Tag Archives: bbq takeout carmel

Rackz BBQ Has the Smoked Meats and Homemade Cuisines You CRAVE!

Posted on by

At Rackz BBQ, you can certainly tell the difference in quality when you taste our cuisine! Our meticulous emphasis on fresh ingredients and authentic flavors is just the start of what sets us apart from other barbecue restaurants in town. From smoked meats and grilled classics, to homemade sides, popular desserts, and more, you will find everything you crave at a price you can afford!

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

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

Your Friendly Neighborhood BBQ Joint

Rackz BBQ cooks up delicious home style barbecue right here in Carmel, Indiana. Choose from our wide selection of smoked meats, savory sides, and delectable starters to enjoy an authentic barbecue dinner you’ll not soon forget. From loaded BBQ chips and burnt ends, to smoked brisket, ribs, chicken, sausage, salads, pies, and more, there is something for everyone on our made-from-scratch barbecue menus! We also offer children’s selections, call ahead takeout orders, and local catering services!

That’s Right. We Cater!

Here at Rackz BBQ, we offer professional and affordable barbecue catering services for all events, occasions, and industries throughout the Indianapolis areas. Our catering managers provide free consultations to discuss your upcoming event and catering needs, and to review our various menu selections. We can also customize a catering menu specific to your party’s theme, personal preferences, dietary restrictions, and more!

Along with our catering options, we offer delivery services, drop off service, set up, breakdown, and cleanup for all clients. Choose from a variety of catering packages, including ala carte service, delivery and drop off service, or full service catering. Aside from catering, we also accept call-ahead orders for pickup when you just don’t feel like cooking dinner! You simply can’t go wrong with great barbecue! Check out our popular catering menu, today!

Choose Rackz BBQ for Your Next Meal

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.

Try This Easy Smoked Leg of Lamb Recipe

Posted on by

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.

Tips for Excellent Smoked Chicken

Posted on by

If smoked chicken is on your family’s dinner menu this weekend, everyone is in for a real treat. Not only is poultry an excellent option for smoking, it can be seasoned and customized in a vast array of flavors. Even better, it’s one of the easiest and most forgiving cuts of meat to work with. This is great news if you have never smoked a chicken before.

Continue reading to learn how to smoke a chicken, as well as, some tips that can guarantee fantastic, high-quality results, every time!

Smoked Chicken Dinners 317-688-7290

Smoked Chicken Dinners 317-688-7290

Start With a Fresh Cut of Meat

The most basic tip you can follow when it comes to excellent smoked chicken is to always choose a fresh cut. Avoid frozen chickens at all costs, and go for a fresh, never-frozen product. If you have to use a frozen chicken, you can still get good results if you use it in time and thaw it properly. When choosing a fresh chicken, be sure it is within its freshness date, and has a good look and healthy color.

Furthermore, you do not want to see a lot of juice, or “solution” packed inside with your bird. These reddish solutions are chemical brines that are often added to packaged chicken to make them look plump and appealing. Although these chemical brines make a chicken look great, they greatly reduce the quality of flavor.

Get Enough Bird

Chicken goes fast when it hits the table, so be sure to avoid one of the most common mistakes made when smoking chicken: not buying enough to feed everyone. Look for a 4 or 5 pound whole chicken if you are feeding just one or two people. This will be enough for dinner and some lunch sandwiches or salads the next day. If you are serving more than 4 or 5 people, you should prepare two whole chickens to plan for enough food.

Get Your Temperatures and Times Right

There are literally thousands of recommendations for temperature and time when it comes to smoking chicken. As you grow along the learning curve of smoking meats, you will gain your own preference and perspective of proper times and temperatures. These will vary from person to person depending on a wide variety of factors, like oven settings, type of equipment, and more.

As for a basic guide, smoke your chicken at 250 degrees Fahrenheit for 45 minutes per pound of meat. Your chicken is done when an internal meat thermometer reads 185 degrees Fahrenheit at the center of the breast, and 195 degrees Fahrenheit in the thighs.

Since chicken skin can act as a barrier to smoke and heat, it is a great tip to increase the temperature to 350 degrees Fahrenheit for one hour during the smoking process so that the skin is crispy and can be bitten through with ease. If you do not do this step, you risk having rubbery skin.

Choose a Favorable Wood

There are woods to avoid when smoking meats, and there are various popular woods for smoking meat. Just be sure to know the difference and choose a wood that compliments your choice of meat. For smoked chicken, a sweeter wood is usually the best choice. This includes varieties like apple, cherry, or any other fruit woods. These woods will provide great smokiness without overpowering the gentle meat with too much flavor. DO NOT USE Eastern cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore. These trees are high in resin and oils that cause a thick smoke when lit.

Enjoy the Outstanding Smoked Chicken at Rackz BBQ!

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.

Common Disagreements About Barbecue

Posted on by

Barbecue is one of the world’s most ancient cooking methods. Perhaps this is why there are so many divergences and disputes on the subject. Enough time has passed for people to decide what their take on barbecue is, and many disagree, making it quite a controversial topic. For an interesting read, continue below to learn some of the most common disagreements about barbecue. And if you get hungry after reading this blog, just give Rackz BBQ a call for delicious barbecue take-out in Carmel!

BBQ Smoked Meats 317-688-7290

BBQ Smoked Meats 317-688-7290

🖠 The Spelling

It seems like everyone chooses a different version of spelling for the word, “barbecue.” Common spellings include “Barbecue”, “Barbeque”, “BBQ”, “Bar-B-Que”, “Bar-Be-Cue”, and “B-B-Que.” According to professional historians and world linguists, the correct and accepted spelling is “Barbecue”, since the word is likely derived from the Taino Indian word, “barbacoa.” Other versions of spelling are considered idiomatic and informal.

🖠 The Definition

The term, “barbecue” is used as a verb, noun, and adjective. Not only are there various versions of barbecue all around the world, there are thousands of definitions too. It was Steven Pinker, a linguist and evolutionary psychologist of Harvard University, who said, “People are under the impression that dictionaries legislate language. What a dictionary does is keep track of usages over time.” Keep this quote in mind the next time someone tries to define barbecue to you!

🖠 The Meats

Many people disagree on which meats are considered true barbecue. Some argue that barbecue can only be pork, while others insist it is only beef. There is also a large portion of society that deems both meats acceptable for barbecue, and several others who believe barbecue can also include vegetables, nuts, and more. For instance, hog is the only meat considered to be true barbecue in North Carolina, while the Kansas City Barbeque Society (KCBS) says it’s pork, beef, and poultry.

🖠 The Cooking Method

How to cook authentic barbecue is a common dispute within the industry. It is argued that true authentic barbecue should be cooked outdoors over an open fire; but this conception is a little outdated considering the innovative technologies modern day society has available, such as smokers, grills, and more. Others commonly argue that meat must be cooked in indirect heat for it to be real barbecue.

🖠 The History

There are infinite theories regarding the history of barbecue. Such theories suggest that is started with Caribbean and Native American tribes, early colonial settlers, and slavery; while others suggest it is ancient cooking method that began as far back as the hominids during the Palaeolithic and Neolithic eras.

Hungry Yet?

Visit Rackz BBQ in Carmel!

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.

The 3 Steps to Choosing a Smoker

Posted on by

If you like to grill meat, a smoker is the perfect addition to your stockpile of appliances. But shopping for one will require some forethought and a little bit of smoker knowledge.

Smoked Meat Dinners Carmel, Indiana 317-688-7290

Smoked Meat Dinners Carmel, Indiana 317-688-7290


There are hundreds of smokers to choose from on the market, from stovetop and handheld smokers, to the colossal rigs used for commercial purposes. Such styles include offset barrel smokers (stick burners), gas smokers, electric smokers, pellet smokers, water smokers, cold smokers, kamado-style cookers, combo-ovens, and more, all of which vary in price, quality, features, and performance. In order to bring home the right smoking equipment, you must start by doing your research and narrowing down your options. Fortunately, you can do this with 3 simple steps.

❶ Determine Your Capacity

The first factor to think about is volume. How much meat do you intend to smoke at one time? Are you using it for personal or commercial applications? Restaurants and large facilities will require a bigger smoker than someone who simply wants to smoke meats at home. In another example, a person who will be smoking meats for a family of four will need a larger personal smoker than someone who is cooking for one.

❷ Consider Your Space

Since smokers come in a variety of shapes and sizes, you want to think about where it will go and how much space you have. Do you have room for a vertical smoker in your kitchen? The garage? Will it be stored on the patio or in a backyard shed? Designate an area before making any final decisions so that you have the room to conveniently store it away. Furthermore, it is important to learn the proper way to store a smoker. Freezing temperatures and heavy precipitation can interrupt performance and overall quality.

❸ Set a Budget

It is very important to set a budget before shopping around for smokers. Not only will this help narrow down realistic options, it will provide a boundary for spending and help resist pressure to buy an upgraded version you do not need. Smokers range in price from as low as $50 for condo or apartment units, and as high as $10,000 or more for professional grade. It is recommended for beginners to start with a small vertical water smoker that costs between $100 and $300, but this is entirely up to the consumer.

Beginner Brands To Consider:

As a beginner smoker, there are several popular and highly-reviewed make and models that will serve you well. Here are a few to consider:

↣ Weber 22-Inch Original Kettle Charcoal Grill – $149
↣ Pit Barrel Cooker Package – $299
↣ Camp Chef 24-Inch Smoke Vault – $250

In the Mood for Delicious Smoked Meats Right Now?

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Come to Rackz BBQ! We are conveniently in Carmel, you can stop by anytime for lunch or dinner. Enjoy our made-from-scratch menu filled with traditional barbecue classics, like ribs, brisket, chicken, mac-n-cheese, corn bread, and more! If you don’t have time to sit down at our 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.

Smoked Meats: Hot Smoking Versus Cold Smoking

Posted on by

BBQ Restaurant Carmel, IN 317-688-7290

BBQ Smoked Meats 317-688-7290

Smoked foods, like meats and cheeses, are a very popular meal choice these days. Various foods make the perfect candidate for smoking, whether cold or hot, including pork ribs, ham, sausage, beef, salmon, cheddar, gruyere, and even delicate cheeses like Brie. And although it is a food preparation technique that was introduced thousands of years ago, it continues to be improved upon by innovative culinary experts all across the world, every single day.

They are two primary methods of smoking foods: cold smoking and hot smoking. Both methods add tons of flavor and offer loads of benefits, but each in their own unique way. Continue reading to learn the major differences between hot and cold smoking, as well as some common knowledge regarding methodology and more.

Cold Smoking Meats

Cold smoking is a method of food preparation that infuses foods with smoky flavors and preserves them without cooking them or using heat. Average temperatures used in cold smoking environments range between 80 and 90 degrees Fahrenheit. Cold smoked meats are known to deliver a highly flavorful, saltier, dryer, and less tender product. This result makes it a perfect cooking technique for hams, sausages, bacon, salami, prosciutto, and other types of cold cuts.

It is also the preferred method for smoking delicate foods like seafood and cheese because it enhances their subtle flavor profiles and adequately preserves them for weeks. This includes salmon, scallops, oysters, Monterrey jack cheese, cheddar, gruyere, and brie. Cold smoking is also great for drying out herbs and spices.

Hot Smoking Meats

Hot smoking is the more popular and well-known method because it delivers a juicy, succulent, tender meat product. This is why it is the preferred method for meats like beefsteaks, chicken, ribs, and other pork cuts. It is an all-in-one process since the wood, meat, and smoke are all in the same chamber. In contrast to cold smoking, hot smoking utilizes heat to cook foods, which renders hot, moist, and ready-to-eat meals.

The average temperatures used to achieve hot smoked meats are very high, ranging between 190 and 300 degrees Fahrenheit. This cooks food in as little as one hour, infusing them with distinct flavors of oak, mesquite, hickory, cherry, or apple. These are the most popular woods for hot smoking meat.

Smoked Barbecue Meats Near You!

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 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!