Shuley

Hahaha thank you. Maybe it's like how some restaurants try to serve duck well done?? I get that everyone has their preferences but over cooked meat when that isn't what you like is just not good.

Thank you

I highly recommend smoked lamb. Makes a delicious thing even better.

Hahaha yeah I am trying to get back into running distances (I ran a marathon about 4 years ago and a half about 3 years ago but after I sprained my ankle and had to be in an air cast for over a month any time I try to pick it back up I end up hurting myself) and any time I run I feel like I end up eating so much I negate the calories burned lol.

Thanks! Another first for me but I was pretty happy with the results.

I love pulled beef and yours looks delicious Sent from my iPhone using Tapatalk

So the other day I posted a question about how I was going to cook rack of lamb. It turned out very very well. I based my cook on an APL recipe, after getting advice from Andyscalso (I think I spelled that correctly, from kamado guru) I decided to omit the chili powder all together. I also tweaked it a little based on my tastes. The lamb was so good... I ate four of these pieces..... then again I had ran 6 miles earlier and they took longer than I thought so I was starving!!!! Still... is there nothing that is not vastly improved by kamado cooking? I feel that the light smoke profile complimented the lamb perfectly.

That looks like a lovely dinner Sent from my iPhone using Tapatalk

I also use the foil on the lower grate method almost for every cook. Sent from my iPhone using Tapatalk

Awesome cart. How much faster does little ms pebbles heat soak? Sent from my iPhone using Tapatalk

The next time I do this I think you have inspired me to try a Greek spin on lamb.

I definitely agree. While I have never cooked rack of lamb before I have had it a number of times. Whenever someone tells me they don't like lamb I tell them they probably had it overcooked. Lol

Thanks. I'd try the leaving it out for three days but we are leaving town tomorrow

That meat looks killer Sent from my iPhone using Tapatalk

That looks fabulous Sent from my iPhone using Tapatalk

That is some good looking pork Sent from my iPhone using Tapatalk

My dad texted me first thing this morning because he bought three racks of lamb and he wants me to smoke them on the kamado. Seeing as how I have never cooked a rack of lamb before and I know he wants a smokey flavor I looked into this APL recipe that I may base my cook on http://www.adamperrylang.com/recipes/rack-of-lamb-crusted-with-grain-mustard-and-chili-powder/ Any advice? Is this a good method?

I had a teeny bit of this debate internally， but when it comes down to it， if i am entertaining a crowd i am doing low and slow. In terms of low and slow the 23 can definitely handle a ton of meat. If you frequently grill for a ton of people...you might think about the 32. I'd call Dennis to talk about your primary uses of the kamado.... I never felt like he was trying to upsell me. Sent from my LG-D855 using Tapatalk

Chimichuri ribs are a great idea! I think chimichuri could go with almost any meat Sent from my LG-D855 using Tapatalk

Sometimes when i do steaks like this with oliveoil on top i also give it a little squirt of lemon. I read about it somewhere and it is surprisingly good. Sent from my LG-D855 using Tapatalk

Holycrap you must be in a boat load of pain. I will pray that you will have some comfort. Sent from my LG-D855 using Tapatalk

Those are the best looking ribs i have ever seen. Sent from my LG-D855 using Tapatalk

Thank you! I always say my favoritepart of bbq is the left overs!.... That works for thanksgiving too!

Thank you!

Thanks! It also ensures we actually eat all of it!