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D-4
• Sear lamb quickly over hot fi re at 500° F for 3 mins per side then drop heat and/or move the rack to
a cooler part of the grill to let center roast. This creates a perfect caramelized crust and keeps the
center tender and juicy.
• Close lid and let sit for another 5 minutes.
• Test internal temperature as you go. Do not overcook. Lamb is rare at 120° F; medium 150° F
• Remove from grill and tent under foil for 10 mins before carving (this is called, “Resting”). The rack
will continue to cook and increase a couple degrees on the inside while resting.
• To carve the rack of lamb, stand it up on the meat side with the bones curving away from you.
• Slide a sharp knife down, between the bones cutting gently through the meat. You should be able to
see the bones all the way down along the back side of the rack.
CHICKEN (Requires Slower Grilling):
• First, cut and remove the center bone from the chicken.
• Flatten the breast by pressing fl at until the cartilage is broken.
• Rub olive oil over the chicken and sprinkle thyme, parsley, sage, rosemary, salt & pepper.
• Grill with skin side down for approximately 17 minutes at 350° F or until skin is crispy;
• Flip and grill for approximately 28 minutes or until internal chicken temperature is 160° F.
CHICKEN MARINADE:
• Combine ½ cup soy sauce
• ¼ cup vegetable oil
• ¼ cup red wine vinegar
• 1 tsp oregano
• ½ tsp sweet basil
• ½ tsp garlic powder w/ parsley
• ¼ tsp pepper.
• Pour over chicken pieces in glass dish.
• Cover and refrigerate overnight. Use marinade to baste chicken while cooking
CEDAR PLANK SALMON:
• Soak planks for 3-4 hrs before cook. Rub salmon with olive oil, dizzy pig raging rub & lemon.
• Prepare AKORN™ at 425°
• Place plank on grill. Once it starts ‘crackling,’ Place salmon on grill (around 5 minutes)
• For thick salmon fi lets, estimate about 10 - 13 minutes for the fi sh to start ‘fl aking’.
SWEET CORN IN HUSKS:
• Trim excess silk from end and soak in cold salted water 1 hour before grilling.
• Grill 25 minutes – turning several times.
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