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[sdynak]

...and, yes, there can be too much smoke.

I have not been doing steaks this way lately just because of that. Love smoke on chicken and pork and some beef, but it really takes away the natural flavor of a ribeye. Wish there was a better way. Concerned about experimenting with higher temps and still have that happen.

 

[Greg Jones]

So, my apologies for only one picture, which isn’t the greatest, but I cooked a Wild Fork leg of lamb tonight on the RT-340. It was on a total of 2.5 hours at 225°, cooked to IT of 130° and served with fresh corn and Lima beans. This was my first ever leg of lamb, and we were very pleased with how it came out!

 

[Pacman]

There's that tiny cutting board again!

 

[Buckeye1]

So, my apologies for only one picture, which isn’t the greatest, but I cooked a Wild Fork leg of lamb tonight on the RT-340. It was on a total of 2.5 hours at 225°, cooked to IT of 130° and served with fresh corn and Lima beans. This was my first ever leg of lamb, and we were very pleased with how it came out!
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Looks awesome. Made some lamb a few weeks ago. What an under rated piece of meat. Just like the Trailblazer.

 

[Greg Jones]

There's that tiny cutting board again!

Stay tuned, next cook, challenge accepted!

 

[Jim6820]

Did a “Hybrid” rib-eye this evening. Costco had some big, thick ones the other day, two to a package, so I picked up a package.

Tonight, I rubbed a light coat of yellow mustard on one of them as a binder and seasoned it with my version of SPOG (also has smoked paprika in it). Preheated the RT-340 to a stable 225 F and put the rib-eye on.

Pulled the meat from the RT after an hour and 105 F IT, and seared it on my pre-heated (550 F) Napoleon gasser. Four minutes per side, rotated at 2 minutes, for a total of 8 minutes sear time and an internal temperature of 130 F. After a 15-minute rest, it was sliced.

The result was flavorful, with just a hint of smoke. Beautifully medium rare from edge to edge. Since there are just two of us here, one was more than sufficient.

 

[Greg Jones]

Did a “Hybrid” rib-eye this evening. Costco had some big, thick ones the other day, two to a package, so I picked up a package.

Tonight, I rubbed a light coat of yellow mustard on one of them as a binder and seasoned it with my version of SPOG (also has smoked paprika in it). Preheated the RT-340 to a stable 225 F and put the rib-eye on.

Pulled the meat at 105 F and seared it on my pre-heated (550 F) Napoleon gasser. Four minutes per side, rotated at 2 minutes, for a total of 8 minutes sear time. After a 15-minute rest, it was sliced.

The result was flavorful, with just a hint of smoke. Beautifully medium rare from edge to edge. Since there are just two of us here, one was more than sufficient.

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I’ve seen YT videos of Tom at ATB use a Napoleon, looks like a fine grill!

 

[Jim6820]

I’ve seen YT videos of Tom at ATB use a Napoleon, looks like a fine grill!

What I like about the Napoleon, in addition to it being high-quality construction, is that mine is natural gas. It is connected to the house supply, so no tanks to fill. Natural gas burns a little cooler, but my grill will still hit 550-600 F for searing.

 

[BNeal]

So, my apologies for only one picture, which isn’t the greatest, but I cooked a Wild Fork leg of lamb tonight on the RT-340. It was on a total of 2.5 hours at 225°, cooked to IT of 130° and served with fresh corn and Lima beans. This was my first ever leg of lamb, and we were very pleased with how it came out!
View attachment 16761

Interesting - I just picked up my first leg of lamb as well. Any words of wisdom before I put it to the test?

 

[Greg Jones]

Interesting - I just picked up my first leg of lamb as well. Any words of wisdom before I put it to the test?

I flipped it every 30 minutes to ensure it cooked evenly, but I don’t know if that was necessary. I used a beef rub on it and probably would not change a thing on the next one.

 

[Jim6820]

Interesting - I just picked up my first leg of lamb as well. Any words of wisdom before I put it to the test?

Here’s how I do it.

6 cloves of garlic, minced finely
1 tbs fresh Thyme, minced finely
1 tbs fresh Rosemary, minced finely
1 tsp poultry seasoning
2 tbs olive oil

Mix well to form a paste. Add more oil, if needed.

Remove netting from lamb and unroll meat. Sprinkle lightly with coarse sea salt and apply seasoning paste on all surfaces. Re-form lamb into roast shape and tie up with kitchen string.

Pre-heat grill to 200 degrees. Insert temperature probe(s) and place lamb on grill, fat side up. After 2 hours, raise grill temp to 250 F. Target internal temperature is 130 F. (I know USDA recommends 145 F but that’s medium well and I prefer my lamb medium rare. IT will rise 5-6 degrees during rest.) Total cook time for a 6# roast is about 4.5 hours. Rest for 30-60 minutes before carving.

Good luck with whatever you end up doing.

 

[BNeal]

Here’s how I do it.

6 cloves of garlic, minced finely
1 tbs fresh Thyme, minced finely
1 tbs fresh Rosemary, minced finely
1 tsp poultry seasoning
2 tbs olive oil

Mix well to form a paste. Add more oil, if needed.

Remove netting from lamb and unroll meat. Sprinkle lightly with coarse sea salt and apply seasoning paste on all surfaces. Re-form lamb into roast shape and tie up with kitchen string.

Pre-heat grill to 200 degrees. Inserted temperature probe(s) and placed lamb on grill, fat side up. After 2 hours, raise grill temp to 250 F. Target internal temperature is 130 F. (I know USDA recommends 145 F but that’s medium well and I prefer my lamb medium rare) Total cook time for a 6# roast is about 4.5 hours. Rest for 30-60 minutes before carving.

Good luck with whatever you end up doing.

Thanks!! Will probably do this on Sunday, so, good, bad, or ugly, I'll post results!

Greg - how smokey was it? Not sure I want a lot of smoke.

 

[Greg Jones]

Greg - how smokey was it? Not sure I want a lot of smoke.

Not overly smoky at all. Very neutral, in a good way, taste, I didn’t even think It was that lamb forward (if that’s even a term) , even though my wife could tell it was lamb. We had leftovers for lunch today-even better than yesterday. I’d absolutely make it again.

 

[TheRicker]

So, my apologies for only one picture, which isn’t the greatest, but I cooked a Wild Fork leg of lamb tonight on the RT-340. It was on a total of 2.5 hours at 225°, cooked to IT of 130° and served with fresh corn and Lima beans. This was my first ever leg of lamb, and we were very pleased with how it came out!
View attachment 16761

Yummm.

 

[NavyHSKR]

Did pork loins for dinner tonight

 

[BNeal]

Did pork loins for dinner tonight
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Did the same thing last night only bacon wrapped - Yuuuuumy!

 

[Greg Jones]

Well, it’s been a day… Last night we received several inches of rain in my part of Kentucky and my RT-340 was caught without its cover and today displayed a er-3 error code when I went to use it. So, pork belly burnt ends on the Bullseye and major pit fire! The burnt ends were fine and all was good, but it was exciting for awhile!

 

[sdynak]

Well, it’s been a day… Last night we received several inches of rain in my part of Kentucky and my RT-340 was caught without its cover and today displayed a er-3 error code when I went to use it. So, pork belly burnt ends on the Bullseye and major pit fire! The burnt ends were fine and all was good, but it was exciting for awhile!
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I guess that is how you make "burnt" ends .. They look great!

Hope for a quick recovery on the 340.

 

[RTFfan]

Did a 15 lb brisket for 13.5 hours on the 1250 this past weekend. My best one yet. So juicy and the bark was incredible. Just a salt and pepper rub. Sprayed with 60/40 water and apple sidereal vinegar every 45 min or so. Forgot to take a photo before taking it off. Bark was darker by the time I wrapped.

 

[Pete6737]

These were dusted with Recteq Asian Persuasion and mopped with a homemade Hoisin based sauce. They were amazing.