I have heard a lot about Owensboro, Kentucky and the signature dish, smoked mutton. I have a little 2 lb lamb chuck roast that I smothered in a mixture of garlic paste, harissa, olive oil, tamarind, salt and pepper.
It went into the smoker at 3:30 pm, hopefully, dinner will be ready by 7. I also threw in some corn on the cob. I can quickly put together a salad, and we are done for tonight. Which is a good thing, because we have another zoom call at 7.
I am looking forward to the smoky, crispy, exterior and the gamy interior of this cook.
Now it's just a waiting game. Probes have been set, corn strategically placed and the rally for George Floyd's funeral is proceeding peacefully across the street.
Well, this was a noble experiment. I took the roast to 147° F, but should have let it go much longer. Way too rare for me. There was nothing interesting about this. I had such high hopes, and may try again and take the temp up to my usual 190 - 200 for succulent well done lamb. I much prefer lamb braised until it is falling off the bone. To add insult to ego injury, the corn was pretty dismal too! All in all, not a great result tonight! Sigh.
 |
| just off the grill waiting for slicing |
 |
| If you like it rare, then you would be happy |
Another issue was that there was a HUGE vein of fat running through the middle of the chuck roll, which, I had no idea was there. Perhaps next time I should roll my own, hell maybe even slaughter the beast myself. Just kidding, the neighbors already think we are heretics!
No comments:
Post a Comment