Alright, so there's more than just the lamb breast on Smokenstein, but I figured this is the more appropriate thread. For the lamb breast, I coated it with my wife's homemade habanero jelly (tried this on pork ribs and it worked well, and I think the sweetness should work with lamb). I also coated the duck with habanero jelly, and stuck half an orange and some garlic inside the cavity of the duck. I've never cooked duck before, let alone smoke it, so we'll see what happens. Here's the before pics of that...
For the pork crown roast, I just dusted it with Zatarrain's creole seasoning. Didn't feel like mixing up a batch of my own rub since it was so late. I also wrapped little pieces of foil around the tips of the bones to keep them from turning black, so hopefully that will help the curb appeal when it's served (although it's for my family, who really don't care what it looks like as long as it tastes good!).
We also bought some salmon at the store today, and my neighbor wanted me to throw some that a friend of his brought back from Alaska... just 3 weeks ago, this neighbor had never eaten salmon before. Now this is the 3rd time I'm smoking his salmon for him so he can make my salmon dip recipe to show off at Christmas. I rubbed some garlic on the salmon first (I've never done this before, but got inspired... hope it doesn't over-power the fish), poured butter over it, then dusted it with the creole seasoning and topped it off with dill. Then squeezed some fresh lemon on it and as you can see, stuck the lemon remains in the middle of the salmon:
Here's everything on Smokenstein:
Results to follow... Also, on the lamb, I braised it on the hot side for about 30 minutes first, so that's why it looks like it's been cooking a lot longer than the other meats.
Me wanty...