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Lamb in the Tangine

Ross in Ventura
Ross in Ventura Posts: 7,234
edited November -0001 in EggHead Forum
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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
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Comments

  • Charleston Dave
    Charleston Dave Posts: 571
    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. :)
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  • bubba tim
    bubba tim Posts: 3,216
    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.
    P1140002.jpg
    Sorry, a little blurry :blink: :blink:
    P1140003-1.jpg
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    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
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  • Tractor
    Tractor Posts: 288
    Wow, that looks awesome! Bubba Tim, what is that you're cooking? It looks really different from Ross's cook...
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  • bubba tim
    bubba tim Posts: 3,216
    That was baaaaaahd of me. That was chicken. And yummy chicken at that. :) Oh ya! It is KEG TIME.. :blink: :silly:
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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