Firebowl Cull Yaw Leg (+Others!)
My wife bought me a firebowl from The Indian Firebowl Company one Christmas and I keep meaning to use it more. I had 10 days off from work to use holidays up and planned to cook every day, the weather forecast was looking pretty good so it was time to fire up the firebowl! With half a side of Cull Yaw in the freezer from Phillip Warrens it was time to cook Firebowl Cull Yaw Leg.
18.40kg Half Dry Aged Cull Yaw from On the Pass by Warrens – £166.40 delivered.
Everything went straight into the freezer except the chops as I split them up first, to get an idea of the quality of this meat look at the photo below!
For this cook I was using a leg.
Want to know more about Cull Yaw? Read this
Lekto had sent me firelighters, kindling and logs to try so I used all three on this cook
Stacked with logs on the bottom and kindling on top then the firelighters.
Once the fire had died down a bit I pushed the embers to the side then hung the tripod hook through the Cull Yaw leg and raised the chain about half way up
I had salt water in a sprayer and applied it frequently through the cook. The fire was fairly easy to manage, I just added logs to the side every once in a while and pushed the embers over.
As the lamb was getting close to temperature (55C) I added two Petromax Dutch Ovens full of water and Jersey Royals potatoes.
It was easier to place them on the grill than hang them off the tripod chain!
Tenderstem brocolli and Asparagus rolled in oil and salt.
Then grilled directly over the embers
Held in a pan to keep warm whilst the potatoes were finished in butter.
The lamb was about ready so I took it off the chain and placed it close to the heat, aiming one part at the heat to cook a bit more.
Time to Eat:
The meat was looking and smelling fantastic!
Plated with the Jersey Royal potatoes, tenderstem brocolli and asparagus.
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Indian Firebowl|
|Smoking Wood:||The Logs|
|Cook time:||About 5 hours|
|Notes:||1: Relax and enjoy it, don’t rush.
Also cooked this week:
Lebanese Beef Kofta:
Another cook from the Kebabs book. Beef mince mixture onto the skewers:
My youngest helped me make the flatbreads (she also shaped the middle kofta above)
Bread onto the Thuros T1
Kofta onto the Napoleon Pro 22 cooking directly over the fire.
The bread was coming on well, brushed with butter as it cooked.
The final dish, lovely.
Frozen PB&J Smores Slider:
When I saw this in the Wings and Things cookbook I knew I had to make it!
Donut with Peanut Butter Ice Cream, Maple candied bacon, Raspberry sauce and toasted marshmallows.
This was dangerously good, I need to pull these pages out or I will make it more often!
Patty and Bun:
Patty and Bun is one of my favourite burger restaurants in London so when I saw they were shipping burger kits I had to buy one:
Meat Combo Kit:
The instructions were really good.
Contents of the box (with beer!)
2x Ari Gold / 2x Smokey Robinson
The cheese ones were mine
These were cracking burgers, nice to get a Patty and Bun fix during lockdown.
Burger and Beyond:
I have also had some awesome burgers at Burger and Beyond so I had to buy one of their boxes too!
Contents, when I saw the meat was from Swaledale I knew it was going to be good!
The end result
Goodness me, this was just incredible. Every bit was a treat, definitely buy this one.
Maple Candied Pecans and Bacon:
It wouldn’t be one of my blog posts without a cook from Wings and Things!
Wings onto the Napoleon Pro 22 with the vortex / fuel dome in the middle. Cherry chunk on top
Maple candied bacon
Wings drenched in Maple syrup
Bacon and Pecan bits on top
Spring onions on top.
This was an awesome wing dish, I couldn’t get enough of the bacon and pecans!
My favourite recipe from the Pizza Bible again (page 44) with a Tiga starter. Mixed in the Famag IM5 which is producing some awesome dough for me.
Fire up the Ooni Pro
Spianata from Duchy Charcuterie
First pizza stretched and shaped
Sauce on and Fior di Latte
Spianatta on top
Great pizzas in the Ooni Pro again. The Spianata was a lovely meat and the dough was fantastic, the IM5 is paying for itself already!
Murgh Makani (Butter Chicken):
Last cook of the week and one of my favourites! Quite a few spices from Steenbergs for the marinade.
More spices for the sauce
Ooni Pro fired up to cook Naan bread
The Naan bread looked awesome!
Underside great too
Big Cobras to go with the meal.
Wow! It looked and smelt awesome!
What an incredible meal, absolutely loved it!
The books used in these cooks and equipment I recommend can be seen in my Amazon Store:
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KUNGFUBBQ:UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs