Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 09-22-2013, 05:30 PM   #1
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA
Default Experimenting:Leg of Lamb & "Pumpkin Pie" (Pr0n)

I wanted to have some fun and try out some new stuff for me.

I started with a boneless leg of lamb from Costco. 4.2 lbs. Unrolled it, trimmed off most of the fat and then rubbed it with olive oil, salt, pepper, garlic, rosemary, oregano, basil, thyme, cilantro:

Then I realized I didn't have any string to re-roll it it, so just stuck some skewers through it and began the smoke! Mesquite wood for 1.5 hours:

Kept the temp fairly low, to avoid overcooking. Took it off the smoke to vacuum seal it for the Sous-Vide. Unrolled it just for ease. Unfortunately, I can't afford an actual vacuum sealer, so I had to cut some of the leg off to fit it into the Ziplock gallon vacuum bags:

Stuck it in my Sous-Vide setup for ~18 hours at 136°F:

Next came the "Pumpkin Pie". My local farmer's market has pumpkins now, so I picked one up and wanted to make something with it:

Cut off the top, scooped out the innards and stuck it in the smoker for 30 minutes with apple wood, and some leftover mesquite from the leg. Sprinkled some salt, pepper, garlic, thyme, cinnamon & allspice on it. I roasted the seeds with S&P for snacks later on. That inside was just begging me to stick something in it:

Sauteed some onions & mushrooms, cut up a goat meat sausage, took the smaller 'extra' meat of the lamb leg and cut some up as well.

Stuck all this inside the pumpkin with some grated cheese:

I really needed something to hold it all together in there and fill the empty space, so I mixed up some custard and poured it in. Afterwards, stuck it back in the smoker to cook:


Sliced up the lamb. Has a pretty good smoke ring, didn't really take any good pictures of it though (since I unrolled it after smoking, the ring is only along one side of the meat).

Blah64 is offline   Reply With Quote

Thanks from: --->
Old 09-22-2013, 06:02 PM   #2
somebody shut me the fark up.

Join Date: 07-18-07
Location: Oklahoma

Tasty looking experiment! Looks great from here. Nice job!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
cowgirl is offline   Reply With Quote

Old 09-22-2013, 07:24 PM   #3
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI

Looks good...how was the pie?
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
fantomlord is offline   Reply With Quote

Old 09-22-2013, 07:27 PM   #4
somebody shut me the fark up.

bluetang's Avatar
Join Date: 08-06-10
Location: Stuart, Fl

Killer job there, that looks quite tasty!
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown frier, 1UDS, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill
bluetang is offline   Reply With Quote

Old 09-22-2013, 07:32 PM   #5
Diesel Dave
Quintessential Chatty Farker

Diesel Dave's Avatar
Join Date: 08-23-13
Location: Reading MI

Wow that looks amazingly tasty!
IMBAS Certified MOINK baller

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Diesel Dave is online now   Reply With Quote

Old 09-22-2013, 07:42 PM   #6
is One Chatty Farker

castlepines's Avatar
Join Date: 08-23-13
Location: PA

Holy smokes...that looks awesome!
castlepines is offline   Reply With Quote

Old 09-22-2013, 08:07 PM   #7
On the road to being a farker
Join Date: 06-19-13
Location: Palo Alto, CA

Originally Posted by fantomlord View Post
Looks good...how was the pie?
I loved the pie! I thought it was amazing & delicious. But I made it for myself, so I only put in ingredients that I already know I love.

I'm guaranteed to make another like it someday. 'Tis easy enough to just stick whatever ingredients or leftovers I have layin' around in a pumpkin.

This particular pie actually kinda reminded me of the afghan dish 'kadu', which is pumpkin with yogurt and a meat sauce, because of the creaminess of the filling and the lamb.
Blah64 is offline   Reply With Quote

Thanks from:--->
Old 09-22-2013, 08:27 PM   #8
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana

Mighty Fine !
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen, Party Q

Toast is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:18 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.