Monday morning thoughts

hounddog

Project Number 1: Boneless leg of lamb. Prepared by inserting garlic chunks passim and covering meat with olive oil and rosemary. Placed on the fire at around 275 for about two hours. Took it off the fire when it was about 135, wrapped it quickly in foil and put it in a cooler for about 2 hours to travel. It was perfectly done, with medium rare being the theme. I kept a drip pan under the meat and made gravy. My wife hated the gravy, my sister and my mother and I were ready to cut your throat for it. A chacun son gout.[p]Project Number 2: took my first whack at Tanker Tim's wings and was pleased with the result. One question, though. I put about a tablespoon of crushed red pepper in the recipe. The result was not very hot. Is the consensus that one should run the heat up? Or is it more of a sweet wing? I am interested in knowing what the reaction to them is if they bite you.[p]Project Number 3: Did another round of Chef RD's hot wings. I cheated and used Prudhommes breading mix. I didn't notice much difference. Very very good.[p]I did both sets of wings indirect, but I am beginning to think may be better direct. Any thoughts?

Nature Boy

hounddog,
When I do TT's Okinawan wings, I squirt a bunch of that sriracha chil sauce in there, and in the finishing sauce too! It goes very well with that asian style recipe of TT's....and really kicks up the heat.[p]I like wings best direct at 250-275. For 40-40 minutes, flipping every 10 or so.[p]Sounds like a successful weekend for you!
NB

Unknown

oops. 40-50 minutes. I better go back to bed.

ChefRD

hounddog,
I agree with NB, direct, turning and moving often to prevent burning. I've never tried Prudhommes breading only seasoing, maybe i will if I find it.
later,
ChefRD

Unknown

hounddog, Thanks for mentioning your experience with butterflied leg of lamb, one of our next projects. That's such a luxurious grill item, I'm sure it's spectacular on the BGE. km