camp chef

Pork Chops seasoned in a BBQ rub and then smoked to perfection on a pellet grill.

Smoked Pellet Grill Pork Chops

Thick cut Bone-in Pork Chops

Your Favorite BBQ rub

Your Favorite BBQ sauce ((optional))

Apply the BBQ rub to your pork chops on both sides and let the rub &quot;soak in&quot; for about 20-30 minutes while you start up your pellet grill.

Fill the hopper with pellets, turn on and run the pellet grill through the start up process, clearing out th white &quot;start-up&quot; smoke.

Turn the heat on the pellet grill to 300°F. If your pellet grill has the option to open any holes or vents in the drip pan for more direct heat, go ahead and do this.

Once the pellet grill is at 300°F, place the pork chops in the cooking chamber on the grill grates, over the direct heat is applicable.

Close the lid, if using any direct heat, flip the pork chops about every 10 minutes until they are finished cooking.

Optional: After about 10-20 minutes, brush the pork chops with BBQ sauce and close the lid. After 10 minutes, flip and brush the other side.

When the internal temperature of the smoked pork chops have reached 145°F, remove them from the pellet grill.

Let the pork chops rest for about 10 minutes before serving to let the juices distribute.

https://www.youtube.com/watch?v=JPdttABkQTs

#porkchops #pelletgrill #greenmountaingrill
Bone in Pork Chops on the green mountain grill. We seasoned these up with Blues Hog Sweet and Savory. We set the Pellet Grill to 300 degrees and flipped them every 10 minutes until our Thermapen read 145 degrees internal temp. let rest and enjoy!!!

Pork Chops On A Pellet Grill

Smoked Rack of Lamb marinated with a Rosemary Garlic Rub that&#39;s smoked and then reverse seared to perfection.Whether you are using a pellet grill like a Traeger,Camp Chef, or Pit Boss, an electric smoker like a Masterbuilt, or just aconventional propane grill like a Weber, we&#39;ve got you covered. 

Smoked Rack of Lamb with Garlic and Rosemary - Reverse Seared

Racks of Lamb (preferably already frenched and trimmed)

Tbsp Avocado or Olive Oil NOT extra virgin

Garlic

Sprigs Fresh Rosemary (removed

Kosher Salt

Black Pepper

If your lamb bones came unfrenched remove the fat cap from the broad side of the lamb and the trim excess fat from in between and around the exposed boes using a boning knife.

Mix the oil, garlic, rosemary, kosher salt, and pepper in a bowl.

Coat each rack with the garlic mixture and then wrap in plastic wrap, place in an aluminum pan and marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Rack of Lamb

Light the smoker or set up the grill for indirect cooking with a smoker box and preheat to 225° F.

Add wood chips to the smoker tray, smoker box, or add a chunks to the firebox/charcoal.

Once the smoker/grill is up to temperature and smoke is being produced, place the racks on the smoker. An easy way to do this is to position them with the bones facing upwards and interlaced, leaning against each other.  Or, you can tie them into a crown roast shape using butcher&#039;s twine

Insert a temperature probe into the thickest part of the middle of one rack to monitor the temperature

Set up the Grill or Smoker

Once the rack of lamb has reached an internal temperature of about 105°F, either open the vents, or turn up the temperature or burners as high as they will go.

If using direct heat, sear the rack of lamb, about 2-3 minutes on each side until brown and sizzling.  If turning up the indirect heat in a charcoal or electric smoker, cook at the highest possible temperature for 5-6 minutes or until outside is sizzling and internal temperature reads no higher than 125°F.

Remove the lamb from the smoker/grill and place on a plate, uncovered, to rest for 5-10 minutes while you finish the sauce. Check that the internal temperature is no higher than 130°F for a perfect medium rare doneness.

Reverse Sear the Rack of Lamb

Slice the lamb with a meat slicing knife into double boned chops and serve roughly 2 chops per person.

Slice and Serve

https://www.youtube.com/watch?v=fSp5QdEJ2So

There’s something special about an herb crusted rack of lamb. But when you smoke that herb crusted rack of lamb on the Big Green Egg and then sear it with a FLAMETHROWER….. :-) If you liked this one, watch The Best Smoked Crown Roast Rack of Lamb - $40 Centerpiece next! https://youtu.be/RlgndNHjumI&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

Items you saw in this video (affiliate links*):

🐑 Australian Rack of Lamb from D'Artagnan: https://emv4.me/DT_LambRack?Track=YTRackofLamb

🔥The Flamethrower for Searing (💰 Use coupon code EMV10 to get 10% off!):
Su-VGun from GrillBlazer: https://emv4.me/GrillBlazer?Track=YTRackofLamb 

⚔️ Knives from Dalstrong (💰 Use coupon code EMV10 to get 10% off!):
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Gladiator Series Curved Fillet Knife: https://emv4.me/GLCurvedFillet?Track=YTRackofLamb
Gladiator Series Crixus Butcher’s Knife: https://emv4.me/GLCrixus?Track=YTRackofLamb 

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↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓ 


❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos! https://www.youtube.com/c/EatMoreVegans?sub_confirmation=1

Welcome to The Best BBQ Lamb series from Eat More Vegans - Carnivore BBQ! In this series I share the best ways to prepare different cuts of lamb on your grill or smoker. From Australian Leg of Lamb to New Zealand Lamb Shoulder and even a Heritage Lamb Neck, you’ll see some of the best meat available in the world. You can watch the whole series here: https://www.youtube.com/playlist?list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

🔴 If you liked this video, you’re going to LOVE these!:
  🎥 The Best Smoked Leg Of Lamb - Australian Lamb on the Big Green Egg
https://youtu.be/61NMIbgaHls&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 The Best Smoked Crown Roast Rack of Lamb - $40 Centerpiece! https://youtu.be/RlgndNHjumI&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 How To Carve A Leg Of Lamb like a Pro - Technique Matters! https://youtu.be/p52Vk_xYSak&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y
  🎥 Better than The Best Smoked Lamb Shoulder? Yup! DO IT THIS WAY! https://youtu.be/mzt69bIAVrU&list=PL5_wF98ziP9YyK_6xNXXRttGPYkXTTn6y

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Here's where you can get the stuff I use (affiliate links*):

💰💰💰💰💰DISCOUNTS 💰💰💰💰💰
These Sponsors of Eat More Vegans all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!

🔥GrillGun and Su-V Gun from GrillBlazer: https://emv4.me/GrillBlazer?Track=YTRackofLamb 
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Chapters in this video:
0:00 The Lamb was Vegan
0:29 Making a Wet Rub for Rack of Lamb
4:59 Smoking the Racks of Lamb
6:41 Searing the Lamb with a Freaking Flamethrower!
7:51 Slicing the Lamb Racks into Chops listening to smooth Jazz music :-)
8:49 Daddy Daughter BBQ Tasting!

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* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!).  In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).

The Best Smoked Rack Of Lamb: Australian Lamb on a Big Green Egg

Learn everything you need to know about how to make smoked green beans!We smoke our green beans low and slow in a cast iron skillet with lots of butter and seasoning for a delicious side dish.Whether you are using a Traeger, Camp Chef, or Pit Boss pellet grill, an electric smoker like a Masterbuilt, or just a Weber propane grill, we’ve got you covered. 

Easy Smoked Green Beans

1.5 lbs Fresh Green Beans

Tbsp Olive Oil (regular, not extra virgin)

Tbsp Three LIttle Pigs BBQ Rub (or your favorite BBQ seasoning)

Tbsp Salted Butter

Lemon

Preheat

Light or turn on your smoker, grill or pellet grill and set up the temperature to 225°F. If using a grill, only light a medium amount of charcoal or light one or two burners on one side for indirect cooking

Wood

Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.

Wash

Give the green beans a good wash in a colander under cold running water and then dry them off with some paper towels on a cutting board.

Trim

Line the green beans all up by one end, about one handful at a time, and cut the tips of each green bean off with a good carving knife.

Repeat

Then line them up by the other ends and repeat on the other side.  Continue doing this until all the ends are cut off of each green bean.

Wash and Trim the Green Beans

Drizzle

Spread the trimmed green beans out in the cast iron pan and drizzle with the olive oil.

Season

Next sprinkle on some Three Little Pigs (or your favorite BBQ rub) and then toss with tongs to coat all the green beans in the oil and seasoning.

Butter

Cut the salted butter into small cubes and evenly distribute the butter on top of the seasoned green beans so that it can melt over them as they cook.

Season the Green Beans

Smoke

Once your grill or smoker is up to 225°F and making smoke, place the cast iron skillet inside.  Place it on the opposite side of the heat if using a grill so it is cooking indirectly.  Close the lid.

Rotate

Rotate and toss the green beans occasionally with tongs to cook evenly.

Finish

Smoke the green beans for roughly 45-60 minutes or until tender but not mushy.

Smoke the Green Beans

Remove

When the green beans appear done, remove the cast iron skillet from the grill or smoker.

Optionally drizzle with some fresh squeezed lemon juice.

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Smoked Pellet Grill Pork Chops

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Easy Smoked Green Beans

Top 3 camp chef recipes from across the web

The most viewed camp chef recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Smoked Pellet Grill Pork Chops

Smoked Rack of Lamb with Garlic and...

Easy Smoked Green Beans

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