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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-25-2007, 07:13 PM   #1
Plowboy
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Default Racks of Lamb

First time cooking a rack of lamb. They were awesome. Trimmed off the silver skin and fat. Pulled the membrane off of the back. Marinaded in Allegro Hot and Spicy. Rubbed one rack with Plowboys Yardbird rub and the other with Dizzy Pig Jamaican Fire. Placed in the FEC-100 set to 340 for about 30 minutes. Pulled when internal temps hit 140. They were a nice medium rare. Perfect as far as I was concerned. The Dizzy Pig rub caramelized a bit better. Probably because of the turbinado sugar in it. If I were to do it again, I'd add some raw sugar to the Plowboys rub. In all honesty, I liked the Dizzy Pig rack better, but both were awesome.

The best part is that you can just pick up rib by the frenched bones and eat.
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File Type: jpg lamb; bbq 004 [640x480].JPG (41.0 KB, 135 views)
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File Type: jpg lamb 003 [640x480].JPG (36.4 KB, 133 views)
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Unread 10-25-2007, 08:01 PM   #2
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Looks great. Making me hungry again
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Unread 10-25-2007, 08:11 PM   #3
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Good looking grub, Plowboy.
I really like them lamb ribs.
I think 140 is the perfect temp to pull from the fire.
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Unread 10-25-2007, 08:41 PM   #4
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We love lamb chops, but I've never smoked them, only grilled. My favorite rub for lamb is fresh rosemary, fresh garlic, sea salt, and olive oil. Mash it all up and rub it on.
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Unread 10-25-2007, 09:03 PM   #5
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Damn Todd, that looks great!! You like it a lil spicy??
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Unread 10-25-2007, 09:14 PM   #6
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I love rack of lamb.
I've never somked one. Gonna have to give it a try.
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Unread 10-25-2007, 10:00 PM   #7
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Quote:
Originally Posted by qman View Post
Good looking grub, Plowboy.
I really like them lamb ribs.
I think 140 is the perfect temp to pull from the fire.
Treated it like I would a pork tenderloin. Meat texture was about the same.

It was really between grilling and smoking. It was indirect, but a pretty hot fire for "smoking'.
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Unread 10-25-2007, 11:38 PM   #8
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Wow Todd, that looks great! Makes me want to try lamb for the first time! I keep hearing BBQjoes advice everytime I go to look for it.
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Unread 10-26-2007, 12:48 AM   #9
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Looks great Todd, I did a Rack o Lamb a couple weeks ago, but had to do it inside, and it didn't look that good.
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Unread 10-26-2007, 08:00 AM   #10
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Todd those looked awesome! Looks like lamb chops are on the menu this weekend.
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Unread 10-26-2007, 08:04 AM   #11
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Looks great - Jamie (lazzyacres) made soem great lamb at the Booen Fair, he still has not told me his marinade. I do like your rub, I added some raw sugar to it and some dried thyme. Talk about your tongue smacking your brain out.
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Unread 10-26-2007, 08:09 AM   #12
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The last picture looks like Jorge's avatar

Todd, I'm also interested in the method and seasoning you used on the new potatos

Were they canned, or fresh reds?

I love them as a side dish, along with candied carrot slices, as we get back to winter sit down meals.
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Unread 10-26-2007, 08:35 AM   #13
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Nice racks, Todd!

What flavor pellets didja use?
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Unread 10-26-2007, 10:22 AM   #14
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[quote=Arlin_MacRae;486783]Nice racks, Todd!

And you just saw him this weekend!
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Unread 10-26-2007, 10:41 AM   #15
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Hey now, I made sure there was an 's' in racks! :D
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