In 3 weeks I will be having an annual BBQ at my house. In the afternoon I will be cooking a small turkey, beef tenderlion and a leg of lamb. I would like to cook all 3 in my 26, if they will all fit (I think they will). I've only cooked a leg of lamb on 1 other occasion (same BBQ) and it was several years ago. It turned out really good. The concern I have is cooking temps. In the recipes section of this site Meathead recommends cooking it at 225 and then reverse searing. I could do that if I was cooking it solo but it will be sharing space with the bird and the beef.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
You could do it. It might be a tad tougher for the lamb & beef, it might not. You might be more apt to overshoot your target temp, you might not. It's just riskier is all, it's not impossible.
Turkey will do great at 340. The other two (beef t-loin and lamb) would fare better at 200-225, then reverse seared to your preference of 125-135.
Well, I don't suffer from a shortage of cookers. I'll do the beef and lamb together at lower temps and the turkey at 300+ by itself in a separate cooker. Thanks for the feedback.
Given the different temp requirements I am thinking I'll do the beef and lamb in the 26 at 225 with a reverse sear and I'll do the turkey in the 22 and I may have to bust out the rotisserie ring for the turkey. The 14.5 WSM will likely be occupied with a chuckie for late evening - I still haven't finalized the day-long menu.
I, for one, am interested in how this all turns out. We do butterfly leg of lamb a couple times a year and do beef all the time. Turkey? Helloooooo, Oven. Details on the turkey, particularly timing vs. the beef and lamb, would be appreciated.
I will be doing a full write-up with pics in the 'Show us what you are cooking' thread. This is an annual event. Harry The big day is 2 weeks from today!
300 would be a good compromise temp wise. We do this kind of stuff at work all the time, as oven space can be limited during banquets, etc. You can also do your initial cook for reverse searing, then pull the lamb and beef, in this case, chill a bit, then sear when the bird is done. At work, we will smoke-roast a whole NY strip(for example), get it to about 110-120, then pull it out and chill. The meat is then portioned and seared to order. This will also work with lamb too. Just remember to pull the meat one temperature below your desired finish temp. In other words, pull at rare if you desire med.-rare, etc. A tenderloin would be easy to cook this way. It is almost impossible to screw up a tenderloin to where your meat is tough. Your lamb can be seared when you crisp the skin for your bird, or after if you want really high temps for a good crust. You, of course, can sear your tenderloin at this time too. There are many ways to skin this cat, so to speak, but this should get you started. Good luck from Houston, Alaska.
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