🍕 La Piazza Wood Ovens - emv4.me/WoodOven 💰 Use discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping 🍖 Get this American Leg of Lamb from Meat N' Bone: emv4.me/MeatNBone 💰 Use discount code EMV10 to get 10% off any order!
OMG. Meater, give this man a huge thanks. I always thought your product was an overpriced thermometer, thanks to his explanation I now know what it does and how it does it. Something I’ve never seen when looking at your product before.
Super flavors! Great thing you caught that in time and switched gears with the rack. A fine example of the importance of paying attention and adapting👍😊
oh my friend - how am I supposed to sleep now - it's 2am, I'm hungry after seeing that incredible cook and insane result. Y-U-M yummo have the best fun on your little trip soon - catch you in '24
How much salt do you recommend for your steaks? I seem to remember you having a math formula at one point but I cannot find it. Getting the right amount of salt seems to be the last major barrier I have to consistently cooking an amazing steak.
Looks great Al. I know you once reviewed the searpro and compared it to the grillgun. Do you know how much BTU each produces? I can find it from the grillgun but I cant from the Searpro
lol that’s how you use a handheld juicer. It turns the lemon half inside out. If you put it in the other way the rind blocks the holes and the juice can’t come out!
You get a thumbs up from me because I love lamb and encourage more lamb content among barbie-que-tube. I do recommend you try again at a lower temp for more even cooking. I did a similar butterfly method with Mexican adobo sauce on a pellet cooker at 225 and it was amazing.
This inspired me to try a leg of lamb roast. I prepped and seasoned it essentially the same as you, then cooked it in the oven at 350. It turned out better than expected. Next time I’ll try it on the kamado for some smoke flavor.
At 6:32, Al creates a practical special effects prop for an 80s horror movie. As Guga says, "It may not look that good right now, but watch this!", and boy does it look good at the end!
Now that looked amazing! I was pretty surprised to see all the fat you removed from the inside, I never would’ve thought about butterflying it open like that get rid of the chewy fat! Thanks as always Al and Nick!
I actually had lamb for dinner last night. I cooked it in my sousvide. I made gravy from the bag juices. It's one of my favorite meals. I do enjoy lamb for sure, lamb chops, racks, ground, and leg are all good.
🍕 La Piazza Wood Ovens - emv4.me/WoodOven
💰 Use discount code “EMV30” to get 30% off all accessories & upgrades + FREE shipping
🍖 Get this American Leg of Lamb from Meat N' Bone: emv4.me/MeatNBone
💰 Use discount code EMV10 to get 10% off any order!
I don't think you can cook!
Merry Christmass!
See you next year!
And to you! Thanks for the support this year!
OMG. Meater, give this man a huge thanks. I always thought your product was an overpriced thermometer, thanks to his explanation I now know what it does and how it does it. Something I’ve never seen when looking at your product before.
Thanks Dean :-)
Super flavors! Great thing you caught that in time and switched gears with the rack. A fine example of the importance of paying attention and adapting👍😊
Thanks Bobbi! It wasn’t the first mistake I’ve made and it won’t be the last lol
You've leveled up your lamb game! That looks great! Have a nice Christmas!
Thanks! Have a great Christmas - catch you next year!
Mary had a little ..: oh no 😂
Doh! LOL
laaamb o boy and also done in a wood fired oven :-) we love our lambmeat from our Braai every time
One of these days I'm going to make it down there for an authentic Braai!
@@BehindTheFoodTV always welcome in Holland 🙂
oh my friend - how am I supposed to sleep now - it's 2am, I'm hungry after seeing that incredible cook and insane result. Y-U-M yummo
have the best fun on your little trip soon - catch you in '24
Thanks Andrew - and sorry for making you eat that 2am snack!
How much salt do you recommend for your steaks? I seem to remember you having a math formula at one point but I cannot find it. Getting the right amount of salt seems to be the last major barrier I have to consistently cooking an amazing steak.
You had me at Lamb ... interesting flavor profile. I'll give it a try!
You’re going to love it Andrea!
Looks great Al.
I know you once reviewed the searpro and compared it to the grillgun. Do you know how much BTU each produces? I can find it from the grillgun but I cant from the Searpro
It's killing me how you put the spoon back into the harissa paste, after it's touched raw lamb. Love the lamb content though.
The Kamado would probably have been a better choice.
Well, a different choice. Smoked lamb is a totally different experience than wood oven fired lamb. Trust me I do both regularly!
Woof woof. Or baaaha baaha. Thumbs up everyone ❤❤❤❤. Need to add some wool to your neemee/ id picture
lol sup Dog!
Omg you put lemons in juicer backwards lol
lol that’s how you use a handheld juicer. It turns the lemon half inside out. If you put it in the other way the rind blocks the holes and the juice can’t come out!
You get a thumbs up from me because I love lamb and encourage more lamb content among barbie-que-tube. I do recommend you try again at a lower temp for more even cooking. I did a similar butterfly method with Mexican adobo sauce on a pellet cooker at 225 and it was amazing.
This inspired me to try a leg of lamb roast. I prepped and seasoned it essentially the same as you, then cooked it in the oven at 350. It turned out better than expected. Next time I’ll try it on the kamado for some smoke flavor.
Nice!
I love char, I think I will stick to my method smoking then getting some charcoal flavor during the sear
I like to reverse sear too - but sometimes I like to change it up.
wow
Well said!
At 6:32, Al creates a practical special effects prop for an 80s horror movie. As Guga says, "It may not look that good right now, but watch this!", and boy does it look good at the end!
That's a good looking roast. Great video as always Al.
Now that looked amazing! I was pretty surprised to see all the fat you removed from the inside, I never would’ve thought about butterflying it open like that get rid of the chewy fat! Thanks as always Al and Nick!
Thanks for the kind words, Brian. Lamb continues to be one of my favorite meats - there's so much you can do with it!
I actually had lamb for dinner last night. I cooked it in my sousvide. I made gravy from the bag juices. It's one of my favorite meals. I do enjoy lamb for sure, lamb chops, racks, ground, and leg are all good.
Me too! I haven’t done much sous vide with lamb - I guess I just like the wood or charcoal flavor too much!
@EatMoreVegans You can always sear the lamb on charcoal after the sousvide. I've done it many times. It's always perfectly cooked and very tender.