Hello kamado Peeps.
This weekend I tried a low and slow smoked roast lamb with a small leg – just for the small family.
I smoked the 1.2kg pcs for around 3.5 hours, and usually this would have been pulled way before this time to ensure a lovely nice rare finish and maintaining the moisture.
With this smoke I did not use a water pan on the deflector plate but raised the lamb on the extension grill and placed a small water tray under the lamb with some carrot, garlic, onion and broccolini. I later used this for gravy.
The lamb was spiced with olive oil and salt and I stuck fresh rosemary and garlic inside the meat.
The lamb was soft and tasty. I took the gravy and put in into a blender as fine as I could and then simmered a little on the stove, before serving I strained the gravy leaving it smooth and silky. I am so impressed at how good the gravy tasted and some of this over the lamb was the bee’s knees just loved it. I also got a nice smoke taste as I used some pecan wood and the lab showed a good smoke ring.
Next up a review on my cold smoked cheeses......2 weeks to wait
Hello Kamado Peeps,
Has ana awesome weekend.
My friend did a low and slow leg of lamb on the Webber kettle and left it in sauce with the aim of enhancing the gravy. It sure did and pulled apart beautifully on the rolls, he also did not use any wood just natural spices.
So I had to do a cook myself. Went to this new meat shop (meat emporium Sydney) and the selection and quality is really good. I walked out over budget and decided to do some pork ribs a monster pcs.
Spice: Pepper, salt, garlic, mustard, onion, paprika, sugar and cayenne pepper
Wood: Cheery and 1pcs pecan
3 2 1 method – full proof as always, some 5-6 hours later yummy
Keep smoking ….
I just ordered a KJ Classic II over the weekend, and I am beyond excited to start learning and cooking on it when it arrives! I have heard that one should do a few "dry runs" where you heat the grill up without any food before cooking on it. When I was looking at different kamado brands in person, one sales rep told me it was necessary to "set" the ceramic or something like that by heating it up to a few hundred degrees for at least 30 minutes before trying to cook anything on it. I'm honestly a bit skeptical of that claim, but I'm also new to this style of grill, and since it's a significant investment, I obviously want to treat it well and take care of it so that I can enjoy cooking with it for years to come. Anyway, sorry for rambling. I'm looking forward to any advice and suggestions on getting my grill set up and cooking once it arrives! Suggestions on what to cook first also welcome! My wife and I were talking about it the other day and were a bit undecided. Thanks in advance!