Shopped at Freezermart and found a cute little rack of lamb at a decent price. Thawed it and hit it with some Worcestershire, S&P, and then onto the Weber, Vortex set up with a little chunk of hickory
Got some nice smoke rolling and the temp was climbing fast. Pulled it at 130º, must have been not much more than 20 minutes, let it rest a bit.
I think the carryover must have had in the 135º range, perfect for me. Plated it with a buttered up red tater and some creamed spinach.
It was tender enough I could have cut it with a fork but all I used my fork for was the sides, ate those chops down like chicken wings, some mint-apple as always
When it was all over there wasn't even enough left to let Bob lick the plate, this will be my go-to method from now on. Might try a fillet steak using the Vortex tomorrow, seems to work on just about everything just fine. Thanks for lookin' in, stay safe out there! RAY
Got some nice smoke rolling and the temp was climbing fast. Pulled it at 130º, must have been not much more than 20 minutes, let it rest a bit.
I think the carryover must have had in the 135º range, perfect for me. Plated it with a buttered up red tater and some creamed spinach.
It was tender enough I could have cut it with a fork but all I used my fork for was the sides, ate those chops down like chicken wings, some mint-apple as always
When it was all over there wasn't even enough left to let Bob lick the plate, this will be my go-to method from now on. Might try a fillet steak using the Vortex tomorrow, seems to work on just about everything just fine. Thanks for lookin' in, stay safe out there! RAY