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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes:
Chicken & Dumplings
Chili Con Carne
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edited September 2011
I am going to do a small lamb roast on the BGE. Any suggestions for a rub, sauce, and kind of wood to use?
edited December 2011
try this one on for size:
1 cup of soy sauce
1 cup of olive oil
1/2 cup Dijon mustard
4 cloves of garlic
simmer for 10 minutes to get the garlic to seep into the sauce. strain the garlic out of the sauce.
inject the lamb........thats right, you heard me....inject the sauce throughout the lamb. add the strained garlic back into the sauce and use the extra sauce to coat the outside and place in fridge over night to marinate.
Cook indirect after adding 2 handfuls of cherry wood (and waiting 5 minutes) at 325 dome or 300 grate untill internal temp hits 130.. pull and wrap in foil and a towel for one hour.
I challenge you to find a better tasting lamb......
good luck and let me know how it goes..
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