Rob,Originally Posted by rob_s
How is the Kermit's seasoning? My folks are in Delray, so I may have my mom pick some up and send it this way.
Rob,
How is the Kermit's seasoning? My folks are in Delray, so I may have my mom pick some up and send it this way.
I tried mayo last weekend on a steak and it worked amazingly well.
Think for yourself. Question authority.
Try some chipotle mayo with smoked paprika mixed in next time. You can thank me later.
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I works on the outside of grilled cheese (hat tip to Paula Deen) so I can see how it would work well.
Here s the true test: gonna try this on turkey burgers which tend to stick to the grill the most.
This turned out insane! I think leaving the bone in really helped the tenderness and moister retention. I love lamb. I love pastrami. Seems like a natural intersection.
Garden salad from the garden. Fingerling potatoes finished on the grill. Lamb pastrami with a chipotle hollandaise drizzle.
If you don't mind sharing the recipe, I'd love to try it.This turned out insane! I think leaving the bone in really helped the tenderness and moister retention. I love lamb. I love pastrami. Seems like a natural intersection.
Garden salad from the garden. Fingerling potatoes finished on the grill. Lamb pastrami with a chipotle hollandaise drizzle.
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Ask the butcher to leave the fat on as is. It helps keep it moist and keeps it from getting too salty from the brine.
Lamb Pastrami
Brine:
3 quarts water
1.25 cup coarse kosher salt (may need to adjust depending on brand and amount of salt per cup)
1/4 cup curing salt, also called pink salt (curing salt can be dangerous be careful. Usually curing salt is used 1/2 tsp to 1lb, however this helps give a good color and the brine dilutes. You can find this a most hunting shops. Stores don’t usually have it.)
1 cup sugar
1/2 cup packed brown sugar
1/4 cup honey
3 table spoon pickling spice
1.5 table Spoon coriander ground
1 table Spoon ground mustard seed
6 cloves fresh garlic minced
2 table spoon cumin
5ish lbs leg of lamb bone in our out. I prefer in if you are going to cut it in chunks and out if it is to be used like deli meat. It seems to hold moister better bone in.
Combine all ingredients in a large pot and bring to a boil. Once boiling remove from heat and combine the brine with 3 more quarts of ice cold water in a 3 - 4 gallon non reactive container. Place the brine in the refrigerator and let cool.
Once cool take a skewer and poke small holes through the leg of lamb and place the lamb in the brine. Weight down if necessary.
Allow the lamb to brine and cure for 4 days, turning the leg each day and making sure it is submerged.
After brining and curing remove the lamb and discard the liquid. Pat dry and let the lamb come to room temperature.
Rub:
3 table spoon ground coriander
1.5 table spoon paprika (smoked if you have it)
1.5 table spoon ground black pepper
1 tea spoon cumin
If you are spice / heat sensitive you can reduce the paprika or apply the rub more sparing.
Combine the dry ingredients and liberally cover the entire lamb.
Hot smoke the lamb at 250 - 275 degrees for approximately 3 - 4 hours or until the internal temperature reaches 165 degrees. If you want more of a crust you can do the first 2 hours or 140 degrees at 250 and then finish with the grill / smoker at 350.
Remove from the grill and let rest / cool.
Serve hot and fresh or let cool and reheat as needed. I like a little boil with some Jus and reheat that way, or you can steam warm it by taking a large pot and a pasta strainer and boiling without the water touching the meat if you don't have any Jus on hand.
^^^ That lamb looks awesome.
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
Preparing black angus 1.5lbs beef ribs x2 for tomorrow.
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Cooking a tri tip at a friends house.
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