sleebus.jones
is Blowin Smoke!
Did a bit of cooking this Easter weekend on the GMG Jim Bowie.
First up was a boneless leg of lamb. I salted ~12 hrs ahead of time at 2.5g/lb, and seared first. Coated outside with a paste made from minced garlic, rosemary, black pepper and olive oil. Cooked at 200°. Pulled at 135° (All IT taken with Thermapen). Foiled and faux-cambro'd it for an hour or so while the guests went through cocktails & appetizers. Plated up like so:
I've done two legs of lamb in my life. One was on the bone, this was boneless. The on the bone one was probably 4 years ago, and I don't remember what temp I cooked to, although I think it was more done. It was also very tender...but it was also a show animal from a local rodeo, hard to beat that! This attempt was the right level of doneness in my opinion, but some of it was far tougher than I expected. Other parts were wonderfully tender. Not sure if a bit more cook time would have helped with that, but given how it looks, I might be brave enough next time to pull at 140°
Also did a prime rib for folks who don't enjoy lamb. Salted ~24 hrs ahead of time at ~1g/lb. Day of cook, I seasoned with Montreal steak seasoning (which is why the pre-salt was at a lower rate) and seared first. Cooked at 200°. Pulled this at 125° and it rested for 1.5 hours or so foiled and cambro'd like above.
Man, I love a pellet grill. :thumb:
I have been very happy with the foil and cambro method. I know that I can get done an hour before guests arrive (heck, even two) and the meat gets automatically rested and is still plenty hot to serve. Makes for a much less frantic time when we're ready to plate up.
First up was a boneless leg of lamb. I salted ~12 hrs ahead of time at 2.5g/lb, and seared first. Coated outside with a paste made from minced garlic, rosemary, black pepper and olive oil. Cooked at 200°. Pulled at 135° (All IT taken with Thermapen). Foiled and faux-cambro'd it for an hour or so while the guests went through cocktails & appetizers. Plated up like so:
I've done two legs of lamb in my life. One was on the bone, this was boneless. The on the bone one was probably 4 years ago, and I don't remember what temp I cooked to, although I think it was more done. It was also very tender...but it was also a show animal from a local rodeo, hard to beat that! This attempt was the right level of doneness in my opinion, but some of it was far tougher than I expected. Other parts were wonderfully tender. Not sure if a bit more cook time would have helped with that, but given how it looks, I might be brave enough next time to pull at 140°
Also did a prime rib for folks who don't enjoy lamb. Salted ~24 hrs ahead of time at ~1g/lb. Day of cook, I seasoned with Montreal steak seasoning (which is why the pre-salt was at a lower rate) and seared first. Cooked at 200°. Pulled this at 125° and it rested for 1.5 hours or so foiled and cambro'd like above.
Man, I love a pellet grill. :thumb:
I have been very happy with the foil and cambro method. I know that I can get done an hour before guests arrive (heck, even two) and the meat gets automatically rested and is still plenty hot to serve. Makes for a much less frantic time when we're ready to plate up.
