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V-Day Dinner with PICS

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Chubbs
Chubbs Posts: 6,929
in EggHead Forum

Planned to cook on my salt block but it was cracked so I ditched the idea last minute. Cooked a rack of lamb, grilled polenta disks with crushed tomatoes, parmesan, and basil on top, and then finished it with white asparagus on the egg. Dessert was chocolate covered strawberries I made, but didn't get pics of those in time.

Started off 600 degrees for a 3 minute sear fat side down. Pulled and coated in dijon mustard and dipped in chopped rosemary, basil, bread crumbs, garlic, S&P. Lowered egg to 400 and finished raised direct with the sides.

Good dinner. Thanks for looking.

 

Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Comments

  • dgv
    dgv Posts: 41
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    looks amazing!
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Awesome!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • double
    double Posts: 1,214
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    Very nice! I haven't had much luck with lamb on the egg although I blame the lamb I bought :-)
    Lynnwood WA
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Looks great as always Chubbs!!!!!!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Good call on the white asparagus. The sweetness would go well with the lamb. I'll need to try this.
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  • caliking
    caliking Posts: 18,731
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    Your lamb looks terrific. I made a rack of lamb (first time on the egg) too, but yours looks better!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Chubbs
    Chubbs Posts: 6,929
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    double said:
    Very nice! I haven't had much luck with lamb on the egg although I blame the lamb I bought :-)
    Lamb is a little tougher to cook for sure. It is so awkward on the grill and needs to be cooked on all sides. I think the biggest thing is to get a good sear on the fatty side first. It was good though.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
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    Chubbs you are the man, that looks great, sorry about your salt block
    LBGE
    Go Dawgs! - Marietta, GA
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  • Chubbs
    Chubbs Posts: 6,929
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    Eggcelsior said:
    Good call on the white asparagus. The sweetness would go well with the lamb. I'll need to try this.
    Yeah, the white asparagus was a nice compliment to the meat. I tell you what, the polenta is a versatile side. Skeptical when my butcher told me to buy it in the tube. So easy though. Just slice into disks, coat in oil, and throw on grill. I think I am going to experiment with other easy quick items with it. Perhaps add a drop of tomato sauce, some cheese and a peppersoni. Mini pizza bites...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Solson005
    Solson005 Posts: 1,911
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    Looks great! I wish anyone around here liked lamb, maybe I'll just cook it for myself sometime. I've got a tube of polenta that needs to be made, to the egg it goes! 

    Thanks for the good ideas. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • Chubbs
    Chubbs Posts: 6,929
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    Solson005 said:
    Looks great! I wish anyone around here liked lamb, maybe I'll just cook it for myself sometime. I've got a tube of polenta that needs to be made, to the egg it goes! 

    Thanks for the good ideas. 

    Solson, give the polenta a shot. I would suggest trying to sear on your CI swing grate. The texture is perfect for a quick grilling. Anything like a slow roast, it could fall apart. Good luck!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Solson005
    Solson005 Posts: 1,911
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    Thanks I'll give it a try 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • jlsm
    jlsm Posts: 1,011
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    Lamb looks great. Polenta isn't tough to make, but it would be more time consuming than the tube. I've never tried those. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    Love the idea of rubbing after the sear!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • johnkitchens
    johnkitchens Posts: 5,227
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    That looks like it tasted great!


    Louisville, GA - 2 Large BGE's
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  • U_tarded
    U_tarded Posts: 2,042
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    Chubbs said:


    Eggcelsior said:

    Good call on the white asparagus. The sweetness would go well with the lamb. I'll need to try this.
    Yeah, the white asparagus was a nice compliment to the meat. I tell you what, the polenta is a versatile side. Skeptical when my butcher told me to buy it in the tube. So easy though. Just slice into disks, coat in oil, and throw on grill. I think I am going to experiment with other easy quick items with it. Perhaps add a drop of tomato sauce, some cheese and a peppersoni. Mini pizza bites...


    We eat the polenta in a tube all the time. Either a dab of tomatoe sauce and some mozzarella, fresh tomatoes and herbs. Quick easy and not too bad for you.
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    Looks like you hit a homerun, Chubbs!  I've never tried polenta before.  I have to find it and give it a go.  I also like the idea of crusting the lamb with breadcrumbs.  I bet that was good! 

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