The Missus and I frequent a couple of local Armenian markets to buy our chickens from - they are fresh young chickens and weigh in around 3 lbs and are the best chickens we've even had. These markets also sell other kinds of meats like chicken pieces, lamb chops, kabob meat, individual pork back ribs that are pre-marinated in a wonderful wet rub concoction that are great on the grill.
Here's a shot of the meat counter from one of our local Armenian markets:
One of the butchers disclosed the ingredients (but not ratios) of the wet rub to me a while back, so I decided to make some myself. First, I started out with a nice rack of lamb:
Out of the package:
Then I cut up the lamb into individual chops:
I then mixed up the dry ingredients for the wet rub. I used the following:
2 TBS Paprika
1 tsp Sea Salt
1/2 tsp Garlic Powder
1/4 tsp onion powder
The lamb chops went into a bowl with some thinly sliced white onion:
I applied the dry ingredients to the lamb chops, and added the juice of one whole lemon and mixed the chops so they were evenly coated so they could sit and get happy for the day in the fridge.
When evening came, I fired up the Kingsford Oval with mesquite lump, briquets, and some oak:
Getting hot in there:
Put the chops on indirect with meat facing the hot side:
When the chops were almost done, I moved them closer to the hot side and turned them around so some of the fat near the bone could render:
When I felt they were done, I pulled them off the grill, and plated them:
They were everything we had hoped for and more! This marinade really kicked up the flavor quite a few notches and was absolutely delicious.
Our usual seasoning for lamb consists of olive oil, garlic, rosemary, and sea salt, but to be honest, this was even tastier.
Thanks fer lookin'!
Here's a shot of the meat counter from one of our local Armenian markets:
One of the butchers disclosed the ingredients (but not ratios) of the wet rub to me a while back, so I decided to make some myself. First, I started out with a nice rack of lamb:
Out of the package:
Then I cut up the lamb into individual chops:
I then mixed up the dry ingredients for the wet rub. I used the following:
2 TBS Paprika
1 tsp Sea Salt
1/2 tsp Garlic Powder
1/4 tsp onion powder
The lamb chops went into a bowl with some thinly sliced white onion:
I applied the dry ingredients to the lamb chops, and added the juice of one whole lemon and mixed the chops so they were evenly coated so they could sit and get happy for the day in the fridge.
When evening came, I fired up the Kingsford Oval with mesquite lump, briquets, and some oak:
Getting hot in there:
Put the chops on indirect with meat facing the hot side:
When the chops were almost done, I moved them closer to the hot side and turned them around so some of the fat near the bone could render:
When I felt they were done, I pulled them off the grill, and plated them:
They were everything we had hoped for and more! This marinade really kicked up the flavor quite a few notches and was absolutely delicious.
Our usual seasoning for lamb consists of olive oil, garlic, rosemary, and sea salt, but to be honest, this was even tastier.
Thanks fer lookin'!
