payn
He'll flip ya...Flip ya for real...
I am actually a bigger fan of leg and neck than I am of the rack. (I am talking about Lamb)...and while lamb features regularly it's usually a regular leg or shoulder rather than rack.
I am actually a bigger fan of leg and neck than I am of the rack. (I am talking about Lamb)...and while lamb features regularly it's usually a regular leg or shoulder rather than rack.
Yeah, I love leg as well (usually roasted with lots of garlic and lemons and rubbed with a ton of herbs). Lollipop particularly sprang to mind in part because of the elegance and simple portioning in this lorge feast.I am actually a bigger fan of leg and neck than I am of the rack. (I am talking about Lamb)
In the summer I toss together a Moroccan spice blend and smoke the leg at 250 for 3 hours. Perfect medium rare and better than prime rib every time...Yeah, I love leg as well (usually roasted with lots of garlic and lemons and rubbed with a ton of herbs). Lollipop particularly sprang to mind in part because of the elegance and simple portioning in this lorge feast.
I don't know if it's going to beat my mother's prime rib, but I am intrigued by your ideas and wish to subscribe to your newsletter.In the summer I toss together a Moroccan spice blend and smoke the leg at 250 for 3 hours. Perfect medium rare and better than prime rib every time...
I think I had some prime rib that was meh, and then a month or two later my first (that I cooked) leg'o'lamb and it just blew the experience out of the water. So, thats where I started using the comparison. Folks (like my family) think prime rib cant be beat and wont even try lamb.I don't know if it's going to beat my mother's prime rib, but I am intrigued by your ideas and wish to subscribe to your newsletter.
(TBF, for me lamb and roast beef sing significantly different notes, so I normally wouldn't try to compare, even when I'm eating them off the same plate.)
Oh yeah, I been to a few of these. The one in Minneapolis is a little too busy for my tastes. It feels like the staff wants you in and out ASAP. Kinda ruins the ambiance. They have an excellent one in Madison WI that is in an old playhouse. They have three piece jazz bands play on certain nights which is my kinda ambiance.Y’all fellow meat lovers need to find and dine in a Brazillian churrascaria at some point. As much as I love a good prime rib or ribeye steak at a top steakhouse, I consider a churrascaria to be an equally epicurean delight for carnivores.
For those who don’t know, the typical setup- at least in the American versions- is an all-you-can-eat upscale salad & soup bar in the middle of the restaurant, and a wandering squadron of waiters who deliver meat on skewers to be sliced off onto your plate...also as much as you can cram down your gullet. They’ll keep bringing you meat and slicing it off with their sharp, machete-sized knives as long as you keep signaling them so to do. Each restaurant is a little different, but a typical one will have between 1-2 dozen different meats, covering various presentations of poultry, beef, pork and lamb, and sometime some more exotic things.
My buds and I have tried a bunch of them around Dallas/Ft. Worth, and we don’t really have favorites. Each has something ridiculously good, so when we decide to hit one, we pick on the basis of what particular dish we want…or simply which one is most convenient, because damn if they aren’t all good.