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[attimus]

 

  Would a smoker w/firebox work, or do you really want a little more heat than that, and is better to use indirect heat?

I don't have a smoker so this is the next best thing. The direct flame would cause the fat from the leg to drip to much and char the outside before the center would be even close to done.

A.

 

[attimus]

current temp in the box.

 

[mlm Mike]

Quote: Thank You!

 

[mlm Mike]

current temp in the box.

Ok, Thank You! That's helps a lot.

 

[attimus]

Thank You! 

no problem. A smoker would be ideal given the appropriate amount of time, I'm guessing aprox. Two hours this way. Ample time for veg and starch.

A.

 

[Akrnaf2]

Now that brunch is over here's the start of my Easter dinner meal.

Wood getting started.

Chips soaking

Leg of lamb on. Home rub; salt, chili powder, powdered red pepper, rosemary, blackpepper, onion flake, paprika marjoram.

Grilled marinated squash and some sort of rissotto to go with it.

A.

Try thus rub: garlic, Salvia- sage, salt, olive oil, bp, rosmary, all hand crushed in a mortar and rubbed on and in the lamb leg.
You can make sume cuts in the leg and enter to them some smoked gees brest ( or bacon that I don't eat. )

What kind of chip you used? Hickory? Cherry?

 

[attimus]

Try thus rub: garlic, Salvia- sage, salt, olive oil, bp, rosmary, all hand crushed in a mortar and rubbed on and in the lamb leg.
You can make sume cuts in the leg and enter to them some smoked gees brest ( or bacon that I don't eat. )

What kind of chip you used? Hickory? Cherry?

that sounds good too, I had a jar I put together prior for meat so it went to use. There was bacon in the rissotto, enough to give that extra salty crisp. Hickory chips from the store but I kept pouring the end of some heady beers on them before they were applied to said coals. Can't wait for all the fruit trees to get big enough to limb for smoking, should be picking up another olive next week to add to the orchard.

A.

 

[Akrnaf2]

Try thus rub: garlic, Salvia- sage, salt, olive oil, bp, rosmary, all hand crushed in a mortar and rubbed on and in the lamb leg.
You can make sume cuts in the leg and enter to them some smoked gees brest ( or bacon that I don't eat. )

What kind of chip you used? Hickory? Cherry?

that sounds good too, I had a jar I put together prior for meat so it went to use. There was bacon in the rissotto, enough to give that extra salty crisp. Hickory chips from the store but I kept pouring the end of some heady beers on them before they were applied to said coals. Can't wait for all the fruit trees to get big enough to limb for smoking, should be picking up another olive next week to add to the orchard.

A.

I have 2 olive trees, and I get mor then 200 kg every other year, ( olives have two year cycel of production) but the problem here that we have the olive fly, that devastate the yeald, and I dont want to use pesticide, so I have problem.... Mabe I will make olive oil next year, will see!

 

[lindalouly]

I am following in hopes of being inspired to create master pieces for my family and brood of seven people. Pizza and spegetti get old after awhile. Very excited to read through and be caught up. I already see some great chefs on this thread.

 

[Chaos18]

Spicy pickled eggs.
3cup vinegar
4tsp salt
3tsp cayenne,I substituted siracha,alot
6 garlic cloves
12 peppercorns
10 whole allspice
2 tsp yellow mustard seed, I used brown
4 whole cloves
2 bay leaves
2 fresh hot peppers, I used a large pablano

Bring all ingredients to boil and remove from heat. Let steep for two hours then pour over hard boiled eggs. To Seal jar place in boiling water for 10 mins then let cool. Let jar sit for 2 weeks before consumption. If not sealed consume within two weeks.
*disclaimer* I take no responsibility for anyone's home pickling practices.

The eggs turned out alright but could have been hotter. A little tweaking to the recipe on the next batch.

A.

Might have to give this one a whirl. Great thread by the way.