So I didn't exactly know where this was supposed to go given that I think each item has its own category on this site. Tonight I meal-prepped for the week with an assortment of items. It was my first time cooking lamb of any sort, & my second time cooking a fatty. I have become rather familiar with Ribeyes & Tomahawk Ribeyes. Reverse searing steaks has become my favorite method.
I used Mesquite wood & the kept the smoker around 230F for the first hour. It only took an hour before the steaks & lamb came off for some rest, & then I cranked the smoker up to 275 to get the fatty's bacon crispy. I seared the ribeyes & rack of lamb on a hot grill to get some nice, crispy skin & purrty grill marks.
The fatty is ground beef stuffed with Mushroom & Swiss, with my homemade burger seasoning coating the inside. Gotta say that these fatty things are the bomb.
Mrs. Llama was pretty impressed by the lamb. It was something she grew up eating in her culture & there isn't a lot of good lamb to be found around town. On that note, if anyone has a good recipe for goat, let me know.
I used Mesquite wood & the kept the smoker around 230F for the first hour. It only took an hour before the steaks & lamb came off for some rest, & then I cranked the smoker up to 275 to get the fatty's bacon crispy. I seared the ribeyes & rack of lamb on a hot grill to get some nice, crispy skin & purrty grill marks.
The fatty is ground beef stuffed with Mushroom & Swiss, with my homemade burger seasoning coating the inside. Gotta say that these fatty things are the bomb.
Mrs. Llama was pretty impressed by the lamb. It was something she grew up eating in her culture & there isn't a lot of good lamb to be found around town. On that note, if anyone has a good recipe for goat, let me know.
