Gewürztes und gebratenes Lammkarree mit freiliegenden Knochen und einem rosa Inneren.

Love declaration to the beef ribs from the Kamado grill

November 24, 2024

Sometimes you come across dishes that blow you away. I recently had this experience with a magnificent veal rack that I prepared on my Kamado grill. The combination of meat quality, thoughtful preparation, and the outstanding end result completely thrilled me! 🤩✨ The great thing is: it seems harder than it really is.

The veal rack – the star of the evening 🌠

Veal is something truly special for me. 🐄 With its tender, finely aromatic flavor, it’s practically made for the Kamado grill. As a whole piece, the veal rack stays juicy and intense in flavor. If you grill it properly, it will surely become the highlight of your dinner. 🍻

What you need for your perfect veal rack 🧑‍🍳🎉

Ingredients:

1 veal rack (about 1.5 kg)

2–3 tablespoons of olive oil 🫒

2 sprigs of rosemary 🌿

2 sprigs of thyme 🌱

2 garlic cloves, crushed 👇

Coarse sea salt 🧂 and freshly ground pepper

For preparation:

Kamado grill 🔥

Deflector stone for indirect heat

Grill thermometer 🌡️

Here’s how to make the veal rack 👌🍖

1. Preparing the veal rack

Take the veal rack out of the refrigerator about 30 minutes before grilling to bring it to room temperature. ⏳

Generously rub the meat with olive oil and season with salt and pepper.

Have the aromatic herb sprigs and garlic ready, as they will be used later. 🌿👆

2. Preparing the Kamado

Preheat your Kamado grill to about 250 °C. Ensure that the coals are well-lit, as strong heat is necessary for the searing. 🔥

Prepare the deflector stone for later switching to indirect heat.

3. Searing – the crust makes it 🍕🔥

Place the veal rack directly over the coals. Sear it on each side for about 2 minutes until a golden brown crust forms. 💙

Place the herbs and garlic next to the meat on the grill so the flavors can fully develop. 🌱👆

4. Indirectly cook to perfection ⏳🌡️

Once the crust is ideal, move the veal rack to the deflector stone and reduce the grill’s temperature to about 130 °C.

Use a grill thermometer to check the core temperature. A temperature of 58–60 °C is ideal to keep the veal rack tender and juicy. 💖

Depending on the thickness of the meat, this will take about 30–40 minutes. Patience pays off here. ⏳

5. Let it rest and serve 🎴🎉

When the ideal core temperature is reached, take the veal rack off the grill and let it rest for about 10 minutes. 😋

Cut the meat between the bones into individual pieces and serve them on a rustic wooden board. 🥥🍖

My conclusion: Incredibly tender and flavorful 🤩🔥🍻

The result of this preparation was simply stunning. The veal rack was buttery soft, juicy, and offered the perfect mix of roasting aromas and fine meat flavor. The Kamado grill proves once again why it is my absolute favorite grill.

This dish is not only a delight for the palate but also a real experience during preparation. 💫 So, if you want to grill something special, give this recipe a try – it surely won't disappoint you! 😋

Have fun grilling and enjoy your meal! 🌠🔥🍖

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