- Joined
- Oct 19, 2009
- Messages
- 8,388
- Reaction score
- 27,215
- Points
- 113
G'Day Bruces' :becky:
Man, I just LURRRRVE my Blue Lou! This is my second only cook on the Performer and it's just such a nice peice of gear for grilling.
So, tonight I had some tiny little lamb loin chops and a full lamb rib! The Lamb Rib got a healthy dose of Simply Farken Marvellous Pecan, which I think goes very well with Lamb!
For the Chops, I'd like to introduce something Australian... Murray River Pink Salt!
This salt is extracted from salt flats along the Murray River near a place called Mildura. Here's a LINK for some more information. Don't get this stuff confused with "Pink Salt" Cure#1. This salt has a really beautiful complex flavour, but does not contain nitrates or nitrites. You use it like Maldon Sea Salt.
So anyway, the lamb chops got seasoned with the Murray River Salt and Black Pepper.
The Lamb ribs went onto Blue Lou at 400! Yes 400! Indirect. I wanted to render out the fat... which dripped into the carrots in the drip pan (yum), so in no time, it was up to 145 and I then blasted it direct for another 2 or 3 minutes to get the colour up.
I then rested this in the oven at holding temp, and put the rest of the stuff on, which took no time at all. The baby chops went on, and even at 2 mins a side, they were just past done... but still delicious.
I toasted some Turkish bread and also warmed through a leftover Tri-Tip that I'd cooked a few days ago on the WGA...
Here's the Lanb Ribs... so juicy and moist and not too fatty!
And plated, with a simple salad and feta cheese. The carrots were deeeelicious too!
Thanks for looking!
Cheers!
Bill
Man, I just LURRRRVE my Blue Lou! This is my second only cook on the Performer and it's just such a nice peice of gear for grilling.
So, tonight I had some tiny little lamb loin chops and a full lamb rib! The Lamb Rib got a healthy dose of Simply Farken Marvellous Pecan, which I think goes very well with Lamb!
For the Chops, I'd like to introduce something Australian... Murray River Pink Salt!
This salt is extracted from salt flats along the Murray River near a place called Mildura. Here's a LINK for some more information. Don't get this stuff confused with "Pink Salt" Cure#1. This salt has a really beautiful complex flavour, but does not contain nitrates or nitrites. You use it like Maldon Sea Salt.
So anyway, the lamb chops got seasoned with the Murray River Salt and Black Pepper.
The Lamb ribs went onto Blue Lou at 400! Yes 400! Indirect. I wanted to render out the fat... which dripped into the carrots in the drip pan (yum), so in no time, it was up to 145 and I then blasted it direct for another 2 or 3 minutes to get the colour up.
I then rested this in the oven at holding temp, and put the rest of the stuff on, which took no time at all. The baby chops went on, and even at 2 mins a side, they were just past done... but still delicious.
I toasted some Turkish bread and also warmed through a leftover Tri-Tip that I'd cooked a few days ago on the WGA...
Here's the Lanb Ribs... so juicy and moist and not too fatty!
And plated, with a simple salad and feta cheese. The carrots were deeeelicious too!
Thanks for looking!
Cheers!
Bill
