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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-13-2009, 02:02 PM | #1 |
On the road to being a farker
Join Date: 09-11-07
Location: Seattle
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smoking leg of lamb
Like many backyard grillers and smokers - I don't get a chance to do the same meat repeatedly to work out some of the questions. And with the price of good quality meat, I sometimes resist experimenting. So I pose this question to the Brethren, figure that amongst this august group there must be some experience with this question.
Background: I generally smoke a boneless leg of lamb a couple times a year. I always unwrap it so it's butterflied when I cook it. I have always smoked it for a couple 2-3 hours and then wrapped it. Then I either complete it in the oven, or in the smoker for another hour or so - until internal temp is 140F or so. Sometimes I'll grill it. The question: Generally speaking I like lamb cooked to rare. But I've always noticed with this preparation some of the better done pieces are actually easier to chew and still remain moist. Would I be better off to treat this leg of lamb like a brisket or pork shoulder and cook to a higher temp and therefor get a more tender bite to it? Thanks in advance for your thoughts and shared experiences.
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04-13-2009, 02:17 PM | #2 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Went rare (140-145) with mine yesterday
Rubbed down with a garlic salt paste, and marinated overnight After about 2.5 hours, 145 on the Thermapen Wasn't that pretty, but it sure tasted good! some of the pics are a bit blurry, sorry, cell phone camera
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04-13-2009, 02:44 PM | #3 |
On the road to being a farker
Join Date: 09-11-07
Location: Seattle
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wow, I respect your knife skills the way you de-boned that - nice work.
And the stuffing looks great. Are those pine nuts? and what's the green - is that spinach or parsley or?
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[SIZE=2][B] [SIZE=3][COLOR=Navy][FONT=Comic Sans MS][I][SIZE=3][U]CB[/U]_____________ [/SIZE][/I][/FONT][/COLOR][/SIZE][/B][/SIZE]RED 3-Burner & Urban Grill Quantum 3-Burner & Urban Grill Silver & H2O Smokers Double Chef Smoker CB940X Charcoal Grill The Big Easy Oil-less Turkey Fryer Big Easy Smoker-Roaster-Grill Outdoor Stove-Top & Smoker Rambler on-the-go! grill |
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04-13-2009, 04:07 PM | #4 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Guess I should have said.
In the frying pan is a mixture of onion, garic, and pine nuts. The green is a mix of a handfull of parsley, half a handfull of mint, and two boxes of frozen chopped spinach (drained), and finally 8 oz of crumbled feta cheese. Thanks for the compliment, but I've done them better. Trouble was by the time I had this one trimmed, it left some holes that allowed some of the filling to ooze out. But, as I said, it still tasted great!
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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04-13-2009, 11:20 PM | #5 |
Full Fledged Farker
Join Date: 12-02-06
Location: SLC, UT
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I cook lamb in two methods, low heat and high heat.
I prep the lamb with slits every inch or inch and a half, then put slices of garlic, sprigs of rosemary and thyme in the every other slit, 1/3 filled with each. Then cook it either low and slow or hot and fast. 225 - 250 cook it to 140 - 145 internal for medium rare. 425 - 450 cook it till the outside cracks, the inside will be at 140 - 145!
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Tags |
boneless, brisket, cook temp, lamb, smoke |
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