BBQ Grill A Succulent Rack Of Lamb

Tags:
Barbecue Recipes Cooking Parties Chefs Lamb
UrbanGriller
  • By: UrbanGriller
  • Subscribers: 14
  • Updated: 24-Jul-07
  • Videos: 2
  • International English
  • Comments: 7
  • Views: 13,547
  • Added: 21-Apr-07

Instructions for how to BBQ the most succulent Rack of Lamb you will ever have. This is an important BBQ lesson that can be applied to any meat, your friends will want to know how you did it! Be a BBQ grill hero!

  1. Categories: How To
  2. Related Link: Australian BBQ School
  3. Favorite On: harbqll
Comments on

BBQ Grill A Succulent Rack Of Lamb

7 Comments | Add Comment
  • oh my god

    im so hungry, ive ran out of food and money and watchin this made me want to cry.

    By skanda 1177113388 Reply Spam [+1] Moderate Up Moderate Down
  • P.K. griller

    After 11 years on a bbq team in the world reknown Memphis in May BBQ contest I have at last been told to present something for the anything Butt contest. This year Turkey is the country we honor. I want to present rack of lamb with Baba ganush as a side. I must win this..... google Memphis in May to get a sense of what a big deal this is. Any help/advice will be repaid by hooking you up with Elvis. I have a hard time keeping up with him these days but someone told a radio station they saw him at a donut place on Summer Ave. recently. We be rocking on da river. Help me win dis!

    By cap bbq 1205641572 Reply Spam Moderate Up Moderate Down
  • Wow

    nice rack

    By lofty_one 1172919342 Reply Spam Moderate Up Moderate Down
  • ONLY ONE NOTE

    ACORDING WHAT I LEARN OVER THE YEARS IS THAT IF YOU PUT MEAT IN COLD WATER AND SALT, MOST OF THE MEAT JUICES GO OUT OF THE MEAT.
    (OZAMUSA LAW, kOSHER LAW)

    I RATHER WILL MARINATE THE MEAT WITH SPICES AND LITTLE OIL OVERNIGHT AND SALT PEPPER AT TIME OF BBQING.

    ENJOY.

    By URBANADVANGER 1173832073 Reply Spam [-1] Moderate Up Moderate Down
    • you compleatly RIGHT>>>>

      Many many yeas of missconception by my cooking teachers, I actually tried your way of cooking and this is great, Thanks a lot , Chers...

      By URBANADVANGER 1177094052 Reply Spam Moderate Up Moderate Down
    • No loss of Juice

      In fact very little of the meat juices are lost, although the brine will become slightly coloured from some transference of blood. The point of the brining technique is to INCREASE the moisture content of the meat by 5 to 10% (weigh the meat before and after the brining) and for the salt to break down the collegen sinews in the meat to make it more tender prior to cooking. If you flavour the brine you will also flavour the meat.

      Cheers
      Chris

      By UrbanGriller 1173837046 Reply Spam Moderate Up Moderate Down
7 Comments | Add Comment