Some Outdoor Cooking: Lamb

Smoked Lamb

(adapted from Smoke & Spice):
1.In a mixing bowl, combine 1/4 cup of black pepper, 2 1/2 tbsp brown sugar, 2 tbsp kosher salt
1 1/2 tbsp garlic powder
1/2 tsp ground allspice
2.After the meat has been out of the fridge for a few minutes, coat with worcestershire sauce about 1/4 cup
3.Now massage 2/3 of the dry mixture on the ribs, cover and put in the fridge until you are ready to smoke
(can do 2 hours to overnight)
4.Prepare the smoker to 220 degrees and place ribs in smoker for 2 hours (make sure to have taken the
ribs out of the fridge for 20 – 30 minutes before you begin cooking)
5.Take ribs off and cover in tinfoil to enable the moisture and heat from them being covered continue to cook
the ribs (I did this for a good hour)

6.Place back into the smoker for 30 more minutes – I left them in the tinfoil but tented the foil.

Nice Thick Steak

Pat dry. Cover all of it with salt(2 tbs. kosher salt, 1 tbs. corn starch). Put in freezer for twenty minutes. Preheat grill, must be hot. Take steaks out, apply some pepper. Grill on high with lid down for 2 minutes. Open lid, flip over, for 2 min. Flip, rotate 45 degrees for 2 minutes. Turn temp to low, flip, rotate 45 degrees. Close lid for 2 1/2 minutes. check them. Should be around medium rare.

Mexican Style Ground Meat Skillet

Posted on May 22, 2018 by Ed

mexican ground beef skillet

2 pounds ground beef.
2 cups rice, I had long grain rice from the other day.
1 and 1/2 cup frozen corn.
1 jar of stewed tomatoes, drained and cut up.
1 cup frozen peas.
1 cup shredded cheese, I used cheddar-jack.
Taco seasoning, I used burrito seasoning.
2 tbsp. adobo.
2 tsp. chili powder.
2 tsp. onion powder.
2 tsp. garlic powder.
Brown the ground meat on medium heat, I saute’d a small chopped onion with it. Drain the juice, put back on stove. Stir the seasonings in.

Add the corn, tomatoes, peas. cover and cook five more minutes. Stir the rice in, cook another five minutes. Take off the stove and cover with the cheese.