4th of July weekend cooks

R2Egg2Q

Here's some pics of my cooks from the 4th of July weekend. For the 4th I cooked a 11+ lb prime grade packer on the LBGE:


Finished and ready to wrap in foil before letting it rest in the Cambro. In hindsight I could have left it wrapped in the butcher paper instead of foil.


My buddy and his family arrived so I cooked up a batch of wings on the SBGE:


As is often the case when guests are over, it is difficult to get many pics. I only managed to take this one pic after the brisket was sliced and served:


On Sunday I did a little cook of a tri tip on my Santa Maria grill:


Followed by some lamb shanks on the LBGE:

Into a 6 QT Dutch oven to braise with onions, garlic, thyme, rosemary, oregano, EVOO, dry white wine, lemon zest, sea salt, and other spices:
Pulled the shanks from the DO and some potatoes and carrots took their place:

Finished veggies:


My plate:

It was nice to have some time to do some longer cooks. Thanks for looking!

DMW

That looks great!

Just curious, why did you start the packer on the raised grid? Was that so it should fit since it draped down? Man I want beef right now. Lamb looks perfect too.

R2Egg2Q

@DMW‌ - Thanks! I started it raised for a couple of reasons. 1-the reason you stated - to keep that end of the flat from taking direct heat coming around the platesetter and 2-that end of the flat was pretty thin and I think having it lower than the thickest part and point gives it a chance at cooking at a slightly lower temp. I didn't measure temp differences on this cook but have noticed a 10-15 degree higher temp on raised grids before. The thin end of the flat didn't fall apart upon slicing so I suspect it helped.

cazzy

Great job all across the board! Your brisket looks killer!

SGH

@R2Egg2Q‌
Brother that is a outstanding cook to say the very least. A great job all around. You knocked that out of the park and across the street my friend. Excellent job! =D> =D> =D> =D> =D>

johnmitchell

That picture of the lamb shank named "My plate" is beyond Awesome..Fantastic cooks all round..

Acn

Looks great all the way around!

Quick question though; when braising with wine in a non-enameled Dutch oven, do you notice any tinny or metallic taste? I've always been a bit leery of using really acidic ingredients (tomatoes/wine) in my DO for that reason.

Griffin

I don't know what I would attack first. The brisket or the lamb shanks? I'm a Texan through and through, but ya got me drooling over both.

R2Egg2Q

Acn said:

Looks great all the way around! Quick question though; when braising with wine in a non-enameled Dutch oven, do you notice any tinny or metallic taste? I've always been a bit leery of using really acidic ingredients (tomatoes/wine) in my DO for that reason.

I didn't notice any off taste but you raise a good point. I held off adding any kind of tomatoes but didn't even think about wine. It was diluted some with water so perhaps that helped. I'll probably use something other than my DO next time.

R2Egg2Q

Griffin said:

I don't know what I would attack first. The brisket or the lamb shanks? I'm a Texan through and through, but ya got me drooling over both.

Thanks Griffin. Good thing I cooked them on different days and didn't have to make that choice!

lousubcap

What a friggin' cook spread!  You definitely were in the cook overload mode-I'm sure the quests enjoyed the offerings!

Nanook

Man, that lamb looks awesome!! Well done!!

R2Egg2Q

Thanks all for the compliments!

boochsr71

nice job