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To: Fungi

I might do a video on lamb but only as shish-ke-bab which is the only way I like it. Or at least the way I cook it.


9 posted on 01/11/2019 4:51:25 PM PST by PJ-Comix (I am eating my way to weight loss. Pass the lox!)
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To: PJ-Comix

Shish kabob is great, and a good slow cooked beef rib is wonderful. I prefer a garlic based sauce with no tomato, applied after the meat is cooked. Divine!! Cheers...


10 posted on 01/11/2019 4:55:46 PM PST by Fungi
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To: PJ-Comix

Ribs look good but I would not have gone mesquite tho... At least with my smoker it leave a very forward acrid taste. Had much better luck with hickory, apple, cherry or pecan for BBQ. I only grill with mesquite. Keep an eye out for shagbark hickory and wild cherry wood. Absolute best pork smoking woods.

https://www.geniuskitchen.com/recipe/south-african-sosaties-malay-kebabs-140661

Not a bad recipe. Similar to mine. It makes the lamb sing opera. For the pork fat use smoked hog jowl. Go heavy on the curry (at least 3 tbs) and add 2 tsp turmeric. Malt vinegar, not white. No milk. Reduce the marinade in a pan to a thick consistency for sauce. Grill the skewers on a really hot grill. 2 per adult is a good serving size for hungry people.

Serve with fruit salad and yellow rice:
1 c basmati or jasmine rice
2 c water
1/2 c yellow raisins
1 1/2 tsp turmeric
2 tbs brown sugar
1 bay leaf
Add all except rice to a pot. Bring to a brisk boil. Stir in rice and boil 1 minute. Cover tightly. Turn off heat and give it 25 minutes before fluffing. Recipe scales well.

You will thank me.


14 posted on 01/11/2019 6:55:03 PM PST by LesbianThespianGymnasticMidget (TRUMP TRAIN !!! Get the hell out of the way if you are not on yet because we don't stop for idiots)
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