Lamb in the Tangine

Ross in Ventura

Cooked this in the Egg for 1.5hrs at 375* was very good

Ross

Recipe

http://www.cuisine.com.au/recipe/Lamb-and-lentil-tagine

Charleston Dave

Ross, do you cook this with the tagine lid on, as specified in the recipe?

If so, I'm wondering how much flavor impact using a lump charcoal BGE heat source would have over just cooking it in the oven, as the lid would tend to keep any smoke away from the food.

Not that it isn't fun to cook the whole meal outdoors, of course.

bubba tim

Leave the cover on. When using the BGE in this fashion, it is not for the smoke, it is more for a wood burning oven.

Sorry, a little blurry :blink: :blink:

Ross in Ventura

Dave,
I start with the lid off to get a little wood flavor then I put it on for the rest of the cook. This was my first attempt at it.
Ross

Tractor

Wow, that looks awesome! Bubba Tim, what is that you're cooking? It looks really different from Ross's cook...

bubba tim

That was baaaaaahd of me. That was chicken. And yummy chicken at that. Oh ya! It is KEG TIME.. :blink: :silly: