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!
For this cook I used a Cull Yaw Breast:
This blog post has more detail on Cull Yaw and is worth a read:
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!)
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!
|Cook Difficulty:||4/5 (mainly for the prep!)|
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Cook Method:||Indirect Cook|
|Smoking Wood:||Cherry Chunk|
|Cook time:||About 6 hours|
|Notes:||1: Practice the butchers knots!
2: Eat it all on the day, parts of it didn’t reheat too well.
Also cooked this week:
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.
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!
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.
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!
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.
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
Time to serve up, it smelt awesome!
Served with Naan breads I made previously and had frozen plus rice.
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