Cull Yaw Breast

Slow Smoked Lamb Breast (+Others!)

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:

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.

Cull Yaw Breast

Hob fired up to full, Napoleon Wok on.

Cull Yaw Breast

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

Cull Yaw Breast

Chopped pistachios and apricots into the pan with red onion.

Cull Yaw Breast

Flat leaf parsley and breadcrumbs added

Cull Yaw Breast

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

Cull Yaw Breast

Then spooned the apricot and merguez stuffing on top

Cull Yaw Breast

Rolled it up from the thinner end

Cull Yaw Breast

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

Cull Yaw Breast

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.

Cull Yaw Breast

Time to Serve:

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

Cull Yaw Breast

Time to Eat:

Oh wow, it looked and smelt fantastic!

Cull Yaw Breast

SUMMARY:

I keep saying it every week but what a cracking meal this was! I haven’t had a bad meal out of the Berber & Q book so far and the Cull Yaw cooks have blown me away so this was a winning combination!
 
Cook Difficulty: 4/5 (mainly for the prep!)
Cook Duration: Medium: 3/5
Cook Equipment: Kamado Joe Big Joe
Cook Method: Indirect Cook
Charcoal: Globaltic Charcoal
Smoking Wood: Cherry Chunk
Cook temperature: 130C
Cook time: About 6 hours
Internal temperature: 88C
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:

Pizza:

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

Pizza

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

Pizza

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

Pizza

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.

Pizza

First pizza:

Pizza

Second Pizza:

Pizza

Third Pizza:

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!

This recipe is from The Pizza Bible by Tony Gemignani
 

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.

Satay

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.

satay

Close up

satay

Served with cucumber and satay sauce

satay

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!

This recipe is from Wings and Things by Wingmans Chicken:
 

Bleecker Burgers:

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

What’s in the box?!

Bleecker

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

Bleecker

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

Bleecker

Cheese on for the 2nd half.

Bleecker

Lovely!

Bleecker

Lid on, glorious!

Bleecker

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

Bleecker

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

Bleecker

Nice and hot!

Bleecker

Flipped after two minutes

Bleecker

I think this one looked even better?!

Bleecker

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.

Keralan Kozhi Kuttan

Then lit the fire whilst playing Jenga

Keralan Kozhi Kuttan

Tripod and bowl in position. Oil in the bowl

Keralan Kozhi Kuttan

Onions and chillies in the bowl

Keralan Kozhi Kuttan

Spice mix in

Keralan Kozhi Kuttan

Always good to drink a nice beer whilst cooking!

Marinaded chicken in

Keralan Kozhi Kuttan

Mixed

Keralan Kozhi Kuttan

Cooking away

Keralan Kozhi Kuttan

Time to serve up, it smelt awesome!

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

Keralan Kozhi Kuttan

I loved this one. Great fun to cook sitting by the fire bowl and such a tasty dish too. I will need to do this one again.
 
This recipe is from Indian Kitchen by Maunika Gowardhan:
 
That’s it for this blog post, some great cooks and a good week of eating! Until next time.

The books used in these cooks and equipment I recommend can be seen in my Amazon Store:

amazon store

 

CONNECT WITH ME ON SOCIAL MEDIA:


SUBSCRIBE TO THIS BLOG VIA EMAIL

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

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

Back to the Home Page

Leave a Reply

Your email address will not be published.