96 Nettdata, Oct 9, 2025 at 7:15 PM
  17. Nettdata

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    And yeah, the pork came out amazeballs.

    Simple dinner tonight of a bottle of wine and a meat coma.

    IMG_6910.jpeg
     
    #97 Nettdata, Oct 9, 2025 at 7:17 PM
  18. AFHokie

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    #98 AFHokie, Oct 9, 2025 at 7:19 PM
  19. Nettdata

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    And spins...
     
    #99 Nettdata, Oct 9, 2025 at 7:20 PM
  20. AFHokie

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    Isn't meat spins Juice's favorite video?
     
    #100 AFHokie, Oct 9, 2025 at 8:02 PM
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