I Picked up some nice thick lamb loin chops at Costco the other day, knowing exactly what I wanted to do with them. First, I trimmed off the tough outer membrane with a boning knife:
Then, I seasoned them with Rub Co Original:
Set up the Oval for indirect, with a few pieces of Kiawe wood for mild smoke:
After about 10 minutes, I turned them:
As they approached target temp, I gave them a nice sear on the hot side of the grill, then placed them upright so the meat near the bone would be properly cooked for just a minute:
(BTW, this is a great technique to ensure even cooking on any T-bone/Porterhouse cut.)
Inside, after I pulled them, resting:
And served, with some rice The Missus cooked up:
They were super delish, although I must say, the ones I did before that were marinated, then rubbed were even better.
www.bbq-brethren.com/forum/showthread.php?t=113809
Then, I seasoned them with Rub Co Original:
Set up the Oval for indirect, with a few pieces of Kiawe wood for mild smoke:
After about 10 minutes, I turned them:
As they approached target temp, I gave them a nice sear on the hot side of the grill, then placed them upright so the meat near the bone would be properly cooked for just a minute:
(BTW, this is a great technique to ensure even cooking on any T-bone/Porterhouse cut.)
Inside, after I pulled them, resting:
And served, with some rice The Missus cooked up:
They were super delish, although I must say, the ones I did before that were marinated, then rubbed were even better.
www.bbq-brethren.com/forum/showthread.php?t=113809
