Slow Smoked Lamb Breast (+Others!)

Another week and another Cull Yaw cook, Slow Smoked Lamb Breast had to be the main cook in this post – you will see why!

The Meat:

For this cook I used a Cull Yaw Breast:

This blog post has more detail on Cull Yaw and is worth a read:

Firebowl Cull Yaw Leg (+Others!)

The Prep:

First cook on the new Napoleon Prestige Pro 825 (Beast!). I have been after a powerful gas burner outside for a long time so I can cook more Chinese dishes in a wok. This is handy as you can flip the cast iron over and use a flat base pan as well.

Hob fired up to full, Napoleon Wok on.

Merguez “sausage” mix in the pan. It’s in quotes as I used lamb mince and made my own spice mix using this recipe: https://www.seriouseats.com/recipes/2013/08/homemade-merguez-sausage-recipe.html

Chopped pistachios and apricots into the pan with red onion.

Flat leaf parsley and breadcrumbs added

I had some spring green leaves which had been boiled then blanched. I trimmed the stems and placed on the meat

Then spooned the apricot and merguez stuffing on top

Rolled it up from the thinner end

And practiced my butchers knots (look up Scott Rea on YouTube!)

The Cook:

I fired up the Kamado Joe Big Joe and set it for 130C with the deflectors in and a pan at the back. Once at temp I put the meat in and shut the lid.

Time to Serve:

Once the temperature of the meat was probing 88C on the Thermapen I took it off. Time to slice it up!

Time to Eat:

Oh wow, it looked and smelt fantastic!

Pizza:

My new oak pizza peel from The Old Board Co arrived so it was time to use it!

This lunatic ate my pizza sauce and cheese when left unattended! He’s only 5 months old so I let him off lol

Ooni Pro fired up with charcoal and Oak staves from Smokey Oak Barbecue.

I used the usual dough recipe from The Pizza Bible (page 44 with a Tiga) and my made up pizza sauce recipe. This week the topping was Duchy Charcuterie Fennel Salami and Pepperoni with chilli and Mike’s Hot Honey.

First pizza:

Second Pizza:

Third Pizza:

Great pizzas, what was interesting was that I used the diastatic malt this week. Not used it in ages and didn’t mention it to my wife, she said the dough was the best one yet so I need to test that again!

Sataysfaction guaranteed: 

Fosse Meadows chicken wings had sat in a spice mix marinade for a while, cooked direct on the Napoleon Pro 22. No vortex this week and no flour coating.

They got a good char on them cooking direct! I had basted them with a satay sauce during the cook, topped with dry roasted peanuts, spring onion and coriander.

Close up

Served with cucumber and satay sauce

Nice dish but I didn’t enjoy it as much as the previous cooks. For the BBQ it would work better with the flour dredge and cooked over the vortex. I would then baste the satay sauce on a few times near the end. I will try this and see!

Bleecker Burgers:

My favourite burgers, available to cook at home. It had to be done!

What’s in the box?!

Burgers, buns, cheese, seasoning mix and a massive bottle of sauce!

Cooked on the Little Griddle over the Napoleon Pro 22. Two minutes per side is all it needed

Cheese on for the 2nd half.

Lovely!

Lid on, glorious!

The next day I cooked the 2nd half of the kit on the Napoleon Prestige Pro 825: Petromax pan onto the wok burner

Seasoning mix applied to the burgers. It’s handy having this space on the grill.

Nice and hot!

Flipped after two minutes

I think this one looked even better?!

I am a massive fan of Bleecker burgers, they are my favourite burgers. What I couldn’t quite believe with these was that I knew from the first bite it was a Bleecker burger! I had managed to cook one at home and it tasted like a Bleecker burger!

Cooking on the griddle was good, taste wise it was awesome. Cooking on the gas burner in a pan was so easy. 6 minutes from lighting it to eating the burger, I think all my burgers will be done this way in future!

If you like burgers, buy this kit to eat at home. It’s so good! Hopefully they expand the range and offer a few different burgers. The Bleecker black would be good!

Keralan Kozhi Kuttan:

I am trying to cook more curries and use my firebowl more often so this was a double win! First up I toasted a range of spices from Steenbergs.

Then lit the fire whilst playing Jenga

Tripod and bowl in position. Oil in the bowl

Onions and chillies in the bowl

Spice mix in

Always good to drink a nice beer whilst cooking!

Marinaded chicken in

Mixed

Cooking away

Time to serve up, it smelt awesome!

Served with Naan breads I made previously and had frozen plus rice.