A very productive day with the smoker

[TJ&LadyDi]

Done on our RV site patio grill in Polson, Montana; a boneless leg of lamb. Seared all four sides on high heat (took about 15 minutes) and then put on the high rack for 1:15 with the grill on low and the lid down. Pulled it when the internal temp hit 130 degrees and let rest for 10 minutes before slicing. Served with a garden salad and steamed fresh broccoli. It was GOOD!

TJ

 

[GlampDaddy]

I think we just created the Smoked Meats area of this forum. That’s an awesome looking pice of lamb

 

[GlampDaddy]

Done on our RV site patio grill in Polson, Montana; a boneless leg of lamb. Seared all four sides on high heat (took about 15 minutes) and then put on the high rack for 1:15 with the grill on low and the lid down. Pulled it when the internal temp hit 130 degrees and let rest for 10 minutes before slicing. Served with a garden salad and steamed fresh broccoli. It was GOOD!

View attachment 2567
View attachment 2568

TJ

Wine?

 

[TJ&LadyDi]

Wine?

Basque Txakoli, of course!

TJ

 

[Jim]

Basque Txakoli, of course!

TJ

Can you get it in a box? lol, kidding of course.