S
SANDBAR
Guest
Allcon,
So I cooked up the most bestest lamb tonight... 1 rack of lamb, 1 Med BGE, wood and wine (Marinade = wine, balsamic, garlic, salt, pepper -ish then some grated parmesan).
Smoked at 200ish until 90F (1hr) - Tinfoil tent until BGE burning big flame - Meat hit about 105F
Put back on to Sear...
Flip once and wait til meat hit 115...
Removed and tented for 10 min... WOW!!! tender as all getout... CAN"T GET MUCH BETTER. Meat peaked at 136... higher than desired, but that was minutia..., rare to med-rare.
Lessons:
1) slow smoke hour melted the fat cap = priceless and key... beat out a quick sear(which leaves the fat).
2) needed more parmesan - if you quick-sear, parmesan will burn, but for the slow cook, grate parmesan adds that perfect saltiness and char for the last minute open flame.
3) Marinate overnight. Can't beat it (same for tri-tip). Next time, trial for beer, but wine was PERFECT for this marinade (garlic/rosemary).
Other inputs, please shoot...
sandbar
So I cooked up the most bestest lamb tonight... 1 rack of lamb, 1 Med BGE, wood and wine (Marinade = wine, balsamic, garlic, salt, pepper -ish then some grated parmesan).
Smoked at 200ish until 90F (1hr) - Tinfoil tent until BGE burning big flame - Meat hit about 105F
Put back on to Sear...
Flip once and wait til meat hit 115...
Removed and tented for 10 min... WOW!!! tender as all getout... CAN"T GET MUCH BETTER. Meat peaked at 136... higher than desired, but that was minutia..., rare to med-rare.
Lessons:
1) slow smoke hour melted the fat cap = priceless and key... beat out a quick sear(which leaves the fat).
2) needed more parmesan - if you quick-sear, parmesan will burn, but for the slow cook, grate parmesan adds that perfect saltiness and char for the last minute open flame.
3) Marinate overnight. Can't beat it (same for tri-tip). Next time, trial for beer, but wine was PERFECT for this marinade (garlic/rosemary).
Other inputs, please shoot...
sandbar
