I'm currently dry brining a leg o' lamb that I'm going to put on the PBC tonight. This is my first time doing this on the PBC, and I'll be (mostly) following THIS recipe from the site. I'll have to make a bit of an adjustment since this won't be a "two-zone" cook. I am planning to just cook it to temperature without searing. If anybody has any other advice, please let me know.
I want to get it right, because A) I always want to do my best when cooking for the family. But also B) because this a lamb that we raised ourselves. (For the past three years, we have raised a couple of our own lambs...and chickens...and pigs.) There's nothing quite like being a part of the whole process from start to finish. When you do this, you don't want to waste anything.
I want to get it right, because A) I always want to do my best when cooking for the family. But also B) because this a lamb that we raised ourselves. (For the past three years, we have raised a couple of our own lambs...and chickens...and pigs.) There's nothing quite like being a part of the whole process from start to finish. When you do this, you don't want to waste anything.
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