Cook 15: February 28, 2009

by zydecopaws on February 28, 2009

img_0220On the grill:

The lamb was the result of a trip to the freezer where I reached in and grabbed the first thing that looked like meat I hadn’t cooked lately.  It started out as a boneless leg of lamb roast, pre-wrapped with string and all ready for an oven.  Naturally, the first thing I did was cut all the string off, trim off the fat, and divide it into two relatively even pieces.  This allowed me to get more spices on, and also get a nice amount of bark at the end of the cook.  It took less time than anticipated, so the result was a little more done than I care for, but the wife was very happy as there was no sign of redness other than the smoke ring.

img_0223The grilled asparagus and pineapple was an interesting experiment in using the new WSM in a different fashion.  After the lamb was done roasting I removed the middle section of the smoker and put the top grill down on top of the smoke ring, right over the coals.  This not only provided for a nice bark finish on the lamb, but also provided an opportunity to grill the side dishes (both of which cook pretty quick) right over the coals while the lamb was resting.  This was real nice since I didn’t have to cook anything in the house, nor did I need to fire up one of the grills or play around with transferring hot coals.   

Vital Statistics:

  • BBQ Start time: 14:45
  • Meal time: 17:00
  • Temperature:     51°F
  • Dew Point:     18°F
  • Humidity:    27%
  • Wind:    NE at 6mph
  • Daily Precip.:    0.00in

I’ve been pretty fortunate lately as most of the BBQs have been on days with no rain.  Today was no exception to this, although the wind is picking up and it looks like we are in for a real downpour tomorrow.  Looks like I might get to try my skills in the rain…

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