Cobb Pron: Stuffed Leg of Lamb (& mushroom caps)

MayDay · 09-22-2008, 11:37 PM

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.

___________________
MayDay
Kamado Claypot, Cobb

augie · 09-23-2008, 07:14 AM

Looks awesome!

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

What did you top the 'shroom caps with?

Mark · 09-23-2008, 09:02 AM

The food and the photos all top notch. Keep up the good work.

Have you ever used wood inh the Cobb?

paydabill · 09-23-2008, 09:37 AM

Wow - looks great!

garyk1398 · 09-23-2008, 09:51 AM

Great lookin pron!

Skidder · 09-23-2008, 10:03 AM

Now theres a contender.

Arlin_MacRae · 09-23-2008, 10:29 AM

Dude! Great looking lamb and shroom craps. I too would never have thought of using orange skins as a cap and protector. Very cool!

MayDay · 09-23-2008, 03:52 PM

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.

___________________
MayDay
Kamado Claypot, Cobb

MayDay · 09-23-2008, 04:19 PM

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!
___________________
MayDay
Kamado Claypot, Cobb

MayDay · 09-23-2008, 04:43 PM

Quote:

Originally Posted by Mark

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?
___________________
MayDay
Kamado Claypot, Cobb

jestridge · 09-23-2008, 07:07 PM

wow that look great

BBQ Grail · 09-23-2008, 07:09 PM

Oh my gosh!

txschutte · 09-23-2008, 07:29 PM

Holy Carp!! Look out RTD!!!

Mad Max · 09-23-2008, 08:04 PM

The lamb looks perfect, and the mandarin peel tip is very helpful. That meal looks awesome. Nice job!

Kosmo's Q · 09-23-2008, 08:42 PM

That is some great Pron

09-22-2008, 11:37 PM	#1
MayDay Full Fledged Farker Join Date: 06-11-08 Location: Vancouver, BC, Canada	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. ___________________ MayDay Kamado Claypot, Cobb

09-23-2008, 07:14 AM	#2
augie is one Smokin' Farker Join Date: 10-30-07 Location: Melbourne, FL	Looks awesome! How did the mandarin peels work? I'd never have thought of that. What did you top the 'shroom caps with? __________________ Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X)

09-23-2008, 09:02 AM	#3
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	The food and the photos all top notch. Keep up the good work. Have you ever used wood inh the Cobb? __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

09-23-2008, 09:37 AM	#4
paydabill is one Smokin' Farker Join Date: 05-21-07 Location: Moberly, Mo	Wow - looks great! __________________ Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen

09-23-2008, 09:51 AM	#5
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	Great lookin pron! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

09-23-2008, 10:03 AM	#6
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	Now theres a contender.

09-23-2008, 10:29 AM	#7
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Dude! Great looking lamb and shroom craps. I too would never have thought of using orange skins as a cap and protector. Very cool! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

09-23-2008, 03:52 PM	#8
MayDay Full Fledged Farker Join Date: 06-11-08 Location: Vancouver, BC, Canada	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. ___________________ MayDay Kamado Claypot, Cobb

09-23-2008, 04:19 PM	#9
MayDay Full Fledged Farker Join Date: 06-11-08 Location: Vancouver, BC, Canada	'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! ___________________ MayDay Kamado Claypot, Cobb

09-23-2008, 07:07 PM	#11
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	wow that look great

09-23-2008, 07:09 PM	#12
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Oh my gosh! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

09-23-2008, 07:29 PM	#13
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Holy Carp!! Look out RTD!!! __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

09-23-2008, 08:04 PM	#14
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	The lamb looks perfect, and the mandarin peel tip is very helpful. That meal looks awesome. Nice job! __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

09-23-2008, 08:42 PM	#15
Kosmo's Q is one Smokin' Farker Join Date: 09-24-06 Location: Mustang, Okla.	That is some great Pron

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