a summer like day yesterday, we fired up the grill....
What's Hittin' the Grill or Smoker?
- Thread starter USMC615
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middle of March, 
weather has returned. 70's here on out says the tv weatherlady....
weather has returned. 70's here on out says the tv weatherlady....
Abbeville TSI
ArboristSite Operative
Tonight it will be Oz lamb chops. Pic later.
those are lamb chops in my pix above. one of my fav meats!!
Abbeville TSI
ArboristSite Operative
Here is supper!
how do u season it?
i use Montreal steak. and once grill ready i start with the chops bone side down on grates. then by time to do sides almost done. M-R for me. the loin first, the the filley. or visa versa. sometimes i don't worry about getting too close to bone. then next day, i take a knife and get every last morsel. i only toss out cleaned bones... down to the bone!
i like lamb chops b'cause... sorta like a mild beef tenderloin with flavor. current Sam's site says $9.48/#
lamb chops hard to beat!
Ya'll ever put mint jelly on them lamb chops and grill them? you need to get the jelly w mint leaves in it, or chop up some fresh leaves and add it to the jelly. Medium rare and very good flavor.
no, but i do like mint with a leg of lamb ~
Some years ago a store had lamb chops from New Zealand. They were the best tasting we've ever had. Tender and cut a little thicker than the ones we find from the U.S.
I've got a friend that would call sheep "grass maggots", I guess because of how they'd look from the air.
Kind of nice that you don't have to force them on corn making them much more sustainable.
I'll do lamb roast with rosemary on occasion. Love those chops, and KY style mutton BBQ.
Kind of nice that you don't have to force them on corn making them much more sustainable.
I'll do lamb roast with rosemary on occasion. Love those chops, and KY style mutton BBQ.
grilled up a nice batch of lamb chops last nite....
Abbeville TSI
ArboristSite Operative
I season lamb chops with Dizzy Pig "Mediterraneanish" rub and grill them over lump charcoal to 125°F internal temp. I do like leg of lamb with mint jelly, my mother used to cook it once in a while. Her Dad and Mom were from Nottingham, England. I guess she learned from home to like lamb. Only my granddaughter likes it, no one else in the family.
i like Montreal steak. I used to live in England, but i think i must have got my lamb chop flavor gene from my Mom. she liked it. i have always liked it. My Dad always did leg of lamb for Easter Dinner... i guess it is sorta like cilantro. some like it, others do not. i really like it , and had my chops last nite over cilantro fresh from the garden! yum went back to Sam's this morning, well QB did... and got 2 more pack of lamb chops. some of the best i have seen. big, tender and every so tasty. definitely my fav meat! right up there with tenderloins...
film at 11
so then next day went back and got couple more packs and wrapped and put into freezer...
jolj
ArboristSite Operative
We do ribs, chicken, bratwurst sausage, roasted vegetables, some times steak & hot dogs.
been looking for a simple solution to grill outdoors easily over live, hot oak coals. a 2 second set up affair. idea came to me day before. slick, simple set up... from some old scrounged grill items. very stable
For Easter I smoked a smoked ham.
Sorry, no pics of the ham but as a concilation, here's the leftovers.
Saved the shank and now making Split-Pea soup.
1-1/2c Split peas
1/4c Lentil
1/4c Cracked corn
Tomato bouillon
Chicken bouillon
Minced Garlic
2bay leaf
Lemon pepper
Black pepper
Celery
2 Carrott
1 onion
Ham bone or smoked knuckle
Sorry, no pics of the ham but as a concilation, here's the leftovers.
Saved the shank and now making Split-Pea soup.
1-1/2c Split peas
1/4c Lentil
1/4c Cracked corn
Tomato bouillon
Chicken bouillon
Minced Garlic
2bay leaf
Lemon pepper
Black pepper
Celery
2 Carrott
1 onion
Ham bone or smoked knuckle
looks tasty. never heard of tomato bouillon b4. need to ck that out! ~
