Chris in Louisiana
TVWBB All-Star
The rotisserie has been a great addition to the kettle. I don't know why, but meat stays really juicy when cooked on it.
First it was chickens, then a duck on the rotisserie.
Tonight was leg of lamb. I've done it on the kettle before, but this was the first with rotisserie.
Opened the deboned leg, trimmed some fat, and slit it in several places to make it lay flat and allow seasonings into the meat. Rubbed it down with a mix of olive oil, lemon juice, fresh herbs (oregano, mint, thyme), Cavender's Greek Seasoning, and S&P. Put it in a zip bag for a couple hours in the fridge.
Took it out, put some feta cheese and more seasonings inside, rolled it tight, and tied it up. Put it on the rotisserie.
Used a chimney of Stubbs indirect. Temp was about 400 (bottom vent closed) steady for about 1.5 hours to 130 to 135 in center. Could have taken off a little earlier. Temp rose a fair bit during 15 minute rest under foil.
Served on flatbread with tzatziki and tabouleh.
First it was chickens, then a duck on the rotisserie.
Tonight was leg of lamb. I've done it on the kettle before, but this was the first with rotisserie.
Opened the deboned leg, trimmed some fat, and slit it in several places to make it lay flat and allow seasonings into the meat. Rubbed it down with a mix of olive oil, lemon juice, fresh herbs (oregano, mint, thyme), Cavender's Greek Seasoning, and S&P. Put it in a zip bag for a couple hours in the fridge.
Took it out, put some feta cheese and more seasonings inside, rolled it tight, and tied it up. Put it on the rotisserie.
Used a chimney of Stubbs indirect. Temp was about 400 (bottom vent closed) steady for about 1.5 hours to 130 to 135 in center. Could have taken off a little earlier. Temp rose a fair bit during 15 minute rest under foil.
Served on flatbread with tzatziki and tabouleh.
