Soldato
Lamb well done 
***** Official 2015 BBQ Thread - Sun is out, time to broil!! *****
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Soldato
If you have to do well done lamb, do it low and slow at least.
Man of Honour
As above, I'd personally cook it to the point that it pulls and have pulled lamb. Treat it like you would a pork butt/brisket.
Man of Honour
Ooh...interesting. Watching now.
Soldato
Nice.
Hi guys,
I'm doing a BBQ for 11 people on Sunday and am focusing on doing slow cooked pulled pork. Amazing Ribs suggests 2.2kg does 12 to 14 decent sized sandwiches after wastage. How much meat would you get? I'm thinking 4kg should be enough? Not sure if to get one 4kg shoulder or 2 x 2kg?
Sides such as corn on the cob and boiled potatoes will also be offered. Guests have also been told they are welcome to bring other meats if they would like.
I'm doing a BBQ for 11 people on Sunday and am focusing on doing slow cooked pulled pork. Amazing Ribs suggests 2.2kg does 12 to 14 decent sized sandwiches after wastage. How much meat would you get? I'm thinking 4kg should be enough? Not sure if to get one 4kg shoulder or 2 x 2kg?
Sides such as corn on the cob and boiled potatoes will also be offered. Guests have also been told they are welcome to bring other meats if they would like.
Associate
Anywhere between 3-4 kg should be plenty (depending on how hungry these people are!). Personally I'd go for 2 x 2kg pieces, much easier all round.
Enjoy!
Man of Honour
Personally I'd get one 4kg (or slightly above) shoulder. It will take longer to cook but I find smaller bits of meat are more prone to drying out.
I can't say i've tried before, but surely a lamb leg isn't going to have the fat content to pull properly?
Shoulder, yes, lots of lovely fat to keep it moist, but a leg is just going to dry out.
Soldato
should be fine - I do legs of lamb in the oven for about 4 hours and they pull well. very nice it is too, but I do it covered in foil
Soldato
I wouldn't say 2kg would be a small unit though. I think 2x2kg would be fine... but that's just me 
Man of Honour
Lamb is extremely fatty so you can get away with it. You'll need to foil it though as monkeyspank said.
Don't boil the potatoes, get some larger potatoes, wrap them individually in foil and put them in with the coals after your wood has burned off. Those will be some amazing potatoes!
Soldato
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Just had an epiphany - tell the wife to just eat the pork and then the lamb is mine to do as I like! So out at 145f it is 
God any pics of it in action?
Pulled pork
Today's ribs. Pedicured to cook 2 St. Louis slabs just for me. The second will have to be frozen but I figured if I am going to cook 1 slab then I might as well cook 2 as it takes no more effort, gas or wood, and the ribs would have to be frozen anyway
Pulled pork was really the best pulled pork I ever had.mi am hopefully for this ribs. Been going 6 hours now but I think they need another hour. . I know you aren't supposed to cook them until the bones fall out but the St. Louis ribs I get from costco always seem to have a load of the rib tips/cartilage which is nasty to chomp down on so I won't the meat easily separated from the cartilage. I always thought St. Louis had the cartridge removed and ribs with it in place were called spare ribs. Maybe Costco is lazy.
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That must be hell to keep clean. Looks amazing though.
There is a drip tray that catches everything, you just slide it out and throw it in the dish washer, couldn't be easier. That is one of the reasons I wanted gas, don;t want dirty charcoal that needs emptying out every time.
EDIT: And by drip tray I don't mean the water tray which will obviously collect a lot of the fat (which you can make into gravy), but at the very bottom there is a tray that fits around the burner and snugly against all the sides.
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