mk1 Posted January 18, 2012 Report Posted January 18, 2012 Made them last night with a olive oil, pepper, worchestire powder, salt rub 450 dome for about 25 minutes to an internal temp of 140 F. My 5 year old....doing his best T.Rex, ripping meat off the bone n68372 n68373 n68374
Tribeless Posted January 18, 2012 Report Posted January 18, 2012 Re: Lamb racks Nicely cooked lamb. Is that both the refracting stone and the drip tray you've got in there? What do you mean by 450 dome?
Tucker Posted January 18, 2012 Report Posted January 18, 2012 Re: Lamb racks Have done lotsa lamb racks on my KK's. I use Chris Lilly's recipie fom his Big Bob Gibson BBQ book, a real winner everytime. I cook mine 450 direct, uncut until 125 internal, then rest 15 min, cut into lollipops, salt - pepper and back on the grill at 450 direct to brown up both sides of each little lollipop. yum! leftover ones warm in micro on high for 1 min.
mk1 Posted January 18, 2012 Author Report Posted January 18, 2012 Re: Lamb racks 450 degrees Fahrenheit (I know, I know) on the dome thermometer. It is the refractory stone and the drip tray. I used the coffee wood for smoke and thought the indirect would let it grab more flavor.... The stainless was hot enough to get a little sear. I reheat in a 140 degree (F) waterbath ala sous vide
Tribeless Posted January 18, 2012 Report Posted January 18, 2012 Re: Lamb racks Oh, sorry guys: stupid me Of course 140 was meat temperature and 450 'F KK temperature .... I'm still learning the ropes of KK-speak. Coffee wood sounds great to smoke with, but little chance of sourcing that in NZ. Tucker, I'll look out for the Chris Lilly book: I can probably get it off Amazon.
