Chris in Louisiana
TVWBB All-Star
I have cooked many racks of lamb indirect on my kettle, with some chunks of cherry in the charcoal.
I used to get two racks in a package at Sam's for about $25. Now you get one for that price.
Dry brined one for a few hours in the fridge, then hit with cracked pepper and garlic powder before putting on the top rack of the Searwood set at 400.
I placed one chunk of cherry right on top of the heat diffuser. After the cook, the chunk was still the same perfect shape, but pure ash that crumbled to the touch.
I should have used a drip pan on the bottom rack. When the lamb fat started dripping on the flavorizer bar near the end, there were some grease flames inside the grill, and temps went well over 400. That could get nasty if it's unattended when it happens.
Was shooting for 135, with it going to 140 during the rest. It was 135 in some spots I checked with the Thermapen, but it got a little higher in other areas, so it's a little more done than I'd hoped.
I also learned that the meat probe on my Searwood seems to read high. It was way off on a couple of cooks this weekend. It may be good enough to roughly assess progress, but check with a Thermapen for actual temp.
Served with a version of tzaziki sauce, meat-stuffed grape leaves, and asparagus cooked in the air fryer.
The meat was tender and had good flavor, especially with a sprinkle of Diamond Crystal Kosher salt over the surface of the sliced chops and a sip of a South American red wine.
I used to get two racks in a package at Sam's for about $25. Now you get one for that price.
Dry brined one for a few hours in the fridge, then hit with cracked pepper and garlic powder before putting on the top rack of the Searwood set at 400.
I placed one chunk of cherry right on top of the heat diffuser. After the cook, the chunk was still the same perfect shape, but pure ash that crumbled to the touch.
I should have used a drip pan on the bottom rack. When the lamb fat started dripping on the flavorizer bar near the end, there were some grease flames inside the grill, and temps went well over 400. That could get nasty if it's unattended when it happens.
Was shooting for 135, with it going to 140 during the rest. It was 135 in some spots I checked with the Thermapen, but it got a little higher in other areas, so it's a little more done than I'd hoped.
I also learned that the meat probe on my Searwood seems to read high. It was way off on a couple of cooks this weekend. It may be good enough to roughly assess progress, but check with a Thermapen for actual temp.
Served with a version of tzaziki sauce, meat-stuffed grape leaves, and asparagus cooked in the air fryer.
The meat was tender and had good flavor, especially with a sprinkle of Diamond Crystal Kosher salt over the surface of the sliced chops and a sip of a South American red wine.
