Looks really good … you maintained consistency of cook all the way.
I always find one side cooked too much, the other side not enough!
Good work!
lolikamani
Beautifully delicious
JMPeach
Nailed that cook. Only thing I would do differently is wrap some foil around the bones to keep them a little cleaner.
flat6NA
Nailed the cook, congratulations.
Pushuruk
Goddam
Texasgringo915
That looks delicious.
jbreezy1981
What temp did you smoke them at and what internal temp did you pull them at?
Gouldy444444
Looks good. Where you from? That’s not what I would consider French trim – not enough bone clear so too much of the fat part at the top left on
Crass_Cameron
It just looks sliced to me. But looks amazing as well
crs7117
yum
green_wave18
My god that’s damn near perfect
Nap-rays
I knew it was french lamb right away by the accent.
trint05
Ok ok, OK. I’m going to get alot of down votes for this, because that lamb looks amazing. Repeat, AMAZING. One small gripe (as a retired chef) is that rack is not really properly frenched at all. I’m guessing you got it that way from the store. And that’s okay – I just want folks to know that when you say a rack or bone has been frenched, this is not it. https://goldbelly.imgix.net/uploads/showcase_media_asset/image/124886/usda-prime-black-angus-filet-mignon-barrel-cut.1a12ef0d90fefcc5d49244df16ef73ea.jpg This is a good example of properly frenched rack of lamb with the bones cleaned clear to where the rib meat is. No sinue or tissue on the bones. Perfectly white. Again, down vote if you must and again, no hate whatsoever to OP. Just want to clarify what the term means.
radio_yyz
That does look amazing. Enough for two!
How did you like it smoked? I have smoked lamb and i did not prefer it.
What kind of rub?
BigBarrelBuck
GORGEOUS
skotzman
Looks amazing! A friend of mine cut then smoked some a ways back and the smokiness level was really good. Just have to watch it doesn’t dry out.
el_drewskii
Man I love lamb, hate how pricy it is in the US
staroceanx
Was there any additional step to char the exterior ? Hard to believe 225 can produce a char like that.
GrillinFool
Heaven
knobgobblr69
*frogged
SelfFew131
Good for you, but is it necessary to kiss it for this good a cook?
22 Comments
What kind of seasoning did you but on them?
Looks really good … you maintained consistency of cook all the way.
I always find one side cooked too much, the other side not enough!
Good work!
Beautifully delicious
Nailed that cook. Only thing I would do differently is wrap some foil around the bones to keep them a little cleaner.
Nailed the cook, congratulations.
Goddam
That looks delicious.
What temp did you smoke them at and what internal temp did you pull them at?
Looks good. Where you from? That’s not what I would consider French trim – not enough bone clear so too much of the fat part at the top left on
It just looks sliced to me. But looks amazing as well
yum
My god that’s damn near perfect
I knew it was french lamb right away by the accent.
Ok ok, OK. I’m going to get alot of down votes for this, because that lamb looks amazing. Repeat, AMAZING. One small gripe (as a retired chef) is that rack is not really properly frenched at all. I’m guessing you got it that way from the store. And that’s okay – I just want folks to know that when you say a rack or bone has been frenched, this is not it. https://goldbelly.imgix.net/uploads/showcase_media_asset/image/124886/usda-prime-black-angus-filet-mignon-barrel-cut.1a12ef0d90fefcc5d49244df16ef73ea.jpg
This is a good example of properly frenched rack of lamb with the bones cleaned clear to where the rib meat is. No sinue or tissue on the bones. Perfectly white. Again, down vote if you must and again, no hate whatsoever to OP. Just want to clarify what the term means.
That does look amazing. Enough for two!
How did you like it smoked? I have smoked lamb and i did not prefer it.
What kind of rub?
GORGEOUS
Looks amazing! A friend of mine cut then smoked some a ways back and the smokiness level was really good. Just have to watch it doesn’t dry out.
Man I love lamb, hate how pricy it is in the US
Was there any additional step to char the exterior ? Hard to believe 225 can produce a char like that.
Heaven
*frogged
Good for you, but is it necessary to kiss it for this good a cook?