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Lamp chops
TexanOfTheNorth
Posts: 3,951
Did a couple lamb chops last night. Kept it simple as we really enjoy the taste of lamb. Just a little s&p, reverse seared. Took about 25 minutes to get IT to around 115* cooking at 375* dome temp. Seared about 1 minute/side at 700*. Some of the best lamb I've ever had. Thanks @pantyspants!
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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.
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Aurora, Ontario, Canada
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TexanOfTheNorth Was that done raised, indirect? Looks fantastic!Los Angeles, CA
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Mmmmm....lamb....
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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The first part was raised indirect at about 375*. Not really necessary to do raised but, I had by CI grill on (under the plate setter) so that it would already be hot when I pulled the plate setter for the sear. Only took a minute or so to get dome temp up to searing temp once I pulled the ps.CeeGeeW said:TexanOfTheNorth Was that done raised, indirect? Looks fantastic!---------------------------------------------------------------------------------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 -
Wait just a cotton pickin' second here. Those are supposed to be mine!
Steve
Caledon, ON
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Oh yeah! Well, I've still got 2 more in the freezer so suck on that!Little Steven said:Wait just a cotton pickin' second here. Those are supposed to be mine!
---------------------------------------------------------------------------------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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Yeah, I sent him a private message the other day asking how he was doing since we'd not seen much of him on the forum lately. He didn't reply to my kind inquiry.pantsypants said:haha ,
I knew that would bring him out of retirement.
Put some meat on the forum and he smells it all the way from Caledon!---------------------------------------------------------------------------------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 -
Nice thick chops! Looks great.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 -
Not retired just busy. Ya think ya know a guy and then this happensTexanOfTheNorth said:Yeah, I sent him a private message the other day asking how he was doing since we'd not seen much of him on the forum lately. He didn't reply to my kind inquiry.Put some meat on the forum and he smells it all the way from Caledon!
Steve
Caledon, ON
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Damn those chops look good, brought me out of my 1/2 day retirement!canuckland
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