Australia Day lamb cooked perfectly in a Weber kettle
Australia Day lamb, in this how to cook the best leg of lamb roast in a Weber video, I'll be showing you my way of cooking the most juicy leg of lamb ever.
Whether it be a Australia Day, Easter, Christmas, Sunday roast or just a family holiday gathering and you want to have that perfect roast lamb. I'll show you in this video how long to roast the lamb for, what internal temp you need to take it to, and how also how to make an incredible homemade gravy that will have everyone begging for more.
Main Ingredients:
2 to 3kg Leg of Lamb bone in (4.4 to 6.6lbs)
2 tablespoons of Olive oil
Seasoning Ingredients:
1 tablespoon of kosher salt
2 tablespoons of lemon pepper
1 tablespoon of dried rosemary
1 tablespoon of dried oregano
1 tablespoon of garlic powder
1 tablespoon of onion powder
Gravy Ingredients:
Step 1:
3 cups of water
3 onions roughly chopped
Step 2:
2 cups of beef stock
1 cup of white wine
Salt and pepper to taste.
Step 3:
60 grams of unsalted butter
4 tablespoons of plain flour
Hydration:
3 x beers
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The Best Standing Rib Roast Recipe | Prime Rib on the Weber Kettle BBQ
Here we have the best standing rib roast recipe but it could be just as easily described as a Prime Rib roast recipe on the Weber Kettle charcoal grill. Using these simple yet easy techniques I show you how anyone can make a prime rib that exceeds the quality you get at a restaurant. I use the grill grates, slow n sear, and a few simple tools such as the Smartro and ThermoPro cooking thermometers to ensure that we don't over cook it. And of course, our favorite BBQ seasonings from Uncle Steve's Shake, some of the best BBQ rubs from Texas. You can put that stuff on anything!
I can show you how to cook prime rib on the charcoal grill, but to get the best smoked prime rib recipe you should make what is best for you, the true pitmaster! Follow us to make your own bone in standing rib roast now!
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Fall Apart Tender Roast Lamb in the Weber Kettle
We all love a beautifully cooked leg of lamb. We love it even more if it is so tender that it falls off the bone, deliciously juicy and infused with the flavours of a good marinade. You'll find out how to do just that with this video. Scroll down for the full recipe.
Slow Roast Leg of Lamb
What you’ll need
2 kg (approx.) leg of lamb , bone in
Salt and pepper
1 whole garlic bulb
1 onion
3 sprigs rosemary
3 cups beef stock, low sodium
2 cups water
Gravy:
3 tbsp flour
What to do
Ignite the Weber Kettle
Cut peeled onion into 8 pieces
Cut garlic in half horizontally
Place onion, garlic and rosemary in a baking pan.
Place lamb leg meaty side down in the pan on top of the onion, garlic and rosemary.
Sprinkle with salt and pepper.
Pour beef stock and water around the lamb.
Cover with aluminium foil.
Place in the weber and adjust the vents to reduce the temperature to 160 C. Roast for 5 hours.
Remove the foil. Turn lamb over.
Cook for a further 45 minutes or until well browned.
Remove lamb and cover with foil for 15 minutes.
For the gravy:
Strain the pan juices into a saucepan and remove excess fat.
Boil the juices over medium heat and stir in the flour until a good consistency. (You may need an extra tblsp of flour)
Serve with gravy.
Rump Roast Smoked On The Weber Kettle
Rump Roast isn't something that gets smoked very often, but with some simple seasoning and just under 3 hours on the Weber Kettle using post oak for smoke, I ended up with a perfectly medium rare piece of beef that was incredibly juicy and flavorful.
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French Roast To Make Your Mouth Water | :60 Seconds with Kettle and Cord
So many days, so many mains, and what's Pesach without a classic French Roast? This tender Sweet & Sour crowd favorite says bubby's kitchen like nothing else does. Plus it freezes and reheats super well.
???? Pro tip: You can swap out the French Roast in this recipe for second-cut brisket or top of the rib. You can also sub dried apricots if you don't use products. (See the full recipe below, under these little squiggly thingies) ????
????️ Kettle and Cord
~~~~~~~~~~~~~~
???? What You'll Need ????
???? 1 (4-pound) French roast
???? ¼ cup oil or schmaltz
???? 1 teaspoon salt
???? 1 teaspoon black pepper
???? 1 large onion, sliced
???? 3 carrots
???? 1 cup chopped celery root
???? ¼ cup tomato paste
???? 1 cup sparkling white wine
???? ¼ cup sugar
???? ¼ cup honey
???? 3 sprigs rosemary
???? 2 cups dried apricots or 3 cups chopped fresh stone fruit (peaches, plums, or nectarines)
???? 2 cinnamon sticks (optional)
???? Water or broth, to cover
~~~~~~~~~~~~~~
???????? How To Make It ????????????
1. Preheat oven to 350°F. Heat oil or schmaltz in Dutch oven.
2. Rub salt and pepper all over roast and sear meat on all sides until golden brown. Remove roast from pot and set aside.
3. Add onion, carrots, and celery root and sauté for about 15 minutes, until aromatic. Add tomato paste and rosemary and cook for 5 minutes on medium heat. Add wine to pan to deglaze and cook until wine reduces by half. Add apricots, broth or water, sugar, honey and seared French roast. Cover and cook for 3 hours.
4. Remove from oven and allow to cool, covered. Uncover pan, slice, and return meat to liquid. *At this point, you can reheat to serve, store in the fridge for 2-3 days or freeze for 2 months.*
Enjoy!
Marinated Roast Beef in the Weber Kettle
Marinated roast beef blade in the Weber Kettle needs to be tender and juicy with the flavours of the marinade evident with every bite – and this is just how to do it. Be sure to watch the cooking tips at the end of the video. Full written recipe below.
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Tender Slow Cooker Balsamic Pork Roast
Smoked Beef Short Cut Ribs
Sticky Sesame Chicken
What You’ll Need
1.5 Kg beef blade roast
For the Marinade
½ finely chopped red onion
2 large finely chopped cloves garlic
1 tsp mild mustard
½ cup Worcestershire sauce 1/3 cup
½ cup tomato sauce
½ cup water
1 cup red wine vinegar
1 + 2 tblsp extra virgin olive oil
What To Do
1. Add 1 tblsp olive oil, the onion and garlic to a pan and stir over medium heat for 1 minute.
2. Add the water, Worcestershire sauce, red wine vinegar, mustard and tomato sauce. Stir over medium heat for 1 minute or until well mixed. Allow to cool.
3. Place the beef in a plastic bag, pour over the marinade, seal and refrigerate for 12 to 24 hours. Turn over frequently.
4. Remove from the refrigerator and allow to reach room temperature whilst still immersed in marinade.
5. Remove the meat from the bag and pat dry.
6. Add 2 tblsp oil to a pan over high heat. Sear the meat on all sides.
7. Place the meat into the lit Weber Kettle at 180C -200C. Cook for a further 2 to 2 ½ hours until.
8. When cooked remove from the Weber, cover with foil and allow to rest for 15 minutes.
9. Finely slice and serve.
See valuable cooking tips at the end of the video.