ShadowDriver
somebody shut me the fark up.
Happy Sunday, Pharkers & Pharkettes!
I made it through 10 hours of overtime yesterday, so I finally opened my new Cajun Bandit 22.5 rotisserie kit that arrived a couple of weeks ago.
The munchkin was quite thrilled to help me with the install job.
Picked up a small boneless leg of lamb at Costco on Friday. Some incredibly nice sod sent me some Naturiffic Lamb seasoning (good Lord does this smell and taste good!).
As this is my maiden voyage, I'll gladly take any and all inputs on heat layout / timing vs. other indirect methods, etc. I'm planning to go with 300-350F indirect until she hits about 135F for carry-over into medium rare.
CINCHOUSE is planning to use the lamb drippin' for gravy over mashed potatoes and we'll whip up some Shaved Brussels Sprouts w/ Bacon - Link is to the recipe on NomNomPaleo.
More to follow after I go hit the grocery for a few bits & bobs...
Hope your Sunday is as fun as I think mine will be.
I made it through 10 hours of overtime yesterday, so I finally opened my new Cajun Bandit 22.5 rotisserie kit that arrived a couple of weeks ago.
The munchkin was quite thrilled to help me with the install job.
Picked up a small boneless leg of lamb at Costco on Friday. Some incredibly nice sod sent me some Naturiffic Lamb seasoning (good Lord does this smell and taste good!).
As this is my maiden voyage, I'll gladly take any and all inputs on heat layout / timing vs. other indirect methods, etc. I'm planning to go with 300-350F indirect until she hits about 135F for carry-over into medium rare.
CINCHOUSE is planning to use the lamb drippin' for gravy over mashed potatoes and we'll whip up some Shaved Brussels Sprouts w/ Bacon - Link is to the recipe on NomNomPaleo.
More to follow after I go hit the grocery for a few bits & bobs...
Hope your Sunday is as fun as I think mine will be.