Love a bit of barbecue pork
Anyone who has been to Thailand has tried this awesome snack. With fatty pork with a Thai marinade. This simple street food dish is an absolute winner You can have it on its own, but it goes best with sticky rice. The only issue you’ll have is not to eat too much.
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Moroccan-Style Lamb Shoulder
- I lamb shoulder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1 tsp fennel seeds
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 teaspoon ground black pepper
- 2 tbsp paprika
- 2 tsp ground cinnamon
- 1½ tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground allspice
- 1 tsp ras el hanout Moroccan spice blend
- 1 tsp nutmeg
- 1 tablespoon coriander seeds
- 3-4 small dried chillies optional
Wood (Your choice)
- Place your water pan on one side of your grill and fill with water.
- Pour your coals on the other side. You will need a mixture of hot and cold coals, so you get a slow and steady burn. Experiment with you grill and see what is best. With mine, I place them in a row and they slowly burn down the row.
- Lay 2-3 pieces wood down the line of the hot and cold coals to ensure that you get a steady slow burn of smoke for the first few hours.
- Mix all of the ingredients together in a bowl. Make sure they are evenly mixed.
- Trim off any loose fat and meat.
- Cover the shoulder with the rub and rub it into the meat. Make sure it is
- completely covered.
- Place the shoulder on the grill above the water tray and smoke.
- After the internal temperature reaches 165° (2-3 hours), remove it, wrap it in a couple of pieces of foil so it is air tight and return it to the grill and smoke until the internal temperature reaches between 195° and 203° (another 2-3 hours.