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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Frenched lamb rack help.

I have this wonderful little lamb rack that I have merinanded over night in evoo and some other spices. I plan on smoking for about 45 minutes at 225 or so then pull of to rest as I ramp the heat up to 550 for a 1 or 2 minute sear on each side.

To the experts, that's all of you! Will this work? Or is there a better way?

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