deguerre
somebody shut me the fark up.
So. Today I'm cooking a leg of lamb in the kettle. Gonna slow roast with some apple wood chunks and Kingsford Comp. This is just the start because it will be an all day thing. Started with your basic American raised lamb leg...
Made a rub with celery salt, cracked black pepper, white pepper, lemon pepper, garlic powder, kosher salt and ground thyme.
Gave the leg a little trimming, put a little rub in the gaps and trussed it up a bit...
Rubbed it down and basted it with olive oil and a touch of apple cider vinegar...
So now it sits in the fridge for a couple hours or so when I'll start the kettle. Oh, and since it's my birthday, Redhot got me this...
Been wanting a stand mixer for years. :becky::thumb:
To be continued...
Made a rub with celery salt, cracked black pepper, white pepper, lemon pepper, garlic powder, kosher salt and ground thyme.
Gave the leg a little trimming, put a little rub in the gaps and trussed it up a bit...
Rubbed it down and basted it with olive oil and a touch of apple cider vinegar...
So now it sits in the fridge for a couple hours or so when I'll start the kettle. Oh, and since it's my birthday, Redhot got me this...
Been wanting a stand mixer for years. :becky::thumb:
To be continued...