Breakfast on the Kettle

What better way to start a Sunday morning than with a smoked BBQ Pea meal breakfast. Well that's just what I did . Got a couple chunks of pea meal out of the freezer , prepped them and put them on the spit over Basque hardwood charcoal.

First thing , Go lite the Kettle grill , smoker or gas BBQ. Go find your spit rod and place the Pea meal chunk on it.

Must start with a glaze. I use yellow mustard and what ever kind of jam I can find in the fridge. Mix equal parts and cover the Pea meal with it.

Glaze

On the spit over a bed of hot coals

Keep the temp at about 325 F . After 1 hour check the temp for doneness. You are looking for a minimum of 165 F internal temp. This one went about 1-1/2 hours. Once it reaches desired temperature ,remove and foil for 10-15 minutes. it's now ready to slice and enjoy

 If there's any leftovers they make a great sandwich for lunch the next day

Spit Roasted Boneless Leg of Lamb

Boneless Leg of Lamb spit roasted over a bed of Hardwood Charcoal....

First we need to start with a marinade.

Marinade :

 1/2 cup White Wine

1/2 cup Red wine vinegar

1 Tbs. garlic salt

2 Tsp. white sugar

1 Tsp. black  pepper

1/2 extra virgin olive oil

In a large bowl mix together the White wine , red wine vinegar , garlic salt , sugar and black pepper . Slowly add the olive oil, beating with a whisk to create an emulsion . In a large glass dish or Zip Lock bag , place the leg of lamb in side and pour in the marinade .Refrigerate for 4-24 hours.

Dry Rub Recipe:

1 Tbs. onion powder

2 Tsp. dried rosemary ( crushed)

2 Tsp. Dried marjoram

1/2 Tsp. garlic powder

1/2 Tsp. black pepper

In a small bowl mix all the ingredients together. Place in an airtight container until needed.

Remove leg of Lamb from marinade , pat dry . Smear a  light coating of yellow mustard on the inside of the leg and sprinkle some of the rub .Truss the meat and coat the outside with the mustard and sprinkle the rub on the outside. 

Prepare Fire :

If you are using charcoal grill  , light up a chimney full of charcoal , it should be ready to go in 20 minutes. Set grill to 350 F . If using a gas grill prepare your rotisserie and temp to 325 F. Place drip pan under the roast to catch all the dripping. They can be used for gravy . 

Smoke or Grill the leg for 1-1/2 hours and check for doneness. Med. would be 145 F. If you want to add a little more flavour add a smoke pouch with Cheery wood or mesquite. Remove the leg from the grill or smoker and tent it and let it rest for 15 minutes before slicing and serving.

Lamb Sliders

Well the 3 weeks of Lamb classes at the LCBO have ended. So now I will post all the pictures and recipes of what we have done. Starting with the Lamb-Feta Sliders

Lamb-Feta Sliders

Ingredients:

1 tbs Roasted garlic

1-1/4 lbs Ground Lamb

½ cup crumbled feta cheese

¾ tsp dried oregano

½ tsp salt

½ tsp pepper

Directions:

Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; mix to combine. Divide into 8 portions. Form a small ball, pat with fingertips to flatten. Refrigerate

Prep the Grill of your choice with a hot fire on one side of the grill , add the sliders , cover and cook turning only once until done. About 4 to 5 minutes per side for a medium well burger or 145F

Cooked on a louisiana Pellet Smoker With Cherry wood pellets

Cooked on a weber Kettle with Basque Hardwood Charcoal

Grilled to Perfection


Ready To Eat

Tasty

    

Matt Jones ,Whiskey Ambassador for Beam Global

Here is a couple Videos that I talked about at the LCBO Lamb Class

http://www.youtube.com/watch?v=7M9rzuG79Cg&feature=youtu.be

http://kitchener.ctvnews.ca/video?clipId=940098

Well. we jump over the Lamb last night for a special treat. Lobster Tails.

Tried them a little different this time. Cut the top of the shell with my kitchen shears and ran a skewer through them to hold them straight while they cooked.

Placed them on the Med hot grill with the cut side of the shell facing down for 7-8 minutes.  While that was going on I melted some butter and added a bit of garlic and lemon juice to it. After I turn the tails over and basted them with the butter mixture every couple minutes . Tails where ready in about 6-8 minutes ( When the meat is opaque)

Lamb , Lamb , Lamb. This week we will feature FRESH Local Lamb and a few new recipes...

Featuring

Specializing in Local farm fresh lamb

Summer Time Grilling ( Lamb Kofta)

Summer has finally arrived and it time to fire up those grills. Todays menu is Lamb Kofta. Great and easy appetizer to make all year long

Lamb Kofta

Ingredients:

4 Cloves garlic , minced

1 Tsp. Salt

1 Lbs ground Lamb

3 Tbs. Grated Onion

3 Tbs. Chopped fresh parsley

1 Tbs. ground coriander

1 tsp. ground cumin

½ tsp. ground cinnamon

½ tsp. ground allspice

¼ tsp. cayenne pepper

¼ tsp. ground ginger

¼ tsp. ground black pepper

12-15 wooden skewers

Directions:

  Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 12-15 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

Preheat  grill for medium heat, and lightly oil grate.

Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to 165F.

Ingredients ready to mix

Ready to grill

On The grill. I use tin foil so the skewers do not burn

All done and ready to eat.