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Lamb on the Mini Max and a galette in the WFO

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SciAggie
SciAggie Posts: 6,481
edited June 2017 in EggHead Forum
I just thought I'd post a couple of recent cooks - because I like to post :)
Tonight I made some lamb chops. This is a lamb I butchered a few months ago. Salted a few hours ahead then covered in rosemary, oregano, thyme, garlic, and olive oil. I made a paste in the mortar. I boiled some Yukon gold potatoes, ran them through the ricer and seasoned with cream, butter, S&P, parmesan, and sour cream. I roasted some baby carrots seasoned with fresh herbs, S&P, olive oil, and some red wine vinegar. Sorry no egg or prep shots. 


A couple of nights ago I made a strawberry and peach galette in the wood oven. Served it up with whipped cream. I'm not going to lie - it was good. 






Thanks for looking y'all. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • thetrim
    thetrim Posts: 11,357
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    Awesome as always.  Not sure if you have a Sous vide amongst your toys but SV is an amazing way to do potatoes(is that right?) and carrots especially.    
    Everything looks amazing!   I need to try lamb sometime!  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SciAggie
    SciAggie Posts: 6,481
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    @thetrim I agree that SV makes awesome vegetables. I didn't have time this evening to heat the water and go through all that. I do particularly like SV carrots. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 20stone
    20stone Posts: 1,961
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    Fantastic looking cook (for an Aggie)

    Seriously, though, I want to dig my tea sippin' teeth into that galette
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    You cant imagine how much bragging I do about your wfo. 

    Little Rock, AR

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  • SciAggie
    SciAggie Posts: 6,481
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    @20stone Thanks. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    Biggreenpharmacist said:
    You cant imagine how much bragging I do about your wfo. 
    You need one. It's a natural companion to any sized egg - just trying to help. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 16,989
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    Beautiful cooks. I really have enjoyed your posts about the wfo. Keep posting them. So much fun to see the results and read the journey. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Looks great.  We do galettes all the time.  And lamb.
    ______________________________________________
    I love lamp..
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Awesome cook. We have lamd chops defrosting. Will try your marinade.  Bookmarked
    Large, small and mini now Egging in Rowlett Tx
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  • SamIAm2
    SamIAm2 Posts: 1,896
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    SciAggie said:
    Biggreenpharmacist said:
    You cant imagine how much bragging I do about your wfo. 
    You need one. It's a natural companion to any sized egg - just trying to help. 
    Awesome cook. If you have any lamb left, maybe you could do lamb Souvlaki in the WFO and veggie Souvlaki in the Egg... or vice versa. Might help Biggreenpharmacist's sales pitch!
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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  • SciAggie
    SciAggie Posts: 6,481
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    @SamIAm2 I had to look up Souvlaki but it looks good. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
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    nolaegghead said:
    Looks great.  We do galettes all the time.  And lamb.
    I really like how easy it was to do. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • kindaquick14
    kindaquick14 Posts: 94
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    WOW!  That looks fantastic!  Droooooooling.
    Columbus, OH - XL BGE and Medium BGE
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