Place the seasoned lamb racks bone side down in the barbecue and cook
over indirect heat until the meat registers 125 degrees F. on an instant - read thermometer, about one hour 15 minutes.
Not exact matches
Bake
over INDIRECT heat in the BBQ
until the soufflé is puffed and the top is golden brown, about 35 minutes.
Grill
over indirect medium
heat (375 - 400 °F) with the lid closed for about 20 minutes (or bake in oven 30 - 35 minutes)
until juices are bubbling and biscuit topping is golden.
Cook the meat
over high
heat to sear in the juices, then move it to an
indirect side of the grill and finish cooking
until you reach the medium rare temperature inside.
Grill the chicken
over indirect heat, basting every 15 to 20 minutes, for 1 hour or
until a meat thermometer in the thigh registers 175 ° F. Allow the chicken to rest 10 minutes before slicing.
Prepare the grill for
indirect cooking and place the apple wood planks
over direct
heat for five to 10 minutes or
until they begin to char and smoke.
Place steak
over indirect heat, cover grill, and grill, turning once,
until an instant - read thermometer inserted into the thickest part of steak registers 115 °, 20 — 30 minutes.
Place chicken, skin side down,
over indirect heat, set bricks on top, and grill, covered,
until skin is golden and crisp, 25 — 30 minutes.
Move steaks
over indirect heat and continue grilling, turning halfway through,
until browned all
over, about 4 minutes per side.
Cook the ribs
over indirect heat, with a banked medium - hot fire in a covered grill, for 1 1 / 2 to 2 hours, turning occasionally,
until very tender.
Transfer the pastries to a sheet pan, place on the barbecue
over indirect heat for 20 minutes, turning several times so the pastry doesn't burn,
until the empanadas are just turning brown on the edges.
Grill the quesadillas
over medium
heat either by the
indirect method for 5 minutes, or direct method for 3 to 4 minutes or
until the tortillas start to brown and the cheese melts, turning once — carefully.
Turn the
heat off on the side with the steak, and cook
over indirect heat at 400 degrees for 30 - 40 minutes or
until it registers 135 -150 degrees internally with a thermometer — depending on how done you like your steak.