Leg of Lamb

A friend just asked me for a leg of lamb recipe.  I love lamp chops, but have never did the leg.  So I went to my “go-to” on-line source, Bon Appetit and discovered this recipe by the legendary Paul Kirk,  aka The Baron of Barbecue.

I took my first barbecue class from Paul many years ago in Kansas City.  I sold hundreds of his classic Paul Kirk’s Championship Sauce and Rub book.

Paul Kirk + lamb + english stout + garlic + grill = should-be-great.

Leg of Lamb “Black and Tan”

Inspired by Britain’s classic drink—lager topped with stout—the sauce is a natural for lamb. Taste it and add more honey to offset any bitterness and get just the balance you want.

8 servings

Recipe by Paul Kirk

July 2006

Ingredients

• 1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)
• 1 small onion, chopped
• 3/4 cup chopped peeled carrots
• 1 1/2 cups beef broth
• 1/2 cup Guinness Extra Stout
• 1/2 cup Harp lager beer
• 2 tablespoons honey mustard
• Disposable 11 3/4×8 1/2×1 1/4-inch aluminum baking pan
• 1/3 cup balsamic vinegar
• 1 tablespoon granulated garlic
• 3 tablespoons lemon pepper seasoning
• 2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
• 1 teaspoon (or more) honey

Preparation

• Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.
• Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.
• Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.
• Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.
• Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F for medium-rare (temperature of thinner parts of lamb will register between 135°F and 145°F and will vary from medium to well-done), maintaining temperature of barbecue between 350°F and 375°F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.
• Whisk butter into sauce 1 piece at a time, then whisk in 1 teaspoon honey. Season sauce with salt and pepper, and more honey, if desired. Thinly slice lamb; arrange on platter. Serve with sauce.

Acts of Random BBQ and Smoke

Grilladelic now has Facebook group.  It really is for folks from the west Michigan area, as it’s goal is to promote local food sources and butchers, BBQ entrepreneurs, and share recipes,techniques and experiences- but anyone can join and contribute.

These next few months, I plan to make a pilgrimage to all the BBQ  joints and restaurants in the Grand Rapids Area.

Last night I visited Jimmy’s on Plainfield.  It was OK.  Ordered the ribs and chicken. HEAVY sauce.  Ribs were tender (parboiled tender?). I like wet ribs, but these were a bit too much.  Several of my BBQ mentors have always warned against over saucing.  It hides the smoke ring and doesn’t let the seasoned, crispy skin add texture and flavor to the “Q”.  As the music director at WYCE told me about reviewing CD’s, “our philosophy is that all music is good.  It just might not be what you like.“  I will leave it that.

Next on my list Grillmaster BBQ . I have bumped into Don several times over the last two years as he was preparing to open his business.  So I took it as a fate, when he was at a conference I spoke at.  He gave me his card and we set a date.  I’ll let you know the results.

Also on my list are Sandmans and Rhodes Rib Crib.

Sorry no chains or franchises.  Looking for true Q…

If you have any suggestions or comments, just post and I will follow up.

Flushing Walleye Festival 2009 Chili Challenge

Not for me this year, but my friend Mrs. Dog sent me the information and it is certainly grilladelic.

Flushing Walleye Festival 2009

Chili Challenge
Is your chili unbeatable?  Are you ready to take on all challengers in
order to win the coveted title of Flushing Walleye Festival Chili
Champion? If so, gather up your secret ingredients, provide the
following information, and get ready to participate in the 2009.

Flushing Walleye Festival Chili Challenge sponsored by Dort Federal
Credit Union.
The cook-off will be held Sunday, March 15, 2009 at the St Roberts
Activities Center, 214 E. Henry St Flushing MI, 48433 from 10:00am
to 4:00 pm. A cook’s meeting will be held at 9:30 am.
The Chili Challenge is an open, winner-take-all competition. Popular
vote by people’s choice will determine the winner of the coveted Chili
Champion trophy, $400 cash prize pool, press coverage, and
priceless bragging rights.
Entry fee $10.00 per team. All varieties of Chili are allowed (Red,
White, and Vegetarian).
Yes, I am ready. Count me in, sign me up, and bring on the challengers!
Name: __________________________________________________
Address: _________________________________________________
City, State, Zip ___________________________________________
Phone: (Home) (____) ________________ (Cell) (____)_________
Team Name: _____________________________________________
Payment and RSVP to secure your spot to:
Flushing Chamber of Commerce
133 E. Main Street
Flushing MI 48433

Flushing Walleye Festival
Chili Challenge
Rules and Regulations
1. No ingredients may be pre-cooked in any way, before the commencement of the official cook- off. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and or mixing of spices. Meat may be treated, pre-cut or ground.
MEAT MAY NOT BE PRE-COOKED. Other ingredients may be chopped or prepared ahead of time, but cannot be cooked until the official onsite start.
* EXCEPTION TO ABOVE RULE, LICENSED COMMERCIAL KITCHENS.
2. You must be at least 18 years old.
3. The cooking period will begin at 10:00am and end at 1:00pm. People’s Choice
sampling will begin at 1:00pm. Cooking during entire cooking period is at the sole
discretion of the contestant.
4. A representative of the sponsoring organization shall conduct a contestant’s
meeting, at which time final instructions are to be given and questions answered, no later than 30 minutes prior to the official starting time of the cook-off.
5. Contestants are responsible for supplying all of their own cooking utensils, etc.
Sponsor will provide an area for each contestant. Contestants must supply chafing
dish and sterno for final display and sampling. The sponsor will provide sampling
cups and spoons.
6. Each contestant must cook a minimum of one full chafing dish of competition chili
prepared in one pot for sampling and judging.
7. Popular vote of judging by the people will determine the winner.
Waiver of Liability: In consideration of your acceptance of this entry form and
fee, I, the undersigned intending to be legally bound, do hereby for myself, my heirs,
executors and administrators, waive and release any and all rights and claims for
damages I may have against the Great Lakes Barbecue Association, Flushing
Chamber of Commerce, or Dort Court Federal Credit Union and their agents,
successors and assigns for any and all injuries suffered to me in this event. I further
grant permission to the Great Lakes Barbecue Association, Flushing Chamber of
Commerce and Dort Court Federal Credit Union and/or agents authorized by them to use any photographs, videotapes or any other record of this event for legitimate
purposes.
Signature of Team Captain: Date:
Please FAX completed application to Flushing Chamber of Commerce at
FAX: (810) 659-6964, or drop off at the Chamber office 133 E. Main
Street, Flushing MI 48433

Prime Time with Bobby Flay

Stop the presses!

“Is grilling your passion? Food Network is looking for fun and outgoing men and women who like to create tasty inventions on the grill. If you love to experiment with burgers, seafood, ribs, fish, pork or poultry, and have a unique recipe ready to share on Food Network, upload one of your favorite recipes and explain why it’s so special to you.”

Yes Bobby Flay wants you!

If I had the time to pull something together, I’d walk Bobby through my award winning barbecue chicken recipe and technique.

1. My yellow mustard glue

2. Secret spice rub

3. Hardwood charcoal- read hot.

4. Big Ricks BBQ Sauce

5. Pure grilling muscle.

Sister Blog

Grilladelic has a new sister!  (please e-mail me for the address to send the cigars…prefer Cuban!)

The new blog is Craic on the Grand, and although it is not directly focused on cooking over the open fire, it is directly related to leading a good life!  Craic on the Grand is about everything in life that is worthy of discussing over a cup of good coffee (check out Rowsters or Herman’s Boy) or a cold beer (tell Dave at Founder’s we sent you).

One other announcement…this is Grilladelic’s 99th post. Good ole 99. Again, e-mail me for the address to send the stogies.

Great Lakes BBQ Association

If you are thinking about competing this year in a BBQ tournament, you might want to consider joining the Great Lakes Barbecue Association.

First time competitions can be daunting.  A bad experience typically does not make you think about doing it again….so a little advice is sometimes more important than your killer sauces and rubs.