Sweet corn and lamb

Clay Q

<p />Nice to see more cooking going on and I’ll jump in with a few pics from this holiday weekend.[p]Sweet corn, roasted in the egg is a favorite. I love the aroma of toasted husks, reminds me of State Fair in Milwaukee.





This is a big leg of lamb I cooked yesterday. Used Dr. BBQ’s recipe and I’ll tell ya, this leg turned out delicious. Pulled it off at 140 internal, rested and sliced for a great Sunday dinner. DianeQ made a Greek salad as a side and we stuffed ourselves. I’m having great results using the contraption- a three level grid system. As you can see I got a nice crust on this indirect setup using a lemon mop for the last hour of the cook. Apple wood made a nice smokring in the meat. Hoopa! [p]Clay

Car Wash Mike

ClayQ,
I don't like you anymore for posting such great pics before bedtime. Now I'm hungry and know better not to eat before bedtime. LOL
I have yet to try Lamb, but you are pushing me to do it.
Thanks man.[p]Mike

gman

Wow, that's really impressive! Did it end up kind of medium-rare?

Clay Q

G-man,
The center was medium. Stuck an instant read in while the leg rested and the temp slowly went up and topped off at 146. Ends were cooked more. Dr. BBQ's recipe calls for 155 internal but I like a little more juice so I dropped 10 degrees for my target. One of the best lamb legs I've ever had....I'll be smokin another this fall.

Clay Q

Car Wash Mike,
Sorry Mike, he he....you just have to give lamb a try on the egg. It sort of grows on you, if you like it now - down the road you will crave it. It's rich like beef only more tender, more flavorful than aged porterhouse, yet sweet and juicy. I love it. But you've got to find out for yourself, they say you love it or hate it. You know what side I'm on.