[deepsouth]

first shot at leg of lamb... boneless...

i couldn't find a whole leg of lamb.  the best i could do was a half boneless leg, pre-seasoned.  in light of that, i added garlic and olive oil and rosemary.  i refrigerated it for six hours before putting it on the grill.

i cooked it indirect at 325-350 to 160 internal.

it turned out delicious, although i do want to find a whole leg unseasoned next time.

[beerocd]

See, everytime I see one of your meals - I hit craigslist and search for the egg. I found Click ME instead. Now I'm just trying to talk myself out of it.

[deepsouth]

What did you find?

[beerocd]

the THIS link won't take you there? I changed it so it's obvious now...
It's a Traeger Stainless Steel Smoker. I didn't link the pics here because the links will just break in the next day or two anyway.

[nicneufeld]

175 is not bad at all.

[deepsouth]

the THIS link won't take you there? I changed it so it's obvious now...
It's a Traeger Stainless Steel Smoker. I didn't link the pics here because the links will just break in the next day or two anyway.

I'll have to try from a pc

[beerocd]

What your BGE does internet too! 
It's a 15 year old, pellet feeder, stainless steel smoker. Can't find an example of it elsewhere on the net.

[deepsouth]

What your BGE does internet too! 
It's a 15 year old, pellet feeder, stainless steel smoker. Can't find an example of it elsewhere on the net.

hahaha.   that looks nice and a great price.  you could get that and still look for an egg at that price.  check out the bbq-brethren forum.  lots of pellet smokers on there as well.  it's a great grilling forum.

[beerocd]

Yeah, that's where I got the idea for my WSM knockoff. Bought a weber 22.5 and happened to have a stainless barrel with handles and stainless perf at the bottom which is good for heat deflector or to hold a water pan. Also have a "barrel" type kingsford charcoal grill, and a propane grill too.

[bluesman]

I need to check in over the weekends.  Alot of activity here.  

I want to try setting up my rotisserie on my Weber 22.5.
I've had it for a while but haven't used it yet.  Maybe this weekend.  I'm planning to do a chicken.
I'll post pics.

I still want to make a barrel smoker.  With a little help from my freinds...Capp. 

[beerocd]

I still want to make a barrel smoker.  With a little help from my freinds...Capp. 

You don't need a welder to build a smoker...
http://www.bbq-brethren.com/forum/showthread.php?t=23436

[bluesman]

I still want to make a barrel smoker.  With a little help from my freinds...Capp.  

You don't need a welder to build a smoker...
http://www.bbq-brethren.com/forum/showthread.php?t=23436

Very Nice!

Thanks for the link.

[Robert]

First time spatchcocked chicken for me on Sunday.

Simple wet rub/marinade:

Two Ancho, two guajillo and 3 pasilla peppers rehydrated, seeded
One big lime's juice
2 tbsp of olive oil
Salt
4-5 cloves of garlic



Getting the fire ready



5 minutes breast down, 5 minutes breast up, then slid grate over so they could cook indirect for about an hour and half



My wife laughed at me when I took picks of the prepared meal.



The green sauce is 5 roasted and peeled jalapenos that were seeded, put in blender with two cloves of garlic and blended with some vegetable oil until a runny consistency, then sour cream added to get that pale green color and proper heat. If anyone's had El Pollo Regio's green sauce here in TX (not sure if they're anywhere else), this is a spot-on recipe for their sauce. Chicken was pretty close too.

[nicneufeld]

Wonder if that's like El Pollo Loco.  I love their green avocado sauce, for which I have a decent clone recipe.  It's nothing fancy, and quite runny, but that's the way its supposed to be. 

[bluesman]

Nice work Robert!

Looks finger lickin'licious.