Post By Camjr
Post By mulle46
December 27th, 2012 02:41 PM
Grillin' leg o' lamb steaks
Ok, guys. We have a Big Green Egg and a whole bunch of leg o' lamb steaks in our freezer, courtesy of our grammie. I marinated a couple steaks for three days. Smelled wonderful. Opened up the bag - mmmmm, rosemary!
At Thanksgiving, the uncle didn't have much luck and kept overcooking the lamb. He's turned lamb into old leather boot for two years straight. So we tried to be really careful to not overgrill the marinated steaks, but did it anyway. What's the trick? Somebody here has to know how to grill these properly.
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December 27th, 2012 02:56 PM
Lamb can be cooked exactly like beef. Rare to medium rare. Hot BGE, direct heat, sear both sides for a few minutes, remove to indirect heat, for a few more minutes. Pull off before it hits 140 degrees from a meat thermometer if you're not able to tell doneness by pressing it with a finger. Let sit for a few minutes before carving. Of course, depends on thickness.
Great forum on these things with a lot of Big Green Egg tips over at the Badger and Blade forums: The Thin Blue Smoke Thread IV- BBQ 2012
I believe there's also BGE specific forums out there as well.
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December 27th, 2012 03:22 PM
A meat thermometer is the trick...if you have a Green Egg, that is...
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December 27th, 2012 07:25 PM
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December 27th, 2012 07:38 PM
The finger press check is what I use,since I found out about it. I'm now the extended family preferred cook and grill master.
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December 27th, 2012 07:42 PM
Oh the finger press check I've used it for years and never fails I even have a chef's apron with my name on it
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