First of all, I can’t take credit for KaruBouQuet that brilliant wordsmithing came from Max Good however I’m stealing it.
So lamb. I ate it every day I was in Morocco a couple years ago. I love it, but it’s not something we eat much bc the Mrs think it smells of sweaty socks. 🤷â€â™‚ï¸ Anyway she was away over Easter so I made it and it was so good I’ve literally been thinking about it every day since. So today I’ll repeat and document as I go.
I didn’t go all out w special ordered lamb from the butcher, I just picked up two boneless legs at Costco. We’ll see how it compares.
I cut off the fat and silver skin. Then sort of butterflied it a little and hacked it up so that the marinade could find more surface area. I rubbed it all over and put it in the fridge over night.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Here are some thoughts. I adapted this recipe from the one I did in my oven in a roasting pan w liquid at a higher temp. The recipe called for it to be covered after an hour so as to not burn the marinade. I did this in the KBQ around 275. Thinking to cook it like a pork butt.
I have to say I prefer the oven method. The smoke overpowered the great marinade flavors. Still very tasty but not as good.
Next time I’ll do a hybrid cook. Smoke at higher temps for an hour to get some great smoke flavor, then bang in the oven.
Oh my! I'm drooling all over myself here. Any chance you could share the marinade recipe? Or maybe even do a full recipe write up? Or come live with me rent free, with a promise to make that once a week?
JCBBQ I don't know if that is where he is from. That's just my guess. BTW, it's great to see a recent KBQ taking risks, trying out new things! ¡Salud!
It would indeed be Fond du Lac, WI. If you like small town life in a State that gets the extremes of all four seasons, by all means, come by. I'll buy the lamb so you don't have to waste time trying to find it yourself.
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