A few months back, I noticed some marinated boneless lamb legs at the local supermarket. I'm not one to usually buy pre-seasoned packaged meats, but they didn't have any preservatives or soaked in some kind of frankenbrine, so I bought one and grilled it, and it was great!
So I picked up another one the other day, and decided to try it using my new Onefire kettle rotisserie kit. Here it is in the package:
Pulled it out of the package:
Out of the netting:
Then I seasoned the meat generously with some BBQ rub and homemade coffee rub to help it develop a nice "crust":
All ready to go on the kettle:
Meanwhile, I set up the Weber with coals positioned on opposing sides of where the rotisserie rod would be placed:
And on it went, along with some chunks of oak on the hot coals:
Once the rotisserie was mounted, I placed a pan under the meat to catch the drippings.
Cover closed:
About 35 minutes later, I took the lid off, and was treated to this:
At that point, the temp was around 120, so I let it spin for another 10 minutes and pulled the roast off to rest. It read about 130 at that point, the exact target temp I was looking for.
Here's some pics after I sliced it and dressed the meat with pan juices:
The meat was fantastic, and significantly more juicy then the last one, which I just grilled. And the crust that developed from all the garlic, rosemary, BBQ and coffee rubs was off the charts.
So I picked up another one the other day, and decided to try it using my new Onefire kettle rotisserie kit. Here it is in the package:
Pulled it out of the package:
Out of the netting:
Then I seasoned the meat generously with some BBQ rub and homemade coffee rub to help it develop a nice "crust":
All ready to go on the kettle:
Meanwhile, I set up the Weber with coals positioned on opposing sides of where the rotisserie rod would be placed:
And on it went, along with some chunks of oak on the hot coals:
Once the rotisserie was mounted, I placed a pan under the meat to catch the drippings.
Cover closed:
About 35 minutes later, I took the lid off, and was treated to this:
At that point, the temp was around 120, so I let it spin for another 10 minutes and pulled the roast off to rest. It read about 130 at that point, the exact target temp I was looking for.
Here's some pics after I sliced it and dressed the meat with pan juices:
The meat was fantastic, and significantly more juicy then the last one, which I just grilled. And the crust that developed from all the garlic, rosemary, BBQ and coffee rubs was off the charts.
