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Lamb rack on a slow Tuesday-banquet!

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lousubcap
lousubcap Posts: 32,384
in EggHead Forum
Don't often post stand-alone cook threads (what are you doing right now gets most) but for a low-key cook that I have ignored for too long here you go: (in 3 part harmony  B) )

raised direct-gasket height

Time for the slice and dice:

Money shot for the win.  (Yes it tasted better than it looked.)
Thanks for lookin'.  

Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • smokingal
    smokingal Posts: 1,025
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    That there looks like awesome eats.  Did you fix yourself a plate or just stand over the cutting board, gnawing away? 
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • YukonRon
    YukonRon Posts: 16,989
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    Look at you.....upping your game...

    Beautiful cook Frank love the images....

    Looks absolutely delicious, as I always expect coming from you.

    Very nicely done.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I’d definitely gnaw on a few of those bones.  Nice cook cap!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • jwallace83
    jwallace83 Posts: 35
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    what temp and time did you cook them?
    3- BGE’s  2(Large) 1(Mini Max) 
    1- Santa Maria Outfitters Pit 
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  • lousubcap
    lousubcap Posts: 32,384
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    smokingal said:
    That there looks like awesome eats.  Did you fix yourself a plate or just stand over the cutting board, gnawing away? 
    You definitely nailed my actions/behavior...why dirty up a plate when you can be a 2020 carnivore??   =)  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • dbCooper
    dbCooper Posts: 2,081
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    Those look delicious.  Nicely done!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • lousubcap
    lousubcap Posts: 32,384
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    @jwallace83 - gasket line at around 350-375*F direct til around 130*F (moving around on the grill due to heat and rack thickness).  About 25-30 minutes total.  Finish temperature for the win.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Absolutely beautiful!  Love a rack of lamb chops...very nicely done!
    Maryland, 1 LBGE
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    I love lamb.  Wish I could have been there and share the rack with you. They look fabulous. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • jwallace83
    jwallace83 Posts: 35
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    lousubcap said:
    @jwallace83 - gasket line at around 350-375*F direct til around 130*F (moving around on the grill due to heat and rack thickness).  About 25-30 minutes total.  Finish temperature for the win.  
    Awesome!! Looks killer!! 
    3- BGE’s  2(Large) 1(Mini Max) 
    1- Santa Maria Outfitters Pit 
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  • dmchicago
    dmchicago Posts: 4,516
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    Outstanding!

    Details, please!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • YukonRon
    YukonRon Posts: 16,989
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    People stay at my house just to meet the legend.

    I am ok with that....


    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
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    If it tasted better than it looks it was a feast for sure - because it looks delicious. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 18,731
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    oh damn. More than a few those would end up “missing” before being served. Nicely done. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    That looks wonderful!
    Stillwater, MN
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  • Legume
    Legume Posts: 14,627
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    What’s with the clear pics?  I just don’t know who you are anymore.
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  • thetrim
    thetrim Posts: 11,357
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    Great cook!  Those look amazing!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • lousubcap
    lousubcap Posts: 32,384
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    Legume said:
    What’s with the clear pics?  I just don’t know who you are anymore.
    I finally had to get an updated cell phone and it came with a fixed number of great pics.  Once I exhaust them it will be back to usual.   B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Griffin
    Griffin Posts: 8,200
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    Looks outstanding. What did you serve with them or did you just eat them? I seem to always overlook lamb at the grocery store and I see a post like this and I think "I need to make lamb"....and then I don't. :(

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • gonepostal
    gonepostal Posts: 711
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    The next rack of lamb that I cook will be my first rack of lamb. This post makes me wish that happens soon. Beautiful cook.
    Wetumpka, Alabama
    LBGE and MM
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    You guys who do not cook lamb I think are missing out. If done correctly, it is fantastic and it is a quick way to mix things up.  Give it a try! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Nice! I need to cook more lamb. My son loves it but we just seem to overlook it other than 3-4 times a year. Maybe next year will be "The Year of the Lamb" but I have dumplings to deal with this year. Lamb Dumplings?

    Keepin' It Weird in The ATX FBTX
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    @The Cen-Tex Smoker it sounds like you have access to some farms/heritage breed farmers near you. If you can find someone that that raises Katahdin sheep, see if you can buy one and have it butchered.  I 100% guarantee it is worth it. I would (almost) bet all my food related toys you will love it and want to cook it more. The taste is just night and day to what you can get in the store. Do not get me wrong, I cook Costco racks of lamb often.  But when I want something special - a Katahdin cut comes out.  Give it a try if you can find one.....  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
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    The Cen-Tex Smoker said:
    Nice! I need to cook more lamb. My son loves it but we just seem to overlook it other than 3-4 times a year. Maybe next year will be "The Year of the Lamb" but I have dumplings to deal with this year. Lamb Dumplings?

    Merguez lamb sausage is da bomb.... Pulled leg of lamb is also quite tasty.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • johnnyp
    johnnyp Posts: 3,932
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    great cook. looking good
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • alaskanassasin
    alaskanassasin Posts: 7,658
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    Not sure how I missed this, looks great! Nice picture, almost enough to convince me to eat lamb...
    South of Columbus, Ohio.


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  • rifrench
    rifrench Posts: 469
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    Going to try it real soon, bought a rack of lamb last Costco trip.
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • lousubcap
    lousubcap Posts: 32,384
    edited January 2020
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    @rifrench - Here's a basic recipe that I approximate:

    http://www.simplyrecipes.com/recipes/classic_rack_of_lamb/#ixzz4v1haTzsT

    You will definitely enjoy.  


    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • TideEggHead
    TideEggHead Posts: 1,338
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    Those look absolutely delicious! Haven't done a rack of lamb in a while or lamb chops, now I have a craving!
    LBGE
    AL
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  • rifrench
    rifrench Posts: 469
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    Thank you, sir.
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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