Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: zavod44 on March 30, 2013, 04:56:58 PM
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I am gonna make this ham exactly like this tomorrow. I found an old cookbook from the 60's and I'm gonna do the ham with the pineapples and cherries and I'm doing it on my Seville....I'll post pictures starting tomorrow as soon as it goes on....I'm doing some lamb as well. I'll be updating on this thread with pictures all day tomorrow.....in case anyone cares to cook along with me.....
(http://i193.photobucket.com/albums/z276/zavod112/grilltimeline10-1_zps74c8c36a.jpg)
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Okay so I got the grills all set up....I was gonna use Mesa Azul, the performer, the Seville, and I needed a 26.... Here is my setup
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0577_zpsf485237c.jpg)
So here is the ham going on the Seville
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0574_zps0765cd68.jpg)
Here is my leg of lamb going on as well....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0581_zpsd04eff19.jpg)
The ham about an hour in...
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0578_zps98370ee1.jpg)
Then the mac & cheese...
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0582_zps2190b8c4.jpg)
The leg about an hour in....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0580_zps338adfce.jpg)
Now it was time to bring Grandpa online....I had two boneless legs of lamb...
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0583_zps20c3c205.jpg)
Here are the legs after they have been seared and put in the cool zone....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0594_zpsf2e29a7d.jpg)
Now the showpiece....a couple hours in I added the pineapple and cherries....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0593_zps50028583.jpg)
The leg was now done and looking beautiful....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0585_zps4e4ab75d.jpg)
Mac & Cheese done.....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0591_zps6f723ee7.jpg)
The picture I was waiting all day to take....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0597_zps90e0e390.jpg)
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0599_zps9cddec0f.jpg)
Carving the leg.....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0595_zps3123f9fc.jpg)
The spread....Aunt Debbie in the Hossa Jersey....
(http://i193.photobucket.com/albums/z276/zavod112/DSCN0600_zps472be3f7.jpg)
Thanks for sharing a little bit of my Easter....
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Beautiful grills and a beautiful meal. Thanks for sharing!
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That was a meal fit for a king! I really like the originality. Just tell me that wasn't you wearing that shirt carving that leg of lamb. :D
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No that was Aunt Debbie....
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No that was Aunt Debbie....
Just checki'n. ;)
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Looks like you succeeded in your mission. I particularly like the way that leg of lamb looked as that's the way I like them. We would have had that too except we had guests for dinner who did not care for lamb. I was going to make a ham also and then I saw that standing rib roast was on sale too so I went that way instead.
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Looks great...you put that old girl to work!
My Sequoia is gonna be working hard June 15th!
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Great looking food! I'm getting hungry as I read this. I've been thinking about doing the ham old school like this for a while now. All those grills are sweet too! Did you outfit Grandpa with CI grates?
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Well I have a 26 Craycort, I swap it back and fourth between the two 26ers I have. Sometimes grandpa has it and sometimes my 85' has it. So yes Grandpa does have the upgrade...sometimes....
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This is the recipe book I used for the ham and the leg of lamb...
(http://i193.photobucket.com/albums/z276/zavod112/IMG_20130331_201542_601_zpsbd25b544.jpg)
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Great looking cook Brian. Hope there was some leftovers.
Sent from my Kindle Fire using Tapatalk 2
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Very cool! Looks like a great spread as well...
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Man I love your setup..
Great spread sir
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The ham looks stupendous !!!
And done "on the proper kettle" ;D ;D ;D
And the leg rocks also, Lo Lamb always pisses me off 'cause I can never get it sliced right, need to take a class or something......
You folks got it cooked & sliced just right !!!
Oh, and, hold up fingers................how many kettles did you use?
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How big is that swimming pool you got? That thing looks like a small lake?
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@glrasmusson There was a disgusting amount left over,
@ 1buckie I had six grills going at once....
@ramsfan 30' foot pool it was the biggest round pool they make....
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30' pool, some ladies, Webers...... Girls and Grills smokathon at Brian's this weekend! You supply the grills and I'm gonna go get the girls get the girls. J/K :))
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@glrasmusson There was a disgusting amount left over,
@ 1buckie I had six grills going at once....
@ramsfan 30' foot pool it was the biggest round pool they make....
Rock 'n' Roll !!!!
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@glrasmusson There was a disgusting amount left over,
@ 1buckie I had six grills going at once....
@ramsfan 30' foot pool it was the biggest round pool they make....
I've never had lamb...I'm afraid to try at the expense and not like it...
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Come on...give it a try. You know everything is better on the grill! Did you ever have a gyros sandwich? That's made of lamb. I do the classic style, I put slits in it and insert a slivered piece of garlic in the slits. Then I cover it in olive oil and some rosemary, salt and pepper...Come over...I'l make it for you....
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If you don't want to commit to a leg of lamb following Brian's suggestions, try some lamb chops. Season similarly (I do mine with S&P, garlic, rosemary and EVOO) and grill hot and fast so it's still rare. Yum!