and do tell more about this juicy lucy, I am intrigued
Take two hamburger patties, put cheese in between and then seal up the edges to make one big cheese stuffed burger. I used gouda and smoked the burgers instead of grilling.
How did you prep and cook the rack of lamb? I have a leg in the freezer. Any suggestions?
How long did you smoke the chiles?
if it's a high quality rack, I do as clams says on the prep and then smoke it at 225 to 135-140 (I lay it down on a bed of rosemary boughs and crushed garlic cloves)
if it's a low quality rack, I pour over a 1:2:2 mixture of basalmic, soy and worcestershire and flip it a couple times, then finish it up the same
on smoking the chiles, lightly brush with oil and bake or smoke until the skin starts to peel, then take them off and peel the skin and use the chiles for your sauce (same method as you would roasting in an oven)
how much salt do you brine that in?
I know that you weren't asking me but if it's a quality rack, doesn't need a brine, just the same as a quality cut of beef