The Hull Truth - Boating and Fishing Forum

Go Back   >
Search


Reply
 
Thread Tools Search this Thread
Old 08-13-2017, 06:54 AM   #1
Admirals Club
Thread Starter
iTrader: (1)
 
Join Date: Apr 2009
Location: Florida
Posts: 15,055
Trader Rating: 1 (100%+)
Default What do you think?

Fresh garlic.
Harissa.
Sun Dried Tomato.
Capers.
Assorted Spices and Herbs.

Place in food processor. Make a paste.

(3) 8lb Boneless Leg of Lambs. Coat inside and outside with paste, bundle back up.

Place on Weber Kettle (set up as a smoker) (lump hardwood + apple wood). 225f

Pan of water.

Brushing:
Red Wine Vinegar
Oil
Garlic
Spices
Herbs

Talk to me about 6 hours+ (We don't like our meat rare -- which I know is NOT the THT norm.)
OldPete is offline   Reply With Quote
Old 08-13-2017, 11:01 AM   #2
Senior Member
 
Join Date: Sep 2015
Posts: 186
Default

I usually roast my leg of lambs at around 325. Your slow and slow result should be interesting.
glc203 is offline   Reply With Quote
Old 08-13-2017, 12:30 PM   #3
Admirals Club
Thread Starter
iTrader: (1)
 
Join Date: Apr 2009
Location: Florida
Posts: 15,055
Trader Rating: 1 (100%+)
Default

I've smoked many boneless legs of lamb. The wood/smoke/temp has been my "thing" from the start and yields a most amazing lamb. What I do change often is how I prepare the lamb.

Usually I'll cut holes in the lamb all over and insert one garlic clove (peeled and split) and one large piece of sun dried tomato and capers. This has, in the past, made for some great lamb.

This time around we did it this way -- mostly because I've become very addicted to Harissa (and North African food in general is a favorite)... This is a bit of my own creation and knowing what I like. I *CAN* tell you that if you take that paste (I'm happy to share the exact quantities) it makes a dip for corn chips or just about any chip that will rock your world. Assuming you like food with spice/flavor. The part is there is NO extra salt. LOL. The Harissa and capers have that more than covered. LOLOLOL. (I really shouldn't have any extra salt - so that's another story)

We also don't eat our meat bloody rare -- which I know, especially on THT, is NOT in favor. I'm of the school where if the meat is going to get tough because it's cooked you either cooked it wrong or you bought junk meat. Again, I totally know that this is not mainstream. However, I've eaten enough good meat that *was* cooked that was so tender a knife wasn't needed.

It's getting close to done. Going to take temp soon -- but not yet (I don't like stabbing it a zillion time with the probe) Then I have to cut it all into nice large pieces and vac seal it.

Smells crazy good out there.
OldPete is offline   Reply With Quote
Old 08-13-2017, 04:29 PM   #4
Admirals Club
Thread Starter
iTrader: (1)
 
Join Date: Apr 2009
Location: Florida
Posts: 15,055
Trader Rating: 1 (100%+)
Default

Got nothing except: DAMN!!!!!!!!!!

The flavor off this meat is off the charts. Slice it thin... lay it out on bread... or just to eat. The kids are hovering like never before. I'm talking post-dessert and they're STILL eating off the knife. Yeah. If you like lamb. This is it.

#harissarocks

Last edited by OldPete; 08-14-2017 at 04:25 AM. Reason: Typo-ville Ugh.
OldPete is offline   Reply With Quote
Old 08-13-2017, 07:14 PM   #5
Senior Member
 
Join Date: Sep 2015
Posts: 186
Default

Yeah, we like ours more medium rare. A good za'atar rub is awesome on lamb.
glc203 is offline   Reply With Quote
Old 08-22-2017, 07:52 AM   #6
Admirals Club
 
Join Date: Jul 2006
Location: Bermuda & New Bern, NC
Posts: 866
Default

I went into a new Lidl last week to check them out. I bought boneless/skinless thighs marinated with a Harissa rub. Fantastic. I also like a Suya rub. Very similar.
edale99 is offline   Reply With Quote
Old 08-22-2017, 09:35 AM   #7
Admirals Club
 
Join Date: Jun 2009
Location: Amongst the FL fishies
Posts: 5,899
Default

Quote:
Originally Posted by OldPete View Post
Got nothing except: DAMN!!!!!!!!!!

The flavor off this meat is off the charts. Slice it thin... lay it out on bread... or just to eat. The kids are hovering like never before. I'm talking post-dessert and they're STILL eating off the knife. Yeah. If you like lamb. This is it.

#harissarocks
I keep several tubes of harissa just in case. Good job!!
airbrush is offline   Reply With Quote
Old 08-22-2017, 02:38 PM   #8
Junior Member
 
Join Date: Jul 2017
Posts: 7
Default

Nice!
duckhntva is offline   Reply With Quote
Reply


Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are On
Refbacks are Off

Forum Jump


All times are GMT -7. The time now is 02:25 AM.


©2009 TheHullTruth.com

Powered by vBulletin® Version 3.9.3.0
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.