first cook of the year

fishlessman

<p />my first cook of the new year, lamb and rice casserole.the lamb was dusted with cowlick garlic and covered with mustard. seared directly on the coals and roasted at 325 on raised grill direct until 123 internal. good and red the way i like it.

egghead2004

fishlessman,
There should be some sort of rule to prevent posting of mouth watering pictures between 9:30 and noon. That looks fantastic! My stomache is going crazy, I can't wait 2 more hours for lunch now.

Bordello

fishlessman,
Looks great, any more info about cooking directly on the coals????[p]Thanks,
New Bob

fishlessman

New Bob,
bring the lump up to about 900 and dig a hole about the same size as the roast.let the hole you dig turn red again and drop it in.this was a boneless leg,you cant wrap with string, but you can pin it with skewers to get an even thickness for a uniform cook. some coals will stick to the roast, but easily brush off when you flip it,only flip once and i go with how it looks, not by a watch. the rest of the cook was direct with a raised rack sitting high in the dome on bricks.

fishlessman

<p />fishlessman,
lamb before the sear

Bordello

fishlessman,
WOW, way to go. Thanks for the info and picture, gotta try this soon.[p]Regards,
New Bob

Unknown

fishlessman, not sure I'm ready for the "in the coals sear" yet , but what's in the rice?

fishlessman

Chet,
the rice started out as a soup.ham bone stock,onions, cabbage, tomatoes and italian sausage balls stuffed with cheese, pepperoni slices and an assortment of spices, fridge cleaning day. tossed some rice in the next day, deep fried some lukaneka sausage balls with a bread coating and layered rice with mozzeralla, asiago, four cheese mexican, 2 cups chardonnay, and drizzled maple syrup on top. ifind leftovers to be an amazing ingredient and the recipe is always hard to duplicate

Unknown

fishlessman, dang...that was a mouth full (no pun intended).