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Welcome to our newest member, SmokyOkie
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  1. #1
    SmokyOkie Guest

    Default Easter at the Okie Ranch

    Yeah, I know it isn't on my diet, but I had these lamb racks just screaming at me to cook them today.

    Here is what I did.

    Herbs and garlic. I skewered the eyes with a rosemary sprig too.


    Here they are cooking on the Backwoods Pit Bull grill



    And on the cutting board



    I titled this pic "To beef or not to beef, lamb is the question"



    Hope you enjoyed. I know the people here at the Okie Ranch sure did!

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    YUM!! You have a nice rack Tim
    Last edited by BluDawg; 03-31-2013 at 10:37 PM.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Outstanding!!!!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    I'd hit that.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Very nice Tim! The color and presentation are excellent. Hope our family out at the Okie ranch had a great weekend.

    This message supported by duct tape and bubble gum.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Beautiful Tim!! I actually thought about doin' a rack myself. Prices were a little scary though. But then I spent at least as much on my Rib Eye.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  7. #7
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Very nice. Haven't eaten lamb in 20 years. Maybe it's time to get reacquainted.
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  8. #8
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    V E R Y nice!

    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  9. #9
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Man, you make it look sooo good!!!
    Like a cooking magazine.
    Why in the hell should I have to "Press 1 for English?"

  10. #10
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    I have yet to do a Rack of Lamb. I really want to but between the cost of the Rack and (My Skillz) I find it hard to pull the trigger to try. That Looks OUTSTANDING Tim. I'm gonna do one later this week if work allows! Looks GREAT Okie!
    Bill

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