Since this was the first time I've cooked this, I decided to keep it very simple so I could establish a baseline. Smoked low and slow at 225F using apple wood logs. From the time I put them in til I took them out (at 130F) was one hour, about what I expected.
Seasoning was very simple, nothing but thyme and celery seed on the exposed meat.
My wife's cousin said they turned out good. I don't really know what lamb should taste like, but it seemed okay to me, too.
Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
Lamb should taste like tender awesomeness. They look great to me. My dad always used thyme, garlic, salt, and pepper mixed with olive oil into a paste and grilled them. Looked a lot like your pics. Well done sir.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
TBH, I probably won't do more anytime soon. I might get small amounts at the store just to nail down the seasoning, but my family decidedly prefers beef and pork.
Should be tender and delicious. The fat can range anywhere from luscious to "when did the dog crap in my mouth and why is it coating every surface of my tongue with dog crap."
If the fat didn't coat your mouth with unpleasantness, you did it right.
If placed equal distance between a rack of lamb and a ribeye, I would die of starvation trying to decide which to eat. That said, I rarely smoke lamb. Usually hot grill it. The most important thing is to get it fresh. THe cryovaced racks I have bought have not been very good.
Thanks! These were cryovac'ed from New Zealand. I haven't found any fresh yet. I'll hot grilled in the future with just a couple of chops at a time now that I have a baseline. There is no doubt in mind that seasoning is everything for these.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Agree with MH about lamb vs. rib eye! Try American lamb before making a decision. Cook it like a miniature ribeye. Lamb loves a little rosemary & garlic! Mint is traditional, but I don't think it adds a thing to lamb. Then if you still don't like it, OK , that just keeps the demand/price lower for those of us that do. Just my $0.05 worth.
That's pretty much the route I will take. Not going to decide on one cook. The main thing was to get a feel for how it cooks. If I can get a flavor profile I like, great. If not, so be it.
Just my $0.05 worth.
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