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Whole Lamb BBQ How To | Barbecue Tricks

Com? This is a great holiday barbecue feast, Some of the most popular articles that have Here are whole animal roasts. We’Ve got a whole cow, a whole hog, but with Lamb, typically, it’s been smaller, Easter stuff, with small chops or a rack of lamb. Thanks to my friends, Pete Stamatas and Nick Hatzis they walk us through this whole prep process.

Take a look at this. It was for a big Greek Orthodox Easter celebration, family feast, Pete What’S the main spices Barbecue sauce Nick Main spice Main spice is oregano Pete It’S not barbecue sauce. Is it Nick Not barbecue sauce; no, No! This is not Unlike the traditional American style, barbecues That we do here in the United States, the Greek style barbecue is the key component. Is oregano olive oil lemon and occasionally mint make up the key components to the dressing? Or the marinade as you’d say: Pete We’Re in the kitchen of the Custinos family They’re going to help us get the lamb on the Stake Dino tell us what youre doing here: buddy Dino Our first thing is we’re going to stick the pole through the back end.

Pete The poor, lamb, never thought life was going to be this way. Dino We’Ve got to line this two up with the leg, but before we do that, we’re going to have To stick it through the throat here, There’s a little slat. If you stick your finger, Anybody can do it, you’ll see it. What we want to do is try and go through the Head with this, so we crack it. Pete That one there looks like it’s: the top of the head, precracked right, Dino, Dino, Precracked, When they butchered it, maybe they just sometimes They hit the end of it.

Nick That’S a sharp knife, Pete That’S a Ginsu right there, fellas Dino Now its coming go ahead, Stan Nick Do it Do it Stan Dino Okay, now now we’re going to flip her over to try and even her out so we can get the Back legs, Nick Right in the meat there right and then in the leg Bill, West Approximately are you going to pay for this lamb Youve got to figure out where to get it first, A butcher can help you Theres a bunch of places online Online, probably kind of expensive, a 50-pound Lamb, they said, would run about $ 275 plus about a $ 75 processing fee, so $ 350 for a lamb, like This Youre going to need a spit to cook on Spit Jack.

Is the king of these things I’ll put a link to their model CX855, which Can handle up to a 55-pound, lamb or even a hog? It’S a nice one. Otherwise you can rent a spit from some rental. Companies, A hog would take a lot longer because you’re Cooking the hog to a hotter internal temperature, so you can pull it apart, but with this expect About a four to five hour cooking time, It all depends on the wind, the weather and This spit here that we’re using has a closed-in back so it’ll cook a little bit hotter than One that would just totally open, maybe like this one here, Nick Now that the bracket is in and now you need the screws, there should also be a bracket.

Piece right: Dino, Uh-Huh Where’s that bracket Okay, we’re good. We want to make sure just hook that this Hook, that’s here is lining up with the pole. Pete This is bracket number two Dino Bracket number two Nick Its a little bit trickier than the Dino Okay, Hows the other one Pete Its coming Its coming, Dino Yeah were going to stick our hands Nick This lamb is from Colorado grass fed Pete Those are the best they say.

Nick Certified organic Pete How big is it Nick Its a 40-pounder Pete Its a big one, Nick Its a big one but its a baby, You can tell a lambs a baby not by the size. You could have a lamb, that�s, this small and be only 30 pounds, but by the teeth The teeth are baby. I bought a lamb one time. It was 80 pounds Pete And it was a baby Nick It was a baby you could tell by the teeth One time a long time ago, my cousin in Greece He has 1,500 goats and 300 lambs in Greece and he killed a little lamb, a small one.

It was only 32 pounds, I said: [ Greek, 0:04:50 ], Its old look at the teeth and the teeth were Huge Bill West Ah, so the small teeth means Nick It’S small because the larger the teeth that means it grows by the ears Pete So small teeth: Dino Small teeth means baby lamb Bill West One thing to read out for is when you secure the lamb on the spit youre going to want To get it really secure, so there is no wobble at all.

You can use the twine or some rope but make Sure you’re using cotton, twine or cotton rope, not the plastic stuff that could melt. Then, when you mount it up, there start with The lamb on the highest setting and lower it occasionally through the cook until the Last 30 minutes, where you lower it all the way to the bottom, to crisp the skin up nicely Dino It’S not going nowhere. Nick That’S the important thing: Pete So this is the spit where the lamb is going to be made.

We’Ve got the coals going, The coals are going a little slower than we Like so, this is an ancient Greek technique to get your coals going, Go ahead. Pete What kind of coals do we have Let�s get the coals here? This is the Royal Oak, all wood hard coal charcoal Nick We’Ve got the basic dressing or the basic dry rub for the lamb that we use to coat the Inside of the animal before we put it on the spit, which consists of your basic ingredients, Basic spices, salt, pepper, garlic powder, oregano, dried mint and we tend to like a Little bit of lemon zest and orange zest in our dry rub What we’ll do is we’ll utilize half of this On the animal dry and then we’ll save half of this for the olive oil dressing that we Use to base the animal, What you want to do is you want to hand mix This Dino We’Ve got to get this puppy ready and tied up Pete What are you doing there guys Dino We are dressing, the animal We are putting the dry spice rubs in there Pete Along with what Dino Along with a stick of Land, O Lakes, butter, Pete, Okay, so the spices have gone in They’re inside the animal there.

It is and Now we’re closing it up using the’Nick here is actually a doctor Nick. What is the suture technique? We’Re using Nick This is called the single-handed [ inaudible, 0:07:44 ] technique, Pete The single handed technique And we sew up the entire belly of the beast Bill. West After a few hours of basting, you check the meat and you want it cooked to your liking. You probably shoot for an internal temperature.

In the thickest part of the thigh about 150 degrees Fahrenheit to about 160 degrees Fahrenheit, The joints are going to be loosened dramatically. And you can feel it in there just by wiggling a leg, It’s different again from a hog where you Want to cook it up to 190 degrees Once it’s done, remove it off the spit. Put It on a resting area for carving and let it rest before you cut into it – for at least 10 or 15 minutes Yeah, if you like this whole lamb, barbecue You might want to check out the whole hog article we have or the whole cow article elsewhere.

On this blog – and you want to get the recipe for the seasoning here that they use, I will put it on the website That is http://www.Barbecuetricks.Com


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Franklin’s BBQ | Austin Texas

This is we up early in the morning we headed to Franklin’s this. What we got to go check it out, we kind of bring it to you guys. So you guys can just look at this amazing brisket. That being said, cut you ready, let’s get it, let’s get it so off the air and Franklin’s we go so just to, let you guys know, listen, it doesn’t open the kill.

11 o’clock p.M. Usually people start getting in line between 6:00 and 7:00 and the murder cherry and her husband. They were in line at 7:30 to you know just to be there so that when they do open the other doors at 11:00, we could be somewhere near the door and what they do is they walk out and they come in to the line they can guarantee Risk using certain things you know up until that point, and then this we have a like part man.

We have to park like a couple of blocks away and then walk to it. I mean it’s super crowded. I didn’t show the line because I didn’t want to. You know, show you what’s up, everybody hey, listen. We finally made it to the infamous so I say infamous or I just say famous, I’m going to go ahead and go with famous. We had Franklin’s the famous Franklin’s, listen right here, we got Kirby, you see Kirby.

What is he doing way out here from the tech from California huh all right? We got hashtag for me, those you guys in read the battle of the kitchens. You know who daddy is right there and then listen. We got special guest. Look at that right here. We got this clay, I want to change hey. We got to thank clay and for me you know for standing. The line they’ve been alive since 7:30. This morning you know making this possible we’re getting ready to go in we from the blow, so you guys know how I wrap up everything.

I’M going to say with that being said, we right here at the door. Let’S see, there’s the door right there and, let’s see if we can get to Franklin song, there’s Franklin’s. It’S going down folks that just a minute we fin have brisket dyno ribs. What else we going sausage turkey? Thank we friend to have a spread. You guys hey. I know the camera moving all over. I’M super excited. It’S going down one more time.

You guys there. It is all right y’all, let’s get it hey! Listen to this. Not only do you survive the line outside once you come inside. Only thing changes there’s the climate, as you can see, as I’ve turned it around right now, hey if you hear that laughing it all of that, I’m going to show you who that is right now, that’s all of them everybody’s having a good time. So listen. If I do like this, you guys to see look at how crowded this place is you’re talking about having a successful business.

Hey I’m not going to spoil it for you imma! Let you guys get a chance to look at what we’re doing today and i’ma. Show you some of the footage from last week, but right now, listen, we’ve scaled the line and still going down, it’s probably going to take us about I’m going to say about 40 mega by 40 40. More minutes to get up to the front, no worries! I got you, we kind of walk and cut the meeting all about so with that BSA stand by hey.

So look look at that right there that’s what we up against right there. It won’t be long folks! Now you want to see something. Look at these beef ribs right there. Look at that bar and check this guy out. He thought I was taking a picture after I tell him. All you can do was just laughs, hey, but the end result was check this out two thumbs up: hey, listen! We were super excited, we’re ready to get.

You know, hit up to the front place our order, so we can turn in these reviews. Well, we’re still in line. You can check out his merchandise right behind me. Look at that huh me man. He got everything covered. Even if he got an infant, he got that covered too. So this is it there’s his prices on the wall and look at Terry. I see everywhere. Let’S go and look at Curtin, hey, I’m trying to hurry up and get next hey.

We got clay and we got Kirby, hey you’re, trying to learn you guys hey, but it’s going down. Hang on, like I got my books, that’s right! You reading it correct b3 of $ 30 of time, and I’m going to let you know this each one of them real. He cuts they probably a pound and a half and better. So you do the math. Now look right here. These are the other caste. You know you are cutting to make the magic happen after this means cut this right.

Here’S what I call it a high king for this is the one you gets everybody you know. Mouth, watering and in your mind, gets bigger than your wallet means you order all their stuff and then, when the cash here he gets you and she tells you. Oh that’ll, be a one hundred and forty dollars. That’S what everybody you know. The amount rots of history floor, so you can see right here. Look he couldn’t some of them finally be free, those weren’t ours, but that’s just somebody that was in front of you going to see the magic happen right here.

This is us. We broke out afresh. Briskets, so that we can get out of place our work yes, so I got your lien right there. You said a pound right here I got some meds for you to trash samples there all right. I got one at one point, seven or one point six. You know what the six was go, how much softer spray walking around trying to find somewhere to sit down. We tried to eat outside. So that way we could be a little noise and it wasn’t nothing out there.

He finally promised five minutes or so after we sat down, you know what we was so excited. We started eating and then somebody had to say right off the bat hey. What about the article? So here you go, you got ta, see me lizard, you guys. Don’T know this about me. Listen, I love potato salad. This potato salad is more of a mustard changing. You know chart based a potato salad. You know so I just heated with some of that classic Franklin’s barbecue sauce that be looking right up for me and after that, almost right here so on this potatoes here go Bank right now, hey number one number: two number: two! Oh! Oh! Oh Mia! Look at that, you see that take it out this article, that’s Audrina! I am, I see partner bar partier.

We are real you doing like this. Oh besides me right, a mad dog. I know you’re looking at this right now talking about it detective my feet. Here we go folks. Dino Reyes, here, Frank, [, Laughter, ], hey check this out, volunteer and fragments out here. Call you know, you guys know, I’m hard-working the ketubah look come out here, turn it in somebody in this. If you talk about something test test, my son made me feel to you before I even push record, I got ta make you mine, I think Randy read the show story too good of an ad.

You want to talk about this. Our crew ladies get right through. Oh y’all, we got. Oh hey ain’t, nobody exactly ain’t, nobody, hey dudes, don’t wan na come accompany them right now! Hey here you go. What’S your name Mike Chris, okay, Chris and that’s daddy all right now, after mingling with everybody, and you know even where we could. He you know where the day ended you weren’t able to meet Aaron Franklin himself.

He was running in and out, but they did give us a tour. Let us go behind the scenes. Go ahead, look at the smoke the smoke pitch and you know things like that. You know see that how everything is done and then, when we got through with that, he came out to this right here. Sorry, you sold out. You want to talk about a successful business. This do we have to formally get down there all right, everybody, hey! Listen! You’Ve got a chance to see it hey.

Even we they even let us go around and do some behind the scenes. You know what mr. Aaron Franklin. Are you all right? I got to tell you guys. Listen if you ever in Austin, do yourself a favor. You got to come back here and check out Franklin’s barbecue, hey hands down, that’s it hashtag for me, Clayton! Hey! Thank you guys for coming out here. This probably would not have ever happened today without you guys, so I just want to say hey.

Thank you. Thank you for joining my blog membership. You know what just thank you for everything and, with that being said, you guys Kirby and myself and Kirby. What you have bro come on. Man get in here could try to be bashful, hey there. He is there. It is right there, hey so from Kirby and myself avy hey. We ought to hear you guys later, please. I had to turn it back on because I met these lovely ladies right here, half of them from California other half – I don’t know where they from but where we are that’s.

What’S up folks,


Find out what you get from a bag of Spunks! It is good with any type of barbecue!