char buddy tries again

char buddy

Just took off my hard hat.[p]Hope it works. [p]
[ul][li]char buddy's web site under construction[/ul]

GrillMeister

char buddy ,[p]Works for me. Nice pics![p]Cheers,[p]Ed

Nature Boy

char buddy ,
i love it. Simple. "See Turkey". "See Lamb". Boom. In your face, but subtle nevertheless.
Nice work, and I see a major building block.[p]Okay...off to Mom-in-law's 80th birthday party It is gonna be a wonker.
Cheers, ma fraind.
Chris

djm5x9

char buddy:[p]Nice start. Getting ready to put a boneless leg of lamb on the grill shortly, but I leave mine rolled up and in the mesh. Looking forward to more . . .
[/b]

Brett

char buddy ,
Hey dude, looks great. How did you do that to that lamb? Scrumptious. [p]I have to agree with NB, the simple declarative approach is very affecting. How about something in a "Goodnight Moon" motif? Goonight, egg. Goodnight Lamb in the egg. Goodnight themapen behind the egg![p]Brett

char buddy

Brett,[p]No.. you're the dude...[p]Off the top of my head the lamb goes something like this...[p]butterfly and de-bone a leg of lamb (free range, of course).[p]throw it in a zip lock bag with whatever you've got in the kitchen, e.g.,
half-cup of red wine vinegar, half-cup of olive oil, a sliced onion - or two tablespoons of granulated onion, two teaspoons of dried aromatics - any combo you like, a half-cup of red wine, crushed peppercorns (1 tablespoon), salt - as you like it. Let it sit overnight.[p]Turn the grill up to 350-400 and cook each side for 12 minues or until you hit an internal temp of 140-145. [p]Goodnight lamb....[p]

char buddy

Nature Boy,[p]yeah, it does have that "now we are five" feel to it, doesn't it.[p]Happy b-day mom-in-law. [p]
Any happy news for Kenny from them guru folks, yet?[p]CB

mad max beyond eggdome

char buddy ,
love the site!!. ..are you going to post recipes/times/ingredients?. . .how about your spatchcocked truffle chicken?. . . [p]yummy