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Coated this rack with garlic, rosemary, thyme, salt and pepper in olive oil. Went raised direct at 500 to IT 120. It did not disappoint. True MR which is the way I prefer it. SWMBO did southern green beans and noodles. I made a fresh mint sauce for grins. Lamb didn't need it but it was tasty. I took care of 6 bones. I love lamb, simple and fast. Thanks for looking.
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Paella, now this... Who is posting all this great looking food on @bgebrent s account?
Brother blind, @Tarheelmatt hacked my account and posted both cooks. You can tell by the poor quality photography. I now have control over my account back. Thanks for your astute observation
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
@SGH, damn Scottie, thank you brother! I appreciate that man! I killed that rack to the extent you'd be proud.
Brother you nailed that one. Most folks ruin lamb by over cooking it. Lamb should look exactly like the pic above. Take a bow my friend.
Location- Just "this side" of Biloxi, Ms.
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The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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When in doubt Accelerate....
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As always, looks beautiful and delicious.
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Louisville, Kentucky
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I'm keeping serious from now on...no more joking around from me...Meatheads !!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
36" BlackStone
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Yard full of other stuff to cook on
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