I was given a ThermoWorks ChefAlarm as a late Christmas present. It’s designed for testing the temperature of meat as it cooks, particularly for a BBQ which is a temperamental beast. Recommended by Chris G. at Nibble Me This whose BBQ email I love. It’s a pretty impressive device – probe and connecting wire are seriously heat-resistant. The alarm device can be set for low and high temperature warnings and has a timer. Here’s my first attempt on our charcoal Weber BBQ. I cut the excess fat from the outside of the lamb leg, then marinated it overnight in olive oil, lemon juice, garlic, salt, pepper and rosemary. That’s all.
To be honest, it was a little underdone inside. The ChefAlarm instructions suggest cooking the meat at 10C less than desired, assuming that it will rise as it rests afterward. Working out how much we wanted the meat cooked and what temperature for the setting… well, we’re working on that. I love charcoal BBQ. Loads more to come about my BBQ experiments.
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