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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-01-2011, 09:25 AM   #1
SmokinAussie
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Default Lamb, hot and fast on Blue Lou!

G'Day Bruces'

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
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Unread 08-01-2011, 09:33 AM   #2
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Wow, very nice!
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Unread 08-01-2011, 09:38 AM   #3
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Glad to see you are enjoying your new toy! Food looks great as always!
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Unread 08-01-2011, 10:02 AM   #4
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That looks GOOD!
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Unread 08-01-2011, 10:11 AM   #5
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Bill that looks awesome
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Unread 08-01-2011, 10:15 AM   #6
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Looks very delicious!!! good Job!!!!!
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Unread 08-01-2011, 11:04 AM   #7
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Absolutely farking awesome!
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Unread 08-01-2011, 11:20 AM   #8
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Damn Bro! That looks SOOOO Good! I need to find out how I can get some lamb ribs here... Have to try make a couple phone calls! Really like your technique with the ribs there. Gonna swipe that when I get some! Thanks for sharing!!

Cheers
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Unread 08-01-2011, 11:28 AM   #9
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Very nice and welcome to the WPOC (Weber Performer Owners Club)
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Unread 08-01-2011, 01:11 PM   #10
El Ropo
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I just saw some lamb ribs in the local grocery store last week for the first time ever. Now I'm gonna have to go back and buy some!

That looks so tasty.
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Unread 08-01-2011, 02:42 PM   #11
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Bill, that looks just great, as usual! Keep the lamb coming...
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Unread 08-01-2011, 05:29 PM   #12
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Nice to see someone enjoy a weber! Great!
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Unread 08-02-2011, 10:41 AM   #13
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I wish I could get some good lamb around here that looks freakin awesome
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Unread 08-02-2011, 10:59 AM   #14
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fanfarkintastic.

how much is overnight mail from australia to US?
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Unread 08-02-2011, 11:03 AM   #15
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As always - looks great! Thanks for the tip on the salt - I've been checking out different salts lately and it's amazing how different salts can be. Good to see you enjoying yer cookers!
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