We’re Live!

It’s been over a year in the making – and we have a long way to go – but as of high noon ET on February 1st 2020……….we’re in business!

The first to launch is the YouTube channel (watch the trailer we produced for the channel at the bottom of this post) and this “blog” which will have all of the recipes, tips, tricks, and product reviews we talk about over on YouTube. We’re also going to be launching a fun merchandise shop in a few weeks where you’ll be able to get your hands on shirts, hats, and the like with the kind of fun meat-related sayings that make for great memes.

Finally in a couple of months, in time for Fathers’ Day when we have enough content momentum out there to keep you engaged, we’ll be launching a line of Eat More Vegans food products – rubs, brines, and other ingredients to help you step up your meat game.

If you haven’t already, please join the community by subscribing to us on YouTube, following us on Instagram and liking our page on Facebook!

Leah and I are looking forward to “edutaining” you – and being a part of helping you to EAT MORE VEGANS!

Al W – 2nd Hand Vegan

6 thoughts on “We’re Live!

  1. Katherine Simpson says:

    Hi Al & Leah

    Love your vid on the NZ shoulder, doing it today. Can you tell me your spritz recipe? I looked for the written version of the recipe but can’t find it on your site, that’s probably just me!!! Also I want to print your tips on that recipe. Do you think you could put garlic cloves into the lamb or should I stick to garlic granules for the BGE? We’ve only had ours for a week and are cooking everyday. Also very pleased you use Irish ☘️ butter, I’m from Dublin but live in West Sussex in the UK and only ever use Kerrygold, there is no butter like it(in my humble opinion! ?)

    Keep up the videos, they are great and I love little Leah, she is very lucky to have you teaching her all this. The BBQ scene is too male oriented and you guys are helping change that!!!

    Stay safe and keep cooking

    Warm regards


    • Al says:

      Hello Katherine!

      I’m so sorry we’re behind on getting all of the recipes online! So glad you reached out though. And congrats on your new Big Green Egg!

      For spritzing a lamb shoulder I want to keep it mildly acidic, so I use an easy apple cider vinegar dilution (1 part ACV to 4 parts bottled water). For pork shoulders, I’m ok with adding some acid and stronger flavor to cut through it all, so I use 1 part ACV to 2 parts organic apple juice.

      Since I don’t have the recipe up yet, for your Simon & Garfunkel crust, for a whole lamb shoulder use 1/8 cup (30ml) each fresh and finely chopped parsley, sage, rosemary, and thyme with a brick of Kerrygold (2 normal sticks, or about 100g of butter for anyone who reads this who doesn’t use Kerrygold). You can soften and mix if you prefer – but as you saw in the video I prefer to toast the herbs and then melt the butter with them before chilling.

      I have one favor – would you please give us some pics or videos of your cook when you try this? You can post them here or on our Facebook page (https://www.facebook.com/eatmorevegans).

      Happy grilling!

      Al (and Leah)

      • Katherine says:

        Hi Al

        I did toast the herbs and then added them to the butter. The lamb was amazing!!!! Unfortunately I got your msg too late to take pics etc but I will do next time!

        Thanks for getting back to me.

        Happy grilling


        • Al says:

          So glad it came out for you! And since you didn’t take pictures, you have an excuse to make it again! Thanks for your support, Katherine!

  2. Corné says:

    Hi Love your channel, I have a question regarding the “perfect smoked lamb shoulder video”. I would like to try the same recipe on a leg of lamb (bone in). What are your thoughts on this? As it seems most recipes recommend an internal temp of +-145F. Will wrapping it foil and letting it go for longer make it too dry ?

    Thanks in advance

    • Al says:

      I am SO SORRY this got caught in the spam filter and I just saw it now! Of course you’ve probably figured this out already, but an internal temp of 145F is great if you’re slicing the leg of lamb, but if you want pulled lamb you should follow the same formula I did for the lamb shoulder. It won’t be as juicy as the shoulder as the leg is a much leaner cut, but it will still be delicious! Sorry again!

Leave a Reply

Your email address will not be published. Required fields are marked *