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Guest
Guest
I did a leg of lamb yesterday, and it turned out awesome! The butcher gave me a butterflied whole lamb leg, and I marinaded it for about 15 hours in Paul Kirk's Herb Lamb Marinade (page 96 in Championshipe BBQ Sauces). There is a typo there, which I'll get to later.
I started my WSM at 11 AM using the Minion method. I then took the lamb out of the marinade and patted it dry. I then put it fat side down and sprinkled on Mitch's Fantastic BBQ Rub (found on page 70). I then folded the butterflied leg in half and put rub on both sides with the fat. At 12:15, the temp was at 250, and I put the lamb on. At 2:15 I turned it. At 3:15, I took a temperture reading, and it was already at 159, so I took it off, wrapped it in foil, and put it in a cooler until dinner time. I served it with the apple/mint relish recipe on page 223.
Best leg of lamb I ever had! I will definately make it again, especially when I want to 'Q but don't have time for a brisket or butt.
Now, on to the typo. Ther marinade calls for garlic vinegar, and at the bottom of the page are directions for making a small amount quickly. The recipe reads to put 6 mashed gloves of garlic and a 1/2 teaspoon of salt in a non-reactive pan, and then put in a cup of white vinegar. Simmer for 20 nimutes, cool and it's ready. Well, as it started to simmer, I noticed the garlic turned blue. By the tim eit was done, the vinegar was a real ugly bluish gray, so I threw it out. I thought that maybe the pan I used, a 1 qt. calphalon, had maybe been the culprit, so I used my remaining garlic and did it in a AllClad staninless pan. After about 5 minutes of simmering, a few pieces of garlic were turning blue, so I immediately took it off and strained it. My wife chekced on the Internet to see if there was any explanation, and all she found was recipes that called for either wine vinegar or cider vinegar. When I checked the main recipe for garlic vinegar on page 50, sure enough, it called for white WINE vinegar. The instructions on the marinade page had left out the word "wine".
Now a question. Does anyone know why this reaction happens with regular white vinegar and garlic? I look in the book Cookwise, but saw nothing.
Despite the fiasco with the vinegar, the marinade worked well, and as I said, the lamb was GREAT!
Sorry for such a long post.
Regards,
Ken
I started my WSM at 11 AM using the Minion method. I then took the lamb out of the marinade and patted it dry. I then put it fat side down and sprinkled on Mitch's Fantastic BBQ Rub (found on page 70). I then folded the butterflied leg in half and put rub on both sides with the fat. At 12:15, the temp was at 250, and I put the lamb on. At 2:15 I turned it. At 3:15, I took a temperture reading, and it was already at 159, so I took it off, wrapped it in foil, and put it in a cooler until dinner time. I served it with the apple/mint relish recipe on page 223.
Best leg of lamb I ever had! I will definately make it again, especially when I want to 'Q but don't have time for a brisket or butt.
Now, on to the typo. Ther marinade calls for garlic vinegar, and at the bottom of the page are directions for making a small amount quickly. The recipe reads to put 6 mashed gloves of garlic and a 1/2 teaspoon of salt in a non-reactive pan, and then put in a cup of white vinegar. Simmer for 20 nimutes, cool and it's ready. Well, as it started to simmer, I noticed the garlic turned blue. By the tim eit was done, the vinegar was a real ugly bluish gray, so I threw it out. I thought that maybe the pan I used, a 1 qt. calphalon, had maybe been the culprit, so I used my remaining garlic and did it in a AllClad staninless pan. After about 5 minutes of simmering, a few pieces of garlic were turning blue, so I immediately took it off and strained it. My wife chekced on the Internet to see if there was any explanation, and all she found was recipes that called for either wine vinegar or cider vinegar. When I checked the main recipe for garlic vinegar on page 50, sure enough, it called for white WINE vinegar. The instructions on the marinade page had left out the word "wine".
Now a question. Does anyone know why this reaction happens with regular white vinegar and garlic? I look in the book Cookwise, but saw nothing.
Despite the fiasco with the vinegar, the marinade worked well, and as I said, the lamb was GREAT!
Sorry for such a long post.
Regards,
Ken