INTO THE WOODS

Have you tried our Lamb Ribs?  No, seriously, have you tried our cherry wood smoked lamb ribs with balsamic glaze?

This is a perfect example of the alchemy that happens between a great farm raised meat, the perfect match of wood and time.

Just like pairing wines, certain woods have an affinity for certain meats. This is the relationship that cherry wood has with lamb.  The sweet and subtle fruitiness heightens the sweet notes that lamb naturally has. All it needs is the contrasting acidic drizzle of a balsamic glaze to deliver a unique one of a kind flavor. 

Come to FireLake to experience this for yourself.  

Where there is smoke - there is a Grill!

Recipe from Chef Paul Lynch

METHOD of SMOKING FOOD AT HOME

A quick and easy trick to add the exciting accent of smoke to anything you are cooking is by choosing your wood chips, soaking them for at least an hour,and draining them.

Take a piece of aluminum foil (12x12)

Place your soaked and moist wood chips at the center of the foil

Fold the top and bottom and seal

Roll the edges to close

Use a knife or skewer to poke 10 or 12 holes in the top.

If using a gas grill, place the pouch over the open flames on low

Place your meats, whole chicken, ribs, brisket,

on the opposite side of the pouch.

Adjust your temperature to 250-300 degrees

Close the lid

Try to keep the temperature constant and let the wood and smoke do their magic.