I think this is why Weber makes the 26

[Hank B]

And the cast iron grate is heating up for this:

And yes, it tasted as good as it looks.

 

[Jim Lampe]

Beautiful!
Yes, 26 inch Webers Rule!

 

[David Jones]

That is a killer looking piece of meat. I recognize the Lodge hibachi cast iron grate there. Nice.

 

[Gary H. NJ]

I'm guessing that's a legolamb. Verra nice. Any marinade/rub on her?

 

[Hank B]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
I'm guessing that's a legolamb. Verra nice. Any marinade/rub on her? </div></BLOCKQUOTE>Leg of lamb is right.

Cooked according to http://www.primalgrill.org/rec...peID=80&EpisodeID=15 and basted with http://www.barbecuebible.com/b...iewtopic.php?t=21090

 

[Shaun R]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Beautiful!
Yes, 26 inch Webers Rule! </div></BLOCKQUOTE>Yep! That's what they were made for alright!

 

[Wolgast]

Wow that looks good

 

[Mike Coffman]

Great cook!

 

[Derek Stapleton]

Now have to put leg-o-lamb on the to do list! Awesome!

 

[Noe]

Great looking leg of lamb, is that an older 26er?

 

[Hank B]

Thanks all for the compliments.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
Great looking leg of lamb, is that an older 26er? </div></BLOCKQUOTE>

Yes, it's a 1985 model that had never been fired up. It was used somewhere in a store display and then set aside. There was some paint scraped off two of the leg sockets but the bowl and lid themselves looked immaculate. Even though it had never been fired up, it still amazed me that it had not been dinged or chipped in 27 years.

 

[Morgan C.]

I agree you used the 26 for what it was intended! Looks really good! Nice work and nice BBQ!