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Part 2: Byron invites over some friends for a backyard BBQ. On the menu- leg of lamb.
Tags:lamb bbq,Le Gourmet TV,legourmet.tv
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Male Speaker 1: I am really, really excited to see how this life is going to turned out, it’s --
Male Speaker 2: I am so hungry. Hello, how much long you’ll be doing it?
Byron Jones: Well, probably got another half an hour, but it’s to baste it.
Male Speaker: 2: Oh, you can’t.
Byron Jones: Yeah, you just have to hold-on man you know.
Male Speaker 2: Well, let’s take a look.
Byron Jones: That food takes time right?
Male Speaker 2: Let’s take a look.
Byron Jones: So, you got to make sure, turn it all nice and proper.
Male Speaker 2: I’m like to have lots of dog.
Byron Jones: So, we already add a little extra charcoal here, it give us some peaks or we are down of it. So, I’m just going to give it a little baste to here this -- they can’t and all the way around actually, it’s all good, don’t worry about these crispy parts because everybody loves a little.
Male Speaker 2: Yeah, for sure.
Byron Jones: They’ll give us some nice flavor texture. And then, we are just going to keep him rolling around, it’s the lamb, but it’s you know Russian and give them some goodness here. Treat them with some love and there we go. All right guys, the lambs are almost ready to come off, so Agent Parks recommended something nice to compliment your meal this afternoon. So, you guys pour yourselves a nice beverage there and I’m going to pull the lamb off the lid sit and then we are going to take here the vegetables. Okay?
Male Speaker 2: Sounds good. Allow me Ryan.
Male Speaker 1: Thank you.
Male Speaker 2: Give that a taste there my friend.
Male Speaker 1: It’s good, fairly nice. Yeah.
Byron Jones: Here comes the lamb, just watch yourselves guys, its pretty hot. So you know, well, a 145 internal cup trigger and the fat in this end obviously it’s going to be a little more well done. Right?
Male Speaker 1: It smells wonderful.
Byron Jones: Because these are all smaller, so what we do is just bring out this little marinated together -- oh, yeah had before. Just give them just one last little fun melt here. The best thing to do is just cover him up we want to sit like for about 10 minutes. Now (Inaudible) soak back and hopefully it can’t be a nice medium and we are done heating here.
Male Speaker 2: So, what is letting it set do.
Byron Jones: Let it set just -- that’s all the muscles tendines inside their locks come back to its normal shape and that’s all retain all juices again because a lot of people you know, people see their stake to come right off and they stir hard, they are complaining, but it’s not being juicy enough, but you see all everything just gone down to their plate. You missing all the goodness, that’s the moisture you want inside that’s it makes a nice tender for you.
Female Speaker: Is it cooking? When it’s off --
Byron Jones: It’s cooked. Yeah, it’s still going to finish cooking, so that’s where you bring it off when you want it just below your finished temperature. So, you raise the heat above 10 degrees sort of what you want your finished product to be. Last not least, some carrots from the garden as well. So, what we are going to do there is, just add some butter, little brown sugar, these guys are already pretty sweet as it is and salt and pepper. Just give them tendy little mixing here just they get everything all nicely coated at.
Female Speaker: Are you going to grill those as well?
Byron Jones: These guys going to be grilled just to me things little easy, you will never grill a carrot perfectly in and on your grill so, we are just -- I did them in the oven actually or sort of par boiled them a bit actually before I brought them out. Just to get the crunch off little, so now we are going to see them through them and here we get heat through though in the nice grill marks in that flavor. It’s all grilling right?
Female Speaker: And there are just salt and pepper or they are plain or --
Byron Jones: I did these in the oven, I just cut my potatoes up, coated them in a little oil, olive oil paprika salt and pepper and oily garlic in there and it’s just going to be perfect. So, we’ll get these guys out and I’m going to plate here
Male Speaker 1: First for me.
Byron Jones: Next, you know in the backyard you got to keep everything roll roasted. I smell these guys -- this guy has a really sweet tuna’s get the romac rolls just get the Roma.
Female Speaker: Yeah, it’s nice.
Male Speaker 1: Wow! Yeah. It smells good.
Byron Jones: Well, let’s pull these off.
Male Speaker 2: Put the brown sugar, I never heard anybody.
Byron Jones: No man. Yes, serve it right in the skin still.
Male Speaker 1: Do you eat the skin?
Byron Jones: No, I wouldn’t write -- I recommend eating the skin, but it just makes it just that much easier to serve to your guest right.
Male Speaker 2: I wanted that one.
Male Speaker 1: Yeah because that looks much better.
Byron Jones: No problem (Inaudible), go here. Fantastic.
Male Speaker 1: Give each of us a nice big one here just.
Byron Jones: So, you want the same.
Female Speaker: Thank you.
Byron Jones: And now what everybody is still waiting for.
Male Speaker 1: Well, I’m so hungry.
Byron Jones: An awesome lamb. So, first thing we do is, cut off our string here, its still a bit hot, but the string will be demand handle we don’t get it other way because it doesn’t look nice when you throw it down on the plate.
Male Speaker 2: Now it comes tired from the butcher like this.
Byron Jones: Yeah. Yes, I guess that got Paul to time up for us. And he has more than half you do it. It’s much easier if you don’t have a lot of experience trying that he was wizard that you know he does it everyday, so you got it done in a minute flat. If you want this end cut here.