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
Here's the meat, right in the charcoal
And here's the plate/tray, this is how I served it. Didn't complicate things
Have a great weekend!
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
Here's the meat, right in the charcoal
And here's the plate/tray, this is how I served it. Didn't complicate things
Have a great weekend!
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