How to Nail the Ultimate Smoked Rack of Lamb Recipe - Tips to Fight the Gamey Taste!
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- čas přidán 4. 07. 2024
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Joe Yim is top 3 bbq dudes because he isnt over the top .
Appreciate it. Just trying to make the best food I can for you guys. Tell your friends!
Nice work. This looks great.
Appreciate it. Thanks for watching!
That looks awesome! I love your use of fennel👍😊
Appreciate it! It’s great
Great video! Will def try it out sometime
Dang. You watched that video quick! Haha. Appreciate you watching.
Looks delicious! I've been craving Mediterranean a lot lately! This would be amazing with tahini sauce too!
it was delicious. highly recommend giving it a try.
Nice! 👍🏼 for the news paper
👍
Thx for tips👍 salad very special 👌
Thanks for watching! Hope you try it out sometime soon!
This looks great! I love lamb so I need to try this. I really like the fennel salad idea. It’s very unique and I’m always looking for something different for a side. You are making great content. Keep it up!
Appreciate it! The fennel was a game changer
Love grilled lamb, need to try it with the slaw, looks outstanding. Thanks for sharing
Appreciate you watching. It’s definitely one of my favorite dishes I made last year
I've only ever bought the costco options for lamb and i always loved how they taste. We normally do duck for xmas, but you're making a solid effort to move to lamb.
Also shredding a boneless lamb leg after being smoked makes great gyros too! lamb is too underrated!
I love duck as well. Can’t go wrong with that! I’ll be working in some duck recipes in the upcoming year. Thanks for watching.
@@knoxavebbqI second the duck suggestion!
That looks delicious.
Appreciate you watching!
Looks great Joe! Nice cook. The fennel slaw seems like a perfect side for it.
It was a game changer for sure.
Great video mate! Growing up in Australia, it was pretty much a staple for us. Having now moved to the great white north, it's definitely an underrated cut. Excellent cook on that rib rack! Keep up the good work!
Appreciate you watching. I agree it’s underrated
Ok bro, ya got me! I'm going to have to try this recipe! Very nicely done bro! Thanks for sharing!
Hahaha. Appreciate it. Thanks for watching
Mouth watering Joe!!!
It was pretty good. Thanks for watching!
Dude, perfectly cooked!!
Appreciate it. Thanks for watching!
Love me some lamb! Great job
Me too. Thanks for watching!
Good work…🔥🤟🏿
Appreciate it! Thanks for watching
Awesome knife, I have a similar Bunka!
Thanks! I was gifted to me. I’m still getting used to it.
Looks good , gotta try when lamb racks go on sale
Do it! Thanks for watching
Love the look of this, glad I raise lamb.
Whoa! That’s awesome. Thanks for watching!
I'm an Aussie and roast lamb is on the menu at least 1-2 times a month. We use mint jelly and rosemary to cat the fat. Great vid
cant go wrong with the mint jelly! thanks for watching!
Mmmmh! Aged Korean newspaper is the best!
Gotta have it. Thanks for watching
Wow! 💪
Thanks! Appreciate you watching
One tip for those who find themselves without a box grater (as I did one 4th of July): You can use your peeler (or mandoline) to create long thin strips of cucumber and then dice those strips to create a much finer texture somewhat similarly grated cucumber. A little more tedious but I think it makes for a close substitute!
👍
I don't think you get this enough but definitely best manicured nails in the BBQ game. Also, where can we find Korean newspaper? 🤣
Thanks. Haha
Looks like you nailed that lamb! One question though, since oven temps can vary a bit, what temp is the low setting on your oven? 👍
Mine goes down to 140, but I know most only go as low as 170, which should still be ok if you’re only holding it for a few minutes. But you can also turn it on and then turn it off so it doesn’t stay so hot.
Yep lamb all the way here in Australia, I’d like to see you do a bone in leg of lamb, cook it like a brisket lo n slow, it’ll blow your mind, fall apart tenderness and flavour, just add garlic, rosemary, salt n pepper, lemon rhind and wow
Sounds great. Thanks for watching
우와😃
I don't find lamb gamey at all. The fatty parts of the lamb are great. One of my (late) aunts and uncles had sheep on their farm. When my grandmother made lamb once, I liked it, and have ever since. Mustard is a good choice as a binder with lamb. Red wine is a good marinade for lamb too. That looks so good. Hope you have a Merry Christmas and Happy Holidays. Cheers, Joe! 👍🏻👍🏻✌️
You too! Thanks for watching
Joe,
Looks delicious! Also, very informative explanation of imported vs domestic lamb.
No money for meat swaps! Come on Joe! We know the truth. You are spending all your money on high end 3 1/2 week aged Korean newspapers!😂
Of course it turns out you are right! I tested this with Korean newspapers with the following ages: new, 1 week, 2 week, 3 week, 3 1/2 week, and 4 weeks. Plus I added in a New York Times and Chicago Tribune. Everything was dry, tough, and gamey, except the 3 1/2 week aged Korean newspaper!🤣
Is there a lamb cook that will more resemble a traditional Texas style bbq cook? I found an old article by Daniel Vaughn cooking some kind of lamb brisket on a PitBarrel. He says the high fat makes it hard to dry out but it is sinewy. Maybe you know another method or cut that more resembles traditional bbq.
Keep up the great content!👍
Possibly leg of lamb or shoulder
Love me that New Zealand 100% grass fed Lamb 🐑😋😋
Try out the recipe. You’ll love it
Expecting a phone call mid video production? Ditch the ear piece 🤣 Lamb looked great.
Appreciate it. Thanks for watching!
Great video. Regular old French's mustard works far better. The gamey taste comes from oxidants in the lamb. French's mustard is an anti-oxidant. You will not taste the mustard after cooking or the gamey taste. This mustard trick also works on a full leg of lamb roast.
Thanks for the tip
We are trying this tonight at my place in Chiang Mai ... but we gonna skip the fennel and go with more traditional veg
Sounds good. Thanks for watching. Let me know how it goes!
@@knoxavebbq it was great but I probably should have trimmed the fat cap off …
Thumbs up EVERYONE
👍
This is nice. Have you ever done quail?
i haven't but it's on the list since i recently saw at my grocery store!
@@knoxavebbq it’s great. Can’t wait to see your version. I’ve made it several ways for my FIL. can’t go wrong.
Omg! The aged Korean newspaper tip was hilarious! Just so I get it correct, would that be N. Korean newspaper or S. Korean newspaper? Just kidding, N. Korean newspaper is called propaganda. 😅
The last North Korean newspaper was about 45 years ago lol
sear hotter & longer until the bones are about to break off
I like lamb, always have, but the rest of the meal forget it. Hate yogurt, hate dill and especially hate fennel,
Lol! Ok. Thanks for your input.
Woof aged paper and women both burn hotter. Meow meow ladies
Spoiler : he doesn't smoke it.
It is smoke.