Recent content by 5pmbbq

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  1. 5pmbbq

    Leg of Lamb (Bone in with Qview)

    Here is the result. I pulled at 140, gave it a quick reverse sear and a 20 min rest before carving. A plate shot with sous vide carrots and parsnips and roasted potatoes: Best leg of lamb I have ever cooked!
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  3. IMG_20151108_171742.jpg

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  4. 5pmbbq

    Leg of Lamb (Bone in with Qview)

    I took the advice I found here and added a tray under the lamb with homemade beef stock, a sliced onion, a half cup of red wine and a pinch of thyme and I will make some gravy out of that.
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    IMG_20151108_132321_edit.jpg

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  6. Leg of Lamb (Bone in with Qview)

    Leg of Lamb (Bone in with Qview)

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  7. 5pmbbq

    Leg of Lamb (Bone in with Qview)

    I found a nice leg of lamb on sale at our local butcher for a reasonable price and decided to put it in the MES today. I mashed 4 large cloves of garlic with a 1/4 cup olive oil, a tablespoon of our homemade citrus salt, a few grinds of black pepper and the leaves of four sprigs of rosemary. I...
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    • Forum: Lamb
  8. IMG_20151107_163942_edit.jpg

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  9. 5pmbbq

    Testing out the LEMon squeezer

    I made a batch tonight and they were really good. I use fresh lemongrass and dried pepper. I will add more pepper to the next batch, but we have four packs in the freezer now so it will be a while.  Thanks for sharing!
  10. 5pmbbq

    Prepping some sirloin steaks for cold smoking (Q-view and Question)

    Thank you! It sames so much weeknight time and lets us have great smoke flavor at the same time.
  11. 5pmbbq

    Prepping some sirloin steaks for cold smoking (Q-view and Question)

    I am pretty happy with they way they came out, very nice and smoky. 12 individually sealed 1 1/2" steaks all ready to go. I'll let them sit in the fridge a couple of days for the smoke to equalize and then I will freeze them. When I want one just thaw overnight and toss it on the gas grill for a...
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    IMG_20151007_164339_edit.jpg

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  13. 5pmbbq

    Prepping some sirloin steaks for cold smoking (Q-view and Question)

    Well, here we go! Two hours of "cold" smoke (It is 87 here today) and I will put them back in the fridge to chill down and then vac seal later tonight. 
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  15. 5pmbbq

    Prepping some sirloin steaks for cold smoking (Q-view and Question)

    I ended up leaving them uncovered for about 8 hours. I checked them at that point and they were mostly dry and a little tacky which seems like it will take smoke better.  We will see how it turns out tomorrow!
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