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Leg 'O Lamb

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SmokingPiney
SmokingPiney Posts: 2,282
in EggHead Forum
I've been looking forward to this cook for 2 weeks. I decided to cook in a South American direction. A 7.5 pound leg, lightly cross hatch scored and marinaded in McCormick's Brazilian Steakhouse marinade overnight.

On the Assassin at 250 with a mix of apple and mesquite chunks for smoke. Cooked to an IT of 125 on the smoker and seared for 4 minutes a side on a 500 degree BGE. It came off the sear at about 135 all around and it's resting in my Cambro until my lovely bride comes home. 

I'm serving this with chimichurri, green beans, and roasted baby potatoes. More to follow when I slice and serve......hard to wait.
South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • lousubcap
    lousubcap Posts: 32,396
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    That is a thing of beauty right there.  Great eats ahead.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Thanks, Lou! 

    It's trying my patience now to keep from slicing it. I've been out in the smoke all afternoon and I'm hungry.  :)
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • lousubcap
    lousubcap Posts: 32,396
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    Nothing wrong with a chef's sample right now.  Gauge the situation but the upsides of a taste test should out-weigh the downside.  Besides you can mask the sliced end with foil-slice her's from the other end and you are home-free.  And if all the above goes south, you can blame me  ;)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    I like the way you think, Lou.  =) 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    edited April 2018
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    I’m thinking there’s got to be a little piece somewhere that looks loose enough to “fall” off.  Looks great!
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Soon...... =)
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Sliced:


    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • bgebrent
    bgebrent Posts: 19,636
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    Freaking fantastic.  I know that was great.
    Sandy Springs & Dawsonville Ga
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Thanks, Brent!  :)

    It was my first attempt at lamb. I'll be repeating this cook in the future. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • lousubcap
    lousubcap Posts: 32,396
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    Way to bring it home.  Nailed that crust and finish.  Congrats across the board.   
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SmokingPiney
    SmokingPiney Posts: 2,282
    edited April 2018
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    It tasted great! 

    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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