Let's Talk BBQ

FORUM SPONSORS => MAK Grills => Topic started by: TentHunteR on April 18, 2017, 07:26:53 PM

Title: Easter Ham & Lamb on the MAK
Post by: TentHunteR on April 18, 2017, 07:26:53 PM

This year I decided to make a homemade ham as well as roast a leg of lamb roast on the new MAK 1 Star for a family Easter get together over at my Mom's house.

Dinner was scheduled for 4:30 P.M., so the ham needed to come out of the brine and go on early so it had plenty of time to smoke.
There's nothing like a face full of smoke at 3:30 in the A.M.!  :D
(https://lh3.googleusercontent.com/h7AuyQUAsCTXHKXMhW9ZoA8wm-sQ5ZgxKVbd2mXVZK_PK-aUMvD4-6TM8oQhpSGnDqSgNniufbDmIJRFb4NpqL4aIKSZ9DU_eOegWFGw9ie5Abgim3AGbQsGnxRX1CuKQf5ImMhBndIs7ld26-CJz9ISXS6yKieks6hjk3V44kHzdPtqO5_wOdkWfm01skXuOend2t55W30baPV6179bZy8Vh5IyVuSXMSJJFTQarT8_Eon_IXeo67CrenzAlhUrkf6yK6BVAQfXMgg4IOBihHcMWxQiTm6nFo_rUMFmkwezvi1IxtxyDujogrbGYR6VrvXS3N6h7nj-nnULmuFk9wNY7_T5pkn5TgvlRv0PJx0Q7ewkQRulmb_fYkPiLOK2yzO6S9aJG0V0GPL_6lLQJ7wtunRWZhPKxxBFzHcB6fePjs4VIfscBguHNWN35rdKRoc9ckFzz-H88VFJ9elvn4pQNkLAUU_r2J-ONmAM41PVHWKiR5BTxK_XIfhYZBriy7Qs19PJsLj6GwGqkXKEMVTGXORD9xod4Kb5S_xi9onFHVapoOhAILS-MghH1a1tQibKrjyHrmg5meM_qfkRKA_jT0b-HOkqWIgORkPRmrSIk6V6IZKn=w640-h480-no)

Here it is after a 10+ hour ride in the MAK 1 star set to smoke mode.
(https://lh3.googleusercontent.com/1F7XuSn9JtvrWeMWBZY-4lUFOcewR34R5jWOHTZoRejzAPN4Wt1oMKbssHSaanyu5EPatnSAJfIhF1p5XHXTLSl2wGihKVeMhyQfNYahcuH-swd3sHm9a-UAlX0gsLdftUQmr7sQxht9NuClelCwTti9AtfYDnPU5abygv4gujfjt-dDn-KHJh77o_Ru5LMeoNjJElt7FmxecEqCY-1RcYlT-OOwUabX4Pfp-vFClQepdsLeiCVK_X-wU7Alx2CTx_Ps65DbNOP2ot1ZywDXd-100CJ1bnZYPzg0gFBAVA3J2AXFKc62XDrDHVaZoN4cAMLpEBCCusg_6NxN5u9Q2pCKhFlhKaaz_tvOUufRL7sHwmOVkaS1H4jOIXB5pblU8Kx_VRwRa73f73koIAcUvRsmjgqNE9BKyQnZIK8WJ4LB1hbjkBIXkFq32_c0XCGM6EaltdlZ3HKuhTUGDINtxGgTZ5vG5GIBW5-IBW0GxWVGG8zhUJS9v1pr57M7Ak7Lo8UhRSzUAoMswvB365NygPCUS5Mi2gYF4XauRbqtdykUX_lgNniLO2bAO4fmyCimTmenES5J8hbFzbpBTvQzD_IoHFDlK3UMzlv7r2LHIPOSQBtPgKbJ=w640-h480-no)


Next, I tied a 6+ lb Leg of Lamb roast and seasoned with some brown mustard, salt, pepper, garlic & rosemary. Then it went on the MAK at 275° to roast until it reached an I.T. of 125° in the thickest end.
(https://lh3.googleusercontent.com/TtoqiDZ-BfRl1ceLuB27hGnSzxxY5k974YBkgiZ1mBZ2zcx7iksY-X37e0R-_jLFWAfIObrjcjC-OtBiDhXb1NNqXmFUj20ZK-9wbTskQV4bXuGCjNvHBUIGaUp5rY-2jxZ1NgDch2qcLfvsN0iJBkvwnD31A_YKSq7FZ3YyvqX1ZnguIZh4_kNRWT16c84qmfo5Vw4VSrjJKMCBYF_WFENXC-1MxtEg7XdHqF1hn9_MVEoFObEDNSmeFHSjMDMgZW6k_9MKeqHVFUyKJre66OWhViUe-MlcDtCbTFYwrT6C_oErAmZOneN5BOyIxZY0SyEPlrGk4a7GtKrzpUXepaqkGmRQTdfXgzdLxsPc8r2VnZGVCc1K3QidQYcUwzgnGtWbQjK3sCS0Q6Zr_cdKF0tlCDCScNm5aauJEuaX-HYmpeWzqpLChoQymIC1KPHWiyZq_RNtdXLxHf0IYX0KuH3LF3AhbtT8aGBxmrjnX848FN_B-OfA_KuvwKkARkbcWQFjrzYyDK4F0azQUOetntJEJK8QW3E1a6ZZaGFUGglcrR6ErfTeiU-MTk7MZ4-noaqYR-5xZGseEoF_uQv4qXfOVoRybGlERz6NkWcDArgk9MXmt5dO=w800-h290-no)

Time to eat!
Here's some of the Ham sliced.
(https://lh3.googleusercontent.com/-BgtkLMYz9cFjxsaLuGemg7lI5XbxjbCYW5-fvTA8VZzoYF_SIT3iUt8tko50DfAykwoYoyeCBmfvHamNDh71ZMcLWNMDMg6rnQvJj8xDlyfIBmamLiXSnmEi1OzdaZVuFIxg9nCVL8_gq-owFgxC911rmvh1PeNkXXZysg6ezMeoCEio0X9l2vxmlx98ag3FkAjm6U04WnXSsksJXaItvk-TCA6228Ae7gsof8NTEsQFhrY3EW7c3f5pNYwa9M1QLZWOxiPNe4bReQFWjVZzJJZ_qbQ5twilSg5ej4xYuSPSmy5IyWgG-nrnlAYsaBBN-1IDdQ6WHtXE9rxMTcPL5Lj7e8uGsJmqNd1dNypAcr-G6nNPYC3Veloz7l0LVfyzqMJbY5N0Vw5Ortd-Bbv5p8hdr6p5LnasC3uyvxDQ0LqVhRaMQGVmCVruE3-tj8havdJUZwGhiC9xEedi-he6-f8VhllnUSarvqSGb96tmSl6qI9Doo5YNr2buj112byEY00NjHdQwrJlAL4G5NZQlAC3xuyeDbFvLHdVwNYWOb7ls50TKoZzbNW48xhn2nSwxZ1MkJaKTfcAHUCpOyxl9ieRu5wg6hrKVR8tFpf6vTel5d5eGqw=w740-h513-no)

And the Lamb.
(https://lh3.googleusercontent.com/iVItbpr2jhfIXRyScgdPIGNGLGnrLQXVHuhnGTxWoztmuuE-KdoNCVMhbAHyptFLO8lfl0ZvKvBa2Qj0qzODqI_G69VTBama66ZFtbdcaHUvmcKo2kSIlPySpTKz72VzV9F2g5DmU5WTXYM8JSFwAW4XD7jcMy14DB4b2hBw1YlsEMMzzOoqmJGpz_TPcx8Ia-5qZxFysywPgLgsproH8s2nEurI1g-kO52Pks4OgxhOHuu-DV0QuwZvLWPKKgv1ZomBexZhxsRxcKJz334DQqssgLY78qeL5dE4rZn4_QjrxY2uYd55cz7wK2Y6gjwOpLNfx5KWeU8yyFU6YgoII5vjsyGFkwgTfZz5agustTfI96QUWGdAzKJ2sgC0kk0DxNA40mIDr8egqabslTDMf-VFRAvG7io-Np6JyHRVOQPeZ86Z3EA7uEDviYW4Jw2fkYYLTuLTirkYQ3BlqAgCrI0XeJBD1nHYEgObynwzait7rasVsCNIuUB4Q-RvZQ8BvnhS0gJHLaq4Ej7tP_mfiy7De-ydVdYb8feHruNswWuQGuVldG_05gE3uktUYCr5FN1jqvwMiOSHWGiw9xAleJBXuXf_y2BXO2F1jOmMCBPF9khq_nGf=w740-h532-no)


Thanks for looking!

Title: Easter Ham & Lamb on the MAK
Post by: Pappymn on April 18, 2017, 07:30:43 PM

I'd say the meat is perfect!

Title: Re: Easter Ham & Lamb on the MAK
Post by: HighOnSmoke on April 18, 2017, 07:52:58 PM

Fantabulous Cliff!

Title: Re: Easter Ham & Lamb on the MAK
Post by: KJRsmoker on April 18, 2017, 08:02:30 PM

That looks amazing!  I love lamb but the wife doesn't, so guess who doesn't get to eat lamb anymore?  Next time I cook a leg of lamb, I'm following your recipe.

Title: Easter Ham & Lamb on the MAK
Post by: rwalters on April 18, 2017, 11:36:59 PM

Man, that looks fantastic!!!!

Title: Re: Easter Ham & Lamb on the MAK
Post by: Pam Gould on April 19, 2017, 05:25:10 AM

Cliff..the hams in the microwave..just sayin   .☆´¯`•.¸¸. ི♥ྀ.

Title: Re: Easter Ham & Lamb on the MAK
Post by: TMB on April 19, 2017, 10:21:13 AM

Beautiful cook! :thumbup: :thumbup:

Title: Re: Easter Ham & Lamb on the MAK
Post by: TentHunteR on April 19, 2017, 11:08:08 AM

Quote from: Pam Gould on April 19, 2017, 05:25:10 AM

Cliff..the hams in the microwave..just sayin   .☆´¯`•.¸¸. ི♥ྀ.

 :P  P-l-l-l-l-l-l....   :D

Title: Re: Easter Ham & Lamb on the MAK
Post by: smoker pete on April 19, 2017, 11:16:14 AM

Nice spread Cliff!! Everything looks scrumptious  :P  :thumbup:

Title: Re: Easter Ham & Lamb on the MAK
Post by: sparky on April 19, 2017, 03:31:36 PM

Nicely done partner.

Title: Re: Easter Ham & Lamb on the MAK
Post by: SmokinKat on May 06, 2017, 07:11:21 PM

Hot dang that looks good!   Great spread!