I have 20 years plus experience smoking meats and I was happy to see you use oil as a binder instead of mustard. Mustard is a great binder don't get me wrong. Oil has been my go to for a few years now and I see in many videos it's not used very often but it works very well. Great job!!!
Thanks! I had to admit I was worried - most comments that start with "I have 20 years experience" end with someone telling me how wrong I am about something! I appreciate your watching, and taking the time to say something nice!
I think you will like this one - it’s so easy! I also just published another recipe a few weeks ago for a stuffed leg of lamb that turned out really fantastic. It’s a little more work but oh so good! Whichever you try I hope you will come back and let me k ow how it turns out! -Al
I love lamb, and cook it quite frequently... But I don't trust cooking it in that wrap. 1 heating up the elastic... Don't know about that. 2 you can't season the inside of the lamb if you don't open it up. 3 It took a good deal of the seasoning off the meat when you pealed it. Great cook! Don't mind me and my hang ups on that wrapping.
Hey Dash! I used to truss them myself, but I talked to one of the manufacturers and they all use netting that's designed for cooking. True I don't get spices on the inside, but I'm not a fan of that anyway unless I'm going butcher the whole thing myself so I can get even distribution. When I truss with butcher's twine I have the same "some of the crust comes off" problem so I tried it this way and I think the difference is negligible vs the difference in effort (YMMV - but remember this video was about easy cooking, a stark contrast to my usual stuff). I truly appreciate you my friend!
The juice dripping into the cutting board 😍 Is it a cornfed or grassfed lamb? I don't mind but some people find grassfed lamb a bit gamey ;) Amazing cooking Al, really enjoying your videos and they are truly inspiring for me!
Thanks so much, man! One of the things I miss most about bread is sopping up those juices......so now I just dip the meat back in it! This one wasn’t fancy lamb so I would guess it’s likely grain fed. With the grass fed I use mustard as a binder or rub ingredient to tame the gaminess. I’m honored that you watch every week, chef - because YOU are the inspiration!
looks yum! I see that in our future, especially since we have that cut in our freezer! we don't have a blowtorch... think a cigar lighter will get a similar result?? 🤣🤪 We should talk about if I should buy one of those for Sam for Dad's day...
Hi Sambie - the net is safe at cooking temperatures. As you can see when I hit it with the 3000°F flamethrower we got a little flame from the net, but it stayed intact! Thanks for watching! -Al
Hey Al, wondering if the channel name and the video titles come in between reaching few more thousands of the audience. With these great recipes, good upload frequency and the production value that many of your viewers admire, these videos must be getting several times more views and subscribers than now. Just, thinking aloud..
If you liked this, watch The Best Smoked Leg Of Lamb - Australian Lamb on the Big Green Egg ruclips.net/video/61NMIbgaHls/видео.html next!
I have 20 years plus experience smoking meats and I was happy to see you use oil as a binder instead of mustard. Mustard is a great binder don't get me wrong. Oil has been my go to for a few years now and I see in many videos it's not used very often but it works very well. Great job!!!
Thanks! I had to admit I was worried - most comments that start with "I have 20 years experience" end with someone telling me how wrong I am about something! I appreciate your watching, and taking the time to say something nice!
Need to get me one of those rotisseries! Looks delicious!
Hahaha well you do have all of the other tools - time to up your gadgets game! Thanks for watching, Chris!
I wasn’t 100% happy with the last leg of lamb I made, but I will definitely be trying this. Looks great.
I think you will like this one - it’s so easy! I also just published another recipe a few weeks ago for a stuffed leg of lamb that turned out really fantastic. It’s a little more work but oh so good! Whichever you try I hope you will come back and let me k ow how it turns out! -Al
I love lamb, and cook it quite frequently...
But I don't trust cooking it in that wrap. 1 heating up the elastic... Don't know about that. 2 you can't season the inside of the lamb if you don't open it up. 3 It took a good deal of the seasoning off the meat when you pealed it. Great cook! Don't mind me and my hang ups on that wrapping.
Hey Dash! I used to truss them myself, but I talked to one of the manufacturers and they all use netting that's designed for cooking. True I don't get spices on the inside, but I'm not a fan of that anyway unless I'm going butcher the whole thing myself so I can get even distribution. When I truss with butcher's twine I have the same "some of the crust comes off" problem so I tried it this way and I think the difference is negligible vs the difference in effort (YMMV - but remember this video was about easy cooking, a stark contrast to my usual stuff). I truly appreciate you my friend!
@@BehindTheFoodTV All valid points. Thanks!
That Lamb was a Vegan...
And he silently accepts his execution. 💙
But it was too delicious.. 😊
Happy Good Friday.
He was born for this, Nelson. I think the legal name on his birth certificate is "Dinner" :-)
The juice dripping into the cutting board 😍
Is it a cornfed or grassfed lamb? I don't mind but some people find grassfed lamb a bit gamey ;)
Amazing cooking Al, really enjoying your videos and they are truly inspiring for me!
Thanks so much, man! One of the things I miss most about bread is sopping up those juices......so now I just dip the meat back in it! This one wasn’t fancy lamb so I would guess it’s likely grain fed. With the grass fed I use mustard as a binder or rub ingredient to tame the gaminess. I’m honored that you watch every week, chef - because YOU are the inspiration!
@@BehindTheFoodTV I truly enjoy your videos and learn so much about BBQ everytime! You are now the only BBQ channel I'm watching 👍
looks yum! I see that in our future, especially since we have that cut in our freezer! we don't have a blowtorch... think a cigar lighter will get a similar result?? 🤣🤪 We should talk about if I should buy one of those for Sam for Dad's day...
Hi Andrea! You can sear it however you normally would - it just won’t be as fun 🤩. Oh, and I would only buy him one if you love him lol
Is the net heat and fire proof
Hi Sambie - the net is safe at cooking temperatures. As you can see when I hit it with the 3000°F flamethrower we got a little flame from the net, but it stayed intact! Thanks for watching! -Al
Hey Al, wondering if the channel name and the video titles come in between reaching few more thousands of the audience. With these great recipes, good upload frequency and the production value that many of your viewers admire, these videos must be getting several times more views and subscribers than now. Just, thinking aloud..
Could be, Pradeep. I've found that when people "get it", they really get it. I hope you will stick around! -Al
......also thanks for the kind words about my content!
@@BehindTheFoodTV absolutely. Hanging out here since my search for goat bbq ended here few months ago.
@@BehindTheFoodTV sure, Al.
Awesome!
It's not spiced correctly unless it looks like you just rolled the raw meat in a freshly cut lawn!
Hahaha a freshly cut lawn that just got hit with a flamethrower! 🤠