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Cook today - Lamb chops et al - with pics

PhiliciousPhilicious Posts: 316
edited August 2012 in EggHead Forum
My folks are in town so we had some friends over for a meal and visit.  I don't know how to put captions on each photo but here they are:

Wright's thick cut bacon with a local micro brew beer and shrimp salad from New Orleans.

Lamb chops (6 year old boy asked if he had to eat goat) with fresh rosemary and garlic and fresh corn on the cob.

Followed up by beignets and cafe au lait.

Born and raised in NOLA. Now live in East TN.
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Comments

  • PhiliciousPhilicious Posts: 316
    more pics
    Born and raised in NOLA. Now live in East TN.
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  • OutcastOutcast Posts: 112
    @Philicious, you left out the capri sun in the first pic :)

    It all sounds good [except the beignets never really liked those].  Let us know how it turns out.
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  • Looks awesome. I can't wait to try lamb from my egg.

    A muslim, a socialist and an illegal immigrant walk into a bar 

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  • AviatorAviator Posts: 1,524

    Please elaborate. How long did you let it go , direct/indirect, what temps.

    Thanks. Looks super.

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    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • nolaeggheadnolaegghead Posts: 14,259
    My mouth is watering.  Looks delicious!  Lamb chops are so good, yet so torturous to dissect from the bone, fat and gristle. It's like we're being tortured for eating baby sheep.

    If you want to put captions in, first of all (not a requirement), knock down the resolution of the pic - you can do this on your camera or through some image software.  EZ peazy. 

    Then, when you attach a file, hover your mouse over the thumbnail and you'll see a link that says "Insert Image".  It'll add the image into the edit box where I'm typing right now.  You can put comments in above and below each image.
    :D

    Text above image....image

    Text below image.
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • PhiliciousPhilicious Posts: 316
    NOLA - Thanks for the lesson. I know you are making your preparations or are already prepared. I had about 40 lbs of shrimp in one of my freezers when Katrina came through. Not too good. Aviator - 400 dome temp, raised grid, about 10 minutes each side. Very easy.
    Born and raised in NOLA. Now live in East TN.
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