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BBQ/Grill/Smoker/etc. Cooks

I used to have THIS set up. It worked well as a smoker and propane grill but I didn't use the charcoal portion as much as I could have. I had it a long time before moving on to a new electric smoker and propane grill. I fixed it up, painted it and gave it to my son who still uses it today.
Combo grill smoker.jpg

My current set up is pretty sweet...
current set up.jpg

The smoker holds a ton of meat and holds enough pellets to go for days. The limiting factor is the water pan, I am thinking of drilling a hole in the side and making an external refill system so it can go 12 hours without needing to be opened. The temp can go quite high so I can also bake in it. The grill is a hand-me-down I picked up somewhere, it gets the job done.
 
After the firebox on my Weber Genesis warped and Weber said too bad, it’s out of warranty, I decided it was time for a different gas grill to supplement my BGE.

Ultimately I decided on a Napoleon Prestige 500. I’ve had it three daysband used it all three. Unfortunately, I neglected to take any pictures until tonight. Monday was grilled Mahi, Tuesday marinated shrimp skewers and tonight a poor man’s surf and turf consisting of beef and salmon burgers. So far so good.

To my Canadian friends, I am only aware of owning three different Canadian made products (Gillette Goodwill #164, Several Tilley Hats, and now the Napoleon). So far all have been superior products. E05EEE7D-9E86-4C96-8795-C1E8F4329EC5.jpeg
 
So I had never heard of lamb breast aka mutton flap before i saw it the other day and thought it looked interesting enough to buy without doing any research. I looked like pork ribs so assumed it was similar but with the grassy lamb taste. Whoa what a day i had today cooking these fat bombs.

The internet seems divided on whether they taste good, are worth it, etc and definitely didnt prepare me for , i’ll call it… the “glistening”

Out of the package (i wish i took more pictures) it looked like pork belly, brisket, and ribs combined. I think it is all of those things from the lamb. It comes as 2 different cuts. Looks like 2 st Louis style ribs from outside the package, looks can be deceiving.

Supposed to be an inexpensive cut of meat. I wasnt seeing that, it was relatively expensive for all the info i’ve seen at ~$4/lb. . Maybe I’m not close enough to the source.

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Peeled off the membrane, Trimmed a bunch of fat to shape them and get them to a 1/4 inch of fat, mustard binder and some rub. Indirect with applewood at ~275°F fat cap up for 90, then down for 90, then in foil for an hour and finally direct at 500F to sear. Holy fatman. I rendered off, captured, and strained nearly 30oz of smoked lamb fat. It was everywhere in addition to the jar volume. I still have chunks from the trimming in the freezer, all over the foil drip pans, cutting board, my fingers. Everywhere.. I’ve not felt like this ever.. you barely touch it and there is fat all the way up your arm. Makes the bib for lobster with melted butter seem like nothing and useless.

But they are ridiculously delicious, not too grassy at all, and have that warm fat that melts in your mouth. So good but so much cleanup. This was one of the 2 “racks”.

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Definitely try it, but trim off most of the fat first! Lesson learned.
 
Fired up the rotisserie on the Weber Kettle today, did a whole bone-in turkey breast for tonight and then threw on a pork loin for tomorrow or Tuesday. I will slice the pork loin extra thin on the slicer and pile high on a sandwich.
Forgot to get a pic of the turkey but here is the pork.
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