British BBQ Society Forums

dancing james wrote:Thinly sliced 1/2 red cabbage
Grated 3 apples and 3 beetroot
Finely chopped mint
Made a dressing with about 50ml mayo, 15 ml vinegar, squeeze of lemon and 2 teaspoons of Dijon mustard

Quantities are approximate, it was guesswork.

Sounds good. The apple and mayo reminds me of a waldorf salad - i'll give this a go and perhaps add a handful of nuts - like pine nuts, or walnuts or something similar.

Sounds like a great cook.

I have done pulled lamb quite a few times in my smoker and just treated it the same as pulled pork. So get a nice lamb shoulder and use some sort of rub to which compliments the lamb and take it out when the meat hits 195F and you will have some lovely pulled lamb

Smoked a piece of Lamb for my Turkish father in law, in my smoker, low and slow 250 degrees for 7-8 hours, meat came out perfect we sliced it and it was very tender.

Marinated in Olive Oil, Lemon Juice and black pepper over night and right into the smoker, used oak and ash, wonderful evening.