looks awesome schuey, I think I will do this in my Weber Dutch oven. thanks for taking the time to post these . lots of love from the royal navy veteran in Suffolk England xx
Thanks Joe Cassar I really appreciate the support, and constant kind words. It really does mean a lot that people do appreciate the hard work that goes into each and every video. Cheers mate
Going to do this one today, but I'll use the diffuser ring and plate instead of the snake method. I've found it is fantastic, especially with regards to temp control. I guess the only downside is i a bit hard to have the smoke all the way through. I'll just put a chunk or two of apple wood in at the start, usually does the trick. Thanks for all the tips Schuey!!
This looks awesome, definitely going to try over the weekend. Love your videos, no bullshit and easy to follow. Out of interest what briquettes do you recommend? I've messed around with various brands over the years but can't make a solid decision.
Thanks Richard Bewicke, glad you love the videos. I've used standard Heat Beads branded briquettes on and off for about 30 years. Their coconut briquettes are great for hot and fast but do burn out very quickly. The standards ones are consistent enough that I know how they burn. I also love the pricier Weber brand briquettes, they tend to burn hotter and last longer and leave a lot less ash behind. I'm also trialling some Blues Hogg branded briquettes at the moment and initial thoughts, I'm super happy with them. 🍻
Hey David Fitzgerald, no patience needed mate, set your temp alarms and go do what you want. The hard part if getting the food in the BBQ early enough 🍻
Thanks Geoff Laughlin, turn you back to your phone or tv, whatever you are watching CZcams on and watch it over your shoulder through a mirror and it will be a clock wise snake 😉 🍻
Another great video! The reduction looks amazing. I only have an 18" kettle so I usually smoke food on my drum, on my vertical smoker if I am cooking a big amount. I have been loving my smoked lamb shank at least 2-3 times per month. Lamb is the most plentiful meat here in the mideast sandbox. Have you smoked a whole beef shank before? I have done it very similar and it becomes the best Oso Bucco ever. Over mashed potatoes, polenta, or pasta.
Thanks Craig Luhr, the reduction is super bold with a real punch to the taste buds that goes so well with the lamb flavour. I have smoked whole beef shank before, amazing feed and a crowd favourite 🍻
Wow nice! Looks so good. Am not a fan of shanks - restaurant ones always disappoint - but these look like the perfect way to change my views. I'm curious how the snake went. Did all the wood get smoked up?
Hey Niko Holm, I can be super picky when dining out myself. It may be because restaurants don't have the ability to cook shanks low and slow with smoke and serve them up as soon as they are ready, the smoking wood was all used and there was about 1/5th of the snake left after the shanks were cooked 🍻
Ha Ha Blue English staffy breeder, yeah the long cooks a bad for the beer timer, or good, depends on which side of the fence you are on. Glad you liked the tips on the reduction mate, it is such a bold flavour packed punch to the mouth, I'm sure you'll love it 🍻
Hey Joel Mackie, cheers mate. For any roast lab, be it a rack, leg or larger, at least 30 minutes. It just becomes more tender and juicy, it really is worth it 🍻
Love the video sir. I’m gonna try this out for St. Patrick’s Day, but do you have any guidance on about how long the meat is gonna stay on the smoker? I know it’s all about temperature but I’ve never cooked lamb before. Many apologies for the noob question
Hey MGA, cheers for the support mate. I did briefly mention it but just smoke for 3 hours and then braise for 2 to 3 hours, when the lamb is super tender is is ready mate. Good luck, you'll smash it 🍻
Hi Schuey. Myself and another of your acolytes, Christopher, did this cook on the weekend and we where both (discussing via Facebook) having trouble getting the kettle up to 135. The highest mine got was 125 but struggled to maintain it. The snake was well setup and burning well, all vents open full, rotating the lid as the snake burned. I used Heatbead brand briquettes. Do you think a cold windy day or old briquettes would cause this, or do you have a pearl of wisdom you can share? The shanks still turned out beautifully by the way.
Thanks Ken Burrows. You are 100% spot on mate, cold windy days, just as much as hot summer days can effect the ambient temp of a kettle. As can old briquettes if they have absorbed any moisture. 🍻
@@SchueysBBQ thanks Dean, I really appreciate you getting back to me on this. The briquettes are a few years old and kept in the shed. Have to get some new ones.
Hey legend! I'm planning on tackling these bad boys today! I want to replicate your reduction sauce but I don't have a fat separator. Any way I can get the same result without one?
Yeah @lukefregona7973, the fat floats, making the fat separator so easy to use. Just pour the liquid into a jog or bowl and scoop out the top layer of fat. If you cannot see too much, just leave it and make as per the instructions mate.
I don't know if you have heard this feedback but can you please keep your temperature times a bit longer on the screen than 1 frame? I have no idea how many times l've tried following your videoes without knowing what the temp you're changing/adjusting to. l think you talked more on drink preferences than the actual temp you were aiming throughout the cook. Maybe a youtube tag of "Temp ranges through out the cook" as a brief summery? Sadly l ruined my lambshanks following this recipe, l dunno what l did but l couldnt lower the snake method temp from 300f. if l closed the bottom it just turned off the coal all together.
Hey mate, you may have missed the flash up animations that stated the recipe was in the description mate, all typed out and ready to copy and past mate, cheers Brent Sells 🍻
where do you buy the jewish salt from I have never found it in woolies or coles -- I'm about 6 beers deep already (oktoberfest beers at aldi from today) about to make your mac and cheese on the weber
looks awesome schuey, I think I will do this in my Weber Dutch oven. thanks for taking the time to post these . lots of love from the royal navy veteran in Suffolk England xx
Thanks @geoffreydowen5793 hope you enjoy the recipe and thanks for your service
Some call him Schuey, i call him bald meat jesus
Ha Ha thanks Big Dims, that just may make its way on to a T shirt someday 🍻
Love your videos as always. I appreciate all the hard work and dedication you do to make these for us so thank you once again true Aussie legend
Thanks Joe Cassar I really appreciate the support, and constant kind words. It really does mean a lot that people do appreciate the hard work that goes into each and every video. Cheers mate
Glad to see your back online Schuey, great barbecuing as always, looks fantastic 😊
Hahaha you’re the best Schuey. Always encouraging to see you smash it out of the park
Cheers Aran de Baron, the feelings mutual bud 🍻
Imposter check … never seen you so serious 😮
Outstanding Schuey, can’t wait to try it
Bloody awesome mate!!! Those shanks look incredible!!!
Hey Glen's Aussie BBQ, cheers for that mate. 🍻
Wow looks absolutely amazing. Another great cook
Hey Steve R, cheers for the support mate. 🍻
Thanks shuey , been trying to do a reduction for years but always stuff it up, great tips , will try this weekend 👏👏
My pleasure mate, let me know how you go Jack Palumbo 🍻
The lads from NZ are not gonna be happy you smoked their missus! 🤣
Onece again my mind is blown
Thanks bruce hornet, glad you liked it 🍻
OMG how have I missed this video!!!!!...it's the next cook!!!!!
No idea @andrewbillowsatmtatravel5880, I hope you enjoy it mate
Burger me Schuey.... you're breaking the law again! Are you a one-per-center, mate!!!!
Ha Ha cheers Chris Hewitt, that made me giggle 🍻
Love your videos mate. Detailed and amazingly simple methodology. Onya Schuey
Thanks Nathan Boundy, just trying to get more people outside cooking, appreciate it mate 🍻
Going to do this one today, but I'll use the diffuser ring and plate instead of the snake method. I've found it is fantastic, especially with regards to temp control. I guess the only downside is i a bit hard to have the smoke all the way through. I'll just put a chunk or two of apple wood in at the start, usually does the trick. Thanks for all the tips Schuey!!
Bloody legend mate keen to give this a whirl
Thanks Bangamate187 🍻
This looks awesome, definitely going to try over the weekend. Love your videos, no bullshit and easy to follow.
Out of interest what briquettes do you recommend? I've messed around with various brands over the years but can't make a solid decision.
Thanks Richard Bewicke, glad you love the videos. I've used standard Heat Beads branded briquettes on and off for about 30 years. Their coconut briquettes are great for hot and fast but do burn out very quickly. The standards ones are consistent enough that I know how they burn. I also love the pricier Weber brand briquettes, they tend to burn hotter and last longer and leave a lot less ash behind. I'm also trialling some Blues Hogg branded briquettes at the moment and initial thoughts, I'm super happy with them. 🍻
I want to try this one ASAP.
Get on it Adam Reid and let me know what you think when you do 🍻
Lovely - I wish I had the patients to supervise long cooks !
Hey David Fitzgerald, no patience needed mate, set your temp alarms and go do what you want. The hard part if getting the food in the BBQ early enough 🍻
Yummo
Thanks @drifterdrifter9558
That's one of the best recipes I've seen done on a BBQ, so much for burgers and sausages 👍👍👍😁😁😁... Next level BBQ'er 😉😉
Hey CRASHBANDICOOT MATE, cheers for the super nice words mate. 🍻
Great cook as always. The anti clockwise snake is making my ocd squirm though!
Thanks Geoff Laughlin, turn you back to your phone or tv, whatever you are watching CZcams on and watch it over your shoulder through a mirror and it will be a clock wise snake 😉 🍻
Another great video! The reduction looks amazing. I only have an 18" kettle so I usually smoke food on my drum, on my vertical smoker if I am cooking a big amount. I have been loving my smoked lamb shank at least 2-3 times per month. Lamb is the most plentiful meat here in the mideast sandbox. Have you smoked a whole beef shank before? I have done it very similar and it becomes the best Oso Bucco ever. Over mashed potatoes, polenta, or pasta.
Thanks Craig Luhr, the reduction is super bold with a real punch to the taste buds that goes so well with the lamb flavour. I have smoked whole beef shank before, amazing feed and a crowd favourite 🍻
Round 2 schuey 🍻🍻 cooking for the fam
Wow nice! Looks so good. Am not a fan of shanks - restaurant ones always disappoint - but these look like the perfect way to change my views.
I'm curious how the snake went. Did all the wood get smoked up?
Hey Niko Holm, I can be super picky when dining out myself. It may be because restaurants don't have the ability to cook shanks low and slow with smoke and serve them up as soon as they are ready, the smoking wood was all used and there was about 1/5th of the snake left after the shanks were cooked 🍻
Subscribed bro.
Thanks pdjhh I really appreciate the support, cheers
I reckon I’d be asleep after a dozen lol, lamb shanks almost as good as brisket, I said almost, love the tips on the reduction
Ha Ha Blue English staffy breeder, yeah the long cooks a bad for the beer timer, or good, depends on which side of the fence you are on. Glad you liked the tips on the reduction mate, it is such a bold flavour packed punch to the mouth, I'm sure you'll love it 🍻
Another ripper one mate, how long do you recommend to rest the lamb for ?
Hey Joel Mackie, cheers mate. For any roast lab, be it a rack, leg or larger, at least 30 minutes. It just becomes more tender and juicy, it really is worth it 🍻
Just put them in the smoker scheuy so keen! I plan on trying every recipe you put out brother.
Awesome Bangamate187, please let me know what you think when they are done. Cheers mate 🍻
They were the best shanks I've ever had mate, the reduction was amazing bloody ripper of a recipe
Does it cook any different if the snake burns clockwise ? Great video mate & awesome looking shanks !! Cheers..
Thanks Matthew McKenzie, no difference at all mate 🍻
Looks fantastic, where will I find the description for the recipe?
Thanks Paul Bourke, at the bottom of the video mate, each videos recipes is in the description 🍻
What kind of grill-proof rectangular pan did you use for this, thanks.
I'm after some advice on keeping heat in ive just upgraded my smoker to a bullet smoker heat is my down fall any help would be appreciated
Fall off the bone shanks ! Looks tasty to me
Thanks Luke Benji 🍻
Love the video sir. I’m gonna try this out for St. Patrick’s Day, but do you have any guidance on about how long the meat is gonna stay on the smoker? I know it’s all about temperature but I’ve never cooked lamb before. Many apologies for the noob question
Hey MGA, cheers for the support mate. I did briefly mention it but just smoke for 3 hours and then braise for 2 to 3 hours, when the lamb is super tender is is ready mate. Good luck, you'll smash it 🍻
@@SchueysBBQ king! Thank you, sir. Be well. I’ll post a pic on my FB page and give ya a shout out.
Lamb 😍
It's the best Morrison Hulshof 🍻
Hey Schuey, What charcoal did you use for this cook?
Hey mate, I used Heat Beads original briquettes
What's the size of that roasting pan?
Hi Schuey. Myself and another of your acolytes, Christopher, did this cook on the weekend and we where both (discussing via Facebook) having trouble getting the kettle up to 135. The highest mine got was 125 but struggled to maintain it. The snake was well setup and burning well, all vents open full, rotating the lid as the snake burned. I used Heatbead brand briquettes. Do you think a cold windy day or old briquettes would cause this, or do you have a pearl of wisdom you can share? The shanks still turned out beautifully by the way.
Thanks Ken Burrows. You are 100% spot on mate, cold windy days, just as much as hot summer days can effect the ambient temp of a kettle. As can old briquettes if they have absorbed any moisture. 🍻
@@SchueysBBQ thanks Dean, I really appreciate you getting back to me on this. The briquettes are a few years old and kept in the shed. Have to get some new ones.
Hey legend! I'm planning on tackling these bad boys today! I want to replicate your reduction sauce but I don't have a fat separator. Any way I can get the same result without one?
Yeah @lukefregona7973, the fat floats, making the fat separator so easy to use. Just pour the liquid into a jog or bowl and scoop out the top layer of fat. If you cannot see too much, just leave it and make as per the instructions mate.
@SchueysBBQ thanks mate! These things were off the charts 😍 another home run, brother, the misso and I are stuffed and chuffed!
I don't know if you have heard this feedback but can you please keep your temperature times a bit longer on the screen than 1 frame? I have no idea how many times l've tried following your videoes without knowing what the temp you're changing/adjusting to. l think you talked more on drink preferences than the actual temp you were aiming throughout the cook. Maybe a youtube tag of "Temp ranges through out the cook" as a brief summery?
Sadly l ruined my lambshanks following this recipe, l dunno what l did but l couldnt lower the snake method temp from 300f. if l closed the bottom it just turned off the coal all together.
Thanks @sentinalchocobo you do know you can pause the video or watch it first, then cook?
How do you make the Red wine ginger beer beef stock? And what ratios are you using for you home made rub?
Hey mate, you may have missed the flash up animations that stated the recipe was in the description mate, all typed out and ready to copy and past mate, cheers Brent Sells 🍻
@@SchueysBBQ sorry mate was already frothing at the mouth over these and didn’t bother to look any further. Be def cooking these this weekend
@@brentsells3202 all good mate, hope you love the recipe and I hope you come back and tell me what you think.
How do I find the description?
Your missus must do your dishes, cos you use too many, just saying.. cheers mate have followed alot of your cooks now and they are always yummy
Do a shoey Schuey
Feet flavoured beer Ha Ha darran neve 🍻
where do you buy the jewish salt from I have never found it in woolies or coles -- I'm about 6 beers deep already (oktoberfest beers at aldi from today) about to make your mac and cheese on the weber
I've seen it at a few Coles and Woolies but you can buy it online from place like "The Que Club" in Melbourne The Pontiff 🍻
You can also buy Kosher salt from Smoked & Cured in Campbellfield. On-line or pickup.
Assume same process in a regular bullet smoker? I have a Pro Q that I have used only a handful of times.
100% mate, if I was to do these in my Weber Smokey Mountain, I'd follow the same steps myself Reszo99 🍻
Schuey u have out done urself
Thanks Daniel Page, glad you like it mate 🍻