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The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Leg of Lamb & Brisket cook (lot of pics)

I stopped by Restaurant Depot to pick up a packer and noticed a sale on leg of lamb at $3.19/lb. I picked up this Aussie bred 7.2 lb leg: Photobucket Pictures, Images and Photos
Cleaned up the meat side and removed the aitch bone: Photobucket Pictures, Images and Photos
Stuck slivers of garlic & rosemary into slits in the leg: Photobucket Pictures, Images and Photos
Vacuum sealed the leg in a marinade consisting of: fresh thyme, oregano, rosemary, crushed & minced garlic, lemon zest & juice, kosher salt, and EVOO. Photobucket Pictures, Images and Photos
The next morning the leg got a light coat of Dizzy Pig Red Eye Express: Photobucket Pictures, Images and Photos
The leg joined the packer on the XL Egg running at 345 degrees: Photobucket Pictures, Images and Photos
Pulled the leg at an IT of 120 and gave it a quick sear on the Large Egg: Photobucket Pictures, Images and Photos
Aimed to pull it off in the 132-135 range: Photobucket Pictures, Images and Photos
After a 15 minute rest I made the first slice: Photobucket Pictures, Images and Photos
Then sliced it up: Photobucket Pictures, Images and Photos
Plated it for lunch with a quinoa salad & some hobo veggies (fingerling potatoes, carrots, onions, garlic, etc...): Photobucket Pictures, Images and Photos
The packer brisket was sliced for dinner: Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
With the exception of overeating, it was a great day!
Thanks for looking!
XL, Large, Small, Mini Eggs
Bay Area, CA

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