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Good smoke for leg of lamb?

post #1 of 6
Thread Starter 
I don't have any grapevine trimmings, so I'm a little in the dark.

I'm doing a Barbara Kafka simple recipe for butterflied short leg of lamb on the grill. She only suggests garlic, rosemary, and S&P.

I have hickory, mesquite, pecan, and alder. Come to think of it, I have a bunch of nice fresh rosemary- maybe a few of those would be good?

I'll appreciate advice, as usual.

thanks

Mike
travelling gourmand
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travelling gourmand
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post #2 of 6
Pecan would be fine. Better would be mxing mesquite and alder or mesquite and pecan. Rosemary for sure, no matter what else.

Hickory isn't a particularly good friend of lamb at least not in the same way it is for pork, or (as part of a mix) for poultry.

BDL
post #3 of 6
Apple wood if you can get it, coupled with mint. MMM...makes me want to do some!
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #4 of 6
You get smoke out of mint cuttings? Don't they just burst into flame?

BDL
post #5 of 6
Thread Starter 
BDL-
We can always count on you for help, and I am sure others appreciate it as much as I have.

Think I'll go with your mesquite & pecan suggestion, with some rosemary sprigs and a LOT more garlic than the recipe calls for. I think Barbara is a little timid in that respect. ;)

I can call her Barbara, since I saw her fairly often during college; she and my wife are classmates and were in the same off-campus dorm. I'm pretty sure we double-dated a few times with Barbara (it's been a while) but I don't think Mr. Kafka showed up until later. (I, on the other hand, met my now-spouse the evening of the first full day she spent at college... and it was all over for both of us. :thumb: :peace:)

Thanks again

Mike
travelling gourmand
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travelling gourmand
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post #6 of 6
Apple or Cherry would be my first choice if those are an option. If not then Pecan.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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