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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-24-2011, 01:10 AM   #1
Got rid of the matchlight.
SANDBAR's Avatar
Join Date: 03-26-11
Location: Edwards, CA
Default Lamb Rack- Smoke or Sear... Perfect mix!

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.

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...
Attached Images
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File Type: jpg IMAG0143.jpg (60.7 KB, 100 views)
Med BGE (wish I had a Large), Modified CharBroil Gasser (IR/Iron)
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Thanks from: --->
Old 04-24-2011, 04:33 AM   #2
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.

Great looking Rack of Lamb......thanks.
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Old 04-24-2011, 04:59 AM   #3
Got Wood.
Join Date: 04-16-11
Location: Arnold MO

Have never eaten lamb myself but it looks awesome!
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Old 04-24-2011, 09:28 AM   #4
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC


That was a very good effort.


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Old 04-24-2011, 10:09 AM   #5
Frank Grimes
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Join Date: 07-25-08
Location: Hudson, IL

Looks perfect, great job.
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Old 04-24-2011, 11:00 AM   #6
somebody shut me the fark up.

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Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Nice rack!
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
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Old 04-24-2011, 12:38 PM   #7
Babbling Farker

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Join Date: 08-05-09
Location: NE OH-IO

I'd hit that hard!

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven

"Nice talkin' to ya"
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Old 04-24-2011, 12:52 PM   #8
On the road to being a farker
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Join Date: 06-25-07
Location: Oxnard,CA

That look real good. What kind of wine an wood?
Kingsford oval grill,
120 Gal UTS
(14" mini) UDS
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Old 04-24-2011, 12:56 PM   #9
Mister Bob
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Join Date: 06-15-09
Location: Scituate, RI

Nice rack!!! Where have I hear that before?
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
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