- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
This is my second entry into the Kettle Cook-Off, as per Rule 4. My only kettle is a Smokey Joe Silver. It's my cheese smoking and fishing/camping cooker usually for burgers, dogs and maybe a steak... so I'm having a lot of fun in this TD. :mrgreen:
I started with some local lamb racks, these came with the full cap on, but I remedied that. One rack got a dry prime rib style rub, the other a wet marinade with greek olive oil, garlic and herbs.
For the sides I did a baking powder & salt coating on some drumettes, and let them air dry for 24 hours, then soaked some corn for elote. These went on the Smokey Joe first. The corn was (cautiously) basted with butter during the cook, which was all open top at this point.
The lamb racks went on next, at first on the direct side.... then finished on the indirect side. Pulled at 122° & 125°.
Here is the serving platter shot
I started with some local lamb racks, these came with the full cap on, but I remedied that. One rack got a dry prime rib style rub, the other a wet marinade with greek olive oil, garlic and herbs.
For the sides I did a baking powder & salt coating on some drumettes, and let them air dry for 24 hours, then soaked some corn for elote. These went on the Smokey Joe first. The corn was (cautiously) basted with butter during the cook, which was all open top at this point.
The lamb racks went on next, at first on the direct side.... then finished on the indirect side. Pulled at 122° & 125°.
Here is the serving platter shot
