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Rack-o-Lamb

Started by hawgheaven, December 11, 2016, 11:05:23 AM

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hawgheaven

Here we have a rack-o-lamb seasoned up with Mad Hunky's JAB and Tatonka Dust, prepped and bagged for Sous Vide. They took a bath @ 134 for 6 hours, then a sear in Copper Top over the Vortex using RO lump. The rack was sprinkled again with Tatonka Dust before hitting the grates:







Fresh asparagus, seasoned with olive oil, sea salt, pepper, then grilled:



Mini taters, seasoned with olive oil, sea salt, pepper, then foiled and placed around the base of the vortex. These went on first, and took about 45 minutes. Once done, they were garnished with chopped fresh parsley:



Once again, thanks for looking!

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Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

kettlebb

I bet that was an amazing meal!


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

Travis

I've done a rack of lamb twice now. Incredible flavor. I was stoked when you wrote that you had done this in the SV. Looks absolutely incredible, brother. I'm going to buy one of those SV's next year for sure.


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Jason

Nicely done, with great pics too!

MikeRocksTheRed

You won!  I don't even know what the category is, but you won it!!!!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

Bob Ivey

Haven't had lamb in a very long time and yours looks wonderful.  That is going on my bucket list of foods to cook.  Only problem is no sous vide machine.  That will come later.  Great cook and great pics.
Bob Ivey

OGlenn

That just looks amazing! I am definitely going to steal this idea.
Uncommon sense seeker

weldboy

Damn that looks fantastic!


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Scott Zee

I LOVE lamb and that rack looks sooooo good. I don't have a SV but looking at these makes me think that might change down the line. Great job HH
drink a little drink, smoke a little smoke    8)
It's not just a grill, it's a WEBER

hawgheaven

#9
Thanks guys! Here's my setup... an old cooler and the Anova stick. This pic is from a different cook I did with chicken wings.

Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.