Reverse seared rack of lamb on the Big Green Egg. Lamb was dry brined for 2 hours. Then coated in wet rub of Herb de Provence, fresh rosemary and garlic. Smoked indirect heat @225
with cherry wood, untill internal temp of around 130F. Then seared on inside on cast iron skillet for about 45 seconds a side with some butter for the finish.
1 Large BGE & 1 Mini-Max BGE (Smokey & the Bandit) + 1 custom Challenger cart for their home. Kick Ash Basket & Igrill2, and cast iron inside for finishing reverse sears.