What I did with it w/Qview

Discussion in 'Lamb' started by dingle, Jul 28, 2008.

  1. dingle

    dingle Smoking Fanatic OTBS Member

    For starters, the night before I prepped the rack with approx 1/4 c. of each, balsamic vinegar and evoo. Added tbls worchester sauce, 2 cloves garlic, a few sprigs of thyme, and basil and a little lemon zest.

    I then vacuum packed and left in fridge overnight.

    Threw on a few of these buggers filled with creamcheese and crabmeat and added chives and parsley from the garden.

    I smoked the rack of lamb over a bit of cherry wood at 225* until an internal temperature of 140* was reached. I then wrapped in foil and into the cooler until everything else was ready for plating. Cut the rack into sections of 2 ribs each.

    All plated up and ready to eat.

    Turned out really good. Juicy and tender. However next time I may just use salt, pepper, garlic and evoo and then smoke. Thanks for looking.
     
  2. That looks real good!
     
  3. that looks awsome!!!!
     
  4. dingle

    dingle Smoking Fanatic OTBS Member

    Thanks Babyback and Elkaholic! Havent had lamb in a long time and this was the first time cooking it. Will do it again soon.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm, looks excellent DINGLE![​IMG]
     
  6. dingle

    dingle Smoking Fanatic OTBS Member

    Thanks Miss Cowgirl! It really was yummy and the wife even ate some! Surprise!
     
  7. white cloud

    white cloud Master of the Pit OTBS Member

    Looks real good dingle. I had bought 1/2 of the blue ribbon winner from the county fair a few years back and really enjoyed it. Now I want to get some more and smoke it. Ya done good, not overcooked.............PERFECT
     
  8. dingle

    dingle Smoking Fanatic OTBS Member

    Thanks Cloud! The wife thought it was too rare......NOT!
     
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    Looks good. I like your plan for the next time also. Keep it simple and let the lamb do the talking.
     
  10. dingle

    dingle Smoking Fanatic OTBS Member

    Thanks Fatback. I'm with ya on the keep it simple method. I think the balsamic and worchester took away from the flavor of the lamb. It was really good though.
     
  11. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Wow... that has to go on my list of things to smoke! Looks awesome!

    [​IMG]
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Man, that looks very tasty. I have not had much lamb...first time I had it years back..I din't like it. I did have some grilled last year and it was awesome. Guess I need this on "the list"! Thanks for the info!
     
  13. dingle

    dingle Smoking Fanatic OTBS Member

    Thanks Richtee! If I had made a to-do list of just some things you have done my list would be too long!
     
  14. krusher

    krusher Smoking Fanatic OTBS Member

    that looks great!! points for good qview and doing something different.

    good job
     
  15. dingle

    dingle Smoking Fanatic OTBS Member

    Thanks for the points Krusher! That means a lot coming from you and the number of great smokes I have seen from you.
     
  16. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Great q-view Dinkle.
     
  17. bertjo44

    bertjo44 Smoking Fanatic

    I'm with Rich, only had it once and didn't like it but those pics make me want to try it again. Nice job.
     
  18. How do you vac pack liquid???????????????????????????????
     
  19. dingle

    dingle Smoking Fanatic OTBS Member

    Make the bag extra long and hang it over the counter when sealing. Makes it harder for the liquid to reach the top.
     
  20. nkobswp

    nkobswp Newbie SMF Premier Member

    If you plan on freezing it, freeze first then vac it. Makes it simple and easy. Beau
     

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