What's for Dinner?
Needs a 930
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From: Texas
Had burgers at a buddies house saturday for the spurs game. He used the Big Green Egg to cook them and they were so damn good. After the first flip you could see how much moisture they were retaining 
It was a late game and we didn't eat until almost midnight so no pics, sorry 
It was a late game and we didn't eat until almost midnight so no pics, sorry
Needs a 930
Joined: Feb 2012
Posts: 5,146
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From: Texas
Yeah they are nice but expensive. I've found a few large ones on craigslist over the years for around $600, new that size is about $1000-$1200 if I remember right. My buddy has the medium one which maxed out the space with 4 half pound burgers.
Needs more Lemon Pledge
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From: Phoenix, AZ
Leg of lamb just went into the slow cooker...
I wish Costco had the bone-in ones, but w/e.
Marinaded overnight in a rub of paste made in a mortar and pestle containing lemon zest, fresh rosemary, garlic, olive oil salt and pepper. Took it out of the fridge this AM and seared all sides in a cast iron skillet. Into the slow cooker with 1/2cup red wine, 1/2cup broth, couple sprigs of rosemary and the juice of a lemon. I also threw in all the little bits from the bottom of the searing skillet.
I wish Costco had the bone-in ones, but w/e.
Marinaded overnight in a rub of paste made in a mortar and pestle containing lemon zest, fresh rosemary, garlic, olive oil salt and pepper. Took it out of the fridge this AM and seared all sides in a cast iron skillet. Into the slow cooker with 1/2cup red wine, 1/2cup broth, couple sprigs of rosemary and the juice of a lemon. I also threw in all the little bits from the bottom of the searing skillet.
all work and no play
Joined: Sep 2006
Posts: 13,916
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From: Wakefield, Ma
Leg of lamb just went into the slow cooker...
I wish Costco had the bone-in ones, but w/e.
Marinaded overnight in a rub of paste made in a mortar and pestle containing lemon zest, fresh rosemary, garlic, olive oil salt and pepper. Took it out of the fridge this AM and seared all sides in a cast iron skillet. Into the slow cooker with 1/2cup red wine, 1/2cup broth, couple sprigs of rosemary and the juice of a lemon. I also threw in all the little bits from the bottom of the searing skillet.
I wish Costco had the bone-in ones, but w/e.
Marinaded overnight in a rub of paste made in a mortar and pestle containing lemon zest, fresh rosemary, garlic, olive oil salt and pepper. Took it out of the fridge this AM and seared all sides in a cast iron skillet. Into the slow cooker with 1/2cup red wine, 1/2cup broth, couple sprigs of rosemary and the juice of a lemon. I also threw in all the little bits from the bottom of the searing skillet.
I'm thinking Im gonna have rack of puppy tonight
Actually, I picked up a loaf of french bread, and I am going to make cajun chicken peppers and onion subs/grinders/hoagies/whateverthefuckyoucalltheminyourpartoftheworld with some teriyaki sauce tossed into it.
Needs more Lemon Pledge
Joined: Mar 2005
Posts: 52,768
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From: Phoenix, AZ
Baby killer!
I'm thinking Im gonna have rack of puppy tonight
Actually, I picked up a loaf of french bread, and I am going to make cajun chicken peppers and onion subs/grinders/hoagies/whateverthefuckyoucalltheminyourpartoftheworld with some teriyaki sauce tossed into it.
I'm thinking Im gonna have rack of puppy tonight
Actually, I picked up a loaf of french bread, and I am going to make cajun chicken peppers and onion subs/grinders/hoagies/whateverthefuckyoucalltheminyourpartoftheworld with some teriyaki sauce tossed into it.
Grinder, no matter where I live.
David_Dude
Joined: May 2011
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From: Florida
Needs more Lemon Pledge
Joined: Mar 2005
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From: Phoenix, AZ
OK, the after pics...
Super moist and fall apart tender.
Used some of the slow cooker juices to make a gravy and served with oven roasted red potatoes (EVOO, S+P, lemon juice, oregano) and steamed broccoli.
Super moist and fall apart tender.
Used some of the slow cooker juices to make a gravy and served with oven roasted red potatoes (EVOO, S+P, lemon juice, oregano) and steamed broccoli.
Needs a 930
Joined: Feb 2012
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From: Texas
That lamb looks delicious 
I've been wanting to do a rack of lamb lately just keep forgetting.
I just got my fire going. Beef ribs and potatoes for tonight
Edit: maybe throw some snausages in there too
I've been wanting to do a rack of lamb lately just keep forgetting.I just got my fire going. Beef ribs and potatoes for tonight
Edit: maybe throw some snausages in there too
Last edited by BeezleTL85; May 16, 2014 at 02:56 PM.
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From: ShitsBurgh
Sweet baby jesus
Needs a 930
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From: Texas
I've never smoked lamb so it'll be my first try. Maybe go searching for one tomorrow.
What seasonings did y'all use on y'all's lamb? I was gonna just go with evoo and s&p but if there are any other better suggestions then let a brotha know
What seasonings did y'all use on y'all's lamb? I was gonna just go with evoo and s&p but if there are any other better suggestions then let a brotha know
Needs more Lemon Pledge
Joined: Mar 2005
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From: Phoenix, AZ
The rosemary in the above lamb complimented the flavor really well. Not sure about with a smoker though. You know what flavor herb might be awesome though would be fresh mint. Not sure how that would smoke though.
David_Dude
Joined: May 2011
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From: Florida
Joined: Jan 2005
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From: ShitsBurgh
Joined: Jan 2005
Posts: 92,747
Likes: 4,679
From: ShitsBurgh
It had some marinade/sauce on it that was like pineapple juice, and soy or Worcestershire sauce, and it was served with grilled pineapples, onions, and peppers. 
Three Wheelin'
Joined: Oct 2010
Posts: 1,756
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From: Socal
Just finnish preparing my meals for the rest of the day.
Chicken breast with spinach, talapia with egg whites, and sweet potato.
Talapia and cantaloupe.
Chicken breast with spinach, talapia with egg whites, and sweet potato.
Talapia and cantaloupe.
Last edited by MySoCalLife; May 25, 2014 at 04:27 PM.
CANTALOUPE FTW!
Needs more Lemon Pledge
Joined: Mar 2005
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From: Phoenix, AZ
Made a 2" thick ribeye last night and finally had the nerve to use the IR burner on the grill.
I did 4min on each side on the IR, then 3 more minutes per side over normal burner @ medium for a medium cook.
The crust and flavor were outstanding!
S+P and a little EVOO on the steak before cooking, a little EVOO on the steak after a 10 minutes rest before serving. It was better than many non-aged steaks I have had in restaurants.
I did 4min on each side on the IR, then 3 more minutes per side over normal burner @ medium for a medium cook.
The crust and flavor were outstanding!
S+P and a little EVOO on the steak before cooking, a little EVOO on the steak after a 10 minutes rest before serving. It was better than many non-aged steaks I have had in restaurants.