I followed this method for my 1st ever Snake Method cook. I am happy to report that I managed to get the temp down to 125 Deg C and keep it there for the majority of the cook. The cook took me 11 hrs to get to the correct or suggested internal temp of 95deg C - I removed mine at i think about 93 deg C. Well, It was absolutely wonderful. The blade just slipped out and it literally fell apart as in your Video. So thank you for that. A Triumph!
If only we can get more Americans to be Lamb friendly! I've made it many times (from loin chops to ribs to rack to leg to shoulder) and had people try it who swear that they don't like lamb.... And the majority were so happy with how good it really is. Not sure what they tried in the past.... btw, I'm a mutton fan too. That's a little more difficult to make people appreciate.
I purchased one of the inkbird wireless probes but it doesn't work when in foil and in the bbq. Do you think its faulty? Or might be because its in my chargriller Akorn which is thicker steel lid?
Looks amazing wanting to give this a try, I have a slow n sear basket. Any tips for this or would it be a similar process if I aim for the same temps in the video ?
I seem to always struggle to get up to temp. I was using a Weber kettle and just recently got a bronco pro. On both I use a whole chimney of briquettes to start with and always struggle to get up to smoking temps when I get them in. Sometimes takes me up to an hr to get to 250f, a very slow climb even with all vents open Any tips or advice? I suspect the briquettes I am using weren’t the best, they were a bag of gagganis olive pips I got from Austral meats
What about the Heat Beadz briquettes? Do you consider these a poor quality? This is what I usually use as available at Bunnings and Woolworths, but happy to change if these are considered crap? I haven’t noticed dirty smoke when slow cooking but I’ve only been smoking for about a year
The way you explained the snake method AND how to control it afterwards made so much more sense than other vids
Cheers mate!
Guess what I'm cooking tomorrow! Looks awesome. Thanks again for another great, easy, non waffly video. Top notch!
Cheers mate!
Great vid mate. The thumbnail looks epic, nice clean transitions and good use of speed up.
Cheers mate! Always trying to improve.
Just did one of these.
Adapted the cook to suit my style.
Worked out phenomenal.
Cheers
Awesome vid bro! loads of great tips and that lamb looked unreal 😍 I was waiting for the Taco 🌮 😅
Sort of it a taco right?😅
I followed this method for my 1st ever Snake Method cook. I am happy to report that I managed to get the temp down to 125 Deg C and keep it there for the majority of the cook. The cook took me 11 hrs to get to the correct or suggested internal temp of 95deg C - I removed mine at i think about 93 deg C. Well, It was absolutely wonderful. The blade just slipped out and it literally fell apart as in your Video. So thank you for that. A Triumph!
Great work mate!
Looks awesome mate. I don’t have a Webber but have a Kamado Joe. Gonna try this on my bbq
🤘
Looks amazing mate, congratulations on your BBQ awards nomination!! We’ll deserved
Thanks 🙏
If only we can get more Americans to be Lamb friendly! I've made it many times (from loin chops to ribs to rack to leg to shoulder) and had people try it who swear that they don't like lamb.... And the majority were so happy with how good it really is. Not sure what they tried in the past.... btw, I'm a mutton fan too. That's a little more difficult to make people appreciate.
I know hey!
Mate your a legend … cheers 🍻
Cool to see some weber cooks again 🤙
Awesome video mate!! That lamb looks mint!
Cheers legend!
Love pulled lam raps. I make it on the weekends
So good hey!
Another awesome video, Aaron, thank you. I’ll 100% be trying that! Keep the awesome content coming! 🙌🏼
Cheers mate! Will do 🤘
Good man! I would love to see a video on bbq management, ie, cooking different things for a weekend party/ guests.
Looks awesome Aaron. I've done lamb leg once and it's never turned out like that. Will try the shoulder next!
"Slow much flavour" 😂 trying this now bro thanks from south East melb
Looks excellent! I will have to run out and get a lamb shoulder to try it. Can you post (or have you already posted) a recipe for the garlic sauce?
This one was a store bought one 🤘
Lamb chops with butchers axe lamb rub on the Weber is so good.
Do you leave the Chicken Stock in the bottom of the tray while you let the meat rest for an hour?
Well done Azza, as always something new and delicious from ya mate
Cheers mate!
I purchased one of the inkbird wireless probes but it doesn't work when in foil and in the bbq. Do you think its faulty? Or might be because its in my chargriller Akorn which is thicker steel lid?
Another awesome Weber based recipe. What wireless probe are you using? Love the fact it can tell you the ambient temperature as well.
I've been looking through your channel .. trying to find which meat thermometer you use ..?
Should be a link in description 🙏
What temp probe is that Aaron, did some research after watching the vid, is it inkbird or Wamoma?
Inkbird 🤘
once you hit taget temp of 93c do you have to rest?
@@Sunil-zb1jg once it’s probing right
Might need to get a weber kettle then... Dang that looks sooo good!! Any suggestions to using a weber smokey mountain for the same result?
Just run the minion method and follow the cooking method in this video 🤘
@@LownSlowBasics Roger that, any advantage to putting the wood chunks under the briquettes rather than on top?
I use Hot Shots. Decent size bricks, don’t need as long a snake. I believe they are the OG’s of heat beads before selling them off and starting again.
Oh nice!
Do you ever use sprigs of rosemary on the briquettes for extra goodness?
I haven’t 🤘
Looks amazing wanting to give this a try, I have a slow n sear basket. Any tips for this or would it be a similar process if I aim for the same temps in the video ?
where did the pan juice go between rest and bone pull? did you tip out?
Another ripper of a video. 🤙🍻
🤘
How is the wireless temp sensor working with foil wrapped around the meat?! Faraday cage and all? Is the conductivity of the tin foil too low 😅?
I dunno, it just does 😂 you’ll have to ask inkbird.
I had the same consistent heat temp in Weber but after 3 hours the internal temp for the lamb read only at 63c?
Every cook is going to be different mate.
So going by the colour then even though temp lower and then into tray?
@@Brandonreynolds393 yeah between 60-80c is fine to wrap 🤘
Hey mate,
Roughly how long did the overall cook take?
@@rayjarvie8508 hey mate. About 8 hours from memory.
@@LownSlowBasics legend, thanks mate. I’ll be doing one on Sunday lunch for the fam 🤘🏻
What thermometer are you using to track the ambient temp in the kettle?
I seem to always struggle to get up to temp. I was using a Weber kettle and just recently got a bronco pro. On both I use a whole chimney of briquettes to start with and always struggle to get up to smoking temps when I get them in. Sometimes takes me up to an hr to get to 250f, a very slow climb even with all vents open
Any tips or advice? I suspect the briquettes I am using weren’t the best, they were a bag of gagganis olive pips I got from Austral meats
Can I do this with a leg of lamb that I have in my freezer?
Legs can be a bit lean but can be done!
What about the Heat Beadz briquettes? Do you consider these a poor quality? This is what I usually use as available at Bunnings and Woolworths, but happy to change if these are considered crap? I haven’t noticed dirty smoke when slow cooking but I’ve only been smoking for about a year
Great video
Sensational!
Thanks mate!
Do you rate heatbeads??
The lump charcoal yes, briquettes no.
What about the coconut blue bag?
@@NpgSymboL never used em
All that and you wrap it up 😅 I’d be eating it as is with some wedges or something
Looks awesome
🤘
What was final temp?
95-97c
You always, always need a longer snake! 😂
Definitely 🤘
I’m sure this question has been dropped a thousand times over the years but what Brickets do you use?
Watch the video
My OCD hated that anti clockwise burn 😂
Yummy
🙏
👍👍🍺🍺👌👌
@@jmaros15 🙌
Lamb is just so bloody expensive in the uk at the moment 😢
☹️
Everything is here in Australia too.
Snake... turned me off the lamb in my freezer. Will now give it to the dog
Ok.
"promosm" 😆
No trim at all if your doing 10 hours