Lamb steaks et al

2X 1# lamb steaks, asparagus spears, zucchini and blue oyster mushrooms

Marinated steaks at 1:30PM

Marinade Recipe:
1/2 cup olive oil
1/4 cup balsamic
2 cloves garlic (minced)
1tbsp rosemary (fresh, chopped)
1tbsp honey
2 tsp dijon mustard
1 tsp oregano
salt and pepper

I blended all the ingredients in a bowl and then put the steaks in the marinade in a pyrex, and in the fridge for about 5 hours.

Zucchini and Asparagus marinade
1/2 of a meyer lemon (juiced)
1/4 cup EVOO
3 tbsp balsamic
2 cloves garlic
1 tbsp soy sauce
1/8 tsp black pepper
Zucchini quartered lengthwise, woody ends of asparugs snapped off.
In marinade for about an hour.

Blue oyster mushroom marinade
larger stems removed tossed in a tupperware with a splash of EVOO, balsamic and a salt and pepper. Let sit with the other veg for about an hour.

At about 5:30PM Traeger set to 400 to heat up. Hickory pellets.
5:45 -6:00PM, Lamb steaks put on grill still soaking in marinade. Grill turned down to 325.
after about 10 minutes put mushrooms and veggies on a wire rack in the grill and spread them out.
Flipped steaks, tossed mushrooms and veggies.
Took steaks off when internal temp was about 150. Wrapped in foil for about 10 minutes.

Veggies came out great. Nice and grilled. Juicy and slightly crisp at the same time. Mushrooms nice and meaty. Should have got more of them.
Lamb steaks slightly overdone for Tabs taste. She likes her meat bloody. Flavor was good, the cut was a little tough. I thought it needed more salt, Tab said it didn't.
Next time 140 or 45 on internal temp, and maybe a little salt in the marinade. Or salt the steaks when they go on the grill.

4# Free Range Chicken. Whole.

4# Free Range Chicken. Whole.

In brine at 12:00PM
Brine Recipe:
3 Qts water
2 cups brown sugar
1.5 cups pickling/canning salt
1/2 Onion (big slices)
Cloves (some, whole)
Peppercorns (some, whole)
4 Cloves garlic (minced)
Celery seed (some)
Mustard powder (dash)
Garlic powder (dash)
Onion powder (dash)

Out of brine at 4:00PM. Patted dry.
Traeger filled with hickory set to 425 for half an hour to bring unit up to temp.
Stuffed brine onions inside chicken and put it in the Traeger at about 4:30 PM
Turned the thermostat down to 225 for about an hour and a half.
Then set to 375 for another half an hour to 45 minutes to crisp skin.
Taken out of Traeger when internal temp reached 160 degrees.
Put on platter and wrapped in foil for about 20 minutes.

Chicken came out amazingly delicious. Crispy skin, meat super juicy and tender with good flavor.
Was even better the next day cold.