The Perfect Easter BBQ Roast! | Chuds BBQ
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Bro yo ever cedar plank a steak? Do it for me…
Is that where my 10mm socket went!?
Just cooked this today on the Weber kettle with some post oak chunks and I have to say it was Chudtastic.
I want more lamb in Texas. It needs more representation.
Got one on the Kamado right now, need the sauce again.
Wait… you use the 11mm cause the 10mm wasn't available?
I won't be able to do it for Easter but this is getting done.
The Hallal/Kosher crew appreciates a good lamb ham ❤
Have you never seen Tim and Eric? it's H'AMB!
Get I big cow needle and a big food dropper for feeding sick animals food
well i have looked for the recipe for this cause i plan on doing this for Easter, and I already bought my meat. but I do not know how much salt to put in you don't say in the video.. HELP!
All these comments about the magical trivet 😂
I love lamb!!
The injector gun chef tom uses on atbbq was pretty reliable for me.
As I don’t eat pork, this is definitely right up my alley. Also, seasoning lamb with a mustard rub along with the salt and pepper smokes nicely.
I just put one in to soak. Hopefully I remember not to dump the brine all over the counter, LOL that was hilarious. We've all been there before, just nice to see a pro make the same mistakes.
How does that little plate heat up?
Holy Mary Had a Little Lamb Bradley!
I smoked leg of lamb last weekend and it was a HIT.
Definitely gonna try the "lamb-ham" on the next go round!
Keep the lamb vids coming good sir!
Awww gidday mate! Great to see ya using some Aussie lamb ya big shiela! HAHA!
Have you ever thought of making a nice onion jam to compliment that lamb of yours on a sandwich? Onion jam just has so many uses. Maybe a hot & spicy version for L&L heat week.
The meat that seems to be missing in terms of bbq I smothered the same cut in garlic chilli and w sauce and slow smoked at about 160-180c was bloody amazing
I need to ask, I know many others have, are you running an inversion burner under the table?
That has had me wondering for a long time now.
Love your work and recipes. We have used a few of them.
I'm cool with the Wabbit.
Lamb is very popular in South Texas, RGV area. Definitely trying this next!
Ok… help me. EVERY time I see that silver plate I ask myself “HOW THE HELL DOES THAT THING GET HOT?!?!” I need answers lolol