Sorry! Were Smokin

Sorry!

ronnymarcus 15 years ago

Sorry! I am starting this topic with an apology.
I would like everyone to please go to the " New to smokers" topic and to please enlighten me as to what was so offensive in what I wrote. The last thing I ever thought of doing was to hurt anyone. I am truly sorry that I was misunderstood.
Have a wonderful weekend. Ronny

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mrtnzangel8 15 years ago said:

you have got to be kidding ... right?

Or maybe it is a cultural difference? LOL

And I will have a wonderful weekend, thanx anyway.

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mrtnzangel8 15 years ago said:

Funny when I looked at this thread I thought you were gonna say sorry for posting your waldorf salad here which has nothing to do with smokin ... so maybe you should contact the group owner and get that taken care of...

THANKS

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ronnymarcus 15 years ago said:

No! I'm not kidding. I really take it hard when people are hurt because of something I said. I trulu want to know how it was understood..
btw. The waldorf was posted here because it goes realy well with smoked food esp' chicken

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jimrug1 15 years ago said:

Hey Ronny, I must admit when I read what you wrote, I took it exactly how you explained you meant it. That maybe you saw Wynne in a couple of groups and were making a joke. Maybe its because I am male and have said the similar things in similar circumstances that saw no bad intent whatsoever. However, when people are just reading words, sometimes sarcasim and jokes are not as clear.

I have known Wynne for some time now and think she is good people all the way. Always very friendly and with a GREAT sense of humor. Maybe she was just having a bad day or maybe some guy (s) on here have made suggestive remarks in the past and she is just a little sensitive.

We are all adults here (at least by age...;-)~ Your apology was sincere and Im sure all will be forgotten... Just my opinion but Im sticking to it. Jim

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ronnymarcus 15 years ago said:

Thanks Jim! I needed that.

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mystic_river1 15 years ago said:

Yet another sacrificial lamb being led to the slaughter!

Sad, sad!

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wynnebaer 15 years ago said:

Okay......I had a problem with Ronnymarcus and said something to him .....I also apologized to the group as it was not appropriate to do what I did in this group....I also PM'd Ronnymarcus and apologized....He told me that if I started something in an open forum....I should apologize in an open forum....I already apologized to him and felt there was no need to bring it up again out of respect for the moderator of this group ...But for some reason you had to join this group, Mystic River, just to put your 2 cents in.....I had a problem with Ronnymarcus, said something, got over it, and what...Wanna say something to me? Take it to heat....I'm the moderator there..

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wynnebaer 15 years ago said:

BTW....Know how to smoke a lamb?

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wynnebaer 15 years ago said:

This thread is over a week old and I've already sent RonnyMarcus a PM....Wanna see the one he sent me back?....What are you trying to do, Mystic River

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mrtnzangel8 15 years ago said:

Nice recipe you posted there Myst...google does wonders don't it? Too bad I had already sent Wynne that link.

http://www.recipe-source.com/main-dishes/meat/lamb/smoked-leg1.html

Sorry but she was looking for something a bit more original......

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jimrug1 15 years ago said:

I have been eating Lamb ever since I have been eating...;-) I didn't know what beef was until I was older. We would have Kibbeh patties fried in butter rather than hamburgers.

IMHO and for what its worth. Lamb (At least Spring Lamb) does not do well in a smoker. Unlike more popular smoking meats, Lamb tends to dry out and get tougher with low and slow roasting. I have tried it a few times and have been disappointed with the results. It was dry and the delicate flavor was overwelmed by the smokiness. If you determined to try it, I would use a shoulder instead of a leg. Also use a more subtle smoking wood.

Spit roasting a stuffed bone in leg over a higher heat fruitwood fire, or kettle type gril, now that is a different animal... My grandmother would butterfly a leg but leave the bone attached. Cut a lemon in half and rub the entire leg. Make slits allover the inside and stuff mint leaves in the slits. She would then make a paste of roasted Garlic salt and olie oil and smear it all over. At that point she would either sprinkle it with cinnamon and a few cumin seeds or spread a layer of a Bulgur/ Chickpea stuffing spiced the same way. Roll it up, tie it up. Let it rest in the refrigerator over night, then grill it the next day.
You want to roast it at around 375. I could see where fruitwood chips would give it a nice flavor. Its just the low and slow part I uncomfortable with when it comes to lamb.

If anyone is interested in a little more detail describtion of the above recipe let me know... My gradmother's recipes did not have a lot of measurements or cooking times in them... ;-)~

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