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How to Cut and Cook Rack of Lamb! (Lollipop Lamb Chops) | The Bearded Butchers

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Today, this one is going to be about lamb. At Whitefeather Meats, we've processed thousands of lambs, but we've never tried rack of lamb for ourselves. Today, that's going to change. In our other videos, we've focused on processing the lamb and getting it broken down. This video will focus on the rack of lamb breakdown and we'll finish up with a rack of lamb recipe over an open fire.
It's brother vs brother in a head to head showdown, who wins?? Sean (Chipotle) or younger brother Seth (Cajun)? Watch the taste test at the end to find out!
🌡️ bit.ly/3KyRbJI Seth's meat thermometer 🌡️
🧤 bit.ly/3UKYItW Seth's heat resistant grill gloves 🧤
🧂 bit.ly/3o9BqS7 Need to season your steaks? Check out our store! Get the 6 pack right on the homepage.
🔥 Check out burchbarrel.com/ and use code BEARDEDBUTCHERS at checkout for 10% off!
🔪 meat-your-make... No band saw? No problem. Check out this great MEAT saw instead
🔪 bit.ly/3cDDxG1 All the Bearded Butcher cutlery (HURRY it sells out FAST)
🥢 amzn.to/3D7peDT Seth's meat hooks
🧤 amzn.to/3quiP28 Latex Free Food Prep Gloves
For more background, check out the other videos in our lamb series:
▶️ • How to skin a Lamb | T... How to skin a lamb
▶️ • How to Butcher a Lamb ... How to butcher a lamb
▶️ • Video Farm to table Easter lamb
Index:
2:35 - How to break the leg of lamb hindquarters off of the lamb carcass
3:29 - Seth breaks the rack of lamb in half and trims it up so he can make it pretty for the meat case
6:06 - Remove the rib membrane with your meat hook (link in description)
7:14 - Starting just above the eye of loin, you'll make a cut along the length of the ribs to remove the meat and expose the rack. Don't forget to remove the yellow cord
8:15 - Remove the meat from between each rib
15:01 - Seth fires up the Burch Barrel with hard lump charcoal to cook the rack of lamb over an open fire
Check out our Amazon shop to find a selection of our Bearded Butchers products and TONs of our recommended products: www.amazon.com...
____________________________________________________________________________________________
The Bearded Butchers are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that The Bearded Butchers may receive a commission if you click on a link above and make a purchase on Amazon.com. If you click any link in this description and make a purchase on another website, we may receive a commission at no cost to you.

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6 сен 2024

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Комментарии : 522

@neilviljoen4408 Год назад

Growing up in South Africa, we love lamb and the best lamb come form the Karoo, we never cut the meat out between the bones - Old saying the best meat is the closest to the bone - 🙂 But there is nothing wrong with these Mini - Tomahawk´s. I know they will be making mutton sausage and I love that just as much.Great video like all the million other ones you have made.

@colinhamm633 3 года назад

Sitting in the hospital after my wife gave birth to our son and I get a bearded butchers video. Score!

@tonycamaj7243 3 года назад

Congratulations bro

@COWBAYOUBADASS 3 года назад

Dont let them vax your baby

@_Merica_USA 3 года назад

Congrats 🎉🎊

@Mr40Pits 3 года назад

Congrats enjoy every second

@renegade7493 3 года назад

Congratulations

@dakotabrown2538 3 года назад

Absolutely love the full process, you’re not just getting meat and cooking it like every other RU-vid channel. It’s all literally from the ground up. I love your guys energy and positivity, keep it up Bearded Butchers!!!

@sambell385 3 года назад

I love to see that brotherly and family love this is what American life should be about back to the old basics family friends and love💝

@caltch 3 года назад

I agree man.

@muddlasvegas 3 года назад

Well said!!!!

@thepepperdojo8757 3 года назад

Shannon! Whooo! Pennsylvania born and raised!

@ChuckCanada1 3 года назад

Tomorrow some friends and I are getting together for some barbecue. I am going to smoke some ribs ''3,2,1 method'' with apple wood. And smoke some chicken legs and bbq some steaks.

@thisisger 3 года назад

scott be teleporting from who knows where when the work is done haha

@jrhoskinson 3 года назад

Here in Australia we cut them up and call them a cutlet. Then you hit them with the side of a meat cleaver to flatten then crumb them with crushed corn flakes. Bake or grill. one of the most expensive cuts on the lamb here but worth it .

@xxaussiegamerxx5071 3 года назад

You gotta love a good Merino Lamb Cutlet on your plate.

@morxalot3034 3 года назад

I did two racks, frenched, for a guy the other day. When I finished, I interleaved the ribs, and presented the two racks as an A frame longhouse of meat! The guy whistled and said "fancy!" but more importantly, one of the old Italian butchers I work for, had been watching surreptitiously, from start to finish. "Wow, you did a really beautiful job there, well done." I was beaming the rest of the afternoon.

@FGYT1 2 года назад

That's called a guarded of honour as its like two rows of guards inter linking swords . If you see them together each end you can make a crown as a centrepiece

@jimoray3 3 года назад

Well guess what? The Bearded Butchers special blend of seasonings (6) selected bottles and I am an expert on seasonings. Being from the Gulf Coast near New Orleans ( Nawlins), 18 years in Florida and 22 years here in Utah Mountains , these are the best seasonings ever. We get fresh lamb here like tonight plus did some Cajun Seasonings on some fish and it’s outrageously fantastic. It came today as I said we live in the mountains and have a P.O. Box so my wife picked it up and thought I ordered something to help my beard. Lol. Cajun, 2 Black, Chipotle, 2 Original . Way to go guys! What a fantastic product! Ohhhhh, I got hog casings so on a lower budget level with my kitchenaid grinder and extruder I’ll be making sausage and hotdogs very soon. Yeah baby. I’ve got a Victorinox knife as well.

@davidwilliams7935 3 года назад

Thanks dad!

@rwilson208 3 года назад

That lamb looks really great. I have never had lamb before. I will try to cook one as you guys did. God and Family mean everything. It is great when a family and in-laws work as one family. What a blessing for your dad. What a legacy to continue. Family makes special days and holiday celebrations so very special and their memories last a lifetime. God Bless Guys

@user-cl4kr4dj4l 3 года назад

I'm from Africa. I've been slaughtering and eating lam my entire life. I love this channel and this video BUT I got to say this: Seeing him cutting the meat between the bones was heartbreaking, lol! That is the best pieces of meat there is. It seems to me that western style cooking is more about the presentation and the looks, and they substitute taste with all the herbs and added flavors. Just a question, when was the last time you eat anything just with a pinch of salt? Do you know what meat taste like without herbs or added flavors? Don't get me wrong, I'm not against it but if all your food taste like herbs then what's the difference between legs, ribs or shoulders? I like different experiences and different ways of doing it but I'm just making a comment.

@sulaimanalhafez6192 3 года назад

100% agree

@lnoattsd2246 2 года назад

What about just eating the meats with out any seasoning herbs and they don’t waste any of their cut offs fat bits of meat or all get used if you actually watch there videos

@reindeerss 2 года назад

I get you, I would grill those parts in between the bones as well. But in their defense, these guys don't let anything go to waste. Those "scraps" are for sure made into sausages or lamb burgers 100%

@user-cl4kr4dj4l 2 года назад

@@reindeerss Of course nothing is going to waste. That's not the argument! Usually the scraps and the bits that goes into sausages, burgers and such don't taste any special on their own or they're tough to cook.... etc. But those parts are so good on their own so why mix them with scraps? That's my argument.

@ChrisM541 2 года назад

Totally agree with you. The delicious meat between the bones should have been retained as part of this dish, and so true... " they substitute taste with all the herbs and added flavors" --> Waaay too much shocking overuse of herbs and spices to deliberately disguise the fantastic taste of the meat itself. But...!!!....it's not just "western style" cooking - it's everywhere; what about Indian/Asian cooking, etc etc etc. It's almost as if the chefs are training the public away from the real taste of perfectly cooked meat! Then again, the public share that blame too (maybe it's a parent thing - indoctrinating youth on wrong things?).

@lanithiart4453 3 года назад

South African here. We LOVE cooking lamb on the fire. Have a look at doing a slow cooked lamb rib on the fire or more accurately the side of the fire. We call it a 'staanrib'. My absolute favourite! Love the channel!

@eriktenorio5019 9 месяцев назад

i love how you guys are soo humble and always family oriented, i hope to make a business and hopefully be able to work it with family.

@TonyFromSydney 3 года назад

I am an Australian, I've been eating lamb all the time for the last 60 years. Lamb beef pork all very nice. Great channel you folks present.

@DareDog. 3 года назад

Its a good day when you just got done opening a box from BB. Then you look on RU-vid and there is new BB video. Great videos 👍.

@kennyrosenyc 3 года назад

Man, I cut meat for a grocery store (one of the very few that still does that in my area) and we just take the lamb racks out and put them in the case. We NEVER trim them. We get, maybe 3 whole lambs a week and we don't even trim those chops. Our customers are just used to getting every ounce of meat that exists on those ribs at this point. We might make them look pretty for the holidays. But otherwise, you're getting all the meat and fat. LOL

@diannt9583 3 года назад

I'm with you!!

@mandujanojuan437 3 года назад

Good ol Charlie. Breakfast looked 😋

@willd639 3 года назад

That’s insane you all have never eaten a rack of lamb considering how many you’ve processed. Better late than never.... Luv ur content gentlemen. Have learned a lot.

@pollythefarmer9246 3 года назад

Same,I was shocked...I think the cutlets breadcrumbed was the first ever meat I remember eating.

@wekker090 3 года назад

Kinda shocked, I have been around a lot meat my whole life, but was fed old lam or sheep and the meat tasted bad.. that was along time ago..never ate lamb again :-) but yes its time to try again.

@Smrtnyk 3 года назад

they ate it a lot, what they said is they never cooked it personaly

@Smrtnyk 3 года назад

they ate it a lot, what they said is they never cooked it personaly

@charper1 3 года назад

@@Smrtnyk @ 10:39 he said, "personably never had rack of lamb".. to that though, that doesn't mean he hasn't eaten lamb before, just not in this presentation

@sillieww 3 года назад

I really like that you show the cut and then cook. Thank you, great job.

@WEALRO 3 года назад

😳 you've never had Lamb rack , WTF one of best things ever , I've done them with chimichurri, original Og with time rosemary oil etc, and them with pepper jelly 🤯

@janbertrand8068 3 года назад

It’s a wonderful flavor and texture, as long as you know how to prepare it properly. It’s always an experiment until you get experience.. Lamb burgers are the bomb!!!

@crookim 3 года назад

I'm actually shocked that this is his first time cooking lamb!

@flybyairplane3528 3 года назад

@@janbertrand8068 Hello, many years ago we had a food service fo many years & LAMB BURGERS were always wonderful, now a days NONE of our surmarkets even carry them, but I serviced SUPERMARKETS all my life, so had the butcher call me when they had enough lamb to make them for me , so I would get 4 or 5lbs all made as regular burgers with paper between them , so now A& P is gone but I am able to get them, have ing butcher call me ., cheers 🇺🇸🇺🇸🇺🇸🇺🇸

@janbertrand8068 3 года назад

@@flybyairplane3528 Hello yourself. I also miss the A&P, what good quality in their own brands. Best tea ever… Had an uncle who ended up becoming a manager in the hometown at this company. It’s always a grand experience to have a butcher on your side. I’m extremely lucky to have ended up 1/2 block and a house between Ye Olde Butcher Shop and apt. They do lamb and corn their own briskets. Great people there.. Cheers to great eating 👋.

@itsbeerme487 3 года назад

Slice the middle of the bone and peel with a towel so clean use to do 10pairs a day

@danieldepot4090 3 года назад

Nice work guys every time I watch your channel it makes me miss doing that did it for 20 years

@enopio_O 3 года назад

wonderful video! what a life!!! that sheep was worth living

@rooster3019 3 года назад

Kibbeh is an EXCWLLWNT dish for those lean trimmings. YUM. My family loves lamb chops and crown racks of lamb and leg of lamb --- don't get it very often but it is great. Chops too!

@flybyairplane3528 3 года назад

Rooster, hello, COSTCO carried all sorts of LAMB vacuum packed NOT FROZEN , from AUSTRALIA, 🇺🇸🇺🇸🇺🇸🇺🇸

@mike81399 3 года назад

👍 Have a great weekend!

@riderxl 3 года назад

Your preparation of the rack throws away some the most the flavorful meat. That which comes from between the rib bones.

@bizzie1956 2 года назад

We always eat lamb with a mint sauce which is fresh mint chopped up then put in with vinegar and a small spoon of sugar and we eat the sauce cold it’s beautiful

@ameyakulkarni8505 3 года назад

Brother Sean must have enjoyed the Chipotle seasoned lambs for sure. 😂

@NightowlProductionsGroup 3 года назад

Hello Bearded Butchers. I just subscribed. As a documentarian and journalist, for some reason, watching you during my break cutting up Prime makes my day. But as a journalist you leave me with some questions I would really love to know: 1. Do an episode on “trimmings.” there is so much tallow at your feet, mounds of bone and marrow cast to one side, and squared off trims. I know you don’t waste them or throw them away. Show your audience what can be done just like folks did in the old days. 2. You’ve got to put a guard on that bandsaw of yours! I watch on a 64 inch HD screen sometimes and I would be wrecked for life if you left a finger on one of your passes. Explain the technique anyway. I shall keep my subscription. Thanks lads.

@Fresnowall 3 года назад

You guys should make a video seeing you work the whole day with no edits.

@3550rebel Год назад

Rosemary and garlic always when cooking lamb. As an Australian thats often.

@natalieg.2598 3 года назад

That was amazing to watch. I find the cooking method very unique. I like to cut up the leg and cook on a stick over an open fire with salt and pepper and finish it with pomegranate wine. Thank's for sharing your knowledge.

@jimpalmer4061 2 года назад

I don't watch long videos unless they are BB's.... The best knowledge, guidance and all out farm to plate. So wanna do it on a pellet? I do olive oil and SPG, crank the timbdrline up to 460 and go meat side down for about 6 minutes, then flip and go till 128 internal on my meater. Hit with a little butter if you want - Rest for 10-15. Unreal. Probably better smoke on yours, but mine are simple and easy and incredible. Cheers Fellas!

@TheBeardedButchers 2 года назад

Thank you for sharing that with us, and we appreciate your continued support of our videos.

@melissahamm8122 Год назад

You just took the words rite out of my mouth, your channel GREAT from start to finish, I especially enjoy watching and learning how to operate a grill/smoker.

@Andrew-kx1sq 2 года назад

I have cooked probably over 100 lamb racks in my life, at restaurants and at home, and I just feel like sharing MY best method/recipe that I have used so far for cooking the best lamb I have ever tasted. Now, I know that isn't really a lot of lamb compared to a lot of chefs here or even some home cooks. But I must mention that I have never, in my entire cooking life, been complimented more on any other main dish than my lamb racks. Try marinating with a wet rub of equal parts in volume of fresh rosemary and thyme, some olive oil and a few cloves of garlic to taste. Then after 3-4 hours season with salt. Grill over direct, high heat to make a good crust. I use a charcoal grill with lump coals for the best flavor, and I only put coals on one half of the grill. Remove the lamb rack after a golden crust has formed, it should take about 1.5 to 2 minutes a side. remove the rack of lamb, and lower the temperature of your grill or smoker to about 225f-250f. While the grill is adjusting, rub that bad boy with seasoning or a rub or whatever you like (I like to rub on some dijon mustard, to mitigate some of the gaminess of the meat, and sprinkle on fresh black pepper and garlic powder). pace the rack back on the grill but this time on the indirect side. Once the lamb has reached an internal temperature of 132f, take it off and let it rest for 10-15 minutes. Slice between every second bone, and serve with a traditional or mint chimichurri. It's the best lamb I have ever had! I'm telling you!

@charleslange7619 2 года назад

Made these for our sons wedding. Your presentation with the two racks bones crossed is called the "Honor Guard" and if you have two more tied up in a circle you of course have the Crown or King/Queen. We had both for the wedding feast. Thanks for all your wonderful videos.

@ACCPhil 3 года назад

Not sure if you get them stateside, but in the UK, one of my favourite cuts is the Barnsley Chop. It's a double loin chop - so both sides of the animal. Cut thick. Can be cooked quick or slow.

@jamesbrandon8520 2 года назад

You’re the first person that I have seen talk about the way Alton Brown frenched his rack of lamb string on a flexible metal handle that he slips over the bone then twists the handle and pulls it off leaving a clean bone

@andrelevesque2405 2 года назад

Man, you show so much skill and care during the whole process. And, darn, you can also cook!

@Ausseke 3 года назад

As a man with a full beard,, the Beard Fluffer just about sent me over the edge LOL... Please someday start lettings us ( none local ) ppl order your meat product, I have to drive 50 mins to get bison and it is a very small selection :(

@jessicaloyd6380 3 года назад

Could you do a video completely dedicated to knifes. Why your knives. How to keep an edge on them. Sharpening etc please pretty please. Oohh I absolutely love you videos

@TheBeardedButchers 3 года назад

Excellent idea! Here's the closest one we have for that: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1x-MMXY-QhY.html

@JoeJohnson1 3 года назад

I've been watching you guys for awhile. It's really a lot of fun to learn from you. Well done! We're in Chile at the moment and I've found a guy who'll sell us slaughtered lamb. It's pretty cheap here, maybe 100 bucks for a whole lamb, coming in around 50 lbs I would guess. With your help (and a few other RU-vid vids), I've been learning how to butcher them myself. We tried using a local guy, but couldn't tell what his cuts were - at least not specifically. Lamb is amazing. We've really come to enjoy it. At asados here, you put a leg on or whatever and cut off pieces as they're ready. With a big enough gathering, we'll have some large cuts of various animals on the parrilla, cutting off slices as they are ready and passing them around. It's really a nice way to share and enjoy company. BTW, when we do this, we leave as much fat on the cuts as possible. It flavors and protects the cuts. Plus, let's just shoot straight, animal fat is amazing for the body. We gobble it up. Thanks for your work. We're likely going to be back in the States soon (TX), so we'll need to restock on our asado paraphernalia. We'll be looking you up when we land. :) If things go well, we'll have our own butcher shop before long.

@bobbyhernandez2415 3 года назад

Just called my butcher to locate some lamb lollipops 🍭......Thanks for the savory puddle once again 😀👍

@mas9067 3 года назад

You guys are just in your own league. Super cool job. Ty for sharing this skill set, the percentage of people that do this is extremely small.

@jbkregs2766 3 года назад

I have been patiently waiting for the next video! I cant get enough of this channel. Thanks guys! God bless!!!

@Crankinstien 2 года назад

It makes my day when a video pops up

@billyray94 3 года назад

Very good guys!!! Looks delicious!!

@tonycaudle 3 года назад

Just got my butcher paper delivered today and brisket going in the smoker tomorrow to try it out. Guess I need to go find some lamb now

@clutchclipperjk5169 2 года назад

Great video! I was surpised that you guys have never cooked lamb.

@jeffward1106 3 года назад

I was a bartender @ Fridays when I went to Vanderbilt. We were judged periodically on what the company called flare; spinning bottles. My Doooood, you have Butcher flare!!

@nevillemcintosh6470 3 года назад

Very good looking lamb, done perfectly.. i was in shock though to see the neck being chucked onto your trimming table. The neck makes absolutely beautiful stew. Cut it into slices and stew it low and slow. Absolutely fabulous you will see...

@simikay8755 3 года назад

Theyre also cutting stew meat, stir fry, kabob meat etc. on the trimming table.

@christopherderetchin5610 3 года назад

Rack of lamb is amazing! But is extremely expensive by me. the shoulder has been a very good alternative. My father who also watches your videos does an amazing version. (Hi dad) lol. Love watching you guys!

@jimhaberman2423 Год назад

I buy racks of lamb and break them down into two-bone chops for the grill. It maximizes the outer crust area for great flavor.

@bryargerlach263 3 года назад

I have a suggestion for your next video! I saw on one of your recent TikTok videos that you rearranged your store front and I saw all of the awesome looking packaging in the retail coolers. I would love to see a demo video of how you guys package all of your different cuts for your retail. I believe that you have a rollstock machine or something similar. I was hoping to be able to see an in depth video on how that works as far as packaging and labeling. I'm particularly interested in how you prep your ground beef before you package it as well as how you deal with packaging bone-in vs. boneless product. I'm a huge fan and have been a loyal subscriber from the very beginning. Keep up the great content!

@davidsummers4802 2 года назад

I would love to see the same.

@cambell2608 3 года назад

Good on ya from Australia. Looked perfectly cooked. Love lamb

@theoneandonlyowl3764 3 года назад

A lamb was the first animal I saw killed, skinned and butchered. I was about 4 at the time and still remember like it was yesterday (half a century later). I was utterly fascinated. Lamb was often on the breakfast table (meat 3 times a day), along with bacon and eggs and have seen in cooked in dozens of ways. I can't imagine eating lamb with anything other than mint and maybe some rosemary. But each to our own. It looked great the way you cooked it, but seemed a little sacrilegious to me. Great video, love them all.

@mattbrown3801 3 года назад

Love the video keeping up

@Cuzinclyde_68 Год назад

Great video guys. I came across a deal on two uncut rack of lambs just in time for labor day. Now I know how to cut, clean, prep, season, cook and the entire process thanks to you guys. Awesome!!

@TheBeardedButchers Год назад

Great, thanks for watching.

@Cuzinclyde_68 Год назад

The fat portion that you cut off can it be used or from your experience is it just throw away?

@iantojones4322 3 года назад

Shucks, I thought this time Sean would be joining in the tasting.

@aaronfrazier7159 3 года назад

Those chops looked incredible! I have to compliment you again on your mad knife skills as well. Compliments to the farmers who raised that lamb, too! Those racks were huge and had great color. Being primarily a supermarket meat cutter (I have done private butchering as well) based in New England, we usually deal with Aussie or New Zealand lamb which is not nearly as big as that was. Also, the meat is much darker, almost bison red/purple. Anyway, great vid 👍

@MrGawn 2 года назад

I love when little Charlie gets to have some too!!

@thepepperdojo8757 3 года назад

My mouth is watering!

@kennethkennedy7173 3 года назад

A+ on the lamb chops! Birch barrel never seen one before really cool I will definitely have to check out there website.👍🏻

@GreyBeardIT 3 года назад

I lived in Iceland for two years while in the military and acquired a taste for lamb while up there. I wish I could have gotten the recipe for the red wine marinade that the sliced leg of lamb was packaged in. It was so delicious. Thank you for sharing this amazing content with us. Now I need to go raid the fridge. LOL!

@gchomuk 11 месяцев назад

Great job. Looked great. Love the Birch Barrel. Heck of a concept.

@paulgroseclose4430 2 года назад

Just something I've learned in 50+ years of smoking. If you soak the dried wood you use for flavor (hickory, cherry etal) for an hour or so, in water (50/50 water and cider vinegar is even better) then you get better smoke, and you use less. We had a Hickory grove on our property, dad always cut and aged it for a year. But he soaked it for an hour or so before we smoked. Just saying.

@wesfields6443 3 года назад

So you do have "fluffers". Always wondered. Nice job. Next time, add that binder. Dijon is bomb. Combined with that Cajun...wow. Use some Valentina for that chipotle. The different layers will blow your mind.

@juanlomeli3267 3 года назад

You guys need to have a teaching series on MasterClass!

@TheBeardedButchers 3 года назад

That would be such a great opportunity! Fingers crossed! 🙏

@Newyorkgardener585 3 года назад

Channel keeps getting better every episode learned alot from you thanks keep up good work

@andrewallason4530 3 года назад

As a Tasmanian sheep farmer, I wholeheartedly endorse this. I love my meat with handles on it. I use one of my 3 BBQs, but find I’m recently more often than not using my wood fired pizza and bread oven, but closing down the damper to keep the smoke in.

@tonycaudle 3 года назад

Love it

@FGYT1 2 года назад

I know you guys can only eat food with one of only 4 flavours on it 😁. But lamb is best with a mint based coating with rosemary n garlic . Individual cut ribs ( much shorter with no meat removed ) are called lamb cutlets not chops . The 2 racks interlinked are called a guard of honour makes a great center piece

@yuppiehi 3 года назад

Gordon Ramsey: "They're *$&% RAW!!!" Me: I like my lamb chops to say "baaaaaaaaaaa"

@rooster3019 3 года назад

I prefer medium/well with a good crusty exterior.

@pollythefarmer9246 3 года назад

Medium lamb for me as well. Rare is definatly more a beef thing.

@hassanhammoud2243 3 года назад

OMG I'm sooooo jealous. Looks amazingly tasty. Even better your enjoying it with close family. God Bless.

@patrickparent1451 3 года назад

Cooking with internal temp and resting your meat will get you the same awesome result everytime !

@maxg6581 3 года назад

Love the Black Rifle can! those guys are the best in their business just as you are

@TheBeardedButchers 3 года назад

Agreed! 💯

@TheHitmanSF 3 года назад

This is the best meat channel for me.

@TheBeardedButchers 3 года назад

Wow, we're honored!

@telee19 8 месяцев назад

Cherry wood and lamb are beautiful combo (my go to)

@warddbud 2 года назад

@burchbarrel is the best grill I have ever used. Yes the green egg Kamado Joe…. are all great but until you use a Burch Barrel Thank you bearded butchers for introducing me to the Burch barrel

@midwestoutdoorenthusiasts9432 3 года назад

Man that looked amazing! Great job at making all of us followers hungry yet again.

@markbelanger2340 3 года назад

Great video. Love the videos when you dispatch, butcher, cook and eat. Beard Fluffer ! Lol

@rosestanislawczyk7425 7 месяцев назад

All I can say..is “Holy Sh*t!!! That was so awesome when you cut them on the bandsaw!!!👍👍👍😲😲

@janbertrand8068 3 года назад

Excellent informative video on the wheres and how tos. Great 👍 job bearded 1’s.

@glenhehir3833 3 года назад

Way to make me drool guys. Like most Aussies, I love lamb. You cooked it perfectly.

@ronwatson4902 3 года назад

Well I'm 70 and never tasted lamb. Thanks to you I've got to try it now. Back to Sam's club. Thanks guys.

@alannoel489 3 года назад

I’m really considering driving from Florida to Ohio with an empty cooler.....

@copasetic216 3 года назад

Dude I’m in Cleveland and I havent made the trip. I really need to. I’ll meet ya there lol

@joshfriend7103 3 года назад

Do it! Two friends and I drove 4 hours one way with an empty cooler. Actually got to meet Seth as well. He was super nice. Well worth the trip.

@Ausseke 3 года назад

I am in Kansas and I have thought about getting the biggest Yeti I can get and making the drive :)

@flybyairplane3528 3 года назад

Alan Noel, Glad to see there ARE others with the same idea, I live in NJ, I am getting a 12 volt refrigerator/freezer , having seen one in a BUS converted to motor home . Good luck, with your trip, 🇺🇸🇺🇸🇺🇸🇺🇸