Smoked Lamb Leg

Last year Cheyenne went out of town to visit her sister and I had my boy Rob over to roast a whole lamb leg. Well Chey is out of town again so I thought I would have some guys over and we would do another one but this time smoked on the Weber.I got this recipe out of an amazing book called "Planet Barbeque." I was nervous to do it because it involves no marinade on the lamb and a much higher cook temp then I am comfortable with. It came out surprisingly well and I was super pleased. The Charmoula sauce you'll be making adds some insane flavor to the lamb meat.

You will need....
1 Lamb leg.
1 Medium White Onion
4 Cloves of Garlic
1 1in piece of fresh Ginger
Salt and Pepper

For the Charmoula Sauce.
1 medium White Onion
3 Cloves of Garlic
1 2in piece of fresh Ginger
1/2 cup freshly chopped Cilantro
3 tbsp Paprika
2 tsp Salt
2 tsp Cumin
1 tsp Pepper
1 cup Olive Oil

You will also need your regular smoking gear. 

Step 1
Prepping the Lamb
Cut your onion in half and slice each half into three wedges. Slice each clove of garlic and the ginger into small pieces. Using a super sharp knife score each side of the lamb in a cross hatch pattern. Make the cuts about 1 in deep and about 2 in apart. Insert the onion, garlic, and ginger into the cuts pushing them down as deeply as they will go.

Step 2
Making the Charmoula
In a food processor puree the onions, garlic, and ginger. Add in the cilantro and the seasonings. Then add the olive oil and about 1 1/4 cups of water. You want the sauce to be "thick but pourable." Make sure you taste the sauce. I thought mine needed a bit more cilantro and salt but I love cilantro and salt.
In a sauce pan simmer the Charmoula for about 5 mins to bring out the flavors.

 Step 3
 Smoking the Lamb
Set up your grill for indirect heating with a large drip pan under the lamb. Preheat your grill to a good medium heat(around 350 degrees). Add your soaked wood chips and throw that big ass leg on the grill fat side up.
After 30mins start basting the Lamb with the Charmoula every 20mins. I smoked mine right at 350 for 2 hours and 15mins to an internal temp of 145. It came out perfectly. It was about medium to medium rare.
When the Lamb is done pull it off the grill and let it sit covered while you heat up the remaining Charmoula. Add the lamb drippings to the sauce and heat till it slightly thickens. Pour it over the Lamb, carve it up, and devour it!

 The newest member of our StL tribe Conor living the Primal dream.

 

Paleo "Pop Tarts"

This is one of the weird recipes we talked about as a joke then decided to try it.
Its just a simple almond flour crust stuffed with some fruit preserves but they are damn good.

You will need....
1 1/2 cups almond flour
1/4 teaspoon salt
1 each egg
1 tablespoon olive oil
1/4 teaspoon baking soda
1tsp Cinnamon
1/2tsp Vanilla
Your favorite no sugar added fruit preserves.


Step 1
Combine all ingredients except the fruit. Remove about 2/3 of the dough and separate into three balls. Flatten out each piece of dough.

Step 2
Par bake these until the begin to become firm at 350 degrees for about 5 mins.

Step 3
Slather on a layer of fruit leaving a little room from the edge. Take remaining dough and flatten out 3 tops. Wetting your hands with cold water will make this much easier. Put your tops on your poptarts and bake at 350 for about 12 minutes or until desired burnedness is achieved.

These were made with almond meal which is why they look disgusting and mango butter which is why they tasted amazing.

Fetal Easter Eggs

Happy Easter!
What better way to celebrate spring then with fetal duck eggs? So I wanted to do this smoked duck egg recipe I found in Sauce magazine for Chey. I rode my bike down to Jay's International to get some of this bad boys and all they have are flats of 20 eggs. Well I had no idea that you could buy as many as you want so I bought the whole flat.
I also didn't know that these were fertilized eggs with tiny duck fetuses inside. Both the cashier and a clerk warned me of this but I decided to buy this flat of eggs and try it out. My next problem was that those was an open flat of eggs and I was on my bike. I had to take off my sweatshirt and stuff it in the bag with the eggs so they couldn't move. Then I stuffed the whole thing in my backpack and was very careful on the speed bumps.

So if this retardness happens to you here is how to make use of it.

You will need....
20 Fertilized Duck Eggs
6tbsp of salt
1 Paas Easter egg coloring kit.

Step 1
Place all eggs in very large pot and submerge in cold water. Bring to a boil then remove from heat and let sit for 14 mins.
Place eggs in ice water bath till they are cool enough to handle. Remove them from the water and allow o dry.

Step 2
Dying your eggs.
Directions for prepping the Paas are on the package. Read them. Follow them. I don't feel like typing them.

Step 3

Give to your friends or enemies and force them to eat it. Happy Easter!!!!

Homemade Bacon

Ok guys this is my present work in progress bacon recipe.

You will need....
2lb of Pork side skin off
2tbsp salt
1tbsp pepper
1/2tbsp garlic
2/3cup Apple Cider Vinegar
1/3cup Bourbon
Equipment for smoking.

Step 1
Cut your pork side in half. Submerge both pieces in cold water fat side down and bring to a boil. Let it simmer for 15mins.

Step 2
Remove pork side from water and place in a baking pan. Score it with about 1in cuts crosswise on both sides. Mix up all the other ingredients for your brine and pour over the pork side. Refrigerate covered over night or for about 12 hours.











Step 3
Smoking the bacon.
Set up your grill for indirect heating. After letting the grate preheat place pork side fat side down and add soaked wood chips to the coals. I smoked this batch for about two and a half hours at 250 degrees and pulled it off at an internal temp of 141.








Step 4
Refrigerate your bacon. Slice off pieces and fry them up as desired.

 

 

Cider Can Chicken

You will need....
1 Whole Chicken
1 case of Hard Cider
Few spoonfuls of "Herb Rub"
Wood chips for smoking.

Step 1

Set up your grill for indirect grilling. You want your coals split to either side of the grill and place a drip pan in the center. I filled the drip pan with a bunch of root vegetables and let them cook while under the chicken. I would advise doing this because they were f*#king amazing! Pop open 1can of cider(we used Crispin and that worked really well) and pour 1/3 of the can over the wood chips. Add enough water so the chips are submerged.

Step 2
Rinse your chicken inside and out and pat dry with a paper towel. Cut out the super fatty bits of skin between the legs and bottom of breasts. Sprinkle a little of the "Herb Rub" into the cavity of the chicken. Rub the outside with a tablespoon of fat. I used bacon grease but any kind of oil will work. Season Chicken all over with the "Herb Rub."

Step 3
Pour out another third of your cider into a cup and drink it.
Cut the top 1/4- 1/3 of your cider can off. Hard Cider cans tend to be tall boys and are just too big for this recipe. Add a spoonful of the "Herb Rub" to the remaining cider. If you have a fancy "beer can chicken holder" put the can in it.

Step 4
Tuck the wings behind the "shoulders" of the chicken.
If you are lucky enough to have a can holder simply slide the chicken over the can and holder. If you don't you will have to try and set up a little tripod using the can as one base and the two chicken legs. I would really suggest trying to get a holder. They are pretty cheap and will make your life so much easier.
Add your soaked wood chips to the embers and stand the chicken up over the drip pan. Close the vents on your grill most of the way. You want a solid medium to low heat around 275 or 300.

Step 5
Open another can of Hard Cider and drink it while you wait for your chicken. It should take about an hour but check the temp after about 45mins. Every 15mins or so baste your chicken by putting two small pats of butter on the top of the "shoulders" and stir your veggies in the drip pan. They will be done when they start to caramelize.

Step 6
Drink the last two ciders and devour your chicken and veggies.




Optional: Add a half a shot of whiskey to your cider and hide your keys.

 

Herb Rub

1/4 cup salt

1/4 cup black or seasoned pepper

3 tbs Granulated Garlic

2 tbs Paprika

3 tbs Rosemary

3 tbs Thyme

 

Paleo Spanish Cauliflower Rice

You will need....
1 Head of Cauliflower
1 Red Pepper
1 Green Pepper
1 Red onion
2-3 Cloves of Garlic
Mexican Spice Rub

Step 1
Wash your veggies and dice up the peppers, onions and garlic. Keep the peppers seperate from the onions and garlic.
Remove the core of the cauliflower. Chop it into manageable pieces and remove any excess stems.

Step 2
In a food processor, chop your cauliflower into a "ricey" consistency. Don't try and do all the cauliflower at once or it won't chop up evenly.

Step 3
Grease and preheat a large skillet. Pour in your cauliflower and add enough water to just ever so slightly cover the cauliflower. Bring it to a boil and let simmer covered until your water is gone. If necessary drain off excess water when cauliflower is done.

Step 4
In a separate greased skillet cook your onions and garlic for a minute or two. you just want to break them down a bit. They don't need to turn translucent or caramelize. Add in peppers and after another minute add this mixture and a tablespoon or so of our spice rub to the cauliflower. Let simmer for 5 minutes then eat it!

Grilled Primal Quesadilla

You will need..
Tortillas
1/4 cup Coconut Flour
8 Eggs
1/4 teaspoon Baking Powder
1/2 cup Water

Mexican Spice Rub
2 tbs Cumin
2 tbs Chili Powder
1 tbs Black Pepper
1 tbs Granulated Garlic
1 tbs Salt

Also....
Some Chicken, We grilled 2 breasts and 2 thighs with skin on but we used less than half of it for the actual    Quesadillas. If you use breasts butterfly them so they lay out flat.

Some cheese, we shredded a blend of chihuahua and monterey pepper jack.

The Chicken
Set up your grill for direct grilling. Mix up your spice rub and thoroughly season the chicken . You won't need all the rub.

When your grill and grate are good and hot throw the chicken on skin side down. Ideally you'll only flip the chicken once. It won't take more than a few minutes per side. There should be a good char on the skin before you flip it. There will be a visible change in the chicken when it is done and it will be firm to the touch. If you can't tell just use a meat thermometer.

Pull your chicken from the grill and when its cool enough to handle peel off the skin and throw it back on the hottest part of your grill. cook it until it becomes dark and crispy like bacon. Then eat it. Its the perfect little Paleo appetizer. Finally use your hands to shred the chicken. Set it aside and shred up your cheese. You want between 2-3 cups worth.


The Tortillas
These are not easy and take some practice. My advice is to start dating a pastry chef with lots of omelet making experience and then make her do it.

Step 1
Separate your eggs. You will use between 2 and 4 of the yolks in the recipe.The more yolks you use the more manageable your tortillas will be but they will taste more like omelets than tortillas. Don't discard the other yolks! I will come to your house and revoke your Paleo/Primal membership card myself. Straight egg yolks make the most amazing eggs you have ever had.

Step 2
Whip the egg whites to soft peaks.

Mix yolks, coconut flour, baking powder and water in a bowl.
Fold this mixture into your egg whites.

Step 3
Grease a skillet and get it nice and hot.
Pour out about 1/3 of a cup of your batter onto the skillet and spread it out evenly.
When it is firm enough to flip do so. Add your chicken and cheese to half the Quesadilla and fold the empty half over.

Here is where you have some options...
You can either leave your Quesadilla in the skillet to cook until it is done or pull it off early and transfer it to your grill. We went with the grill and they turned out incredible! just make sure you have a super thin and very wide metal spatula.


You should get about 4 Quesadillas.

Serve with "Paleo Roasted Salsa" , "Paleo Spanish Cauliflower Rice" and a few Norcals.