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Lambsicles

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Legume
Legume Posts: 14,624
in EggHead Forum
rack of lamb tonight, marinated for ~8 hours in Allegro with some added chopped garlic, onion and evoo.

reverse seared these to 130 then let them rest. they didn't last long.  not sure how I feel about Allegro, wI'll have to try on some other meats but it sure permeated the meat well.





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  • byrne092
    byrne092 Posts: 746
    edited August 2015
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    Looks like you nailed it! Was it the regular allegro or hot and spicy?
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Legume
    Legume Posts: 14,624
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    regular allegro, I didn't think spicy with the lamb would be good
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  • Grambler
    Grambler Posts: 153
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    Wow! Looks awesome. I was just tooting my own horn about my leg of lamb I cooked tonight, but now I want yours!
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  • SGH
    SGH Posts: 28,791
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    Yeah buddy!! You cooked that just how I like it, nice and bloody. Fantastic looking grub and beautiful pics as well. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • texaswig
    texaswig Posts: 2,682
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    Oh man! You nailed that one bro. Done perfectly. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • nolaegghead
    nolaegghead Posts: 42,102
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    "Allegro" literally means "brisk tempo".  If you marinate with it, it doesn't take long.  I would say an hour, then remove from marinade, then let it sit for 8 hours for the salt to equalize.  I learned not to go that long with allegro with small pieces of meat.  if you had a whole shoulder, prolly ok.
    ______________________________________________
    I love lamp..
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  • Legume
    Legume Posts: 14,624
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    Thanks guys.

    @Grambler thanks, your lamb actually looks fantastic.  You should try cooking a rack cut into chops, easy cook.

    @nolaegghead yep, might have over marinated, I see on the bottle it calls for shorter time - like 3 hours. I should've put more thought into it, but was in a hurry between calls and just grabbed it out of the pantry because I've been wanting to try it.  I'm not sure I would even try soy with lamb, seems like a weird combo in retrospect, but family liked it.  I'll go back to the allegro and try again for skirt or flank steak maybe.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Those are cooked to perfection!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • TTC
    TTC Posts: 1,035
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    Great job!


    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Looks spot on perfect...Very nice!
    Thank you,
    Darian

    Galveston Texas
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  • bgebrent
    bgebrent Posts: 19,636
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    Perfect!!  Great looking lamb!
    Sandy Springs & Dawsonville Ga
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  • Theophan
    Theophan Posts: 2,654
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    Those look PERFECT -- wonderful!  I want them!
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