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Few Snacks, Hanger Tenders, Rack of Lamb, Salmon

Richard FlRichard Fl Posts: 7,803
edited July 2012 in Seafood
Had to get some snacks ready for the party in London.

Found some hanger tenders for $4.99.lb, just had to cut out the middle muscle:

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In food saver bags for now:

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Found some racks of lamb in the freezer. Marinated in Italian salad dressing, fresh rosemary, lemon juice, ginger teriyaki marinade. Great flavor combo:

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Stayed in the marinade in frig 6 hours:

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Went on the grill to sear at 450F for 4 minutes/side, used rosemary twigs for smoke:

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They were on the medium egg direct, so after sear, just shut it down and turned and basted every 5 minutes for about 15 minutes:

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BGE got down to 325F and they were ready to rest for 10 minutes, internal 135-145 depending on where I stuck the Thermapen:

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Had to have an appeteaser, Endive leaves stuffed with guacamole and pico de gallo:

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Salmon is just $8.99/lb been eating it a few times this week:

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Marinated in maple syrup, lemon pepper and brown sugar with a little Kahlua for flavor:

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Cooked these on a cedar plank with alder shavings for smoke:

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Wood got a little charred.

Thanks for looking.
THE END

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Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
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Comments

  • chuffchuff Posts: 255
    Would have loved to see a picture of the inside of one of those lamb racks. Outside looks absolutely gorgeous. 
    XL BGE
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  • nolaeggheadnolaegghead Posts: 13,426
    Hanger steak is one of my favorite.  I'll make chimichurri sauce (should let it sit in the fridge for a few days to optimum taste), slather some on, sear the bejesus out of it, let rest and slice up for fajitas, or just eat it like a weird shaped steak.  It's all good!
    ______________________________________________
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    New Orleans, LA - we know how to eat 

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  • Richard FlRichard Fl Posts: 7,803
    edited July 2012
    Chuff:
    As the evening wore on the photographer had trouble focusing, but will guarantee you they were absolutely gorgeous, think of a medium rare filet mignon or del monico.
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