Diggerg Posted January 6, 2020 Share Posted January 6, 2020 Made a Moroccan pulled lamb. Ruined over night with Schwartz Moroccan seasoning mixed with olive oil. Smoked until 160° then wrapped in butcher paper until 205°. Rested for an hour. Made ribs with homemade rub and glazed with sauce shop cherry bourbon sauce. PBBE as well. 7 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 7, 2020 Share Posted January 7, 2020 Very nice mate. Do try making your own sauces too? There are loads in the Weber books that are even better. They are easy to make. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted January 7, 2020 Share Posted January 7, 2020 Great looking cook 👍 Quote Link to comment Share on other sites More sharing options...
Diggerg Posted January 7, 2020 Author Share Posted January 7, 2020 Must of been good as it only lasted 5 minutes. 2 Quote Link to comment Share on other sites More sharing options...
Diggerg Posted January 7, 2020 Author Share Posted January 7, 2020 (edited) 1 hour ago, Justin said: Very nice mate. Do try making your own sauces too? There are loads in the Weber books that are even better. They are easy to make. I do make my own sauce but wanted to give the cherry bourbon a go. Big hit with the family. Edited January 7, 2020 by Diggerg Sp 1 Quote Link to comment Share on other sites More sharing options...
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