Video showing how I cook a rack of lamb on my Weber Go-Anywhere.
I created dual zones that allowed for indirect cooking by simply using a thick foil try that I flattened and placed between the briquettes and the meat.
The fat side of the rack was scored before seasoning with a salt, pepper and garlic mix (SPG). I removed the meat around the 135F mark, quickly seared the fat side and then felt to rest before serving. Was aiming for around 145F.
Everything I need for cooking fit neatly inside the Go-Anywhere, except the meat. To achieve this I've cut the grill grate in half. This allows it to be stored under the coal rack leaving ample room for.....
* An oztrail folding chimney starter
* Bag of briquettes
* Drip Tray
* Openil No 9 stainless steel knife
* Ferro rod
* Fire starters
* Little bottle of olive oil
* Little bottle of methylated spirits (denatured alcohol)
* Heat proof gloves
* SPG spice rub
* Flattened foil try (used to create dual zones)
* BBQ tongs
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7 фев 2021
