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R2Egg2Q
Posts: 2,136
Marinated some lamb loin chops overnight, gave them a coat of DP Red Eye Express rub and then put them on the Mini for a roast.
Pulled them off when their IT hit 110-115 and removed the Mini Woo & drip pan to prepare for a quick sear. CI grid was already on so it took just a couple minutes for the Mini to jump up to almost 600. Gave the chops a sear of about 1 min per side.
Pulled them off with ITs in the upper 120s to low 130s & let them rest a few minutes.
Love the flavor of the Red Eye Express rub on lamb. It was a tasty lunch.
Dinner was Stir-Fried Beef & Tofu, a recipe from the Breath of a Wok cookbook, and could probably be considered OT as admittedly I didn't cook it on an Egg. I used my Tao wok cooker with my 20" wok. I thought maybe I could double the recipe (sized for a 14" wok) in the 20" wok but found the area for the coals in my Tao a little too small (less than 9" in diameter). I could definitely double the recipe in my XL Egg but it'd use more lump.
Thanks for looking!
Pulled them off when their IT hit 110-115 and removed the Mini Woo & drip pan to prepare for a quick sear. CI grid was already on so it took just a couple minutes for the Mini to jump up to almost 600. Gave the chops a sear of about 1 min per side.
Pulled them off with ITs in the upper 120s to low 130s & let them rest a few minutes.
Love the flavor of the Red Eye Express rub on lamb. It was a tasty lunch.
Dinner was Stir-Fried Beef & Tofu, a recipe from the Breath of a Wok cookbook, and could probably be considered OT as admittedly I didn't cook it on an Egg. I used my Tao wok cooker with my 20" wok. I thought maybe I could double the recipe (sized for a 14" wok) in the 20" wok but found the area for the coals in my Tao a little too small (less than 9" in diameter). I could definitely double the recipe in my XL Egg but it'd use more lump.
Thanks for looking!
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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Wow. Both dishes look delicious.I cook. I eat. I repeat. Thornville, Ohio
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Phenomenal. I want to go to your house.
______________________________________________I love lamp.. -
nolaegghead said:Phenomenal. I want to go to your house.
I'd cooked up 2 lbs of flank for that stir fry. You would have been welcome!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Looks great R2. Lamb chops for lunch eh? Pretty strongColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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The lamb chops look fantastic! We usually get them when they are on special at Costco... I'll need to be keeping an eye out for that.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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I thought I was pretty lucky a week or so ago to have baby backs for lunch. Lamb at lunch is absolutely awesome! I will also have to say this is the first time I have ever looked at tofu and thought Damn that looks good!
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
Wow...now I wan't lamb and stir fry for breakfast! Great job!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Man that lamb looks tasty! Makes me want to get a Woo and a CI grid for my large so I can do some searing like that.LBGE with a massive wish listAthens, Ga.
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