Leg of Lamb & Brisket Cook (Pron)
I stopped by Restaurant Depot to pick up a packer and noticed a sale on leg of lamb at $3.19/lb. I picked up this Aussie bred 7.2 lb leg:
http://i1005.photobucket.com/albums/...ps48844356.jpg Cleaned up the meat side and removed the aitch bone: http://i1005.photobucket.com/albums/...pseb005fd9.jpg Stuck slivers of garlic & rosemary into slits in the leg: http://i1005.photobucket.com/albums/...ps10f5d446.jpg Vacuum sealed the leg in a marinade consisting of: fresh thyme, oregano, rosemary, crushed & minced garlic, lemon zest & juice, kosher salt, and EVOO. http://i1005.photobucket.com/albums/...ps0f3f91b6.jpg The next morning the leg got a light coat of Dizzy Pig Red Eye Express: http://i1005.photobucket.com/albums/...psb7e5d251.jpg The leg joined the packer on the XL Egg running at 345 degrees: http://i1005.photobucket.com/albums/...psbbb1bf98.jpg Pulled the leg at an IT of 120 and gave it a quick sear on the Large Egg: http://i1005.photobucket.com/albums/...psba65adb0.jpg Aimed to pull it off in the 132-135 range: http://i1005.photobucket.com/albums/...ps5fbc6d30.jpg After a 15 minute rest I made the first slice: http://i1005.photobucket.com/albums/...psfb5f78b5.jpg Then sliced it up: http://i1005.photobucket.com/albums/...psdd4b0b0a.jpg Plated it for lunch with a quinoa salad & some hobo veggies (fingerling potatoes, carrots, onions, garlic, etc...): http://i1005.photobucket.com/albums/...ps998531dd.jpg The packer brisket was sliced for dinner: http://i1005.photobucket.com/albums/...ps74d548fd.jpg http://i1005.photobucket.com/albums/...psdc072740.jpg http://i1005.photobucket.com/albums/...ps13af14f5.jpg With the exception of overeating, it was a great day! Thanks for looking! |
Good job
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Your are the brisket King, and that lamb looks to die for :clap2:.
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Nice work mate, that looks delish
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Very Good!
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Both look delicious John! Very nice!!
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Thanks all for the kind words! Nice to get kudos from an Aussie as much of the inspiration for the lamb came from past posts from some ALF award winners in Australia.:grin:
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Meat coma..... Yes!
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Beautiful cook........it all looks delicious!
KC |
Most excellent R2!
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Vunderbar!!!!
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Looks Marvelous!
I got to do my first leg a few weeks ago. I should do another one... |
That all looks amazing!!
The brisket is making me real hungry.....well the lamb too |
so, the pit temp does not matter as long as meat in 135F
Then why 225F instead of 345F. I am sure 345F saving big time Then I doubt low & slow. I am chinese in China. We pay at least 1/3rd more in Beijing for lamb |
Great looking cook!
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