Chef Jim
Babbling Farker
Thought those of you that don't watch the throwdowdns might like to see this one.
I have always wanted to travel to Australia or New Zealand. When I was growing up we always associated Lamb with New Zealand. I guess because there was not much American Lamb available.
Think that had to do with range wars over grazing rights, but I digress.
I remembered reading a thread awhile back where someone was having trouble with Lamb and its been stuck in my head ever since.
Well I have to tell you that I love Lamb, but Sharon (BHSLH), doesn't. Then just last week she relented and said if it was cooked outside she would eat it.:clap2:
So here is my entry.
First the basic stuff. There are a few things that aren't in the Pron but you will see them.
First I cut slits and put in fresh garlic, then seasoned the Lamb with my very special blend. Salt, Pepper, and then I remembered that I had fresh Rosemary in the garden. Gotta have that on Lamb!
Then on to the Offset. I've been having some fire control problems with this one and wanted to work on it before I have 40 people over in just over a week. Also added a Red Pepper and a wrapped Sweet Potato. I used Cowboy lump, Hickory, and Australian Pine to finish it,
Temps were no problem today, it held a steady 227 on the Maverick. The only problem was that it was only a 3 lb. leg and it cooked in 2.75 hours. Now what do I do?
ray:ray:
I took it off and double wrapped it with HD foil and then into a very big towel, and into the oven to rest. It was easier to use the oven than a cooler. Potato, and pepper were done too. Here is the Lamb when I unwrapped it.
Great color and seemed tender.:clap2::clap2: Then for the big moment, what did it look like inside?
I was thinking Med Rare.ray:
Yes Yes, Its perfect:clap2::clap2:
So the next thing is to plate it. Added the baked Sweet Potato, some Green Beans with some of the roasted red pepper. Chris, please use this next photo.
What a meal!! The Lamb had a nice smoke ring and an awesome flavor. Sharon (BHSLH) said it was the best she had ever had. And we can have it again.:clap2: The sweet potato was also perfect. Soft and well done with no extras like marshmallows of sugar. Just a touch of butter.
I have always wanted to travel to Australia or New Zealand. When I was growing up we always associated Lamb with New Zealand. I guess because there was not much American Lamb available.
Think that had to do with range wars over grazing rights, but I digress.
I remembered reading a thread awhile back where someone was having trouble with Lamb and its been stuck in my head ever since.
Well I have to tell you that I love Lamb, but Sharon (BHSLH), doesn't. Then just last week she relented and said if it was cooked outside she would eat it.:clap2:
So here is my entry.
First the basic stuff. There are a few things that aren't in the Pron but you will see them.
First I cut slits and put in fresh garlic, then seasoned the Lamb with my very special blend. Salt, Pepper, and then I remembered that I had fresh Rosemary in the garden. Gotta have that on Lamb!
Then on to the Offset. I've been having some fire control problems with this one and wanted to work on it before I have 40 people over in just over a week. Also added a Red Pepper and a wrapped Sweet Potato. I used Cowboy lump, Hickory, and Australian Pine to finish it,
Temps were no problem today, it held a steady 227 on the Maverick. The only problem was that it was only a 3 lb. leg and it cooked in 2.75 hours. Now what do I do?
ray:ray:I took it off and double wrapped it with HD foil and then into a very big towel, and into the oven to rest. It was easier to use the oven than a cooler. Potato, and pepper were done too. Here is the Lamb when I unwrapped it.
Great color and seemed tender.:clap2::clap2: Then for the big moment, what did it look like inside?
I was thinking Med Rare.
ray:
Yes Yes, Its perfect:clap2::clap2:
So the next thing is to plate it. Added the baked Sweet Potato, some Green Beans with some of the roasted red pepper. Chris, please use this next photo.
What a meal!! The Lamb had a nice smoke ring and an awesome flavor. Sharon (BHSLH) said it was the best she had ever had. And we can have it again.:clap2: The sweet potato was also perfect. Soft and well done with no extras like marshmallows of sugar. Just a touch of butter.
