Still cooking in the SRG. (Because it is a new toy, but also my PID is out for repair.) I was going to do a 16 lb turkey but it is still defrosting. I haven't had lamb in a while so I bought a small lamb roast --2.6lbs.
Started out with a sprinkling of lemon juice and a lot of Greek seasoning. Made some slits in the meat and inserted slices of pickled spicy garlic cloves and green onions. Let sit in the fridge about 3 hrs.
Here it is all spiced up and ready for the fridge.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0383.jpg)
Loaded up the SRG basket. Used metal skewers to hang the lamb in the basket. Added 2 baked potatoes covered in butter and sprinkled with salt.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0384.jpg)
Put 3 "pepper, rosemary, thyme" Bradley pucks in the smoke box, put the SRG on high and let it heat up for about 15 minutes and then added meat and potatoes.
Took it out when the lamb reached 140 IT. Was busy getting the food ready and forgot to look at the time so I am not sure how long it took.
Here is the basket when I took it out
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0385.jpg)
Here is the lamb
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0386.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0387.jpg)
The plate with a potato with butter and sour cream and some great tasting lamb.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0388.jpg)
Must say that the SRG is one heck of a machine. Sure makes it easy. Tomorrow I'll try the turkey. Next week if I get my PID back by then, I have a 12+lb choice brisket that has been wet aging for 28 days in the fridge and just waiting to go in the Bradley.
Ooooh My Gooodness! Dang Gus, that looks awesome!
You and that SRG.......Well, what can I say, are one helluva cooking machine.
Nice plate ya got there
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Wowzers!
Dang Gus !!! now that just had to melt in your mouth, I just got to get me some lamb...
Quote from: ghost9mm on September 17, 2011, 05:41:09 PM
Dang Gus !!! now that just had to melt in your mouth, I just got to get me some lamb...
It was amazing.Next to beef ribs, lamb is my favorite. I have made some pretty good ones in the past, but the more I cook on the SRG the more I love it.
Now that is a pretty awesome cook! But mediocre however when compared to your ICB entry ;)
Nice crust on that Lamb. Sure looks mighty good.
I need to do some taters in the SRG.
Very nice!
Good Looking Lamb for sure!!