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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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Unread 08-15-2013, 06:43 AM   #1
Nut
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Default Garlic & Rosemary Leg of Lamb (Pr0n).

I've always wanted to try lamb, and this time I got a (bone in) leg. With 4.5lb I'd say it was a bit small but anyway...



For the rub I used:
2 TBS dried rosemary leaves
1 TBS ground black pepper
1 TBS paprika
1 TBS sea salt
1 tsp chili powder
1 tsp ground bay leaves
10 garlic gloves



Minced & mixed with 6 TBS EVOO







Removed most external fat, and punctured meat


Applied rub



Wrapped in cellophane and vacu sealed for an overnight in the fridge.



On the smoker



martyleach's custom handle... THANKS Marty!



With temps in the 90s, one needs to hydrate!



Since I had plenty of time, I let the kettle run around 230F. Since my friends preferred their lamb medium to well, I let it come up to 155F. Took around 3-3½ hours, then let it rest for some 40 minutes.


All carved. I used a "board sauce" to get spices all over:

4 TBS mixed herbs (Thyme, Majoram, Sage, Parsley, Oregano)
½ tsp garlic powder
½ tsp black pepper
½ jalapeño pepper
6 TBS EVOO



Plated.

I must say that it was a great meal, and I sure will do this again!
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Unread 08-15-2013, 06:50 AM   #2
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Ah Man. Party in Malta!!!
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Unread 08-15-2013, 07:07 AM   #3
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That Leg looks fantastic.

Nice view too.
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Unread 08-15-2013, 07:39 AM   #4
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Forgot to mention that I used a chunk of cherry wood for smoke....
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Unread 08-15-2013, 07:49 AM   #5
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Most excellent!
Gotta ask...why is your handle saying "Dutch Smoke" ?

*edit*...just did some research and I see you're a Dutchie.
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Unread 08-15-2013, 07:57 AM   #6
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Quote:
Originally Posted by Phubar View Post
Most excellent!
Gotta ask...why is your handle saying "Dutch Smoke" ?
Well, it it has anything to do with that treat, I'll gladly pay half...
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Unread 08-15-2013, 08:02 AM   #7
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That looks awesome
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Unread 08-15-2013, 08:44 AM   #8
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What a awesome view..where you live or on vacation?
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Unread 08-15-2013, 10:21 AM   #9
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Sweet, love smoked lamb. Looks good. I miss Erdinger! ...never had the dunkel though.
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Unread 08-15-2013, 10:24 AM   #10
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Quote:
Originally Posted by coastal View Post
What a awesome view..where you live or on vacation?
20 minute drive from where I live. Brother in law & my butcher have a boat house there, so they spend most of the summer months there (June - Sept).

I'm either near their place, or a few meters down where there's a nice concrete sidewalk people use for "BBQ" all the time in summer.



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Unread 08-15-2013, 10:42 AM   #11
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Quote:
Originally Posted by Phubar View Post
Most excellent!
Gotta ask...why is your handle saying "Dutch Smoke" ?

*edit*...just did some research and I see you're a Dutchie.
Yup. But have spend over 50% of my life being away from the "mother-land"
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Unread 08-15-2013, 11:54 AM   #12
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That is a great looking cook and pr0n, nice job!
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Unread 08-15-2013, 03:17 PM   #13
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Great looking lamb!
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Unread 08-15-2013, 03:42 PM   #14
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That looks great mate, I would sure be having some
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Unread 08-15-2013, 04:53 PM   #15
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Thanks, yea it tasted great. Next time I hope I have the opportunity to do a med-rare, like around 130-135F.
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