Tips From the Pit With Yeti

With summer around the corner, there’s never been a better time to master the craft of grilling. With the help of Yeti & their BBQ Ambassadors, your menu is about to become next-level satisfying with “Tips from the Pit”.

What you Need:

Offset stick burner or smoker grill of choice

Dutch oven pot

Boning knife

3-4 lamb shanks

Beef rub seasoning (Matt uses Meat Church’s “Holy Cow” seasoning)

1 cup of Beef Broth

1 cup of Bourbon-aged Cabernet Sauvignon

Sprigs of Rosemary

Sprigs of Thyme

Prep the Lamb Shanks:

1. Using a Shun boning knife, remove the excess fat from the bone for maximum surface area for seasoning to adhere to

2. Using a pepper-forward beef rub, apply moderately to each shank & allow 20-30 minutes for season to adhere properly prior to adding to pit

3. Add lamb shanks to the post-oak fire set to 275 degrees for a proper smoke bath; check on the meat after 60-90 minutes

Prep the Braise:

1. While the lamb is smoking, add the beef broth & bourbon-aged cabernet into the Dutch oven

2. Add sprigs of rosemary and thyme

Cook Time:

1. When meat reaches 165 degrees internally, add lamb shanks to the Dutch oven pot, cover with lid and set back into the smoker until the meat becomes tender (200-205 degrees internally). This should take approximately 2 hours.

2. Remove from smoker, plate & enjoy

Paired with a side of seasoned mash potatoes, these smoke-braised lamb shanks are a hit for an intimate gathering or party of one.