So I've been charged with making a leg of lamb for Passover dinner Monday. It seems like SV is the way to go since I'm working all day Monday and would have limited time to throw it on the smoker or grill. Anyone done a whole leg? It's for 9 adults and 2 kids, so I'm thinking 5 lbs or so should do it, and that may mean I need to split the leg in two (boneless, I guess). Debates:
-Dry brining? Worth it before a SV cook? I've read that the bath just ends up extracting the salt back out, and SV makes it plenty tender anyway. Wondering about people's experiences with any large roasts like this with dry brining vs just salting after the bath.
-Timing? I'm working til later on Sunday evening, so it might not get into the bath until around 9 or 9:30pm on Sunday, which would be about 20 hours. I think that's plenty. Thinking 131 degrees is the right temp, since it'll be in the bath for a long time and don't want bacteria crawling around.
-Rub before or after? I know there's debate on this. I'll probably use Meathead's Dolly rub, so worth sort of wasting some in the bag then re-rubbing before searing? Or maybe just put some fresh herbs in the bag with a touch of olive oil and rub it afterwards before searing?
-Still working on my sear game. I do have some new Grill Grates so if it isn't raining Monday I'll probably fire them up real hot and sear on there. Maybe some wood chips in the grooves to give a quick smokiness too?
Any suggestions much appreciated. Will post pics throughout.
-Dry brining? Worth it before a SV cook? I've read that the bath just ends up extracting the salt back out, and SV makes it plenty tender anyway. Wondering about people's experiences with any large roasts like this with dry brining vs just salting after the bath.
-Timing? I'm working til later on Sunday evening, so it might not get into the bath until around 9 or 9:30pm on Sunday, which would be about 20 hours. I think that's plenty. Thinking 131 degrees is the right temp, since it'll be in the bath for a long time and don't want bacteria crawling around.
-Rub before or after? I know there's debate on this. I'll probably use Meathead's Dolly rub, so worth sort of wasting some in the bag then re-rubbing before searing? Or maybe just put some fresh herbs in the bag with a touch of olive oil and rub it afterwards before searing?
-Still working on my sear game. I do have some new Grill Grates so if it isn't raining Monday I'll probably fire them up real hot and sear on there. Maybe some wood chips in the grooves to give a quick smokiness too?
Any suggestions much appreciated. Will post pics throughout.
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