Introduce Yourself!

[rkerlin]

Now if can only I can get official Hasty Bake charcoal in Los Angeles. I have been without it for 10 years and Whole Foods is the closest I can find.

Hey Don, did you try calling Big Poppa's in Palm Desert 760-775-4222. I think they used to carry Hasty-Bake hardwood...

[PAbarbecue]

Hi everyone. Seems I'm a lonely charcoal man in the land of gas grills (PA). Been charcoaling for many years, but this year after drying out a Thanksgiving turkey on my Chargriller, (couldn't control the temperature), I decided to take it to the next level. The HB showed up just before Christmas. I've only used it a few times in the cold, looking forward to the warmer weather to really see what she can do. I did do babybacks for New Year's on a somewhat warmer day, and they turned out okay (I learned a few things), but, as some of you may know, cooking in the cold presents its own set of challenges. For now the temperatures have dropped out the bottom of the thermometer, so I'm waiting for the weather to break.

[rkerlin]

Hi everyone. Seems I'm a lonely charcoal man in the land of gas grills (PA). ...as some of you may know, cooking in the cold presents its own set of challenges. For now the temperatures have dropped out the bottom of the thermometer, so I'm waiting for the weather to break.

Yeah, tell me about it. It's lonely down here too. Digging out from the second snow storm in a week and single digit temps have me dreaming about stoking the coals and counting 99 ways to open beers without a bottle opener...

[PAbarbecue]

Yeah RK, I see you guys are getting hammered down there. Take heart from a lifelong snow country man, spring is just around the corner. I'm dreaming of a NY strip and some good beer to go along with baseball spring training.

[MASidoc]

Hey PA! I'm here in Allentown in year three of my HB era. I've been out twice this winter: once for a leg of lamb and once for steaks. I've done the last two T-day turkeys on it as well (I think my recipe is in the recipe section)--they turned out great. Let me see if I can add some pics:





~Mark
(under poultry: Mark's Apple Smoked Turkey)

[rkerlin]

Hey PA! I'm here in Allentown ... been out twice this winter: once for a leg of lamb and once for steaks.

Hi Mark. Thanks for sharing your photos. I am yearning for a Yocco's with cheese...

[SmokeyRay]

Hey PA! I'm here in Allentown in year three of my HB era. I've been out twice this winter: once for a leg of lamb and once for steaks. I've done the last two T-day turkeys on it as well (I think my recipe is in the recipe section)--they turned out great. Let me see if I can add some pics:
~Mark
(under poultry: Mark's Apple Smoked Turkey)

I'd really be interested in your process and technique for doing the leg of lamb - grill/smoke - prep - cooking time.. Cooked lots of lamb chops but never a leg and have a hankering to cook one. Just would like some hints and tips so I don't flub it up.

Ray

[MASidoc]

Hey PA! I'm here in Allentown in year three of my HB era. I've been out twice this winter: once for a leg of lamb and once for steaks. I've done the last two T-day turkeys on it as well (I think my recipe is in the recipe section)--they turned out great. Let me see if I can add some pics:
~Mark
(under poultry: Mark's Apple Smoked Turkey)

I'd really be interested in your process and technique for doing the leg of lamb - grill/smoke - prep - cooking time.. Cooked lots of lamb chops but never a leg and have a hankering to cook one. Just would like some hints and tips so I don't flub it up.

Ray

Hey Ray!

I've done a bunch of legs a few different ways. I usually get a part-leg from the store which will be 4-5 lbs if it still has the bone, or 3-4 of it doesn't. I will then butterfly it and remove the bone if need be. Then lay if flat and cook it like a big london broil. A couple different things: it will be slightly irregular depending on the cut and filet, but never mind, just charge ahead. Several favourite recipes include Sesame-Ginger Leg of Lamb by Steven Raichlen and one "under bricks" by Adam Perry Lang. Google them and you should be able to find them somewhere on the net. If not, I'll get around to posting my modifications at some point.

Funny story: I was ordering a bunch of meat from the butcher last summer, and included a "leg of lamb" expecting something like above. What I got was an entire leg--like a quarter-lamb. It's in my freezer right now while I'm considering how to cook it. I anticipate that I'll do it somewhat like I do Prime Rib: I'll shove a bunch of spice into the surface and slow/smoke it on the HB. It should just barely fit if I put in on a diagonal. Stay tuned.

Chicken, baked beans and baked potato on the HB tonight, as the weather's OK!

Mark
Allentown, PA

[Rocky]

Hi I'm Josh, this I my first time to post on a forum so let me know if I'm not doing it right. I won the hasty bake in the drawing at the 1st rock n rib festival in Tulsa Oklahoma. I love my hasty bake. Grill like a champ on it and my first time to smoke on it/ever was tonight.

[rkerlin]

...this I my first time to post on a forum... I won the hasty bake in the drawing at the 1st rock n rib festival in Tulsa Oklahoma. I love my hasty bake. Grill like a champ on it and my first time to smoke on it/ever was tonight.

Welcome to the HB Family, Josh. It's fun to win, and it's awesome to win a Hasty-Bake Legacy.
Everyone you invite to your dinner parties will definitely be calling you Champ very soon. Eyeballing steaks and burgers for doneness is a no-brainer. Once you start smoking those 12 pound briskets and pork shoulders, you'll discover a good meat thermometer will come in handy. We are all looking forward to more posts of your grilling and smoking adventures with a good photo or two.