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Lamb leg


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#1 bentalphanerd

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Posted 28 November 2007 - 04:38 AM

Scored a $20 lamb leg from the butcher today & thought I'd take my first attempt at it in the new BBQ. Initially I shoved it on the top rack & half closed the lid. That worked fine until it all caught fire.....
Then I stuffed it in a deep baking dish still on the top rack & put some red soil spuds on the grill...lowered the temp and waited.

Was worth waiting for...

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On my second plate :lol: I added a little 'pain'

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All I learned is the second attempt is coming real soon.
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#2 LUCKYDOG

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Posted 28 November 2007 - 08:32 AM

practice practice practice..... Looks tasty :drooling:
Can you fit a drip pan below the rack or shut off back burners? this would help in flare ups as well

#3 bowhunter

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Posted 28 November 2007 - 03:56 PM

Looks good.I agree with Luckydog try a drip pan. I do not use gas I am old timer and use wood and keep a spray bottle on hand to stop the flare ups.
Dan




LET IT BURN

#4 bentalphanerd

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Posted 28 November 2007 - 04:21 PM

Thanks. It does look crispier in the pic than it really was...had a great flavor too, but next time the baking dish. I really should leave the charcoal crisping until I get the 44 drum finished, it's not a good look to have a gas burner with 3 foot flames coming out the top :lol:
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#5 fisting_mayfield

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Posted 28 November 2007 - 05:39 PM

Its prime bbq season too!

I had non-stop bbqs for a week last week, too much of a good thing i think.

I think i'll fire one up tonight!

Thanks for the inspiration

#6 bentalphanerd

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Posted 28 November 2007 - 06:22 PM

No guesses what I'm having for lunch today, only dilemma is what sauce to put on...Hmmm, chilliman64's Yellow Hab sauce.:fireball:. I'll try to remember to get a pic & post it in the 'Last Spicy meal....' thread.
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#7 Canuck Pepperhead

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Posted 28 November 2007 - 06:49 PM

Cool cant wait to see the pics

#8 bentalphanerd

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Posted 29 November 2007 - 04:01 AM

I thanked my BBQ today by removing the pathetic 1/4" self tapping screws that were holding the legs on. I re-drilled an 8mm hole right through and put in some galvo 5/8 hex bolts with flat & spring washers and wing-nuts.
Now I can take the legs off in under a minute & pack the whole thing in a car trunk.
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#9 LUCKYDOG

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Posted 29 November 2007 - 10:38 AM

Another thing to remember about crusting is the sugars in what you are using ie rubs or sauces. Any sauce should be applied at or near end and a mop will keep moist....

But I like little burnt bits like "burnt ends" on spares :drooling:

Have fun nothing beats Q'ing any way you do it

#10 stillmanz

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Posted 01 December 2007 - 07:29 AM

Mate thats alot of "pain " you put on that lamb. Did it make you do the "damn thats hot dance". My kids love it when I do the dance. lol
And Marks yellow hab sauce is magic too.
Ol' Man Stillmanz
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#11 bentalphanerd

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Posted 01 December 2007 - 07:36 AM

I sliced up my first Hab & put the whole thing on a lamb sandwich ....spent the next 20 mins stuffing my face with yoghurt :lol:

I'll never learn
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#12 stillmanz

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Posted 01 December 2007 - 08:06 AM

I don't care what the records show OZ orange habs are dangerously hot.
Ol' Man Stillmanz
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1st place Fruit based, 3rd place jerk catagory
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#13 BBQ-Phil

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Posted 24 December 2007 - 03:53 PM

I did a lambleg in Nov.I made two walls from bricks in the smoker an made 2 fires behind them....closed the lid and opend all vents.It worked great...

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and tasted fantastic

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#14 Canuck Pepperhead

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Posted 25 December 2007 - 10:59 PM

Who won you or the leg of lamb lol..Seriously that looks like some really good stuff

#15 BBQ-Phil

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Posted 25 December 2007 - 11:57 PM

The lamb won,because we had some delicius lamp-porksausages first :-)

#16 bentalphanerd

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Posted 25 April 2008 - 05:16 AM

Added a thermometer to my $99 BBQ yesterday. After quick-hitching the legs on it & now this the thing set me back all of $114.

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As it turned out I've been cooking everything way too high. Gave it a good test run last night.

Lamb leg, Extra Virgin Olive oil, fresh rosemary, fresh parsly, whole garlic cloves, thick sliced fresh ginger. Red potatos.

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#17 chilliman64

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Posted 25 April 2008 - 08:44 AM

where's the nagas???
I'm a beer-drinkin', motorbike-ridin', poker-playin', head-shavin', hard-workin', damn good-lookin', hab-munchin', non-smokin', pod-growin', sauce-makin', jerky-dryin', joke-tellin', fast-talkin', street-fightin', dirty-dancin', pet-lovin', football-watchin', devoted husband & patriotic Aussie and I sure as hell don't de-placenta (aka de-seed)!

#18 Omri

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Posted 26 April 2008 - 09:34 PM

You can sure cook, Bent.
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#19 ring sting

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Posted 27 April 2008 - 11:51 PM

No guesses what I'm having for lunch today...


Try making lamb pie with a good thick gravy. Yum!

RS

#20 billyboy

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Posted 28 April 2008 - 02:54 AM

looks good bent, fair dinkum mate, your a bloody creative little cook mate.

:cool:




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