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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-22-2008, 11:37 PM   #1
MayDay
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Default Cobb Pron: Stuffed Leg of Lamb (& mushroom caps)

Broke out the Cobb on Saturday to make something for the Ultimate PRON Throwdown.

Deboned a leg of lamb and stuffed it with figs, feta cheese, garlic, and lovage (magi) and oregano from the garden.


Rolled it up and trussed it with lots of twine. Mandarin peel to help hold the stuffing in and to protect the bottom from burning.


Seared on the stove and placed on the Cobb.


Squeezed it in under the cover with a probe for the meat and the dome.


Didn't know when to pull it, so took it off at 167F internal temp. Will try 145F next time as I prefer my lamb medium rare.










Made mushroom caps in the toaster oven while the lamb was cooking. These never made it to the dinner table.




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Unread 09-23-2008, 07:14 AM   #2
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Looks awesome!

How did the mandarin peels work? I'd never have thought of that.

What did you top the 'shroom caps with?
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Unread 09-23-2008, 09:02 AM   #3
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The food and the photos all top notch. Keep up the good work.

Have you ever used wood inh the Cobb?
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Unread 09-23-2008, 09:37 AM   #4
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Wow - looks great!
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Unread 09-23-2008, 09:51 AM   #5
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Great lookin pron!
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Unread 09-23-2008, 10:03 AM   #6
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Now theres a contender.
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Unread 09-23-2008, 10:29 AM   #7
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Dude! Great looking lamb and shroom craps. I too would never have thought of using orange skins as a cap and protector. Very cool!
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Unread 09-23-2008, 03:52 PM   #8
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Thanks Augie, Mark, Paydabill, Gary, Skidder, Arlin....

Glad you're all enjoying the PRON. Never knew about BBQ p*rn before hanging out on this site. Now I can't get enough of it and I really enjoy dishing out some of my own too.
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Unread 09-23-2008, 04:19 PM   #9
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Default 'Shrooms recipe & peel

Mandarin Peel
Augie, Arlin: I used mandarin peel on the seam of the roll b/c the stuffing kept falling out. The meat wasn't nice and square and I didn't want the cheese melting out. Plus, I just happened to have a couple of mandarins in the fruit bowl. Mandarins have a much thinner peel than oranges so the peel was nice and flexible for wrapping. The peel worked like a charm: kept things from burning (don't ask me how I know), kept the meat moist and added a nice flavor.

Mushroom Caps
Augie, I made the stuffing from a small potato (~1/2 cup cooked & mashed w butter), ~2 T feta cheese, 1 T ground walnuts (added as the mash was a bit wet), parsley, s&p. Also added in the gill trimmings (I saved the stems for stew the next day). After stuffing the caps, I pressed them upside down on a layer of chopped walnuts, righted them and sprinkled with parmesan cheese. Baked 20-25 minutes at 450F until the mushrooms got soft and the topping browned. Nice!

PS: Large mushrooms are less work (less trimming). The 6 caps I used were huge at about 2.5" across!
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Unread 09-23-2008, 04:43 PM   #10
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Default Wood in Cobb ?

Quote:
Originally Posted by Mark View Post
The food and the photos all top notch. Keep up the good work.

Have you ever used wood inh the Cobb?
Mark, I've thrown a few chips for smoking in the Cobb but never used wood as fuel. I've had enough of "burnt offerings" using an open pit with wood to last me a lifetime.

With wood, I don't think I'd have very good heat control or know how to handle the flames. The Cobb would probably get enough air flow, but there's not much vertical space between the coal basket and the grill (4-5" total clearance max).

What was your thinking about using wood?
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Last edited by MayDay; 09-23-2008 at 05:56 PM..
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Unread 09-23-2008, 07:07 PM   #11
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wow that look great
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Unread 09-23-2008, 07:09 PM   #12
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Oh my gosh!

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Unread 09-23-2008, 07:29 PM   #13
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Holy Carp!! Look out RTD!!!
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Unread 09-23-2008, 08:04 PM   #14
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The lamb looks perfect, and the mandarin peel tip is very helpful. That meal looks awesome. Nice job!
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Unread 09-23-2008, 08:42 PM   #15
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That is some great Pron
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caps, cheese, Cobb, feta, figs, lamb, mushroom, stuffed, Vancouver

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