Well, hat's off to Jim, this was a perfect mating. Hot day, cold water, pipe full of Mystery Flake, and the satisfying aroma of lamb over wood.
Thanks, Jim, why didn't I try this sooner?
Jim's 'Bergs
- Thread starter woodsroad
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Well, hat's off to Jim, this was a perfect mating. Hot day, cold water, pipe full of Mystery Flake, and the satisfying aroma of lamb over wood.
Thanks, Jim, why didn't I try this sooner?
I thought that's what you meant burt then you wrote about alcohol andI got confused. Oh! given what you cooked I'm always available as a dinner guest
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Ah! A chef! Still at it?
I started this leg at 350, then backed it off to 225 and ended up at about 150 for the last few hours. The lamb was in an apple cider brine for a few months (refridged near freezing). This combo has worked out well for me, but I do need to back off the final internal temp. I was going to 140 which is too done for my taste. I wouldn’t dare 120 until you suggested it.
I started this leg at 350, then backed it off to 225 and ended up at about 150 for the last few hours. The lamb was in an apple cider brine for a few months (refridged near freezing). This combo has worked out well for me, but I do need to back off the final internal temp. I was going to 140 which is too done for my taste. I wouldn’t dare 120 until you suggested it.
Mmmmmmm! Lamb! Besides leg of, there're chops to be had. Tripe and other stuff, not a real fan. What other parts of lamb do folks eat?
That looks like a masterpiece, Dan'l.
That looks like a masterpiece, Dan'l.
Dmcmtk: awww, go fry an egg, shell face!!!
http://www.youtube.com/watch?v=39Ktrb-pHg4
Actully, our floaty li'l icebergs were harvested from the poor widdle iceberg that was savagely attacked and mauled by that mean ol' Titanic by enticing young nubiles, and paw delivered by the maduro smoking Trusty Saint Bernard. I have to trust him. The dirty dog has the keys to the whisky cabinet, the little fink!
http://www.youtube.com/watch?v=39Ktrb-pHg4
Actully, our floaty li'l icebergs were harvested from the poor widdle iceberg that was savagely attacked and mauled by that mean ol' Titanic by enticing young nubiles, and paw delivered by the maduro smoking Trusty Saint Bernard. I have to trust him. The dirty dog has the keys to the whisky cabinet, the little fink!
I would have handled that ostrich egg a little differently (ok, she's in a wheelchair). I would have started it on higher heat with oil (or clarified butter) then turn the flame down and covered it until cooked to desired doneness, or a quick flash in say a 300-350 convection oven.
See, I have fried a few eggs in my time, see.
Learned pairing ice-water with pipe from Jim as well, it works great with cigars also. And in winter I pair my pipes and cigars with water, without any ice. Great pictures by the way.
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