Brined BBQ Rack of Lamb
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Uploader Comments (UrbanGriller)
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All Comments (19)
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@johnosandra.... only if there is a concentration of solutes in the brine that is higher than the concentration of salts in the meat cells. In this instance, the moderate amount of salt in the brine (only 1 tbsp of salt per litre) allows for a concentration gradient that will have a net flow of water from the brine, into the meat without causing damage to the meat. If he had suggested storing the meat in a crust of pure salt you might be correct.... instead you're just an ignorant fuck.
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I love C°
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I used your method last night and the lamb was spectacular! Thank you, kind sir!
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Loved the video! Very helpful, great post.
Casey - GreatChefs
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Looks great, I am going to try that tonight!
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Awesome. Nice work big fella.
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Wow that looks great. But come on....rack of lamb one of the easiest things to do? I feel like it can go from raw to overcooked in a cocaine heat beat. And overcooked lamb...yuck. With lamb being so expensive here in the USA I've always just used the oven to avoid overcooking, but darn yours looked so good I just might have to brave the barbie.
Timetoeat08 2 years ago
The brine gives extra moisture and minimises the risk of overcooking.
Give it a go!
UrbanGriller 2 years ago