R2Egg2Q
is One Chatty Farker
I've been trying to cook off of my "To Cook" list which is full of awesome dishes I've seen cooked up by the Brethren. Today I chose to take a cue from brother Moose who in the past was influenced by Deguerre & RedHot and cook some lamb.
I also haven't participated in a Throwdown in a while and there's a "Bone's Gone Wild" throwdown that I thought I could manage to join in on today. If you haven't visited the Throwdown sub-forum before you really should as there's some incredible food being cooked up by the Brethren here.
So today, I started with these ingredients recommended by Moose, Deguerre, and RedHot (in the middle of the prep here):
These are the quantities I used:
1/4 Cup EVOO
1 heaping TBS of fresh thyme, chopped
2 cloves of garlic, minced
zest & juice of 1 lemon
1 TSP sea salt
1/4 TSP fresh ground black pepper
Got these out to cover with the marinade for a few hours:
Then followed Moose's cue & topped with the Rub Co Original:
The Mini Egg was fired up with a couple small chunks of pecan for smoke:
Loaded up the rack for some indirect cooking:
When IT hit around 115 I removed the small pizza stone heat deflector and went direct to get a little crust going:
I was shooting to pull at 140 and apparently took 1 or 2 pics too many (close enough for me):
After a brief rest, sliced and plated:
These were tender, juicy, and delicious!! Great call on the ingredients fellow Brethren! I will definitely be doing this again!
Thanks for looking!
I also haven't participated in a Throwdown in a while and there's a "Bone's Gone Wild" throwdown that I thought I could manage to join in on today. If you haven't visited the Throwdown sub-forum before you really should as there's some incredible food being cooked up by the Brethren here.
So today, I started with these ingredients recommended by Moose, Deguerre, and RedHot (in the middle of the prep here):
These are the quantities I used:
1/4 Cup EVOO
1 heaping TBS of fresh thyme, chopped
2 cloves of garlic, minced
zest & juice of 1 lemon
1 TSP sea salt
1/4 TSP fresh ground black pepper
Got these out to cover with the marinade for a few hours:
Then followed Moose's cue & topped with the Rub Co Original:
The Mini Egg was fired up with a couple small chunks of pecan for smoke:
Loaded up the rack for some indirect cooking:
When IT hit around 115 I removed the small pizza stone heat deflector and went direct to get a little crust going:
I was shooting to pull at 140 and apparently took 1 or 2 pics too many (close enough for me):
After a brief rest, sliced and plated:
These were tender, juicy, and delicious!! Great call on the ingredients fellow Brethren! I will definitely be doing this again!
Thanks for looking!
