Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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"Best lamb I ever had." -- Wife

Prof DanProf Dan Posts: 339
edited November -1 in EggHead Forum
I really like boneless leg of lamb, but I've never been very successful in making it on a barbecue. It always comes out dry and tough. So even after a year of Egging, I finally tried it for the first time.[p]Bottom line: major success. I followed the recipe for "balsamic garlic rosemary" lamb in the BGE index, word for word, and it was amazingly tender, juicy, and flavorful. [12 minutes on each side at 400; remove at 130 internal and let it set for 10 minutes before carving.] I used several oak wood chunks on the fire, which added a great Smoky taste without being overwhelming or bitter.[p]Here were the keys, I think: (1) the high heat/short time technique; (2) the remote probe meat thermometer, which told me to take it off at 130 degrees (lower than many recipes call for); and (3) letting it set for 10 minutes before carving, which caused it to continue cooking a little bit before carving.[p]This would be a great recipe for a crowd -- just make three of these and slice them up!
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