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Unread 11-21-2011, 06:22 AM   #1
SmokinAussie
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Default Lamb Chops USA Style

G'Day Bruces'

Whaddaya mean.... USA Style

Is there a USA Style for doing lamb chops??? Well farkers, I'm glad you asked. There is.

One thing I've noticed a lot is that BBQ Chicken and Pork Ribs and Chops of all kinds are rubbed and then glazed with a sauce in the grill, indirect. This is not how we do it in Australia. Most Aussies would look at your BBQ chicken, slathered with layer after layer after layer of sauce, and just wonder why... Is it the sauce you're after??? Why even bother with the chicken. But anyway, I digress. ( Oh yeah, I and I DO know that not all of you do your chicken that way, or like it that way. I'm just generalising on the general standard, which is sauced.)

I thought I'd do my lamb chops the same way, but with only one application of BBQ sauce. It turned out pretty good.

First I used a commercial McCormacks "Cajun" rub that's readily available in the US. These chops are a shoulder chop, also called a Round Bone Chop here.


I found this BBQ Sauce from Knorr. A quick web search told me it is available for purchase in the US. I'm no judge as to how good this sauce is, but I got 2 half gallon bottles of the stuff for $12.00 bucks!


And so I sauced the Lamb chops and cooked grilled indirect at 250F for about 20 mins


After that time, moved them over direct heat. I was using lump and oak.


Then things started to heat up a bit!


Lamb fat can flare up a bit, so I was watching this one. Glad I got the shot though! Looks awesome!


These few got a bit more of a char than I was really planning, but they were still awesome!


Then I moved them off the heat, closed the vents and let them sit a few minutes while I set the table.


On the plate:



And served with salad, slaw and potatoe salad (Pretty simple for a Monday night!)


I took the ones that copped the most char


And the FORK shot! Well, some people would call this a little overdone. I usually like it more red than this, but I was not dissapointed. You can see the lamb took on a litte smoke. In retrospect, I should have done one more layer of sauce to glaze to make it a bit more shiny, but there was no complaints from the family. The results were pretty good!


Thanks for looking!

Cheers!

Bill
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Unread 11-21-2011, 07:04 AM   #2
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It all looks really good!
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Unread 11-21-2011, 07:07 AM   #3
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Looks like excellent table fare, Mate!
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Unread 11-21-2011, 10:42 AM   #4
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I'm a sans sauce kinda guy as well but that does look pretty farkin good Bill! MMMM Lambbbbb!

Cheers
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Unread 11-21-2011, 10:48 AM   #5
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those are some banGin chops!
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Unread 11-21-2011, 10:49 AM   #6
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nice grill shots! looks delicious. i love mondays around here.
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Unread 11-21-2011, 10:50 AM   #7
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Nice job. I bet that char was to die for!
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Unread 11-21-2011, 11:14 AM   #8
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Awesome Wizard of Ausz!
Good to see Knorr used somewhere else!
I always thought it was a Dutch brand but it's origin is from Germany I just discovered....that explains the "rr" in Knorr.
I guess Knorr is Dutch now since it has been taken over by Unilever...
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Unread 11-21-2011, 11:18 AM   #9
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Looks great!

However I think you will find the sauce thing is not a USA thing but a regional thing.

Back home in NC, we would never think of ruining a good piece of meat by dousing it in sauce.

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Unread 11-21-2011, 11:34 AM   #10
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man oh man does that ever look farking awesome!!
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Unread 11-21-2011, 11:58 AM   #11
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That looks good enough to make Waltzing Matilda, Happy.

As far as cooking "USA Style", there isn't a "style".
America is so diverse that it would be impossible to narrow it down to one "style".
If you really want to cook "USA Style", then cook it the way you like best....that
is what "USA Style" is.
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Unread 11-21-2011, 11:46 PM   #12
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Quote:
Originally Posted by SirPorkaLot View Post
Looks great!

However I think you will find the sauce thing is not a USA thing but a regional thing.

Back home in NC, we would never think of ruining a good piece of meat by dousing it in sauce.

Hi John, Yeah I knew that... but coming from Oz, sometimes it's just easier to group the whole nation together, even though that's something I am realising more and more, should not be done. The one thing I can see on this forum is the amazing regionalism of your cuisines, even just in BBQ. I should have titled the thread "Lamb Chops.... Undisclosed USA Regions where you sauce your BBQ"

Cheers!

Bill
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Unread 11-22-2011, 03:04 AM   #13
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It looks really good! Though I prefer my lamb without too much bbq sauce because I think it takes away too much of the real taste lambs have.

Though I would like to give this a try and sure thing, we always see meat with layers of rubbed condiments and sauce on them, which just makes sure that they will look great, and taste great at that.

Already figured out what to have this Saturday.
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Unread 11-22-2011, 04:20 PM   #14
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Nice work Bill, I do love a good lamb chop!!!!
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Unread 11-22-2011, 05:13 PM   #15
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Sauce or no sauce those are some fine looking chops!
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