Meathead Goldwyn grilled whole rack of lamb

[MarkC]

I joined the pitmaster club after my first attempt at grilling a chicken didn't go as planned. I used one chimney of Kingsford briquets, which didn't nearly do the job, and I had to finish it on the gas grill.

So this weekend I tried the grilled rack of lamb over live oak embers, and boy what a difference. I burned the logs in a standalone fire pit I have, and then shoveled the embers into the grill. With the briquets the temperature barely reached 300 degrees, while the embers almost immediately kicked it up to 450, and stayed there while I grilled three racks of lamb, which took, I guess about twenty minutes. After that the temperature went down to 300 and I had to replenish the embers to cook another three racks (It was a large group). Then there were folks who wanted hamburgers, and I was out of embers, so I fired up some hardwood lump charcoal in the chimney, and that finished the job.

The lamb was just delicious. The rub is great, and the board sauce suggestion really makes a difference - and takes no time at all! Between the reliable heat source, and the thermometer with the probe attachment, this kind of heavy duty grilling is actually a breeze. No guesswork at all. A good grill thermometer is also important. The one I have from Tejas Smokers proved itself reliable enough.

After my last post, there were some who were defending the Kingsford briquets, but my advice is to just throw them in the trash can and get some hardwood lump. Maybe the briquets are good for grilling hamburgers in a small weber, but they just don't have the moxie for anything bigger. Or better yet, burn some logs and use the embers, if you have an extra hour. The effort is pretty minimal.

[EdF]

Sounds like a great experience!

[CaptainMike]

Great post and sounds like an equally great meal! The Significant Redhead and I had SV'd and reverse seared lamb chops last night, but I forgot the board sauce!

[MarkC]

Thanks for the responses! What is the advantage of sous vide for something like grilling lamb chops? As opposed to just monitoring the internal temperature with a thermometer? Is it about obtaining a foolproof result, less time at the grill, or are the results really superior to straight grilling? I've held off buying a sous vide system, both because I already have enough cooking gadgets to fill every available storage space, and because I've been a little skeptical of the real value for home cooks. I understand restaurants need it for the order flow. That being said, I'm always happy to be talked into buying a new kitchen or grill gadget.

[Thunder77]

So where are the pictures??