buccaneer
somebody shut me the fark up.
- Joined
- Oct 23, 2010
- Location
- The Never Never.
:laugh: not till I get my award!More information please! :hungry:
Fair enough.
Why on earth would I do it in an oven?:crazy:
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
1)This is a BSK /Big Steel KegI'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.