Hi all,
Background
Question: I want to cook two racks of lamb. I'm intrigued by the Sous Vide Que technique in this article http://amazingribs.com/tips_and_tech...big-chill.html and I think I want to try it.
I've never had any sort of smoked lamb before however, and I'm having a hard time imagining how it'll be. Additionally I'm wondering when to put any rub I use on...in the bag when I sous vide? Or before putting it on the indirect side to reheat?
Open to better suggestions too! Rack of lamb is a new one for me at home and if anyone's got any killer recipes I'd love to hear them!
Background
- Just bought a new grill (Weber kettle, Slow-n-Sear gets here today). I'm gonna fiddle for the next few days to get my temp control down.
- I've been cooking things with Sous Vide for about a year now, and I usually finish in my cast iron skillet.
- My sister is coming to visit this weekend, which also promises to be the first summer-y weather weekend of the year round here!
Question: I want to cook two racks of lamb. I'm intrigued by the Sous Vide Que technique in this article http://amazingribs.com/tips_and_tech...big-chill.html and I think I want to try it.
I've never had any sort of smoked lamb before however, and I'm having a hard time imagining how it'll be. Additionally I'm wondering when to put any rub I use on...in the bag when I sous vide? Or before putting it on the indirect side to reheat?
Open to better suggestions too! Rack of lamb is a new one for me at home and if anyone's got any killer recipes I'd love to hear them!
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