J Ross
New member
Some pics to share from the past few weeks...
Two boneless lamb legs from Costco that were served on Easter Sunday in a honey mustard marinade. I found it difficult to get an even cook on the legs, which I feel is due in part to the removal of the bone and the tendency of the lamb to "unwind" during the cook, even with the netting still in place. The "done" sections were fantastic, while much of it was rarer than I would like. Oak was recommended, but I'd probably try pecan next time.
Couple baby back racks from Costco. Ended up cooking for just over four hours, compared to over five hours for three racks in my first try. Meat was MUCH more moist. Also did not notice a huge difference without water in the pan this time (I spritzed with apple juice), though I may try two racks with a full water pan for for four hours on my next cook, just to see the difference. What are everyone's thoughts about water and bark formation?
Two boneless lamb legs from Costco that were served on Easter Sunday in a honey mustard marinade. I found it difficult to get an even cook on the legs, which I feel is due in part to the removal of the bone and the tendency of the lamb to "unwind" during the cook, even with the netting still in place. The "done" sections were fantastic, while much of it was rarer than I would like. Oak was recommended, but I'd probably try pecan next time.
Couple baby back racks from Costco. Ended up cooking for just over four hours, compared to over five hours for three racks in my first try. Meat was MUCH more moist. Also did not notice a huge difference without water in the pan this time (I spritzed with apple juice), though I may try two racks with a full water pan for for four hours on my next cook, just to see the difference. What are everyone's thoughts about water and bark formation?
