Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Iโve done turducken was asked to ). Really expensive gimmick. Not horrible but pointless and a colossal waste of money and food. Eye fillet in lamb doesnโt sound like itโll fail on either of those criteria
With TurDuCken, it's the 'wow' factor when you bring it to the table that you pay for.
That said, we made our own. My wife and her Doctor mate were pretty handy with scalpels - deboned the birds, and then I cooked it super slowly and gently to get up to temp. Makes an amazing sight, particularly when you just slice it like bread
Separately, you bastards are putting the shits up me. I'm seriously contemplating just serving seared marinated lamb with a grilled steak on top. Same thing, but easier to get the cooking right for both options, and probably similar flavour profiles. I'm using the eye fillet as it was cheaper than the sirloin or butterflied lamb ... but far less forgiving in cooking it. Also, I may well be doing this after a long boozy lunch, so the risk factor is a damn sight lower
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So...lamb shank on the BBQ. Low and slow?
I've never tried that, only ever braised.
As @canefan mentioned they could easily dry out but there has to be a technique to fix that.
Be interested in the result.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
So...lamb shank on the BBQ. Low and slow?
I've never tried that, only ever braised.
As @canefan mentioned they could easily dry out but there has to be a technique to fix that.
Be interested in the result.
This is one person's take. I've heard of people cooking them without the gravy, so more of a dry cook. I still reckon you would need to wrap, with or without liquid inside. When I do lamb shoulder I take it to about 205F internal, cook at around 275F for about 8 hours unwrapped which will be slower. I expect shanks to be similar. It's only a question of preventing them from drying out and how you want to eat them ie American BBQ style or like jacked up stew
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Found this at Tesco, sure I've seen it mentioned here before. Any good?
Yeah its delicious
It only says on the jar that it's 'really good'.
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OK so of late when I've done any lamb or beef that isn't 'ethnic', I've made the below jus. I may have mentioned a derivative on here before (the first time I made it) but I've simplified it, thus:
Glass of red wine (merlot or pinot)
Bay leaves x 2
Thyme x 3 sprigs
Brown sugar x 1 teaspoon
Whole cloves x 4
Grind of black pepperReduce by half and strain, then add 500ml beef stock and reduce by half again. By this stage it'll be slightly sticky, a little sweet and spicy, very earthy and warming.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
OK so of late when I've done any lamb or beef that isn't 'ethnic', I've made the below jus. I may have mentioned a derivative on here before (the first time I made it) but I've simplified it, thus:
Glass of red wine (merlot or pinot)
Bay leaves x 2
Thyme x 3 sprigs
Brown sugar x 1 teaspoon
Whole cloves x 4
Grind of black pepperReduce by half and strain, then add 500ml beef stock and reduce by half again. By this stage it'll be slightly sticky, a little sweet and spicy, very earthy and warming.
Wish we could bookmark posts.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wish we could bookmark posts.
Right click on a post
Click BookmarkThe are stored under your profile page
eg your bookmark url is
https://www.forum.thesilverfern.com/user/hooroo/bookmarksI think you have to right click on the post again to remove a bookmark
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@Duluth said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wish we could bookmark posts.
Right click on a post
Click BookmarkThe are stored under your profile page
eg your bookmark url is
https://www.forum.thesilverfern.com/user/hooroo/bookmarksI think you have to right click on the post again to remove a bookmark
Super tip. Thanks
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Gotta agree, this seemed an odd one. I love my meat, but this sounds like stuffing a chicken with a lamb shoulder...
I also actually dislike butterflied lamb as a rule, it never comes out tender for me.
But I'm always keen to see photos and be proven wrong!
Photos or it didnโt happen ๐๐
righto, people, was a success.
Cranked up the charcoal so it was running full steam, dropped in a couple of kg of marinated butterflied lamb. Basted iwth the marinade, which (including some oil) caused flare-ups ... which was kinda what I wanted anyway to get some char on the outside.
Then off to rest, and the eye fillet went on the charcoal. Quick cook, and boomfa. The lamb was incredible - citrusy garlicy marinade flavour with smokey charcoal overlaid. Steak was succulent, and the pilaf was a great carb loading (pine nuts, orzo, brown rice). Win.
Thumbnails follow.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp meat looks great. I thought the lamb was wrapped around the steak like a chub?
it was going to be, but then I deconstructed it andcooked it separately. Easier, and similar outcome (tasty goodness)
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp meat looks great. I thought the lamb was wrapped around the steak like a chub?
it was going to be, but then I deconstructed it andcooked it separately. Easier, and similar outcome (tasty goodness)
Nice move, probably taste better with all meats seared up
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Looks great. I'm just still a bit puzzled about the need/desire for two different meats at the same time.
It was the recipe.
I dunno why, ethnic food -- kind of like surf'n'turf I guess, but with an greco turkish twist.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Looks great. I'm just still a bit puzzled about the need/desire for two different meats at the same time.
Sounds like a doner style chub situation. The chubs when hand made have players of meat individually stacked around the spit
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@canefan also, amusingly, I had massive flare ups because of the basting, and now have hair on one forearm, and not on the other. Singeing FTW ... honestly it was fun, built up a crunch crust of marinade, but at the cost of massive flames. So much fun, I love real charcoal BBQ.