OVER THE FIRE COOKING SHOW - EPISODE 2 RECAP

NOTHING BETTER THAN LEARNING WHERE YOUR FOOD COMES FROM!

 

This week, I had the honor of hanging out with Chris Carter from Porter Road Butchers. Chris and I have been friends for a little while now since we both have a passions for grilling, fire and good bourbon. I met Chris over at his shop where we broke down a whole lamb into each piece. So cool to hear the story of where the lamb was from and how it was raised. Chris and his team at Porter Road go above and beyond to make sure they have ethically raised meat to sell at the butcher shop.

 

Next up, we drove over to Chris’s house where we hung a leg of lamb over the fire along with some other goodies. The leg of lamb was seasoned with a blend of spices found below in the recipe! Hung it over the fire for about 4-5 hours until it was nice and tender in the middle. We then cooked lamb t-bones, lamb ribs, carrots and broccolini in the cast iron under the leg. The cast iron caught all the drippings of the lamb for added flavor.

 

It was a blast to hang out with Chris! The lamb and food was delicious. Plus, the Buffalo Trace was pretty good too! Try the recipe below and recreate the experience at home.

Porter Road Hanging Leg of Lamb
Prep Time
25 mins
Cook Time
4 hrs
Resting Time
8 mins
Total Time
4 hrs 33 mins
 

Learn how to hang a leg of lamb that you can get from Porter Road Butchers. Fun recipe for the weekend fire cooking warrior.

Course: Main Course
Cuisine: American
Servings: 8 people
Author: Derek Wolf
Ingredients
  • 1 Leg of Lamb without shank bone
  • 4 tbsp of Smoked Paprika
  • 2 tbsp of Rosemary ground
  • 2 tbsp of Cumin
  • Salt & Pepper to taste
  • White Vinegar in spray bottle
  • Olive Oil
Instructions
  1. Build fire using log cabin method. Add tri-pod over fire, then using fire safe gloves or equipment, build the shape of the fire into a “C” so that the leg of lamb is not dripping directly into the fire. Add wood throughout cook to maintain temperature.
  2. Mix all of the seasoning (smoked paprika, rosemary, cumin, salt and pepper) into a bowl. Add a little bit of olive oil and mix until it is a paste. Lather the outside of the lamb leg with the paste thoroughly.
  3. Once fire is hot, hook lamb leg with butchers cook and hang over fire with tri-pod and metal chain. Hang about 12-16 inches over the fire. Let cook over fire for 4 hours or until the internal temperature reaches 130-135F rotating in different directions every 30-45 minutes. Tip: Place a cast iron pan with veggies underneath the leg in order to catch drippings!
  4. To keep the leg juicy, put some white vinegar into a food safe spray bottle and spray the outside of the lamb leg every 30 minutes. Be safe around the fire!
  5. Once lamb is done, pull off fire and let rest for 8 minutes. Slice and serve!
Recipe Notes

Equipment: Tri-pod, metal chain, butchers hook, and food safe spray bottle. Ingredients:

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