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Bone in lamb loin (from the back yard), chicken and soup

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
Grabbed a Katahdin lamb loin from the freezer of a lamb we slaughtered in September. Thawed in the fridge and then heavily salted the fat cap and put it back in the fridge for 24’ish hours. Reverse seared indirect at 250’ish until 100 internal.  Pulled from egg, opened the egg vents until it reached 600F indirect and put back in to crisp the fat. Once 120 Internal, I grilled direct to get better color and it was about 20 seconds too long (got too dark) It still came out fantastic. Paired with a salad and some leftover potato’s.  Going to have to get another two young ones this spring. These things taste fantastic. 
As I was eating, a few chicken parts were put on the egg for lunches.  
After the chicken was done, I put some canned tomatoes on the egg with a little pecan to roast for about 20 mins and made some tomato soup. Sorry no pictures of the tomato’s on the egg. 











 

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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Beauty! Great to see your cooks again....
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    Great cook made even better because you managed the butchering yourself. I'm sure it was delicious.
    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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  • nolaegghead
    nolaegghead Posts: 42,109
    Fantastic!   What did the lamb eat? 
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 36,882
    That lamb loin is incredible.  As good as it gets right there.  Ads above, glad you are humbling us with your cooks again.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • northGAcock
    northGAcock Posts: 15,173
    Outstanding as always.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 19,780
    OMG. Had to scroll back to look at the lamb on the plate again. Looks wonderful.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,478

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    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Thanks guys. While the internal temp was spot on, what you can’t tell was the crispness of the fat cap. It was crunchy deliciousness.  
    If you ever have the chance at procuring Katahdin lamb, jump at the chance. It tastes nothing like Costco lamb - and like Costco lamb a lot. Definitely a treat.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • gmanrva
    gmanrva Posts: 429
    That looks fantastic!! Wow!!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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