Wife bought this in Costco without any particular plans. What can I do in my Classic I? So far my experience is only pork ribs 3-2-1, chicken and lots of steaks and corns. Never tried to cook any pork butts or beef briskets. Need detailed instructions
by clusterfuck82
8 Comments
Garlic and olive oil, salt with roasmary rub. Rotisserie to about 120-130
This is fire… it’s a fun twist if you like Peking duck
https://cooking.nytimes.com/recipes/1020411-grilled-lamb-with-scallion-pancakes?unlocked_article_code=1._00.ARBt.Y275K8mTomJQ&smid=ck-recipe-iOS-share
Marinade in rosemary and balsamic vineragarette salad dressing 24 hours-ish.
Then indirect cook to a medium doneness or mid rare never more, only takes about as long as a chicken. Rotisserie helps go next level, but not necessary. Catch the drippings, lamb is fatty and can use it for part in a sauce with a small portion of the marinade boiled, skimmed, watered down, mixed with beef broth/bullion & thickened. (For a first run id skip trying that)
Im not a mint jelly fan but plenty of people consider it a mandatory condiment, that’s up to you. We used to prep it this way for a restraunt I worked in. Use a mild wood chunk like pecan or mesquite or small amount of oak, no fruit trees. Can also do just charcoal but I like my smoke…
The recipe I always recommend. He uses too much salt in the ingredient list, just keep it to 1/2 tsp per pound if using Morton’s kosher.
https://howtobbqright.com/2014/12/03/smoking-a-whole-leg-of-lamb/
https://youtu.be/fCtrtlt-9BY?si=1ksRKhWUZvJhFrwy
This is awesome.. I did it with a Boneless leg myself about 6 or 7 years ago. Fantastic.
Dang that’s a great price. I just did a leg of lamb on the joetisssrie and it turned out amazing
Aussie here. Cook one every few weeks and they’re for sure best on the Jotisserie. If not it’ll be just fine roasted until it hits about 67c(~153f).
For rub my family loves Hunter Lamb and Game Rub by Butchers Axe BBQ, but that may be aus exclusive.
Enjoy mate
This recipe is the bomb. I find the harrisa needs a little more spice for my taste (maybe add cayenne pepper or use a couple spicier dried peppers) and the salt should be halved. Salty enough for a rub, but too salty for dipping after the cook. If you want a shortcut, just get store bought harrisa paste.
[https://www.foodandwine.com/recipes/slow-roasted-lamb-shoulder-homemade-harissa](https://www.foodandwine.com/recipes/slow-roasted-lamb-shoulder-homemade-harissa)
Follow temps and timing as is on the KJ