Racfish Has a Lil Lamb

[racfish]

4 years ago I bought a Traeger grill.Now I got 2 of them.I was recently up at Sylvana Meats to check out the lamb situation. They do some excellent lamb.I smoke them with Grapewood pellets for 1 hour then quickly finnish them on a higher heat about 20 minutes.Salt Pepper and fresh garlic.After the cooking I squeeze fresh lemon juice on them.Then gobble them down.I usually have them on a bed of bulgur and fresh white onion slices.
If youre just doing a BBQ I use actuall grapewood in the fire. I have loads of grapewood that I use. Cant find any? shoot me a PM.

[Toni]

Where are you buying your Traeger pellets? I use to get them from Joe's but now they are gone.

[Anonymous]

Toni there is a company off the West Valley Hiway in kent that has pellets at a good price.I need to find their name and addy for you.Joes was the place .Their buy 2 get 1 free was a great deal. Im like you and looking around.I did buy some from Owens Meats in Cle Elum for I think 14.00 a bag.Another good buy.The Grapewood I found in Stanwood at a fireplace shop.They were 22.00 a bag.For Grapewood its a good price but a hellova long drive.

[saltyseadog]

good ol' home town of Stanwood pullin through with the grape wood:cheers:

[Toni]

Thanks racfish. I went to the Traeger site to find a place. There was one on Meridian (Puyallup) that I can try. McLendon's sells them too but they have a very limited supply. When I first bought it I ordered them online from Traeger direct but they don't do that now. If we have to drive a ways to get 'em it is better than being without!
I have never tried grapewood-it is more expensive than the other types. I have stuck with the usual hickory, mesquite, alder, and cherry. I tried onion but didn't care for it.
I haven't tried lamb either.

[Rich McVey]

Racfish: Ok..Ok.. I know I havnt gotten Plywood added to the list yet BUT...

How would you characterize the flavor of the grapewood as compaired to other woods on this list?

Toni: Same question about the Onion, and what exactly did you use? The dried stems or the bulb?
EDIT, Racfish answered that Onion question with the next post.

~Rich

[Anonymous]

Traegers makes two woods that dont sound good to me.That is Onion and Garlic.Nothing sounds worse to me then burnt onions and burnt garlic.Sorry folks I like Natural woods.Grapewood traditionally used in the regions of Italy and France, grape wood gives a more delicate flavor than hardwoods and are recommended for use with fish lamb and poultry. Smoke lightly to permeate foods with their sweet, wine-hinted flavor. Aromatic, similar other fruit wood. Thats why I wine so much.If you Google grapewood two threads came up from this site by yours truly.See mike as ambassador to the site I got you in Google even more.Does my pay increase ,now? Just as an FYI Applewood smokes great with anything.I probably buy more applewood then any other wood.I buy both in logs and pellets.It burns hot and long.Great for the fireplace too.

[Toni]

Now I like burnt onions. I slice them and put them on the grill and if they are black-all is well. But I didn't care for it in the pellets. Even if I fry them with hamburgers I make sure they are almost black.

I like cherry for pork, or beef. Alder for chicken and fish. Hickory or Mesquite for anything. I haven't tried everything though.

[swedefish4life1]

Black onions and Tiger Toni struggle with my Bonics:cyclopsan :colors: :chef:

[racfish]

I like my food blackend Toni I meant burnt as in burning wood or when the onions fall through the grill on the Weber,.

[racfish]

Braised lamb necks with green beans

Heres one of my staple dishes I make with Lamb Neck Bones.I take a large skillet and put in 2 teaspoons of olive oil set on med heat.Add in 2 large onions cut up,along with a few cloves of smashed garlic.Let them get transparent and add the neckbones.(Neckbones are loaded with meat and the bones have marrow.)Cook till browned. In this add salt pepper some ground cumin and cardamon,a few pepper flakes.I have a 6-8 quart pot with fresh cut green beans about 3-4 lbs trimmed . Dump in the lamb onions mix,add a can of whole stewed or diced tomatoes,and tomatoe sauce.Let simmer on the stove trill the whole mixture kinda boils and the beans are tender.I have that with brown rice or a brown /white mix rice or Bulgur or Quinoa .After cooling this mixture down and wanting it the next day I skim off all the solid fat I can. Its called Fasullia,Its origins would be from Spain and the Mediterranean countries.

[wolverine]

Sounds good Rac (except for the lamb (insert hurling icon if I can find one). Have you ever tried this with any other meat?

[Anonymous]

My family keeps kosher all but me and my younger sis.When my grandmother would make it it was with the front half of the lamb only and no leg.Thats why the recipe is what it is.I make it with beef and chicken too.Necks shoulders and ribs are whats kosher on most animals that are kosher.Its a long thing.Myself I love good spareribs.So does sis.So I wont have a front seat in heaven!!

[mics]

hey rac,been gone for alittle .how have you been and hows the health thing going.growing up in new york, the best kosher stuff i had was the kanishes.found out that roxies in freemont makes there own and no to bad.you know of any outher places. mic

[wolverine]

I've got an elk neck roast that I'll try this recipe on. I've also got some oxtail that also might work, but I usually use the oxtail in black bean chili.