Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Can't speak to boneless lamb legs, but when we get a bone-in leg we have the butcher cut 4 or 5 1" thick steaks from the thickest part (see picture). Then we just dry brine and cook it hot and fast on the kettle or the gasser just like we would a beef steak. Same should (probably) work for boneless if you cut it across the grain.
Stuey1515 Since childhood I've loved lamb steaks grilled on the rare side of medium-rare (70 is now in the rear view mirror). To me though, I like the taste of the lamb and usually avoid other flavors/rubs, etc., although sometimes we use a little lightly garliced butter.
We cut up lamb legs for marinated kebabs fairly often and for us the main thing is not to go over 130 internal, we like them at 125. We find they can start to get a little tough after 130. Good luck and look forward to pics of this journey.
I ended up doing a reverse sear on these pieces of leg of lamb. I am very happy with the results. Cut across the grain, they were tender and flavorful.
Birthday meal for my father:
Hasselback waffle potatoes, grilled asparagus, grilled leg of lamb:
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Wow, I bet this was awesome. reverse sear is always a good way to go. Although, I have been going with the JFK for a while now and I love doing it that way.
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