BBQ FAIL?? | Smoked Lamb Breast on the Pit Barrel Cooker | Barlow BBQ

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Today we are trying a cut of meat that we've never tried before: some smoked lamb breast on the Pit Barrel Cooker. The lamb breast is brand new to us, and not knowing exactly how to prepare it, we throw it in the smoker and let it go until nice and tender. Is the result a BBQ fail?? Stay tuned and judge for yourself!
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Опубликовано:

30 июн 2024

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Комментарии : 51

@ArnelleX-us9yo 3 года назад

That Blue Jay Bird in the back ground sounds really hungry...Those lamb breast look real juicy...

@PicklesBBQandCooking 4 года назад

Pretty cool, I've never done one either. Looks like it turned out good and with a bit of figuring out could be great. Nice job guys!

@atahau6600 3 месяца назад

These cuts are very popular in Tonga because once upon a time, it's all that was really available. Shipments of lamb received from New Zealand have most of the good sections of the animal removed, with the off cuts sent to the pacific islands. Heavy fat content and one of reasons Tonga was or is the most obese nation on the planet. Great tasting though, needs to be eaten in moderation.

@HellYeahKimballsBBQ 4 года назад

That PBC scares me. If I dropped anything I would be so pissed, LOL. Looks amazing brother! Cheers! I got some Beef ribs vid coming, just ate and gonna edit soon.

@daddydutchbbq 4 года назад

Martha's timing is always perfect. The color looks good and it looks like the flavor is good too ! Keep trying, keep cooking !

@LouisatRshackBBQ 4 года назад

If you ain’t trying - you ain’t learning... nice cook sounds like the flavor was there.

@matthewarmitage6410 3 года назад

Really interesting video, thanks guys-

@BarlowBBQ 3 года назад

We appreciate you watching, thanks!

@adamr63 4 года назад

Funny, I saw them on sale for the first time this summer and tried them twice. First time I pulled them same time as you, same results. I had to try again to get the doneness right, I left them on a good hour longer and they were much better, almost all the fat rendered out and the meat was no worse for it, maybe even better (but I prefer lamb done to medium well at least unless it's a chop). But the ones I could get here are less neatly and smaller, in the end i thought it wasn't worth it to do it again. I much prefer to smoke-roast a leg or a shoulder.

@sarwatahmed3850 4 года назад

Great Vlog Hey how long u think they should be smoked ... i gota weber 14” smokey mountain smoker should i use water pan? Thanks for feedback and as always great tasty Vlogs!

@onlyychevys 4 года назад

Not a lamb fan, but hey to each their own! Thanks for sharing as always.

@cuepee1972 4 года назад

Great vid. I'm doing two mid size racks for Easter. 👍🏾

@BarlowBBQ 4 года назад

I hope they turned out great!

@LassesFoodAndBarbecue 4 года назад

Never saw that cut so thick here. I will have to show it to the lamb farmer close to us here to see if they can get me a piece

@HellYeahKimballsBBQ 4 года назад

There is finally a Martha in BBQ, BBQ Pit Boys, there she is!

@BarlowBBQ 4 года назад

Lol, she’s been here the whole time! 😅

@LarryMFjohnson 4 года назад

Thanks for giving it a whirl. I’ll prob stick with a rack of lamb or some pork or beef ribs. But hey, don’t knock it til you try it, right?

@hillbillybbq 4 года назад

Hey buddy great video! Heres what I do. Fillet them like fish lol. Open them up And cut the fat layer out of the center. It will open like a book. Fillet knife works best. Then do the same cook as before. The fat just wont render out unless you do it this way. It will...but it you wait it out the good meat gets tough. I loved your video!

@BarlowBBQ 4 года назад

Hey thanks for the tip!! Never thought of that, but will definitely try it next time. Really helpful! Glad you enjoyed the video despite our fail lol. Appreciate ya! ✌️

@jaredmcivor4139 4 года назад

Try scoring the skin in diamond cuts, cooking for longer to breakdown the fat and I like to finish them with a mint sauce glaze. Delicious.

@BarlowBBQ 4 года назад

Thanks for the tip and for stopping by!

@fromobile1 4 года назад

I add lots of fresh mucin, then salt and pepper. Delish!

@chrissummers7319 3 года назад

The lamb breast is like bacon, layers of meat and fat. It really needs low and slow cooking to render the fat and tenderize the cartilage (290 degrees for 3 hours for boneless breast, or longer for bone-in denver rack like was used in this video). I also prefer to keep more moisture on the breast, so the thin parts don't dry out. Not sure you can spritz in a vertical smoke drum, but you can do it on a flat smoker.

@BarlowBBQ 3 года назад

Thanks for the tips! We definitely needed to let this cook for longer, looking forward to trying it again and doing it right!

@BigLewBBQ 4 года назад

I learned from watching Dash’s channel that you got to trim the fat first. Lamb tallow has been delicious. I did some for the first time back in June. If I hadn’t had seen Dash’s video first I would have been disappointed with the fat. Looks like the PBC did what it was supposed to do for you. Martha needed that knife to cut through the sternum. Not trying to spam your channel just want to let you see how I trimmed the fat. Dash’s video is linked to this too. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yP2veRAzwnY.html

@BarlowBBQ 4 года назад

Thanks for the pointers. Always willing to learn more from the pros.

@TheRealJoeyB 4 года назад

First of Course...I’m the Best...thx for sharing

@BarlowBBQ 4 года назад

If you’re not first, you’re last! 🤙

@jamesdds Год назад

How long time it takes for a lamb leg?

@markST24 3 года назад

Google is your friend...Look before you cook...Great effort though...🙂👍

@BarlowBBQ 3 года назад

Thanks!

@richguerin 4 года назад

I did them yesterday. Color and flavor was good, but there was way too much fat.

@BarlowBBQ 4 года назад

Good on you for giving it a go!

@JonDoe-fo3kl 4 года назад

It wasnt a fail is just we men are big babies and love our women doing everything for us.

@BarlowBBQ 4 года назад

Lol ain't that the truth!

@Trueblue2053 4 года назад

I think u should had wrapped them at som point in tim so the fat can render

@BarlowBBQ 4 года назад

That probably would've been a good call

@barbwire4879 2 года назад

I'm ready eat.

@BarlowBBQ 2 года назад

🤠👍👍

@embecmom5863 4 года назад

I slow cook these to render the fat down and shred it.

@BarlowBBQ 4 года назад

🎯

@tacotuesday8815 2 года назад

bbq tweekers

@BarlowBBQ 2 года назад

Takes one to know one! 😉

@scabscerte 2 года назад

What is a "fail"?

@BarlowBBQ 2 года назад

When it doesn't turn the way you want

@scabscerte 2 года назад

@@BarlowBBQ I see the issue. That's a failURE.

@JessicaWarner77 4 года назад

Not quite the right way to treat lamb breast. Braise first then finish on the grill for the smoke. That way the fat melts. Those pieces look way too dry. Please try it again.

@BarlowBBQ 4 года назад

We definitely will! Thanks for the tips!