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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 hunger got the better of me ! : And on to the table: End result was melt-in-the-mouth lamb and lovely soft potatoes with a (partially) crispy layer on top. Really, really tasty - the best Boulangere I've ever cooked - but then I guess it should be with all those lovely lamb drippings basting it ! Served with simple steamed green beans - nothing else needed !!
  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....) While this was cooling down a bit half of it got eaten but did some Chicken supremes which had been in a piri-piri based marinade all day, and once they were done some olive oil brushed aubergine slices: Really good chicken - I love piri-piri ! Pide was definitely better when really warm - just needs 10 minutes to cool slightly... Sunday I did leg of lamb. Firstly I made deep slits into the flesh of the lamb and then made a marinade paste of EVO, lemon juice, garlic, fresh parsley and oregano, seasoning, and anchovy fillets (with the olive oil from the tin). This had about 6 hours marinating then into a hot (220C) grill and then closed the vents down to let cool down to about 180C. Basted a few times with the drippings then after about 1.5 hours this is what it looked like: Removed the meat and covered with foil to rest while I got the cast iron griddle out and got the temperature back up so the griddle was nicely hot. Then griddled some previously part cooked (steamed) carrots and asparagus which had been dressed with EVO: Then while I kept this little lot warm in the gasser (it does have it's uses....) griddled some Aubergine which had been brushed with EVO: Served with some super fresh Cornish new potatoes (not pictured). Everything was really lovely - but the real star of the show was the Lamb. It had a real depth of flavour - I've used Anchovies with Lamb before but not in a marinade - but they really do work.... Will definitely do this again !!!
  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 thought would work for three shanks. Here are the amounts I used: (See recipe in keeper's thread for full recipe) Spice Rub: 1 1/2 tsp ground allspice, 1 1/2 tsp ground toasted cumin 1 1/2 tsp ground nutmeg 1 1/2 tsp Spanish smoked sweet paprika 1 1/2 tsp garlic powder. 1 tsp ground cinnamon I applied the rub to the shanks. I them wrapped them with cling wrap and refrigerated for 4 hours. Here are the ingredients for the braising liquid and the veggies that went in with the shanks. (Not shown are the Rosemary and the Thyme) Ingredient list: 3 lamb shanks sea salt / fresh ground pepper 1/8 cup virgin olive oil 2 yellow onions quartered 1 whole garlic clove pealed and separated into individual cloves 11/2 cup dry red wine 1/4 cup tomato paste ( I didn’t have any paste so I used some diced tomatoes) 4 bay leaves 6 inch sprig rosemary 8 sprigs fresh thyme I don’t have a CI braiser like keeper does so I picked out a an 11" heavy bottom SS skillet I had. After the 4 hours, I started out by placing in a bed of sliced onions. I poured in the OO and placed the shanks on top of the onions. Keeper browned his shanks in a CI skillet and then transferred them over to his braiser. I decided to brown / roast my shanks in the skillet on my Weber OTS for 30 minutes at approximately 450 degrees. After the 30 minutes were up I moved the skillet over to my preheated (to 210 degrees) Primo. I added the braising liquid, the veggies and the herbs and covered with the lid. I let this slow braise for 2 1/2 hours and then check it for tenderness. It was ready for the next stage so I removed the lid and turned the shanks over and opened up the vents. I took the heat up to 350 and let them cook for approximately another 30 minutes (or until it’s fork tender) turning every 10 minutes. I also made some mashed potatoes and steamed some carrots while this was happening. Once they were fork tender I removed the shanks to a bowl and reduced the sauce a little to thicken it up. While the sauce was thickening I broke out some good Cabernet Sauvignon and put together my place setting. Here it is plated. Here’s a few more shots. Shank with some meat removed. Fork Shot. The "OMG That was good Shot!" Wow! I now know why keeper loves them. Thanks for looking.
  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 the pan and wrapped the end of the shank to prevent it from burning. Random cool look at the trees.... Refreshment a must! I took a peak after ~90 minutes and it was looking nice. At this point I was getting close enough so I put the sides on, had them all on a once but the leg of lamb was ready to start it's 30 minute rest. EVOO, salt and pepper. It done! I wanted to see when that "pop" thing would pop so I watched the temp closely towards the end because if it got too high without popping I was going to pull it out but - cool, it popped right at 140f. I would have preferred closer to 130 but this was great. And now it is REALLY done as in the forever "done". Absolutely fantastic thing to cook and eat, everyone chowed down that day!
  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 of Purple Toad Chocolate/Strawberry wine. Bon Apetite.
  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 the temp fall down to around 150C. Let this cook away, with just a couple for bastings, for another 3 hours, at which point I put in the extender rack, which _just_ fitted over the lamb, with the dish of Gratin Dauphinois on it. Raised the temp up to 160 for another hour at which point the lamb was ready to come out, but the gratin was still visibly not quite there: Lamb looked lovely though! The potatoes are for the non-gratin loving people in my household.... Back in with the Gratin for another 20 mins while the lamb rested and I made a gravy from all the juices in the now removed drip pan. And finally on the table just served with green beans. The gratin was now looking much more like it should ! : The meat was incredible ! Really juicy and fall apart tender. OK it's a very fatty cut (which helps of course) but it was definitely better than when I've done it in a conventional oven. All in all yet another very tasty meal cooked in th Monolith - and the gratin was another thumbs up for it's versatility !
  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 dinner on Sunday. Gonna keep the Vision hot all weekend! Happy father's day to all the dads out there.
  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. I also added lemon pepper salt seasoning, I took all the stems of the herbs off and chopped up all the herbs real fine and set half of them aside to use in the basting sauce which is basically the same as the marinade Basting sauce in a small pot added the herbs I set aside added 1 cup of cream sherry, 1 cup of red wine, 1 stick of butter, juice from 1 lemon and slowly heated up to melt the butter I set up the Joe for a spin and got it settled in at 350 degrees, I made a foil pouch for the herb stems and added them in to use as the smoke profile, which by the way smells wonderful as it is smoking but I dont think it adds to the flavor of the meat. after 30 minutes i opened up to add the first coat of baste I let it spin away for another 30 minutes and opened it up for another round of basting tested the IT at this time and the skinny part was at 130 but the fat part of the leg still needed more time which is okay because my wife and myself dont really care for rare lamb so I left it on for another 15 minutes so here is the picture of it resting. unfortantly the picture of it cut did not share with the Mac yet so I will have to add that at a later time The lamb was delicious and once again my wife says she has a new favorite Thans for looking
  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! Here's what it looks like after hitting the internal temperature. This log was definitely not as pretty as Rak's log, but since you're going to slice it up, it really didn't matter. Here's two pounds of gyro heaven just waiting to be pitafied!!! After heating up the pita bread and slathering on a layer of tzatziki sauce, on went the gyro meat and a little onion and lettuce. This is EXACTLY how I like it! The taste was 100% equivalent to what I've tasted before and I know that it's correct because I just had my taste buds calibrated. If you're into gyros like I am, give Rak's recipe a try. I guarantee that you won't be dissatisfied!!! If you are, well, then he'll give you your money back! Here's the original link to Rak's post: http://www.kamadoguru.com/topic/24960-gyro/ Thank you for looking and enjoy!
  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 in there and let the KJ temp at this setting and let it drop a bit more? I realize it's a bit of messup, but... oh well Thanks for your help!
  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 they explain how to make salami, guanciale, pancetta, & various cured meats. Participants grind, season, & stuff their own salamis and dry cure pancetta. This class runs from 10 – 1 and includes a lunch of smoked meats, country sides, and beverages. Classes are held at Pine Street Market. Refunds are not available for missed classes. Whole Hog Class With Gum Creek Farms July 11 Get to know cuts of pork from the inside-out. During this interactive demonstration, Rusty & Asa break down a whole pig while explaining various cuts of meat and the nuances of butchery. Participants slice their own pork chops and create two pounds of signature bacon! This class runs from 10 – 1 and includes a lunch of slow roasted pork shoulder, braised vegetables and beverages. Whole Hog class attendees will take home their own pork chop and bacon. Due to the curing process, bacon is available for in-store pick up the following Saturday. Sausage-Making July 18 Hands-on sausage making workshop. Learn about grinding, casing and cooking methods. Participants take home two pounds of their own sausage creation. This class runs from 10 – 1 and includes a lunch of beer braised bratwurst, country sides, and beverages. Sausage Class attendees will take home 2 pounds of their own hand made sausage. Cooking 101: Basic Butchery August 8 Hands-on intro butchering workshop. Learn to breakdown a whole chicken, trim & tie a roast, and prepare a stuffed pork loin. This class runs from 10 – 1 and includes a lunch of slow roasted pork, country sides, and beverages. Participants take home the cuts of meat they created. Lamb Chop August 22 @ 10:00 am, Avondale Estates Learn to break down a whole local lamb, supplied by one of our favorite local farms! We’ll create not only chops, but also roasts, lamb steaks and other delicious lamb preparations. Each participant will take home their butchering efforts of various lamb roasts & steaks. This class runs from 10 – 1 and includes a lunch of braised lamb sausage, summer vegetables and beverages. The current schedule only runs into August but I'm confident they'll run more classes starting in the Fall.
  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 hour. Then I coated it all over with John Henry's (a great source for spice mixes in Houston, Texas) "Texas Chicken Tickler". Put it on and cooked it for about 4 hours between 220 and 235 on my maverick. Cooked it to an internal temp of 170 (well done!). Took it out and made some fantastic sandwiches from it. It was so good that after I sliced the meat off the bone I stood in the kitchen gnawing the bones until they were as clean as if you had left them in an ant bed. The little bit of sodium nitrite gave the meat that lovely pink color (sorry I forgot to take photos, but trust me it looked as good as any deli pastrami ever). And not I am not going to get into a battle about the miniscule amount of sodium nitrite that I consumed in the meat. It looked great and tasted better. I' just give up one fast food McMeal and call it even. So if you have an old critter you need to consume consider making some kind of pastrami out of it. Sure worked for this old sheep.
  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 tablespoon of the mustard over each lamb rack. Sprinkle the bread crumb mixture evenly over the lamb racks. Combine melted butter and garlic and drizzle on top. Continue cooking using the Indirect setting for about 25 minutes for medium rare or until cooked to your liking. The key thing to remember is to foil the bones so you you don't end up with a not-so-nice presentation. Apart from that, it's idiot-proof! Cook to your liking. I like my meat rare to medium rare, so just shoot for that. I like wrapping in foil after cooking to let it rest for about 15 minutes. One last thing: lamb is a bit fatty, so don't be shy if you want to trim your racks before you put them on the grill. It'd be a wise idea to use a drip pan to avoid a messy firebox.
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