This post has ended up being a demonstration of how to make the most of a bad situation. I had some fantastic lamb rump in a Mediterranean marinade from Chris Hayman Butchers ready to cook on the barbecue. For some reason I had decided that I would cook this on the Thuros T1. Soon after starting I realised that this wasn’t going to plan.
Normally, cooking with the Thuros T1, I have found the heat quite gentle in comparison to my other barbecues. I now believe this might have been down to the particular species of wood charcoal I had chosen. This time the coals were raging hot and my joint of lamb wasn’t that small. I thought that I would have to decide whether or not to change barbecue. The alternative being to persevere – risking burning the meat on the outside and under cooking on the inside.
I decided to persevere and do what I can to slow the cooking process. First of all I tried moving the coals to cook the meat more indirect. This seemed to help slightly but the coals ended up benefiting from the better airflow.
In the end I decided to wrap the lamb a couple of times in foil. Hoping that this would protect the meat from burning I left the meat to reach temperature. Once the lamb had reached around 52c I put the lamb aside to rest.
Thankfully, the fuss and experimentation on the Thuros paid off because the lamb was a hit. Full of flavour and perfectly tender I couldn’t have asked for a better cook. I think in future I will need to invest in the Thuros wind deflector so that I can raise the meat up from the coals. In the mean time I’m happy to persevere with results like this!
I’d love to see your cooks on the Thuros!
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Written by Tomos Newland-Jones @MrNewland66