Coldest day of the year over the weekend. May have even been coldest day of this winter, with balmy single digit temps. So of course it was an ideal time for a cookout.
Actually, Saturday was when it stuck at 8 degrees all day. Sunday was practically sultry, popping up into the teens and low 20’s, so that’s when I did the cookout. We had a lamb roast for the Bacon Lamb and Turkey Sandwich Taste Test and Bad Movie night, and the grill was the perfect way to cook it.
I love having the little thermometer on the outside of the grill. I can just look at the closed lid and say, “Hm. 325… According to Joy of Cooking, that’ll take about an hour to roast.” And then a couple minutes later I can glance over and say, “Hm. 550. Something’s not right about that.” and rearrange things so that the roast is no longer being seared in the flames of its own little grease fire.
No harm done. The lamb roast came out an excellent medium-rare, perfect for slicing into sandwich-sized chunks. And as an added bonus, the combination of spices and smoke means that my coat smells delicious…