Chris in Louisiana
TVWBB All-Star
Picked up about a 5 lb. boneless leg of lamb at Sam's and cooked it on Easter.
Started by cutting it some to open it up, then dry brined it for 24+ hours.
Then "brinerated" for about 1.5 hours with a mix of olive oil, garlic, salt, lemon, and honey. The brinerade recipe is from the Dad Cooks Dinner blog. It's a good resource for rotisserie cooking, but he's more into pressure cooking these days.
I used less charcoal than in the past because certain rotisserie items seem to go raw, raw, raw, overdone! Tried to slow it down and pull at 130.
Lit about half a chimney starter of Kingsford. Put it in the baskets, then added pieces of cherry and oak. The wood is on the table, about to go on.
Dome temp soon read about 400. Closed the bottom vent most of the way.
Started checking the meat temps after 30 minutes or so. It was slow to climb, then as usual shot up after about an hour and went past my target before I knew it.
Temp taken on the spit ranged from 135 to 155+ in spots. Took it in, and after resting it was more like 135 in most spots. The ends were medium (juicy but not pink), but the middle part was pink and medium.
The flavor of the meat was great, and it was nice and tender. Served with tzatziki, tabouleh, and pita (also from Sam’s, and great for making wraps/sandwiches with leftovers).
Next time I will use the same approach but try even less charcoal in an effort to cook it slower and more evenly to about 130. I've though about trying just one basket of charcoal. Anyone ever do that?
Started by cutting it some to open it up, then dry brined it for 24+ hours.
Then "brinerated" for about 1.5 hours with a mix of olive oil, garlic, salt, lemon, and honey. The brinerade recipe is from the Dad Cooks Dinner blog. It's a good resource for rotisserie cooking, but he's more into pressure cooking these days.
I used less charcoal than in the past because certain rotisserie items seem to go raw, raw, raw, overdone! Tried to slow it down and pull at 130.
Lit about half a chimney starter of Kingsford. Put it in the baskets, then added pieces of cherry and oak. The wood is on the table, about to go on.
Dome temp soon read about 400. Closed the bottom vent most of the way.
Started checking the meat temps after 30 minutes or so. It was slow to climb, then as usual shot up after about an hour and went past my target before I knew it.
Temp taken on the spit ranged from 135 to 155+ in spots. Took it in, and after resting it was more like 135 in most spots. The ends were medium (juicy but not pink), but the middle part was pink and medium.
The flavor of the meat was great, and it was nice and tender. Served with tzatziki, tabouleh, and pita (also from Sam’s, and great for making wraps/sandwiches with leftovers).
Next time I will use the same approach but try even less charcoal in an effort to cook it slower and more evenly to about 130. I've though about trying just one basket of charcoal. Anyone ever do that?
