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Lamb, beets, peppers
Legume
Posts: 15,936
Cut a frenched rack into two bone chops, marinated ~6 hours in some wine, garlic, rosemary, evoo, yadda yadda. Dusted with red eye express and some smoked paprika just before hitting the grill. Grilled direct at 450 to char and then raised away from the coals for a few minutes to 130-135.
Also blistered some shishito peppers in the wok with a little evoo and sesame oil and roasted some fresh beets on the egg earlier. Forgot to take pics of the beets or my fork.
Also blistered some shishito peppers in the wok with a little evoo and sesame oil and roasted some fresh beets on the egg earlier. Forgot to take pics of the beets or my fork.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER
Comments
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Mighty fine cook there, mighty fine... Thanks for sharing!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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No fork! >:P [-( the rest looks good.
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It looks tasty!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Those chops look fantastic. Cutting into 2-bone sections is a good tip - I'll try that.
I thought I was the only one who liked beets here
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Nice cook! 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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