Something to cook

MattBTI

I've got a hankering to cook something outdoors. I've been working harvest hours for 12 days now and have not cooked a meal since. Me and the wife. Ill be off in 25 minutes, she isn't a fan of bone-in-chicken....go!

slovelad

Sounds like you need a delicious medium rare steak my friend. I prefer ribeye done reverse sear with heavy salt and pepper.

and a cold beer (or nice red wine)  to make sure it goes down smoothly...

cheers

Foghorn

Or pork chops - cooked to 140.  I've gotten to where I like them as much as steak.

nolaegghead

Boneless leg of lamb slathered with garlic, rosemary, salt, pepper in olive oil, cook raised direct until medium rare, about 130F, let rest uncovered for a bit, serve off a cutting board with more of the spices/oil as a board sauce.  Slice and dredge the meat through the board sauce.  Serve with a tzatziki or horseradish sauce. 

Unless you don't like lamb....

MattBTI

nolaegghead said:

Boneless leg of lamb slathered with garlic, rosemary, salt, pepper in olive oil, cook raised direct until medium rare, about 130F, let rest uncovered for a bit, serve off a cutting board with more of the spices/oil as a board sauce.  Slice and dredge the meat through the board sauce.  Serve with a tzatziki or horseradish sauce. 

Unless you don't like lamb....

wish I could find lamb around here...smaller Wal-Mart or Dillons for those of you who have Kroger stores.

nolaegghead

You can apply the same process with a top sirloin or sirloin tip roast.

Foghorn

nolaegghead said:

You can apply the same process with a top sirloin or sirloin tip roast.

Or a turd.  It would still be good if you cook it the Nola describes.  Although you might choose to go to a higher temp.

nolaegghead

(I'd avoid cooking excrement, especially if you want to get laid later.)

Also, you can do a little variation on coq au vin:  (easy to find ingredients) Buy boneless (for the wifey) chicken (I think thighs taste the best).  Smoke them a bit over some oak (optional) before searing them in the pork fat (bacon or lardons) then cook everything else on the egg for that special je ne sais quoi. 

https://cooking.nytimes.com/guides/35-how-to-make-coq-au-vin

Hans61

If it had been 12days since I egged I'd get back into it with a reverse seared med-rare steak

tonight I have marinaded chicken breasts on the kettle

ckh

MattBTI said:

nolaegghead said:

Boneless leg of lamb slathered with garlic, rosemary, salt, pepper in olive oil, cook raised direct until medium rare, about 130F, let rest uncovered for a bit, serve off a cutting board with more of the spices/oil as a board sauce.  Slice and dredge the meat through the board sauce.  Serve with a tzatziki or horseradish sauce. 

Unless you don't like lamb....

wish I could find lamb around here...smaller Wal-Mart or Dillons for those of you who have Kroger stores.

Check out EatWild.com, that shows you all of the farms in the U.S. and will even tell you what meats they have to offer. You may be surprised, and find some lamb close to you.

YukonRon

nolaegghead said:

Boneless leg of lamb slathered with garlic, rosemary, salt, pepper in olive oil, cook raised direct until medium rare, about 130F, let rest uncovered for a bit, serve off a cutting board with more of the spices/oil as a board sauce.  Slice and dredge the meat through the board sauce.  Serve with a tzatziki or horseradish sauce. 

Unless you don't like lamb....

@nolaegghead
That was better than the opening lines of Shakespeare's Richard III. 
Wow.

MattBTI

Ended up cooking some thick-cut pork chops, wrapped in bacon and slathered in rosemare-garlic & olive oil. Raised indirect @400