marc sannicolas Thanks heaps for the kind words and for watching. Happy to trade recipes any day! Chef Eric Gephat

Spontaneous Combustion just subbed! Had no idea you had your own channel.

Spontaneous Combustion as soon as I get through all of the recipes I want to try from Chef Tom and yourself I'll be sure to take you up on that. I very much appreciate the reply keep up the good work!

Lasse's Food and Barbecue Thanks heaps for the positive comment. Happy grilling! Chef Eric Gephat

yes but i dont know, if it looks delicious or he run away cuz overspiced ;-)

Ha! Thanks for watching. Chef Eric Gephart

Hey don't forget there are a bunch of us women out here grilling. I sure hope I don't need a beard! Still that was pretty funny! LOL!

Yes. Yes it has.

The tough guy from the North Thanks heaps for watching and for your comment. Chef Eric Gephart

Spontaneous Combustion you have a new subscriber 👍

Roasted Leg of Lamb Grill Temp: 350F Internal Temp: 135F Protein: 1 each Leg of Lamb, 7 Lbs, bone on Ingredients: Cape Town Sauce/Marinade: ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ½ Cup Light Brown Sugar 6 T Mustard, Dijon 4 T Chinese Mustard 6 T Lemon Juice, Fresh squeezed 6 T Oil 6 Cloves Garlic, chopped 2 T Ginger, Chopped ½ T Salt, Kosher ½ T Black Pepper 2 sprigs Rosemary, for a basting brush Sauce Method: Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool. Method: 1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours 2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system. 3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone. 4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color. 5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours. 6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F) 7. Slice thin and across the grain. Enjoy!

Samuel Feather Thanks heaps. Chef Eric Gephart

Michael DePew Nice!

Barz Thanks heaps for watching and for your comment. Chef Eric Gephart

Tommy Roberts I do not. The drippings create a good bit of smoke.

Bäiderlasbou Thanks heaps for watching and for the positive comment. Chef Eric Gephart

Brandon Trout sah-alt

Brandon Trout Thanks heaps for watching. Kindest regards Chef Eric Gephart

SS OWW 't

Just some thoughts: 1. What charcoal are you using? Certain brands can run really hot. 2. How hot are you initially getting the smoker to? Ceramic grills hold heat really well, so if you get one too hot, it can take a while to get the temp down.

Jim Erickson we went to 130 and let it carry over to 135-140f

It was the lamb coming back for his well marinated leg

Jim Thompson Agreed, it is the best! Chef Eric Gephat

Fabian Boom!!!! All the best. Chef Eric Gephart

No doubt. It was 12 degrees when we shot that video! Thanks for watching!

Callum Hunter Thanks for watching. Chef Eric Gephart

B L working on publishing now

Spontaneous Combustion awesome! Enjoy your recipes and your enthusiasm for cooking

Roasted Leg of Lamb Grill Temp: 350F Internal Temp: 135F Protein: 1 each Leg of Lamb, 7 Lbs, bone on Ingredients: Cape Town Sauce/Marinade: ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ½ Cup Light Brown Sugar 6 T Mustard, Dijon 4 T Chinese Mustard 6 T Lemon Juice, Fresh squeezed 6 T Oil 6 Cloves Garlic, chopped 2 T Ginger, Chopped ½ T Salt, Kosher ½ T Black Pepper 2 sprigs Rosemary, for a basting brush Sauce Method: Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool. Method: 1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours 2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system. 3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone. 4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color. 5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours. 6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F) 7. Slice thin and across the grain. Enjoy! Chef Eric Gephart

You're the man! More than I asked for, appreciate the detailed instruction. Keep up the great work you do chef!

Michael DePew Thanks for watching Michael and for your comment. All the best. Chef Eric Gephart

Spontaneous Combustion great video!

Andy Reynolds Google it, you bitch.

nachonad it sells itself! Feel them side by side. You will know right away. All the best. Chef Eric Gephart

nachonad That being said Summit is a good grill. The ash box fills up too quickly and hinders air flow in my opinion but I am totaly bias. There is a reason I started working with KJ

We're working on it now.

rachael james on it! Thanks heaps for watching. Chef Eric Gephart

Roasted Leg of Lamb Grill Temp: 350F Internal Temp: 135F Protein: 1 each Leg of Lamb, 7 Lbs, bone on Ingredients: Cape Town Sauce/Marinade: ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ½ Cup Light Brown Sugar 6 T Mustard, Dijon 4 T Chinese Mustard 6 T Lemon Juice, Fresh squeezed 6 T Oil 6 Cloves Garlic, chopped 2 T Ginger, Chopped ½ T Salt, Kosher ½ T Black Pepper 2 sprigs Rosemary, for a basting brush Sauce Method: Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool. Method: 1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours 2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system. 3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone. 4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color. 5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours. 6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F) 7. Slice thin and across the grain. Enjoy! Chef Eric Gephart

Link is posted! But we'll make it easy... thesauce.atbbq.com/leg-lamb-kamado-joe-joetisserie/

@@allthingsbbq Hi Chef Tom, a little late to the party here.... can you please share the recipe for your mango dish and its name, please :-)

Vinny Mozzarella yep

Tigran Babaev yep! Chef Eric Gephat

Must have played that part at least 5 times haha lol great cook!

Did 20 years of that. Grilling is much more fun. Kindest Regards Chef Eric Gephart

Josh Cc600 it is a waste of money

@@matthewclomo5265 i work with the tisserie, its ok, what i dont like on it, is, its not filling the hole sealing, and it has hughe airgaps were smoke and heat escaping, pluss the cheap chinese crackling Motor, and the missing counterwight, if u as example put on something uneven with more weight, on one side, the Motor starts to crack, and u can hear that if u know the sound, even in this video.. its ok as produkt, as price to high, and for the future full of improvements... i remember me getting it on the first day, i was thinking what the hell its to small... it dosent cover the sealing... and the crackling sound of the motor, sounds like in future we will part...

Kenneth Johnson Nice. Chef Eric Gephart

Brian McNay Thanks heaps! Chef Eric Gephart

the same u say wtf i guess :D

Totally heated through. Thanks for watching. Chef Eric Gephart

Kuba Bieniek not gamie at all, sweet, savery and tangy. Fantastic flavor!

aldphillip2003 yep! Chef Eric Gephart

Roasted Leg of Lamb Grill Temp: 350F Internal Temp: 135F Protein: 1 each Leg of Lamb, 7 Lbs, bone on Ingredients: Cape Town Sauce/Marinade: ½ Cup Worcestershire Sauce ½ Cup Soy Sauce ½ Cup Light Brown Sugar 6 T Mustard, Dijon 4 T Chinese Mustard 6 T Lemon Juice, Fresh squeezed 6 T Oil 6 Cloves Garlic, chopped 2 T Ginger, Chopped ½ T Salt, Kosher ½ T Black Pepper 2 sprigs Rosemary, for a basting brush Sauce Method: Combine all (except for salt and pepper). Put in a sauce pot and heat over medium heat to dissolve the brown sugar. Reduce until thickens to salt consistency. Season with salt and pepper. Let cool. Method: 1. With a sharp paring knife, cut small slits ¼ inch deep around the leg, stud the meat with slices of ginger and garlic. Using ½ of the Sauce, marinate the leg of lamb for 2 hours 2. Stabilize your Kamado Joe to 350F and set your deflector shields in for an indirect cook. Place your grill racks at the highest setting of the divide and conquer system. 3. Set the marinated and studded leg of lamb on the center of the grill grates. Insert the thermometer at the thickest part of the roast but do not have the probe touch the bone. 4. With a rosemary sprigs, baste with the remaining marinade every 30 minutes and turn the roast as needed to ensure even color. 5. Roast until the lamb reaches an internal temp of 135F this should take just under 2 hours. 6. Once internal temperature is met, take the roast off the grill and let rest for 15 minutes. (carry over cooking will bring the roast to nearly 145-150F) 7. Slice thin and across the grain. Enjoy! Kindest Regards, Chef Eric Gephart

Spontaneous Combustion... awesome mate thanks for the response

@@ChefEricGephart do you know what needs to adjust for semi boneless

Ezequias Lopes Barbecue champions of the world gave that to be last time I was cooking with them in Germany. That hat reminds me a good friendship, great food and cold weather as it was 23ﾟ below 0 with wind chill the day we filmed this. Thanks for your comment and for watching happy grilling. Chef Eric Gephart

Bob Martin ya, we could have bought a B.R.T leg of lamb but you miss out on a lot of the flavor plus I love slicing that steamship style frenched leg. Much better presentation. The ks for watching and for your comment. Chef Eric Gephart

Negative 23F

​@@ChefEricGephart You going to do any more video with Chef Tom? These were great

@@rogerrtewwr4723 I have a video released every Saturday on the KJ Channel but can't wait can't wait to get back with Chef Tom and the @atbbq team. Going to be post pandemic. Hope all is well. Chef E

@@ChefEricGephart ah ok, watching "Smoked Braised Beef Shank | Chef Eric Recipe" on KJ now :P

They were cooked a the tienda. A bit of heat and beer gets them back to perfect. Good trick for you. Thanks for watching. Chef Eric Gephart

Spontaneous Combustion thanks for the “tip” or “trick. I appreciate the idea, but I know how to properly treat tortillas sir. It’s like me telling you how to not mess up a sandwich. And mess it up because I’ve only read or heard what a sandwich is. Thanks “chef”.

Spontaneous Combustion seeing as how I am Mexican. Lol.

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SquirrelKnight yep! Thanks for watching and for your comment. Chef Eric Gephart

Natalie Kilpatrick Thanks heaps. Chef Eric Gephart

AZ Patriot Thanks heaps for watching and for your positive comment. Happy grilling. Chef Eric Gephart

Mi Casa barbecue not keen on eating on camera. Thanks for watching and thanks for your comment. Kindest regards Chef Eric Gephart

mike bausman Thanks for watching and taking the time to comment. Happy grilling. Chef Eric Gephart

stobesy18 ok. Thanks heaps for watching and for your well done comment. Kindest regards Chef Eric Gephart

Spontaneous Combustion your welcome :) but next time if you want to make tacos cook a lamb shoulder the same way but cook for 5 house but maybe on a much lower temperature tho. But a nice leg of lamb like that needs to go with roast spuds and gravy and veg. But love the style of cooking :)