charcoal

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!):
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⚔️ Knives from Dalstrong (💰 Use coupon code EMV10 to get 10% off!):
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↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓ 


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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

_________________________________________________

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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🍖 Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb: https://emv4.me/MeatNBone?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!

_________________________________________________


* 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 step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

Eye of Round Beef Roast (About 6 lbs)

Brioche Sandwich Buns

Salt

garlic

Tbsp Paprika

Tbsp rosemary rosemary (finely minced)

½ Tbsp Onion Powder

tsp Dried Thyme

Sour cream

Horseradish

Tbsp Stone ground or dijon mustard

tsp white wine vinegar

black pepper

Take the eye of round out of the packaging and trim any excess fat present.

Rub with a thin layer of cooking oil.

Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.

Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Season the Eye of Round

Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.

Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.

Setup and Start the Grill or Smoker

Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.

Cook about 2 hours until the internal temperature reaches about 120°F.

Smoke the Eye of Round Roast Beef

While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.

Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.

Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Prepare the Horseradish Cream

Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.

Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing.  Rotate about 2 minutes on each side until it is fully seared on all edges.

Reverse Sear the Eye of Round

Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.

Using a good meat slicing knife, slice in as thin of slices as possible.

Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.

Remove, Rest, and Slice the Smoked Eye of Round

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

Smoked Eye of Round Roast is an inexpensive cut of beef you can smoke and if done properly, can be very juicy and tender. We smoked our Eye of Round Roast at 225 degrees Fahrenheit for approx 2.5 hours (internal temperature of 125 degrees Fahrenheit), sliced it up nice and thin, and served it with some smoke potatoes.    
The key to keeping it nice and tender is cutting very thin slices.
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#PelletSmoker #SmokedMeat #OutdoorCooking

Smoked Eye of Round in a Pellet Smoker

Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses. Featured in: Charcoal Or Gas? Depends On What You&rsquo;re Grilling.&nbsp; Learn: How to Grill

          Grilled Soy-Basted Chicken Thighs With Spicy Cashews        

unsalted cashews

Sriracha sauce

sesame oil

soy sauce

hoisin sauce

sauce,

chicken thighs

brown sugar (light

ginger

scallions, sliced thin

These delicious baked brownie mochis are chewy, crisp, and flavoured with nutty black sesame seeds. Bonus? They&#39;re made in one bowl.

Black Sesame Brochi® (Brownie Mochi)

eggs

114 ml coconut milk (canned, full-fat)

ml almond milk (or milk of your choice)

80 g coconut sugar (or sweetener of your choice: eg. honey, date syrup)

Tbsp vanilla extract

g black sesame powder (or

227 g (1/2 box) glutinous rice flour (mochiko)

Tbsp black activated charcoal (optional)

tsp baking powder

Tbsp black sesame seeds (for sprinkling on top)

Preheat oven to 350°F/177°C. 

Prepare a 8&quot; by 8&quot; square baking container by lining it with parchment paper.

In a large bowl, add the eggs, coconut milk, almond milk, coconut sugar (or sweetener), vanilla and beat with a whisk until slightly frothy.

Add in the black sesame powder, glutinous rice flour (mochiko), charcoal powder (if using), and baking powder.

Give the mixture a stir with a spatula until everything is incorporated.

Transfer the batter into the prepared baking container and smooth out the top. Add some black sesame seeds as a garnish on top if you wish.

Gently tap the baking container a few times on the table to release any trapped air bubbles.

Bake for 35-40 minutes at 350°F/177°C or until a toothpick inserted comes out clean. Top will be slightly brown.

Remove from oven and let cool over a cooling rack.

Cut into squares using a sharp serrated knife and serve at room temperature.

Black sesame mochi may be stored at room temperature in an airtight container for up to 2 days.

I made this for the first time last week. It's soooooo good. I couldn't stop eating it. However I put sweetened red bean paste between the batter. Now I am going to try other flovors (I have the purple sweet potato powder from Japan) Thank you so much for a great recipe.

You know we are all about this black sesame brochi recipe. Love this idea. Might have to pass up on the charcoal addition but have everything else in the pantry to make this chewy deliciousness today.

This was a super easy recipe that came together in no time. I don't like super sweet so I cut back on the sugar, and I didn't have any activated charcoal. It came out very tasty, and my family loved it. Can't wait to try some of the other recipes on this site.

Do you think I can freeze the extras since I won't be able to eat the entire pan in one sitting? Or shouldn't eat it in one sitting...😅

This is so delicious.. thank you for sharing your easy to follow recipe.

These seafood sticks are the perfect party starter.

Charcoal garfish sticks recipe

garfish, butterflied, boneless (ask your fishmonger)

achiote (annatto paste,

unsalted butter, chopped

milliliters sherry vinegar

25.00 ml mushroom soy

Step 1

For the garfish, set them down on a cutting board with the head to the left and tail to the right. Make a cut just behind the head to remove the head and collars together. Cut the collars off the head and set aside for another use, such as to make fish stock. Keep head to one side, ready for assembly.

Step 2

Cut butterflied fillets into 2cm-thick slices until you reach the tail. You will have approx 6-7 stacked squares of fillet when finished, depending on the size of the fish.

Step 3

Working one at a time, thread a tail onto a skewer and push down to almost the end. Then add each stacked square of fillet to the skewer in the order in which they were cut, finishing with the head right at the end of the skewer. Chill the skewers for 10-15 minutes to cool the fish down after having worked with it, as it can take time to thread the fillets on carefully.

Step 4

Meanwhile, make the achiote vinaigrette. Place the achiote in a food processor and pulse to a fine crumb. Transfer crumb to a large saucepan with the butter and set over a medium heat. While the butter is bubbling, whisk the achiote to ensure it doesn’t stick to the base of the pan or become lumpy. After 7-8 minutes, the butter will begin to burn to a nutty colour and aroma. Remove from heat and slowly add sherry vinegar, being careful that it doesn’t overflow.

Step 5

Once the pan has settled, add the mushroom soy and keep warm to serve. Don’t strain the vinaigrette; the coarse crumble is chewy and absolutely delicious. Preheat a charcoal or gas grill on medium. Brush skewers on both sides with a little grapeseed oil and season well with salt flakes.

Step 6

Place skewers on grill and, without wanting to apply any colour, allow the smoke from the coals to gently cook the flesh of the garfish. It will take about 4-5 minutes, depending on the heat of the coals. You can always cook a little more, but please leave some life in the garfish, as they don’t like too much heat. Spoon the warm achiote vinaigrette over the garfish and serve immediately.

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Charcoal garfish sticks recipe

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