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Rack-o-Lamb!! Haven't done one in a while...

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  • Rack-o-Lamb!! Haven't done one in a while...

    Here we have a rack-o-lamb seasoned up with JAB and Tatonka Dust, prepped and bagged for Sous Vide. They took a bath @ 134 for 6 hours, then a sear in Copper Top over the Vortex using RO lump. The rack was sprinkled again with Tatonka Dust before hitting the grates:







    Fresh asparagus, seasoned with olive oil, sea salt, pepper, then grilled:



    Mini taters, seasoned with olive oil, sea salt, pepper, then foiled and placed around the base of the vortex. These went on first, and took aboot 45 minutes. Once done, they were garnished with chopped fresh parsley:



    Once again, thanks for looking!

    ---
    Sent from my iCommode using Royal Flush
    Last edited by HawgHeaven; 07-31-2016, 03:18 PM.


    Drinks well with others



    ~ P4 ~

  • #2
    Oh wow, that looks wonderful!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
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    Misfit # 1899

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    • #3
      Excellent!
      Craig
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      • #4
        Excellent cook. Everything looks delicious.
        Jim

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        • #5
          Beautiful eats Hawg. JAB/TD seems a popular combo. Now lamb too eh? Interesting
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            Originally posted by Richtee View Post
            Beautiful eats Hawg. JAB/TD seems a popular combo. Now lamb too eh? Interesting
            Rich, JAB and TD were meant to be together... the flavor is amazing!

            Thanks you guys for the kind words and


            Drinks well with others



            ~ P4 ~

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            • #7
              Over the top Phil, that looks incredible!

              Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
              My best asset however is the inspiration from the members on this forum.

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              • #8
                Originally posted by SmokinOutBack View Post
                Over the top Phil, that looks incredible!

                Thanks Jim!


                Drinks well with others



                ~ P4 ~

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                • #9
                  Wow!!

                  Never had Lamb, but it sure looks Mighty Tasty!!----

                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                  Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                  Mom & 4 Cub litter---Potter County, PA:

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                  • #10
                    Originally posted by Bearcarver View Post
                    Wow!!

                    Never had Lamb, but it sure looks Mighty Tasty!!----

                    Bear
                    Thanks John! You have to try the rack... it will surprise you!


                    Drinks well with others



                    ~ P4 ~

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                    • #11
                      Awesome cook, and great pics
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                      • #12
                        Awesome rack Phil And I think I'm going to steal your spud idea since I was looking for a rack yesterday but settled for some nice chops that are going on the grill today

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                        • #13
                          Originally posted by Fishawn View Post
                          Awesome cook, and great pics
                          Thanks Scott!

                          Originally posted by Checkered Past View Post
                          Awesome rack Phil And I think I'm going to steal your spud idea since I was looking for a rack yesterday but settled for some nice chops that are going on the grill today
                          Thank you sir! Steal away... this is a great way to bake taters!


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            Even though I still don't care for lamb, I have to give you points for a great looking meal.
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                            Smoke Vault 24

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                            • #15
                              Top notch cook Phil!
                              Smoke it.. and they will come!

                              Rob
                              Recipes & Smokes in HD Video
                              SmokingPit.com



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