Direct Heat Lamb Shoulder Chops

[TheHojo]

Brined then in a buttermilk brine for 4 hours - then a little jalapeño oil, Greek seasoning and pepper -



Used my Royal Fab cooker - didn’t know if I should take them to 145 or 180 - decided to do them like pork steaks



Found a mop sauce that Thirdeye had suggested about 15 years ago in an old thread - once they hit 145-150 - mopped them every 20 minutes or so until they hit 180



Let them rest in foil for 15 minutes - no gamey taste, tender and great flavor



Mixed in some grilled corn, some hot links from Muenster, Texas and some Greek rice

 

[4ever3]

Looks awesome!

 

[Eric In STL]

Great great job, i'd smash everything there:thumb::thumb::thumb:

 

[SmittyJonz]

Looks Good to me......... :thumb:

 

[Stingerhook]

One fine meal Ted!

 

[onemanlan]

Looks great brother. Nice grill

 

[TheHojo]

Looks great brother. Nice grill

It’s a great pit - so versatile

 

[Inthewoods]

That's kinda cool that it has its own fenced yard as well...looks fierce.

-D

 

[SmokinAussie]

Never tried a buttermilk brine with Lamb! I'll give it a go. Well done!

Bill

 

[Smoking Piney]

Love grilled lamb chops.

Killer cook! :thumb:

 

[Big George's BBQ]

YUM. That looks and sounds fantastic

 

[TheHojo]

Got it all cleaned up for another cook - still haven’t run it with the baffle plates in it - just been going direct fire/heat - will need to give that a try

Getting a couple pieces of 12 inch angle iron cut that I can put in the basket and run a snake for low and slow with the baffles



Happy Fathers Day

 

[cowgirl]

Looks delicious!