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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-02-2011, 01:19 AM   #1
buccaneer
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Default Leg'o'Lamb pic-rosemary,garlic and lemon

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Old 12-02-2011, 02:36 AM   #2
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wow that does look mighty good, I would probably eat the whole darn thing!!
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Old 12-02-2011, 02:36 AM   #3
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That's perfection right there
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Old 12-02-2011, 03:18 AM   #4
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More information please!
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Old 12-02-2011, 03:21 AM   #5
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Quote:
Originally Posted by SmokinAussie View Post
More information please!
not till I get my award!
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Old 12-02-2011, 03:25 AM   #6
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Nah... you see it works the other way. I need to see more. I just don't chuck these things out on one pic and no process... I mean... if it turned out you did that in your oven, and I gave you an ALF and then you showed me it was done in an oven... I'd look like a right arse!

Cheers Bro!

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Old 12-02-2011, 03:34 AM   #7
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Fair enough.
Why on earth would I do it in an oven?
That's just funny.
Anyway, I don't take it seriously, not an issue.
Used the classic combo of fresh lemon juice, fresh rosemary, fresh crushed and pounded garlic, anchovy paste, EVOO jingli inserted garlic slivers and rosemary into slits and roasted in the BSK.
When I get the camera back I'll picture the whole process on the next one I do.
The reward is the eating IMO.
Bucc
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Old 12-02-2011, 03:45 AM   #8
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I could use that for breakfast!
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Old 12-02-2011, 04:18 AM   #9
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Nice leg there! Been dying to make some lamb. So dang expensive!
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Old 12-02-2011, 04:45 AM   #10
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Quote:
Originally Posted by buccaneer View Post
Fair enough.
Why on earth would I do it in an oven?
That's just funny.
Anyway, I don't take it seriously, not an issue.
Used the classic combo of fresh lemon juice, fresh rosemary, fresh crushed and pounded garlic, anchovy paste, EVOO jingli inserted garlic slivers and rosemary into slits and roasted in the BSK.
When I get the camera back I'll picture the whole process on the next one I do.
The reward is the eating IMO.
Bucc
That's all I needed to know Buccs! A BSK would do an awesome job! Post some more pics when you can!

Until then, CONGRATULATIONS!!!! On your 1st ALF Award!!




I think that's the first time I've given an ALF to another Aussie!

Cheers!

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Old 12-02-2011, 06:01 AM   #11
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Old 12-02-2011, 06:58 AM   #12
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I'd still like a little more info. Sorry, kinda new. What's a BSK? And what grill temp did you cook? What temp did you pull. I tied a leg of lamb once and it was horrible. I think it was freezer burned. Deboned it, marinated overnight, and it was barely edible.
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Old 12-02-2011, 06:59 AM   #13
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Oh, and did you put any smoke on it?
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Old 12-02-2011, 08:52 AM   #14
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A new recruit to the ALF group! Woohoo! It looks great Bucc!
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Old 12-02-2011, 11:45 AM   #15
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Good lookin lamb Bucc! Congrats on the Alf Brother!

Cheers
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