Lamb Chops USA Style

SmokinAussie · 11-21-2011, 06:22 AM

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

Boshizzle · 11-21-2011, 07:04 AM

It all looks really good!

big brother smoke · 11-21-2011, 07:07 AM

Looks like excellent table fare, Mate!

Phrasty · 11-21-2011, 10:42 AM

I'm a sans sauce kinda guy as well but that does look pretty farkin good Bill! MMMM Lambbbbb!

Cheers

deepsouth · 11-21-2011, 10:48 AM

those are some banGin chops!

boogiesnap · 11-21-2011, 10:49 AM

nice grill shots! looks delicious. i love mondays around here.

Ryan Chester · 11-21-2011, 10:50 AM

Nice job. I bet that char was to die for!

Phubar · 11-21-2011, 11:14 AM

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...

SirPorkaLot · 11-21-2011, 11:18 AM

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.

BigBobBQ · 11-21-2011, 11:34 AM

man oh man does that ever look farking awesome!!

Grillman · 11-21-2011, 11:58 AM

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.

SmokinAussie · 11-21-2011, 11:46 PM

Quote:

Originally Posted by SirPorkaLot

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

cdrake · 11-22-2011, 03:04 AM

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.

10_Bears · 11-22-2011, 04:20 PM

Nice work Bill, I do love a good lamb chop!!!!

fingerlickin' · 11-22-2011, 05:13 PM

Sauce or no sauce those are some fine looking chops!

11-21-2011, 06:22 AM	#1
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	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 __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

11-21-2011, 07:04 AM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	It all looks really good! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-21-2011, 07:07 AM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Looks like excellent table fare, Mate! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

11-21-2011, 10:42 AM	#4
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	I'm a sans sauce kinda guy as well but that does look pretty farkin good Bill! MMMM Lambbbbb! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

11-21-2011, 10:48 AM	#5
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	those are some banGin chops! __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

11-21-2011, 10:49 AM	#6
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	nice grill shots! looks delicious. i love mondays around here. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

11-21-2011, 10:50 AM	#7
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA Downloads: 0 Uploads: 0	Nice job. I bet that char was to die for! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

11-21-2011, 11:14 AM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	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... __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

11-21-2011, 11:18 AM	#9
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	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. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

11-21-2011, 11:34 AM	#10
BigBobBQ is One Chatty Farker Join Date: 07-19-11 Location: Live Oak, Florida Downloads: 0 Uploads: 0	man oh man does that ever look farking awesome!! __________________ Robert aka Big Bob. :typing: Home built 120 gallon stick burner on wheels, Master Built 7-in-1 vertical, Master Forge Charcoal grill, open pit, UDS,

11-21-2011, 11:58 AM	#11
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo. Downloads: 0 Uploads: 0	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.

11-22-2011, 03:04 AM	#13
cdrake Found some matches. Join Date: 11-19-11 Location: Maidenhead, Berkshire Downloads: 0 Uploads: 0	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.

11-22-2011, 04:20 PM	#14
10_Bears On the road to being a farker Join Date: 10-06-11 Location: Melbourne, Australia Downloads: 0 Uploads: 0	Nice work Bill, I do love a good lamb chop!!!!

11-22-2011, 05:13 PM	#15
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Sauce or no sauce those are some fine looking chops!

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