Smoking leg of lamb wrapped in agave
Hi everyone, I purchased a Traeger 075 last week and my expirience thus far is Rib Eyes. My wife just picked up a 6 pound boneless leg of lamb and would like me to smoke it wrapped in agave. My biggest concern is that the agave growing in my yard is the blue ish grey sort and not the kind that is used to make tequila. I am thinking that it may be better to inject or rub agave syrup? Any help with this or suggested cooking time, temp, pellets, etc... would be greatly appreciated
Thanks, Wheezer |
laughing at:
"Wandering around with a bag of matchlight, looking for a match." Not far from the truth! |
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I would just season it with S&P then some garlic cloves stuck in small holes, and then rosemary. Crumbled and spread all over the outside with a little oil.
Cook low and slow until Med rare. about 145. Let it rest for 30 minutes and then eat the best lamb you have ever imagined. |
Thanks Jeff! thinking now of injecting a lime, tequila, agave syrup mix and rubbing with agave syrup, chipotle, and cilantro. Just need to nail down time, temp and pellets!
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Thanks CG, I like the garlic idea, sounds tasty! Hate to ask but what exactly is low and slow?
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They turned out so good that people who don't like lamb were coming back for seconds! |
Good luck with your cook. Let us know how it goes.
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Will do Dan, probably happen tommorow. My youngest daughter has me smoking beef weiners today!
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OK, I went out and found a recipe for agave-wrapped lamb. They place the wrapped meat over a pot of stuff, then put it in a hot fire in the ground.
Bro, if you can, I'd save that agave wrapping idea for a cheaper piece of meat like a pork shoulder or butt. Learn on that stuff, not expensive lamb! And congrats on your new Traeger 075. I love mine! Arlin |
Thanks Arlin, that sounds like good advice!
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Remember, though: I don't have to live with your wife after you make that suggestion to her. :drama::becky:
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http://www.bbq-brethren.com/forum/sh...ad.php?t=89347 You can cut up the rosemary finer if you like. Quote:
All you need is garlic, chili, rosemary, salt and EVOO for Lamb. It is such a wonderful meat, I find the garlic and rosemary really compliments the flavor well. For a nice med/med-rare doneness, smoke to about 120 then take off and rest for 10 minutes and heat up the fire then "reverse-sear" the roast quickly and your wife will forget all about the agave... :thumb: Cheers |
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For most of us this is true BBQ and smoking. The process allows you to cook less expensive cuts of meat and making them taste like heaven. Sort of like braising in liquid. Probably like your Mom did with a pot roast. There is a reaction that happens and I don't think I can go into all of that in this post. You will see the term, "It's done when it's done" meaning sometimes it takes longer than you might think it should. Keep reading and you will learn the process in a short time. Good luck. |
Thanks again CG!
If my internal temp target was 140 I would assume that cooking at 150 I would eventually meet my target temp. Maybe I should change my name to grasshopper lol! When you can grab the peppercorns from my hand..... |
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