Dinner thread?

[veitnamcam]

VC,
That shoulder looks very good!
Now have you cooked it in a dish in a stock or just captured the cooking juices in a bowl to knock up a gravy?


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Just put half an inch of water in it to stabilize temp and keep meat moist and dish catches the fat to stop flare ups.
Didn't make a gravy this time just had a mint sauce instead.

[Inder]

Just put half an inch of water in it to stabilize temp and keep meat moist and dish catches the fat to stop flare ups.
Didn't make a gravy this time just had a mint sauce instead.

That's a nice way to do it. I recently did a goat leg and it came out dry and chewey.

[veitnamcam]

That's a nice way to do it. I recently did a goat leg and it came out dry and chewey.

Sounds like adding a bit of moisture would help then or you could foil wrap or "boat" it after the first hour or so.
After the first hour it's pretty much absorbed almost all the smoke flavor it is going to anyway.

[Inder]

Sounds like adding a bit of moisture would help then or you could foil wrap or "boat" it after the first hour or so.
After the first hour it's pretty much absorbed almost all the smoke flavor it is going to anyway.

Yes Planning to add a bit of water. I once did the foil wrap thing but it tasted like it got boiled, I am sure my mistake somehow. BTW do you do direct on coals or indirect?

[veitnamcam]

Yes Planning to add a bit of water. I once did the foil wrap thing but it tasted like it got boiled, I am sure my mistake somehow. BTW do you do direct on coals or indirect?

Indirect for slow cooks direct for fast like chicken nibbles tomahawk steaks etc