Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: MoHuka on February 16, 2015, 12:09:07 PM
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O, will try again to see if Photobucket stays with me this time. Valentine's day started off great by finding a bottle of Lagavulin Distiller's Edition on the table with a nice card from my wife and another card from my Lab Keelo...seems Susan taught her to write while I was in Saudi. I bought a Rack of Lamb at Restaurant Depot and rubbed it down with a paste made of fresh Thyme and Rosemary, garlic, Cavender's and olive oil. Wrapped in plastic and in the fridge over night. I started on the REC TEC at 180F to get some smoke and after an hour kicked it up to 275F until reaching an IT of 145F. Wind was howling with a WC of below zero but the RT held temp with no problem. ROL turned out fantastic. It was tender, flavorful and just a hint of smoke....Served with Stouffer's Scallop Potatoes, Salas and our favorite Carnivore Cab....
(http://i1379.photobucket.com/albums/ah142/gbrand2/IMG_1437_zps8a760619.jpg) (http://s1379.photobucket.com/user/gbrand2/media/IMG_1437_zps8a760619.jpg.html)
(http://i1379.photobucket.com/albums/ah142/gbrand2/IMG_1438_zps950a0953.jpg) (http://s1379.photobucket.com/user/gbrand2/media/IMG_1438_zps950a0953.jpg.html)
(http://i1379.photobucket.com/albums/ah142/gbrand2/IMG_1439_zps881dbc80.jpg) (http://s1379.photobucket.com/user/gbrand2/media/IMG_1439_zps881dbc80.jpg.html)
(http://i1379.photobucket.com/albums/ah142/gbrand2/IMG_1440_zps7b7701f4.jpg) (http://s1379.photobucket.com/user/gbrand2/media/IMG_1440_zps7b7701f4.jpg.html)
(http://i1379.photobucket.com/albums/ah142/gbrand2/IMG_1441_zps692c2d82.jpg) (http://s1379.photobucket.com/user/gbrand2/media/IMG_1441_zps692c2d82.jpg.html)
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Great job on that rack of lamb and a very appetizing looking dinner.
Your method of the REC TEC at 180F to get some smoke and after an hour kicked it up to 275F until reaching an IT of 145F sounds good.
I am going to try it instead of direct / indirect grill method.
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Looks and sounds delicious - very nice!
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Stunning. Good choice of whisky too. :D
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Mo, that rack of lamb looks delicious and is perfectly cooked.
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Lookin real good..just started drinking Scotch, single malt, not sure if I like it yet. .☆´¯`•.¸¸. ི♥ྀ.
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Lookin real good..just started drinking Scotch, single malt, not sure if I like it yet. .☆´¯`•.¸¸. ི♥ྀ.
Pam, I started drinking scotch back in the 60's in Tehran, Iran of all places. Had some ex-pats from Beatrice Foods introduce me to it and started me out drinking lite scotch and sodas with instructions to advance to scotch and water and on to the rocks as I developed the taste for it. I don't even use ice when drinking a good single malt scotch like this Lagavulin.....sometimes in the summer I will use "whiskey rocks" to cool it down without diluting..
I worked Fort Knox a few years ago and really got into good Bourbons and still enjoy several of them but when I taste a good scotch like this Lagavulin it is like coming home..ha
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Stunning...Absolutely "fine dining" Mo ;) You have done a beautiful job there. And, well - your choice of spirits is top shelf!
Lookin real good..just started drinking Scotch, single malt, not sure if I like it yet. .☆´¯`•.¸¸. ི♥ྀ.
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Pam, start with Mercurochrome, then Merthiolate ...then work up to straight Iodine - then you will be primed to enjoy a single malt.....just kidding. It is one of those tastes that you either like or you do not, but you do need some time and exposure to the good stuff to decide what you like. The Islay types tend to be " smoky. peaty, and even a bit briny"....I like them on the right occasions. :)
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Rack of lamb looks good Mo!!! Nice gift from the wife!!! I used to drink bourbon all the time and had a lot of hangovers! While in Alaska a buddy told me to drink scotch and no hangovers. He was right; just get up in the morning and take a big cold drink of water and you was right up there high again! ::) Don
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[smart a$$ comment ahead] Referring to it as "Scotch" is redundant. It is simply whisky (not whiskey). Other varieties need denoted by ethnicity. ;D
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Beautiful meal
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I never developed the taste for Islay. But, I did enjoy a good highland single malt. Wonderful gift!
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Top notch!! Man that lamb looks phenomenal!
Ardbeg has been one of my favorites for a long time, then had a friend give me a bottle of the Lagavulin 16 year... I'm in love! James and I are going to Great Britain on honeymoon this August-- I'm thinking a trip to Islay needs to happen! :)
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[smart a$$ comment ahead] Referring to it as "Scotch" is redundant. It is simply whisky (not whiskey). Other varieties need denoted by ethnicity. ;D
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Sounds like someone has "ethno-insecurity issues".... :D :D :D Seriously - "whiskey/whisky...tomato/tomatoe" - I am certain that folks with names like Jameson ( their being of Irish descent...) would fight you for the title of who originated what, when and where.... :D.
Therefore - when one orders a "whiskey/whisky" - outside of either Ireland, or Scotland ....( let alone TN or KY... ::))- one better darn well know what kind they want - or the bar staff will indubitably doubt you know the difference.... ;) Let alone the origins or significance. ;D 8)
James and I are going to Great Britain on honeymoon this August-- I'm thinking a trip to Islay needs to happen! :)
A great trip! Enjoy the haggis... ;) ;D
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Mmmmmmm........haggis
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Mmmmmmm........haggis
And you won't eat peas? :o :o :o ;D ;D ;D
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I have been drinking single malts for a long time and I know what I like and don't like but by no means consider myself an expert. Most scotch drinkers know the story of the Ernest Shackleton Expedition and finding his stash he left behind after over 100-years. It was deemed to be one of the best scotch's ever tasted. A scotch connoisseur with a nose insured for $2M was tasked to duplicate it (interesting story) and he came up with a replica bottled by Macinlay's and called "Shackleton's Discovery" I have had the privilege of tasting the Macinlay's Replica and this Lagavulin is very close to that...an extremely good tasting scotch in my humble opinion....
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That is one ROCKed of lamb. nicely done and you know how to wash it done.
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Anybody got a recipe for good haggis? Is there such a thing as good haggis?
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Anybody got a recipe for good haggis? Is there such a thing as good haggis?
An enthusiastic YES!!! I've had some 'fast food' haggis at Celtic festivals in the past that was overly salty and pretty "blah", but the real stuff is absolutely great. Plus (looking at you, HUB) you can always drown it in gravy!!
I'm keen on blood pudding too, so... take that for what its worth. Mom and I had one or the other for brekkies every morning while we were traveling there years ago. It gets served just as a little side dish on your breakfast plate, so you skip the whole sheep stomach presentation, which probably helps with minimize the gross-out factor.
(http://i965.photobucket.com/albums/ae138/katrinarounds/haggis_zpsf0ff1b6c.jpg) (http://s965.photobucket.com/user/katrinarounds/media/haggis_zpsf0ff1b6c.jpg.html)
Versus:
(http://i965.photobucket.com/albums/ae138/katrinarounds/haggis2_zpsd121aba7.jpg) (http://s965.photobucket.com/user/katrinarounds/media/haggis2_zpsd121aba7.jpg.html)
Trust me, that makes a WORLD of difference at 7am.
We'd figured we'd need to drink a big glass of whisky to be able to down it, especially in the morning, but we braved it, and turned out we both really really enjoy it. Very savory, great spices, and quite filling!
Dennis here at MAK makes it every year for the company Christmas potluck and does a fine job. He always laments the fact that you can't buy lung due to some USDA rules. (I don't think it helps his case for getting the rest of the crew on board for trying it!) ;)
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Fantastic looking lamb!
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Beautiful looking rack of lamb, nicely done. ;)