Safety Precautions for Preparing Food for a Large Crowd

BBQ Catering in Carmel, Indiana 317-688-7290

BBQ Catering in Carmel, Indiana 317-688-7290

Preparing meals, snacks, buffets, or beverages for a large crowd is a big job to take on. It is time consuming and requires a large amount of planning. This does not mean that it is impossible. Many caterers, professionals and non-professionals, prepare these size portions every day. There is quite a difference in preparing food for a small crowd versus a large one. Majority rules apply, and generic standards have to be incorporated to suit everyone’s palate.

Clean Catering

The first rule of thumb when it comes to large scale food preparation is cleanliness. Washing hands, sanitizing cooking stations and surfaces, cleaning and sanitizing dishes, and separating the two from raw and uncooked foods is crucial to safe catering. Washing hands eliminates the potential for spreading germs and illnesses through food. Our hands touch our faces over 1000 times a day! When serving a large crowd, you never know who is more vulnerable to illness and who is not. Keeping your hands clean while preparing food avoids spreading the flu or a virus through food and possibly infecting hundreds of people.

Sanitizing all cooking stations, cookware, dishes, and utensils is also a very important component to safe catering. It is necessary to be sure all skillets are clean and dry, and anything else that contributes to the preparation of food is checked. Dishes have to be cleaned and dried and utensils need to be clean as well. It is a good idea to avoid plastic utensils to help the environment! By having all these items clean and functioning properly, it avoids contamination and the spread of food-borne illnesses.

Fresh Foods

Double checking the food inventory for spoiled or contaminated products is important before preparing food for large crowds. It is possible that a stray animal or insect can gain access to food products during the commute to the venue or store. Fresh food is key to safe cooking and dining. Other than food freshness, it is necessary to ensure that deep fryers have fresh oil in them and coolers and refrigerators are working and maintaining the fresh food properly.

Catering for Children

Preparing food for a large crowd including children requires some extra attention. Since it is such a large crowd, applying majority rules as far as taste preferences is important. Pleasing children’s’ palates can be achieved by using few and simple ingredients. Kids are picky eaters so easy finger foods are a great way to keep kids entertained while eating, and gives the adults a break from having to feed them! As far as safety, eliminating potential for bones or other choking hazards in kids’ food is crucial Drumsticks should be replaced with chicken fingers, and apple slices with applesauce. Small ideas like these are safe meals for children in large crowds.

Want an Easier Way to Feed a Crowd?

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

If you are looking for a simpler, more cost-effective approach to catering in Carmel, call Rackz BBQ at 317-688-7290 for authentic smoked meats and southern classics that are sure to fit the budget! We can customize a catering menu specific to your party’s theme, personal preferences, dietary restrictions, and more! We also offer delivery services, drop off service, set up, breakdown, and cleanup for all clients.

Tips for Smoking Deer Meat

In our last blog, we recommended an excellent recipe for a basic, but very popular, venison brine. But making a brine is just the beginning of the overall process. You still have one more step, which is to actually cook your meat!

And as mentioned in our previous blog, tasting venison out of the smoker is one of the best ways to enjoy its unique and rich flavors. So continue reading to learn some important tips for smoking deer meat.

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

Ending the Brining Process

It is best to leave your venison in the brine for at least 12 hours, but no longer than 24. After that time, the salt has done its job and the seasonings have integrated into the muscle tissues. But prior to ending the long brining process, begin your culinary endeavor a few hours before by soaking your wood chips. You will need to soak 1 pound of wood chips in water for one to two hours.

For deer meat, you can use almost any common variety wood chip. It depends on your personal flavor preferences. See our blog, “Various Wood Chip Options for Smoking Meat” to review the common flavor profiles of the most popular woods. Hickory is a common choice for smoking venison. Although it can be a bit pungent with its strong, smoky taste, it ends up accenting the meat with flavors of bacon or cured ham.

After you remove the venison from the brine solution, rinse it thoroughly with water. Next, pat your cut of meat dry with a paper towel, and then season it any way you like. You can use a rub, baste, or paste!

Preparing the Smoker

After your wood chips have soaked in water for a couple of hours, you can prepare your smoker grill. Start by filling up the water pan and the wood chip box. For electric smokers, go ahead and set the temperature and allow it to heat up. For all other smoker grills, you want to achieve a consistent temperature between 250 and 300 degrees Fahrenheit.

Add your venison to the smoker, and cook for roughly 1.5 hours per pound, or until the meat reaches an internal temperature of 140 degrees Fahrenheit. Be sure to check the water pan and wood chip box every 30 minutes to see if they need topping off.

If your smoker begins to get too hot, open the vent partly to allow a steady temperature drop. If the smoker is not hot enough, it may help to add coals to a charcoal smoker. If you are using an electric smoker, you will not likely have temperature regulation problems.

When your venison is done cooking, remove it from the smoker and allow it to rest for 20 minutes before cutting it open. Then simply enjoy the delectable flavors of smoked deer meat!

Need a Smoker?

See our blog, “Top-Rated and Recommended Pellet Smokers on the Market” for a list of highly-reviewed pellet smokers for sale. Here are some additional popular smoker grills for sale on Amazon that are well-suited for hearty game like venison:

✔ Masterbuilt 20078616 Electric Bullet Smoker $89.95
✔ Char-Broil Vertical Electric Smoker $139.99
✔ Masterbuilt 20071117 30″ Digital Electric Smoker $142
✔ Masterbuilt 20075315 Front Controller $280

In the Mood for a Smoked BBQ Meal?

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Rackz BBQ is eager to impress you with our delicious smoked barbecue meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

A Simple and Delicious Smoked French Dip Recipe

If you love smoked meats, then you will love a smoked French dip sandwich. Continue reading for a basic recipe that you can try at home!

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

What You Will Need

Materials:

Smoker Grill
Cooking Grate
Medium Aluminum Pan
Aluminum Foil
Pecan Wood Chips
Probe Meat Thermometer
Large Slicing Knife
Large Cutting Board

Groceries:

8 oz. French Dip Au Jus Base (your choice)
4 lbs. Beef, Eye of the Round
Olive Oil
Kosher Salt
Coarse Ground Black Pepper
Vidalia Sweet Onions
French Bread Rolls
Sliced Provolone
Creamy Horseradish Sauce

To Get Started

Set the temperature of your smoker grill between 250 and 275 degrees Fahrenheit.

Begin prepping your roast beef by coating the outside in olive oil, salt, and pepper. Set your roast to the side and allow the seasonings to set in while your smoker reaches temperature. This usually takes around 30 minutes.

While still waiting on the smoker, thinly slice the Vidalia sweet onions that you will be sweating down to make your Au Jus. Place them in the aluminum pan, toss them with oil and seasonings, and then set them aside.

Once your smoker is hot, add some chunks of pecan wood to the fire and set up your cooking grate.

Place the roast directly onto ONE SIDE of the cooking grate. Place your pan of onions right next to your roast, on the other side.

Allow 20 minutes to pass, then add 8 ounces of Au Jus base and 2 cups of water to your pan of onions. If you could not locate an Au Jus base at your grocery store, you can substitute 24 ounces of beef stock. Stir up the onion mixture, and then cover it with aluminum foil. Let it simmer on the fire pit until your roast is done.

Next, flip your roast and insert the meat probe thermometer. Set the alarm at 130 degrees Fahrenheit for a medium rare finish. It should take around 1 hour and 15 minutes to reach this temperature; but do not trust time, trust your meat thermometer reading.

Once your meat reaches the proper internal temperature (or your thermometer alarm goes off), transfer the roast to a cutting board and cover it with aluminum foil. Allow it to rest like this for 30 minutes.

Once the roast is done resting, you are ready to slice! Cut against the grain of the meat and make thin slices. Transfer the slices of roast beef to your pan of Au Jus and let the juices soak in for a few minutes.

Now just toast your French bread with some slices of provolone cheese, add your sliced beef, top it with some horseradish cream (if you like), and be prepared to dip into your hot Au Jus!

Try Some Excellent Smoked BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

Avoid These Woods for Smoking Meats

There are several options when it comes to using a wood for smoking meat, including both fruit and nut varieties. Each type of wood offers unique and distinguishing flavors, compositions, and burning points, making the decision an integral part of the overall smoking process. In fact, it is critical to select the proper wood for your particular cut of meat to achieve the best results. See our blog, “Various Wood Chip Options for Smoking Meat” for a guide to matching wood chip flavors to popular cuts of meat.

Choosing the right wood chip is very important for flavor, but also for safety. There are several types of wood that can be dangerous or harmful, which means you should avoid using them entirely using the smoker grill. Continue reading to learn which woods you should never use to smoke meat or other foods.

Smoked Meat Meals

Smoked Meat Meals Carmel, Indiana 317-688-7290

Unsafe Wood Chip Options

Never, under any circumstances, use EASTERN CEDAR, CYPRESS, ELM, EUCALYPTUS, SASSAFRAS, LIQUID AMBER, PINE, REDWOOD, FIR, SPRUCE, or SYCAMORE for smoking meats or other types of food. These trees high in resin and oils that cause a thick smoke when lit, which can cause all sorts of dangerous situations and health consequences.

You should also never use lumber scraps, nor painted, treated, or stained wood. If you have wood, but you are unsure of the species, it is not recommended to use it in the grill. Many species of softwood trees, especially conifers, contain toxins and chemicals that can transfer from the wood into the food or surrounding air. Furthermore, you do not want to use wood from a log pile that has mold and fungus growth. These dangerous woods are a poor choice for any type of cooking, but excellent for the fire pit or fire place.

Take a Closer Look at Eastern Cedar

This type of wood is a softwood, not a hardwood. Softwoods contain higher levels of air and sap, as they are a pine cone-producing species. So not only does the wood burn extremely fast, which is opposite of the “low and slow” barbecue practice, the flavors can be quite unpleasant and even toxic.

Contact with cedar smoke or oil can result in health implications, such as dermatitis or skin irritation, rhinitis, conjunctivitis, and a condition known as “cedar asthma”, which is caused by long-term exposure to a chemical within cedar called plicatic acid. Furthermore, other chemical, such as phenols and aromatic hydrocarbons, can also cause respiratory problems in both people and pets.

No Time to Grill? Come to Racks BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, and more! From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us during regular business hours at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

Tips for Smoking Hard Boiled Eggs

For all you vegetarians out there, you too can enjoy tasty fares straight out of the smoker! There are several foods that fit the vegetarian diet plan, including cheese, nuts, fruit, and yes, even eggs. You may be asking yourself how it is possible to cook eggs in a smoker; but it is more than just possible, it’s actually quite delicious!

Continue reading to learn some easy tips for making smoked eggs like a pro!

For Great Smoked BBQ, Call 317-688-7290!

For Great Smoked BBQ, Call 317-688-7290!

Starting Note

Smoked eggs must go through a three-part process is important in order to get great results. They will be hard-boiled, then dehydrated, and finally, smoked. During the entire process, the egg shell will stay intact, even turning a dark color from the absorption of smoke. One of the most important parts of the whole smoked egg process is selecting a quality product.

Choosing the Eggs

Start the process off right by selecting the right carton of eggs. When buying eggs for the smoker, the general rule of thumb is to stick with small white eggs. Smaller eggs have stronger shells that will stand up to the smoking process. Another rule of thumb is to use eggs that are a few days old because they tend to peel better. If you must use fresh eggs, try steaming them for a few minutes before boiling them, which will make the shell come off easier.

Boiling the Eggs

The key to hard boiling the eggs is to not let the shells crack. Here’s some tips for preventing this from happening: First, add your eggs to the pot. Then add enough water to the pot so that the eggs are covered by 1 inch of water. Then add one tablespoon of white vinegar to the water and turn on the burner. Bring the water to a rapid boil, then cover the pot with a lid and turn the burner off. Let the eggs sit for 10 minutes without lifting the lid. After the 10 minutes are up, transfer your eggs to an ice bath to cool them down. Be sure not to crack the shells while handling the eggs.

Preparing the Eggs

Inspect the eggs to see if any shells are cracked. Set cracked eggs aside for something else; do not use them in the smoker. Place the remaining eggs that you will be using in the refrigerator to sit overnight. The next day, you will need to make a brine for the eggs. Simply mix together 1 cup of salt brine with 1 quart of water to make the brine. Place the eggs in the brine and let them sit for 72 hours.

Smoking the Eggs

Before you can smoke your eggs, you must dehydrate them first. Do this by setting your oven to 140 degrees Fahrenheit and baking the eggs for 4 hours. After you take them out of the oven, you can prepare your smoker. Set the smoker to 195 degrees Fahrenheit. You will smoke the eggs for 5 or 6 hours, turning them every couple of hours throughout. Be sure to monitor the internal temperature of your smoker during the cooking time. If it gets too hot, the eggs will explode.

Storing and Enjoying the Eggs

When the eggs are done smoking, let them cool completely, and then place them in the refrigerator for one day. After 24 hours are up, simply peel one back and enjoy all by itself! Pair your smoked eggs with a charcuterie of smoked cheese and nuts too!

Visit Rackz BBQ for Smoked Meals and More!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious barbecue meals and smoked meat cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

The Simple Way to Smoke Prime Rib

Prime rib is a delectable, indulgent cut of beef that delivers an outrageous amount of flavor when prepared just right. Although prime rib is traditionally cooked in the oven or prepared on the grill, it is also well suited for smoking because the process impressively tenderizes the meat, while also giving it a pleasant smoky flavor.

Continue reading to learn a simple, step by step guide to smoking prime rib.

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290


Prime rib is essentially a standing rib roast that is derived from the top of the rib primal. Technically, it is only considered “prime” if it is prime grade beef; otherwise, it is just standard rib roast. Visit your local butcher shop or grocery store to purchase prime rib by the pound. On average, prime rib costs around $18 per pound, and it is recommended to apportion 1 pound per person (this sounds like a lot but keep in mind that there will be some shrinkage). A one bone roast will feed 2 people, while a 4 bone roast might feed between 6 to 10 people or more.

Choosing a Size

The first task in smoking a prime rib is to choose a roast that is the right size for your smoker grill. Some roasts can be as long as 16 inches, so if you plan on buying a seven-bone rib roast, make sure your equipment is large enough. The general rule of thumb is to have at least two inches on either side of the roast so that the heat and smoke can pass by.

Getting Started

Start by gathering the right supplies. You will need your smoker, fuel for the smoker, disposable aluminum pan, aluminum foil, meat thermometer, sharp knife, cutting board, and some high-temperature food-safe gloves. As for time, plan on smoking your prime rib for 20 to 30 minutes, per pound. This can vary depending on certain factors, such as the type of smoker you have, how well done you like your beef, and more.

Prepare the Smoker

Now you are ready to prepare your grill. Read our blog on How to Clean a Barbecue Smoker is yours is fairly dirty. A clean smoker produces the best flavor results. Set your smoker to 250 degrees Fahrenheit. You will cook your prime rib until it reaches an internal temperature between 130 and 150 degrees Fahrenheit. If you plan on using the drippings for gravy, be sure to place a drip pan filled with water at the bottom of your smoker.

Preparing the Roast

Although oven preparations rely on the thick layer of fat around a prime rib, smoking does not. You want the meat to be exposed to the smoke, so it is suggested to trim the fat off of your prime rib roast to your best ability. The sharper your knife is, the more efficient you will work. If you are worried about the meat drying out, don’t; the smoking process is meant to cook meat low and slow to retain moisture and build flavor.

If you do not want to worry about trimming your roast, simply tell the butcher at the shop that you are planning on smoking it, and they will cut it right for you. If you are using a bone-in roast, it is recommended to remove the bones and tie it all back in place. Read on blog on 3 Reasons Why You Should Tie a Roast for a quick guide to tying a roast.

Seasoning and Flavor

Prime rib is a great cut to work with because it doesn’t require too much seasoning to make it great. You definitely want to give it a generous layer of salt, but from there, you can follow with some black pepper or something herbal. It doesn’t need anything more complex than that. Then, wrap your prime rib roast in plastic wrap and let it sit out on the counter at room temperature for 2 to 3 hours before putting it in the smoker. As for wood in your smoker, choose a mild one so you do not overpower the meat with a smoky flavor profile. Read our blog on Various Wood Chip Options for Smoking Meat for suggestions.

Smoking Process

Once your smoker is heated, and your roast is finished setting, place it inside on the rack, bone side down. If your smoker only produces heat from one side, face the bones away from the meat to start. And if you are using wood chips, add them too. Now you just close the door and let the smoker do its job!

Halfway through cooking time, don your heat-safe gloves and rotate the roast to guarantee balanced cooking. At this time, also check the drip pan to ensure it still have plenty of water. Then, check the internal temperature of the roast; halfway through cooking, it should be between 100 and 200 degrees Fahrenheit.

Because your roast will rise in internal temperature by 5 degrees Fahrenheit once you remove it from the smoker, be sure to calculate correctly. Once the roast is approaching its target temperature, wrap it in aluminum foil and let it finish out in the smoker.

Special Note: If you prefer a crispy, caramelized crust, skip wrapping and remove the roast when it is around 10 degrees Fahrenheit from target temperate. Then put it in the oven, preheated at 400 degrees Fahrenheit, and cook it for 10 minutes; this is called “reverse searing.”

Wrapping and Resting

Regardless of which finishing option you choose, once you are done cooking your roast, wrap it in aluminum foil, place it on a large dish, and let it rest for 10 minutes or so. See our blog on The Benefits of Wrapping and Resting Your Meats After Cooking to learn more. After the meat has rested, transfer it to a cutting board and start slicing away! Aim for thicker slices, as thinner ones will dry out quickly.

Do You Love Smoked Beef?

Come to Rackz BBQ for Mouthwatering Beef Brisket!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious beef brisket meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

How to Start Up a Charcoal Grill

Charcoal grilling is a classic method of cooking up your favorite cuts of meat and vegetables in the great outdoors. Not only does it deliver outrageously delicious flavor unparalleled to other cooking methods, there is something quite pleasurable about creating a succulent masterpiece over an open flame. When using a charcoal grill, it is important to know how to safely start it up for the first time since improper use can lead to serious injuries and accidents.

If you have just brought home a new charcoal grill, you are just a few steps away from getting started. But first, you need to review all the different ways to light it up. Continue reading to do just that!

Barbecue Restaurant Carmel IN

For Great Smoked Meats and BBQ, Call
317-688-7290!


There are 3 traditional methods for starting a charcoal grill. The approach you choose will largely depend on personal preference and experience; however, there are some techniques that are more recommended than others for reasons of safety and convenience. So gather up your charcoal of choice, and then check out the different means of lighting your grill!

3 Methods to Start a Charcoal Grill:

Charcoal Chimney

The top recommended method of lighting a charcoal grill is to use a charcoal chimney. Also known as a chimney starter, these tools are often sold separately from kettle grills, but they are cheap and can be purchased online or at any home improvement or garden store. Expect to spend between $10 and $20.

To use a charcoal chimney, you will need your charcoal briquettes, some newspaper scrap, and a source of flame. Start by laying down some wads of newspaper in the bottom of the basin, stack your briquettes neatly on top, and then give them a light. If you do not have newspaper, use some pre-treated briquettes instead.

Pre-Treated Briquettes

If a charcoal chimney is not a suitable option for your grilling needs, you can opt for some pre-treated briquettes. Also known as “matchlight” or “easy-light” charcoal, these are small lumps of charcoal that have been infused with a degree of lighter fluid, making them easier to light.

To use easy-light charcoal, simply stack the briquettes and light them in several places. The coals should light up rapidly, but once lit, do not add more pre-treated charcoal to the flame. It is also important to allow the lighter fluid to burn off before cooking anything on the grill; this generally takes around 45 minutes or so.

Lighter Fluid

Lighter fluid is the riskiest method of lighting up a charcoal grill, so it should be reserved for those with grilling experience. If you do decide to use lighter fluid, be sure it is compatible for charcoal. There are some lighter fluid products that cannot be used on a charcoal kettle grill.

There are several dangers to avoid when using lighter fluid too. For starters, never pour liquid lighter fluid on hot or lit coals because the charcoal can instantly flare up and burn you. And as mentioned before, you must allow the chemicals to burn off before cooking anything on the grill.

Barbecue Made Easy for the Whole Family!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Visit Rackz BBQ in Carmel, Indiana for delicious smoked meat entrees, hand-crafted barbecue sauces, and homemade side items, like peach baked beans, macaroni and cheese, coleslaw, and more. From appetizers and sandwiches, to salads, entrees, and desserts, there is much to choose from on our comprehensive BBQ menu, so be sure to try them all! Contact us at 317-688-7290 to ask us about our menu prices, weekly specials, and more. We accept call-ahead and takeout orders too!

Try This Easy Smoked Leg of Lamb Recipe

For Great Smoked Meats and BBQ, Call 317-688-7290!

For Great Smoked Meats and BBQ, Call
317-688-7290!

Lamb meat is a wonderful option for switching up the monotony of the everyday cuts of meat you serve for lunch and dinner. It can be a part of a nutritious and sensible diet too. Lamb is rich in nutrients and meets all the FDA requirements for lean meat. A 3 ounce portion contains 175 calories or so, and provides more than quadruple the amount of essential omega-3 fatty and alpha-linolenic acids compared to a similar portion of beef. It is also reasonably priced. A 5 lb. whole boneless leg of lamb costs around $25 at your local Costo®, which can easily feed a family of 8!

Additional Benefits Include:

It delivers excellent protein.
It offers an abundant source of iron.
It boosts the immune system.
It contains healthy fats.
It promotes nervous system health.

Smoked Boneless Lamb Leg

Although you might not find fresh lamb meat at your neighborhood market as easily as you would beef or pork, it is very much worth your while to track down a local specialty shop or store that provides a variety of lamb cuts. Pick out a whole boneless leg of lamb, and then amaze your family and friends with this incredibly easy and delicious smoked lamb leg recipe!

What You Will Need:

Fresh Rosemary – 2 Tablespoons, Finely Chopped
Fresh Thyme – 1 Tablespoon, Finely Chopped
Fresh Garlic – 5 Cloves, Minced
Course Sea Salt – 2 Tablespoons
Course Ground Black Pepper – 1 Tablespoon
Butcher String/Twine
Cutting Board
Large Platter
Small Bowl
Standard Meat Smoker

Want to Use a Baste to Prevent Drying Out?

What You Will Need:

Red Wine Vinegar – 1 Cup
Vegetable Oil – ½ Cup
Sea Salt – 1 Teaspoon
Course Ground Black Pepper – ½ Teaspoon
Chopped Rosemary – ½ Teaspoon
Chopped Thyme – ½ Teaspoon
Garlic – 5 Cloves, Minced

GREAT TIP: Instead of a traditional meat mop, tie a bunch of fresh herbs to a long stick and use this to baste your lamb during the smoking process.

Getting Started:

Remove any netting around the lamb meat, and then rinse it in cold water. Blot it dry with a clean paper towel and transfer it to the platter.

Brush the entire outside of the lamb leg with olive oil. Be sure to cover all sides, including where the bone was removed. Now you are ready to season.

Combine the herbs and garlic into a small bowl and set aside. Then generously sprinkle the salt and pepper on all surface areas of the meat. Next, apply your garlic mixture in the same way.

NOTE: If you are smoking a bone-in lamb leg, try cutting small slits into the meat for better seasoning saturation.

Next, tie up the lamb leg as you would a traditional roast. For help, see our recent blog, “3 Reasons Why You Should Tie a Roast.” There, you will find a quick guide to tying a roast.

After you tie up your lamb, set it in the refrigerator for 3 to 4 hours to allow the seasonings to absorb into the meat.

One hour prior to placing it in the smoker, take it out of the refrigerator and let is reach room temperature.

Set your smoker to 275 degrees Fahrenheit. Be sure to use a mild wood, such as Cherry, Grape, or Maple. See our blog on “Various Wood Chip Options for Smoking Meat” for some helpful tips.

Smoke your leg of lamb for 2 hours and 15 minutes, or until internal temperatures are right where you want them to be. Smoked lamb leg is best served medium rare to medium, which is around 140 -145 degrees Fahrenheit.

Where to Get Great Smoked BBQ Near You

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ offers a wide selection of delicious smoked meats and southern comfort foods that are sure to please the entire family. If you don’t have time to sit down at our Carmel BBQ restaurant, place a takeout order for a hot and fresh meal on the go! Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

The Benefits of Spit Roasting

Back in prehistoric times, spit roasting essentially arose as the third greatest grilling technology available to man, right after shish kabobs and direct fire grilling. As a result, spit roasting is one of the oldest and most common methods of barbecuing. After so many generations, spit roasting remains a popular cooking method for a variety of reasons, including versatility, convenience, and consistency.

Continue reading to learn more about spit roasting, including its various advantages, recommended accessories for the job, and more.

Smoked Pulled Pork Dinners 317-688-7290

Smoked Pulled Pork Dinners 317-688-7290

Historical Methods of Spit Roasting

Throughout history, the method of spit roasting has taken many forms. In the beginning, spit roasters were manually operated by servants referred to as “spit jacks”, who turned the roasting meat by hand. As civilizations grew, spit roasting evolved as well. Dogs running on treadmills were a popular method of operating spit roasters for a while, and eventually, technology stepped in and supplied power via steam, mechanical clockworks, and finally, electricity.

What is Spit Roasting?

Spit roasting is a form of indirect grilling over medium-low to medium heat. It is a perfect cooking method for fatty cuts, or cuts that are cylindrical in shape, such as whole birds, pork loins, rib roasts, pork shoulders, and lamb legs. For larger crowds, whole lambs, goats, and hogs are also perfect for spit roasting. In countries like Brazil, they use spit roasters to cook vegetables and fruits, like pineapples, cabbages, and onions.

Many barbecue experts recommend using charcoal for spit roasting because it is easy to produce smoke by tossing in soaked wood chips or extra chunks of charcoal as the meat cooks. However, many gas grills are now available with rotisserie mounts and rear-mounted rotisserie burners. If you want to spit roast over a campfire or in a fireplace, it is recommended to purchase quality spit-roasting equipment with a really good motor. Recommended accessories for spit roasting include grilling baskets, roasting string, drip pans, and campfire kits.

Why Spit Roast?

There are several advantages of spit roasting. Have you ever seen a succulent, juicy cut of meat spinning slowly on a turnspit next to a fire? The smells and smoky flavors are just the start of why spit roasting is so great. Here are some additional benefits:

🔥 Slow and gentle cooking renders succulent, juicy, and tender meat.

🔥 Slowly rotating meat ensures even browning and caramelization of the meat proteins.

🔥 Slow roasting cooks meat evenly.

🔥 Slowly rotating promotes “self-basting” because melting fats and juices flow through and over the meat as it cooks.

🔥 Spit roasting can be done using charcoal, wood, or gas, or you can do it in a fireplace or over a campfire.

Visit Rackz BBQ for Tender and Juicy Smoked Meats!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

Top 10 Tips for Barbecuing

Whether you are a beginner or expert at barbecuing, there are 10 easy tips that lay the foundation for great results. Continue reading to learn how you can achieve great barbecue by sticking with the basics.

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

Choose Quality Meats

Barbecue is known for using cheaper cuts of meat, like pork shoulder, ribs, and chicken. But “cheap” does not mean low quality. Quality meats are local, fresh, and properly stored. Be sure you are not shopping at the clearance section of the meat aisle, nor opting for packaged meat that has been sitting in your deep freezer for the past two years. If you want truly great results, make sure your meat is fresh and safe for consumption.

Do Not Reuse Your Marinade

Using the same marinade more than once is a big mistake. Used marinades contain illness-causing bacteria from the raw meat that was soaking in it prior. The residual bacteria will spoil or contaminate anything else you put back into the bag, which can make everyone very sick.

Season Your Meat With a Quality Rub or Sauce

Never be afraid to spice up your cut of meat before barbecuing. In fact, a quality rub, marinade, or sauce can really enhance the flavor of your smoked meats. Learn from others by looking up recipes online, and asking friends and family for their barbecue recipe secrets.

Use the Proper Wood

Using the proper wood to smoke your meats is crucial to achieving great results. Different woods will render different levels of smoke, so choose one that will compliment your cut and your palate, perfectly. Read our blog that discusses The 4 Most Popular Woods for Smoking Meat to get some ideas.

Soak Your Wood Chips in Water

Soaking wood chips in water prior to smoking is an age-old barbecuing tip handed down from professional pit masters. Soaking wood chips will prolong their life in the smoker, which promotes longer periods of smoldering, thus producing more smoke. Keep some extras soaking in water to toss them in periodically as they old ones burn up.

Always Clean Your Smoker Before Using It

A clean smoker delivers the more honest and natural flavors of your barbecued meats. If you want great results, you have to start with a clean slate, literally. In fact, most manufacturers suggest cleaning smokers and grills after every single use. Read our blog to learn How to Clean a Barbecue Smoker.

Never Add Lighter Fluid Directly to a Lit Grill

You never want to add lighter fluid directly to a flame, whether on a grill, in a bonfire, or a spit roaster. This produces carcinogens that cause immediate flare ups, which can catch the trail of liquid from the bottle and come back at you.

Always Thaw Your Meat Properly

Improperly thawed meats will not render the same taste, texture, color, or quality as meats that are properly thawed from the freezer. Furthermore, they can pose a long list of health risks since they generally stay cold and raw in the center, thus promoting heightened bacterial growth when left sitting out.

Practice Proper Temperature Management

While smoking your meats, it is imperative to maintain proper the proper heat levels in order to save time and money. Purchase a simple grill gauge to monitor your temperature to get even cooking results. Read our blog about Recommended Tools for Smoking Meats.

Maintain Safe Temperatures After Cooking

Once you have removed your cooked meats from the heat, it is important to keep them at safe temperatures to prevent food borne illnesses and digestive discomfort. Read our blog about Food Safety Tips for Smoking Meats.

Visit Rackz BBQ for Delectable Barbecue and More!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious barbecue meals and smoked meat cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.