deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
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- Age
- 65
Well, we bought this bone in leg of lamb at Whole Foods and decided to do it hot and fast a la SmokinAussie. We made a rub of celery seed, black pepper corns and sea salt ground in the coffee grinder, made slits in the leg to insert sliced garlic and fresh rosemary (Thanks Redhot!) then put in a foodsaver bag with about a cup of wine to vacuum suck and seal. Into the fridge it went for two days. (We only meant to do it for overnight but stuff happened). Prepared the grill for indirect and dialed it in at 325 with some oak chunks and the Stubbs. Rubbed generously with Simply Marvelous Cherry - first time we've used this one, and onto the grill it went in a roasting pan with the leftover marinade. After two hours or so we pulled it at 137 (Went outside at 135 but it climbed two more by the time it came off the grill) and into the house to be foiled for a good rest. We also grilled some zukes and peppers, and asparagus. These were coated with evoo, salt, fresh black pepper, jalapeno flakes and garlic powder. Sorry, didn't get any plate shots but did get plenty of pron:
This came out partly medium rare and medium depending on where you sliced it but it was alllllllllllllll good.
Thanks for looking!
This came out partly medium rare and medium depending on where you sliced it but it was alllllllllllllll good.
Thanks for looking!
