"Borrowing ideas"

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.