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Rack of Lamb Reversed Seared on Big Green Egg
ImmersionFD
Posts: 32
Rack of lamb was dry brined (fancy word for putting salt on it) for about 2 hours. Then rubbed with mixture of fresh cut rosemary, herbs de provence, and water. Smoked on mini max (AKA Bandit) with one chunk of pecan wood, then transferred over to large egg (AKA Smokey) for sear 45 seconds a side. Turned out excellent, reverse sear for the win!
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.
Comments
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That is just pure heaven!
2 Xl's, MM and Forno Bello
Pizza Oven in Bergen County, NJ -
I agree defiantly best rack of lamb I've done to date.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.
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You did that rack justice.. Awesome looking lamb..Greensboro North Carolina
When in doubt Accelerate.... -
I love lamb. That rack looks outstanding!
When you say "dry brined", is that just early salting? And do you rinse that off, or not? What does this do for the cook?
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
Dry brining is just putting salt on the meat for an hour or 2 before you cook. Leave it on it. You do it for the same reason you would brine meats. You can read more about dry brining @ http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html1 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.
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ImmersionFD said:Dry brining is just putting salt on the meat for an hour or 2 before you cook. Leave it on it. You do it for the same reason you would brine meats. You can read more about dry brining @ http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html
Good read. Thank you!
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
I also forgot to add, and put just a bit of cayenne pepper in the rub, its a great addition.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.
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Excellent looking lamb!Living the good life smoking and joking
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