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Post by rivergirl on Jul 4, 2013 7:48:11 GMT
That's a leg of lamb, a plaited stuffed tenderloin, 2 short ribs and some belly Cajun rubbed. Sides to be prepared shortly..... Attachments:
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Post by rivergirl on Jul 4, 2013 19:11:58 GMT
And after Attachments:
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Post by rivergirl on Jul 4, 2013 19:12:41 GMT
Can recommend Jamie oliversbbq leg of lamb !!
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Post by rockrocky on Jul 4, 2013 21:19:51 GMT
It all looks good enough to eat Rivergirl..
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Post by rivergirl on Jul 4, 2013 22:33:32 GMT
It was !! LOL
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Post by Gaelceltic on Jul 6, 2013 1:05:18 GMT
Looks good Rivergirl.
When you do a joint of meat in the WFO, do you cover it with tinfoil, or leave it open? I've been asked to cook a leg of pork (boned) for a neighbour, next time I've got the oven on, and don't want to ruin it!
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Post by rivergirl on Jul 6, 2013 18:12:04 GMT
I nearly always marinate my meat or brine it that with loads of basting does make for a really juicy joint. The lamb though I did cook for the first hour wrapped loosely in tinfoil before I put it on the plank. Cider or ginger beer is a good marinade base for pork .... If you are worried about it drying out and are not marinating it then I reckon wrap for the first part of the cooking to keep those juices in ( that and a good rest) good luck and a picture would be lovely!!
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Post by Gaelceltic on Jul 6, 2013 20:05:59 GMT
Thanks for that. I haven't cooked any meat yet, apart from chicken....well, it's easy and I'm not eating it anyway, but seems to go down well, and always marinade overnight.
Will marinade the pork too then, just to be on the safe side. Of course I will take piccies.....but it might be a charred mess!
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Post by rivergirl on Jul 6, 2013 22:11:05 GMT
Good luck!! I am sure that it will be stunning
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