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Found 20 results

  1. Todays cook was Lamb Shoulder with Boulangere Potatoes.... A nice half-shoulder of Lamb seasoned with OVO, finely chopped fresh Rosemary, Smoked Paprika, Salt and Pepper: For the Boulangere layers of thinly sliced waxy potatoes (I used Desiree) and onions seasoned with Salt, Pepper and fresh Thyme leaves. Then 1 pint of chicken stock: 4 Set the Monolith up for indirect cooking and then put the potatoes on the upper rack with the lamb on the extender rack directly above: coo Let this cook gently at 280F for about 3.5 hours when hun
  2. The weather was lovely this weekend so it was definitely a grilling weekend... Saturday I did my first attempt at Turkish Pide bread. This is how it looked just before putting on a pizza stone in the grill: The black seeds are Nigella seeds which impart a very unique (and very nice) flavour. I often use them with rice. But anyway, after about 20 minutes at 220C: Overall I was very pleased with the results, although the bottom could have been a bit crisper (I think I should have let the pizza stone heat up more - despite what the recipe said....)
  3. As we all know, our very own keeperovdeflame “loves Lamb Shanks and he cannot lie”. Of his many lamb shank cooks was this one, “Braised Lamb Shanks (Kokkinisto me Manestra)” that I’m presenting my version of as my Copycat Challenge Entry. Here a link to his original cook thread: https://www.kamadoguru.com/topic/16997-braised-lamb-shanks-kokkinisto-me-manestra/?tab=comments#comment-211730 Here are most of the ingredients: Keeper posted the full recipe (for 6 shanks) and reduced the amounts down for 2 shanks. I ended up cooking 3 so I cut it back to what I thou
  4. Tossed a little something for supper tonight. I had a drenched rack of lamb and timing was just right. Speinkled with salt and pepper then I made a marinade of Dijon, thyme, rosemary, Parsley, garlic and olive oil. Rubbed this paste and let sit in fridge for a couple of hours. Pulled from fridge and let come to room temp.....about an hour. Cooked on my Vision at 400 direct heat for about 8-10 minutes turning once. The. I inserted my deflector and finished at 375 until it reached 145....medium rare.
  5. Snagged these nice chops the other day and shipped them up for dinner. Simple salt and pepper. Everyone enjoyed them!
  6. This was my Memorial Day cook. It weighed about 6 pounds, bone in. Made a paste out of these things, herbs from our garden, fresh ground sea salt and black pepper. Also used 1 TB of EVOO not shown. It smelled heavenly! I covered the leg with slits and rubbed the heck out of it with the paste to get it down in there. Built a fire in the Primo and used 2 chunks of apple wood for this cook. Game time! I got it up to about 330f. Slapped it in there and off we went. I oiled th
  7. used about 831 grams leg of lamb, 454 grams, top sirloin and about 140 gr. of extra fat. single course grind on a Cabela No. 5. cooked on CGK using Johns custom searing basket with Basque sugar maple lump. burgers took about 8 minutes or little longer to get a nice finish on them. I'm new to grinding my own, but I am now a believer.
  8. Simple and easy to make on my Visions Diamond Cut B. Finely diced 2 tablespoons each of rosemary, thyme, and mint. Then I drizzled 2 tablespoons of avacodo oil and mixed in 1/4 cup of Dijon mustard. I rubbed this in and placed in a ziplock bag to marinade overnight. I seared them at 500 for about three minutes per side.....removed them and inserted my lava stone to divert heat. Coded the vents too and bottom by half and finished them off at 375. Pulled them when they hit 135 with my thermo pen. Let them set for 10 and served with asparagus, sweet potato, and a glass
  9. Dediced to cook the Sunday feast in the Kamado this week - a lamb shoulder (on the bone) with Gratin Dauphinois. It's something I've done many times in a conventional oven, but thought it would work well in the kamado. The lamb was rubbed with a mixture of smoked and normal paprika, rosemary, Herbes de Provence, olive oil, and salt and pepper. Set up with the heat deflector. On the first grill a drip tray with lots of sliced onions, celery, carrots and a litre of lamb stock. On the second, the lamb shoulder above the drip tray. Cooked at around 200C for the first 30 mins then let t
  10. I started smoking a leg of lamb even though rain was moving into the area. I got about 20 minutes smoking done before the drizzle started. It is now 1-1/4 hours with a light rain falling. The Kamado is holding at 300F with the lamb over a water pan. I will smoke for 2 hours then finish in the Wolfgang Puck pressure oven for 6 hours or so at 250F. I haven't opened the Kamado yet because, "If I'm looking I'm not cooking". .
  11. Picked up a small bone in lamb shank to give it a spin and try it out. I deboned it to try to butterfly it but I ended up with 2 pieces... Marinaded in fresh lemon juice, olive oil, lemon zest, minced garlic and finely chopped fresh rosemary. Put it in my Joe-basket pulled it at 140 and sliced it up Very moist! Tasty as well. The marinate was perfect. Didn't overpower the meat but gave it a great flavor. Thanks for checking it out. Just put a 7 pound butt on for an overnighter. Pulled pork for lunch and ribs for dinner tomorrow. On to pizzas for dinn
  12. What a beautiful Spring day for a spin. What started out this week as a family get-together turned out to be just a dinner for the wife and me, but we decided to cook anyway. I found this recipe on you tube and just added some variations to it Marinaded the Leg of Lamb for 2+ hours in fridge turning it every 30 minutes or so to get even coat all around Marinade consisted of 1 cup red wine 1 cup cream sherry 1\2 cup soy sauce 1\2 cup olive oil slivered garlic (1 head) rosemary thyme mint fresh ground black pepper recipe called for a head of garlic but i just used a few cloves
  13. Family meal today. Homemade gyro on the kamado with homemade tzatziki. Fresh rosemary made a huge difference. Definitely doing this one again!
  14. Hello fellow KG forum members! After seeing Rak's post where he detailed the process for creating a Gyro in your own home, I realized that I just had to try the same thing out for myself! I absolutely love Gyros and can't get enough of them. Whenever I see them at the county fair or at a restaurant around town, I immediately go into "I want a gyro right now" mode. A little over a week ago, I rounded up the ingredients and started the process. After creating the log-o'-gyro-goodness, I wrapped it in plastic wrap and let it meld for 24 hours. Onto the grill it goes!
  15. Hi all, I decided, today, of doing a Low and Slow Roast, more precisely a leg of lamb, boneless It's not very big, around the 2lbs marks. I started it early as I was expecting it to take a good 4h to reach 140F IT, but it is now 3pm over here and it's already at 138F IT I had my KJ at around 225-230F (Grill temp) most of the time I decided on snuffing it out a bit now to have it cook even slower, and grill temp is now at 205F Assuming I don't want to eat for another good 2h (ideally 3h), what would you recommend me of doing? Removing it now and reheat later, or leave it
  16. A friend of mine, who I think has every Big Green Egg and BGE accessory known to man, speaks highly of this local market and the classes they offer on basic butchery for pork and lamb, sausage-making and curing meats (charcuterie, to use a 50-cent word). Pine Street Market is in Avondale Estates, located near Decatur and just east of downtown Atlanta. I'm looking to get some friends to attend a class with me. All classes are $100 and last three hours. Plus you get to take home some of your classwork! Cured Meat June 20 Come join Rusty & crew for a hands-on cured meat workshop as
  17. Tried something completely different. Love homemade pastrami. Had a sheep shoulder (this was no lamb!) and was a bit uneasy about just cooking it low and slow. Mutton can have a very off putting flavor, even for people like me who will eat almost anything that used to walk, swim, or fly. So I brined (or technically pickled) the shoulder for a week before smoking it. Used a pickling recipe from Amazing Ribs web site (for their pastrami recipe). Long story short it was awesome! Removed the shoulder from the pickle, rinsed it off, put it on a wire rack over a sheet tray to dry for about an h
  18. ...so I want to do a pulled pork style cook on a nice bit of Lamb....what cut of lamb would be best suited to do this that would have enough fat content and structure? would greatly appreciate your thoughts, experience and tips guys n gals....
  19. Here's a really outstanding cook on a boneless leg of lamb!
  20. It was in the recipe book from my Weber Genesis from over 10 years go. It's always a hit, very easy to make and superb results every time! RACK OF LAMB Direct/Medium then Indirect 2 racks of lamb, 450g to 680g each 1 cup fresh bread crumbs 1/4 cup snipped parsley 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons Dijon mustard 2 tablespoons melted butter 1 clove garlic, crushed In a small bowl combine the bread crumbs,parsley, salt and pepper. Cook lamb racks, fat side down, over Direct/Medium heat for 5 minutes. Remove from grill. Spread 1 tablespoo
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