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"Borrowing ideas"
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buzd504
Posts: 3,824
Since I joined here, I have read a ton of good ideas of hardware, recipes and all kinds of other great tricks to get better results out of the egg. Unfortunately, it's also costing a small fortune. Let's see, bag of Fogo on the way, maverick, extra grill and hardware to raise it, APL's book, and on and on. That doesn't even count the number of things on the "I want" list.
But a lot of that paid off with last night's cook. I love those little lamb loin chops, so I thought I would do some on the Egg for the first time. Co-opted the APL recipes and coated with fresh mint, oregano, S&P and a little brown sugar. Made a glaze with shallots, garlic, red pepper (and cayenne), more mint and some Apricot preserves that I had left over from making APL's BBQ sauce last weekend (not pictured) for pulled pork (damn that stuff is good).
Put the lamb on raised direct at about 400 to 100 degrees, then dropped to the fire ring at full blast, glazed and seared to 130ish. While the lamb was raised, I used some other ideas stolen from here (thanks!) and soaked some Zucchini in balsamic and grilled some Romaine and made a salad out of it. That worked out really well.
Thanks y'all for your help, and please stop spending my money.
NOLA
Comments
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Nice job. Looks like a great meal! You just reminded me that I have that APL book and that I should try some of his recipes.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 -
That looks wonderful. Hope my lamb chops come out as well tonight. What IT did you shoot for?
Wait till you get the "I gotta have another Egg" bug...
)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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Griffin said:
That looks wonderful. Hope my lamb chops come out as well tonight. What IT did you shoot for?
Wait till you get the "I gotta have another Egg" bug...
)
With the variance in temperature between chops, I pretty much hit it right on. The meat by the bone was a perfect rare.
NOLA -
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That's the cheap stuff! Wait until you "need" more eggs!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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Bravo! Looks great. Spending other people's money is what we do best here!
Speaking of which, do you have a good meat therm? Thermapen is not absolutely necessary, but a reliable one from Thermoworks is HIGHLY recommended.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Speaking of which, do you have a good meat therm? Thermapen is not absolutely necessary, but a reliable one from Thermoworks is HIGHLY recommended.
Yes, I got a purple one in the interim between joining the forum and getting my Egg. Now I'm thinking I need an infrared temperature gun.
NOLA -
Looks great! Nicely done and thanks for sharing the cook and photos
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
The food looks great. But look at it this way. Did you enjoy cooking it? How much money would that meal cost you in a resturant?
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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