aCooksConfession
Well-Known Member
I dry brined this lamb leg for 12 hours, then seasoned it with some of this rub, and then spit roasted it for six hours with White and Black Oak. This was very delicious!
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Man that looks good, I too do a leg of lamb over charcoal rotisserie. Meat just melts. Is yours hand turned?
Russ
Yeah, mine is 240 v though. Batteries suck, lol.You can get battery powered rotisseries for use over open fires. I'm betting that is what it is.
Amazon.com: Grizzly Spit Rotisserie: Sports & Outdoors
CD
Yeah, mine is 240 v though. Batteries suck, lol.
Russ
You can get battery powered rotisseries for use over open fires. I'm betting that is what it is.
Amazon.com: Grizzly Spit Rotisserie: Sports & Outdoors
CD
Not many electric outlets camping in the woods. BTW, mine for the Weber is battery, and it works fine. My dad's is plug in (110V here).
CD
Thank you! Yea it does. No i did that once and I decided to get an electric one. I got mine at Lowes from the grill and outdoor section when i was passing through. I think the Brand is ChargrillMan that looks good, I too do a leg of lamb over charcoal rotisserie. Meat just melts. Is yours hand turned?
Russ
This sounds so delicious and I see it’s super easy to make
Everyone at my house will love it!It really was. Jut let it do its thig for a couple of hours and just keep the fire going. I have it on my YouTube channel If you want to see the in depth video. @avery_isaac_
Looks DELISH!!!I dry brined this lamb leg for 12 hours, then seasoned it with some of this rub, and then spit roasted it for six hours with White and Black Oak. This was very delicious!
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