deguerre
somebody shut me the fark up.
Well, I had a different thread going but decided it was too old so I'm compiling all the pics into this one since the camera crapped out and I couldn't post the cooked pics last night. We did a marinade inspired by Phrasty consisting of EVOO, Garlic, Rosemary, Celery Seed, Sea Salt and a minced Red Jalapeno (Left the seeds and stuff in for extra heat). Morter and pestled the ingredients for the leg, vacuu sucked and into the fridge overnight. The sides were grilled asparagus (Just coated with olive oil and S & P) and kettle roasted Yukon Golds also coated in olive oil. Fired up the kettle with Jack Daniels charcoal briquettes that had oak whiskey barrel staves cubes mixed in and dialed it to 300~325 (There were high winds and tornado watches and lotsa rain which is why I didn't take any pit pics) til the roast hit 130 (132 by the time I got it off) at which time the taters were done too. Let it rest then sliced and served. This leg was some of the best meat we've ever had and I liked it as much as prime rib, if not more so. :becky:
Anyhow, here's the pics:
Leg and marinade
In the vacuum bag
ready to grill
Fuel for the pit and the cook
Off and resting
Sliced with the sides on a platter - kinda blurry but then so was I
Anyhow, here's the pics:
Leg and marinade
In the vacuum bag
ready to grill
Fuel for the pit and the cook
Off and resting
Sliced with the sides on a platter - kinda blurry but then so was I
