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Lamb backstrap - Caveman style

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3724
    • Stockholm, Sweden

    Lamb backstrap - Caveman style

    Hey pit masters! I kinda like cooking 'old school', so I felt it was time for some caveman grilling.

    So I filled my BGE with some of my favorite charcoal (known as Cuba charcoal, from the Marabu tree). I lit the whole coal bed, and once I had some glowing embers I cooked some lamb backstrap right in the fire. Well, there were no flames, just a nice glowing coal bed, but still.

    The lamb was dry brined in the morning, and I grilled it in the afternoon. Once they were done I applied some black pepper. They have a real nice char, and tasted wonderful.

    This was a fast cook, 8-10 minutes, since the meat is rather thin (about 1 inch). I'm gonna do a little more grilling like this, with veggies too. I really enjoyed the grilled (as opposed to smoked) flavor, brought back childhoodl memories.


    The coals are ready

    Click image for larger version

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    Here's the meat, right in the charcoal

    Click image for larger version

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    And here's the plate/tray, this is how I served it. Didn't complicate things

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    Have a great weekend!
  • Elton's BBQ
    Club Member
    • Apr 2016
    • 1751
    • Saltnes Norway
    • Genesis 320 Limited
      Weber One Touch 57cm
      Weber Smokey Mountain 47cm

    #2
    This was awesome brother!

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Thanks Elton! Already look forward to the next cook.
  • RonB
    Club Member
    • Apr 2016
    • 11045
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
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      lots of probes.
      CyberQ

    #3
    Just be sure ya don't let the lamb get too charred. I'd hate to see you trying to take a bite out of the charcoal.

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Lol!
  • klflowers
    Club Member
    • Sep 2015
    • 2272
    • Tennessee

    #4
    Nice as usual,

    Comment

    • mountainsmoker
      Club Member
      • Jun 2019
      • 1465
      • Bryson City, NC

      #5
      Great idea as usual.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 6511
        • Republic of Texallence

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        #6
        Lamb looks great, how'd that charcoal taste?

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Ma said I should get more fibers in my diet ;-)

        • Elton's BBQ
          Elton's BBQ commented
          Editing a comment
          Haha Henrik
      • Spinaker
        Moderator
        • Nov 2014
        • 9961
        • Land of Tonka
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        #7
        Nice work Henrik! I am loving these cooks man. You do it right.

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks brother!
      • Ahumadora
        Club Member
        • Oct 2015
        • 1650
        • Pilar Buenos Aires, Argentina

        #8
        The boundaries of American bbq currently reach Stockholm.. Always great to see you cooks...

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks Craig!
      • new2smoking
        Club Member
        • Aug 2018
        • 157
        • Seattle, WA

        #9
        What's the English translation for the Swedish word 'Backstrap'? Loin?
        (Don't blame me, I'm married to a Norwegian. Sorry.)

        Comment


        • smokin fool
          smokin fool commented
          Editing a comment
          I was going to ask the same question....It does look like a loin
          Sadly no one in this house likes lamb but me so I very rarely buy it

        • Henrik
          Henrik commented
          Editing a comment
          Yes, it’s the loin. The muscle is part of the erector spinae group.
      • new2smoking
        Club Member
        • Aug 2018
        • 157
        • Seattle, WA

        #10
        Lamb is my favorite red meat. Baaa

        Comment

        • gcdmd
          Charter Member
          • Sep 2014
          • 922
          • The Republic of Texas

          #11
          Lookin' good, Bro.

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            Thank you!
        • Elton's BBQ
          Club Member
          • Apr 2016
          • 1751
          • Saltnes Norway
          • Genesis 320 Limited
            Weber One Touch 57cm
            Weber Smokey Mountain 47cm

          #12
          And the shots was high class aswell..

          Comment

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