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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-02-2018, 04:54 PM   #1
ssv3
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Default Two Birds With One Stone--Lamb Chops and Tenderloin TD's

Since both are rather delicate cuts I decided to combine both cooks into one.

Preppred the Chimichurri sauce first and my go to is Moose's recipe which is perfect IMHO



Australian goodness



What a healthy rack



Sliced them individually first



Gorgeous marbling



Removed two healthy pieces and Frenched the Frenched rack some mo' into beautiful lollipops



Got the working on the tenderloin. USDA prime



This was borderline Wagyu. Just feel the marbling



Trussed two filets



The stars are ready for the show with fine rubs from Oakridge and BPS



Fine cuts of meat deserve treatment from a fine cooker



Lamb hit the grill first





Nice grill marks



Put the counterparts on before pulling the stars out







Perfection





Ate the rest of the chops with the Chimichurri sauce. Don't worry I had helpers





Next I moved onto the filets



Same treatment



Boom!! Served!



Insane is all I can say. Meat coma for a little bit but we made it out alright. Thanks for looking!

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Old 09-02-2018, 04:59 PM   #2
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Absolutely beautiful! And excellent photography too BTW.

My goodness though that lamb is EXPENSIVE! All the way from Australia, did it have it's own first class seat???
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Old 09-02-2018, 05:01 PM   #3
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Bravo! I'm usually not a fan of fillet, but I would so hit that. Then, have some lamb for desert. Great job, and way to do the Yoder proud.
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Old 09-02-2018, 05:03 PM   #4
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All looks fantastic Sako.
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Old 09-02-2018, 05:05 PM   #5
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Quote:
Originally Posted by SmokinAussie View Post
Absolutely beautiful! And excellent photography too BTW.

My goodness though that lamb is EXPENSIVE! All the way from Australia, did it have it's own first class seat???
Thanks SmokinAussie! Believe it or not it's very reasonably priced. Most places here sell the New Zealand lamb which I'm not a fan of for at least $14/lb. American lamb goes for upwards of $30/lb minimum so Australian lamb from Costco is a bargain. My favorites are Australian (the cheapest) and American either from Colorado and rare instances California lamb.
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Old 09-02-2018, 05:05 PM   #6
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Those tenderloins look insane. Great cook.
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Old 09-02-2018, 05:06 PM   #7
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Quote:
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Bravo! I'm usually not a fan of fillet, but I would so hit that. Then, have some lamb for desert. Great job, and way to do the Yoder proud.
Thanks Josh! I'm not a filet guy either but the Costco prime or Wagyu are stupid delicious.
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Old 09-02-2018, 05:06 PM   #8
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Quote:
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All looks fantastic Sako.
Thanks Marty!
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Old 09-02-2018, 05:06 PM   #9
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Spectacular good Whoever helped you eat that was very lucky
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Old 09-02-2018, 05:06 PM   #10
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Quote:
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Those tenderloins look insane. Great cook.
Thanks S&S!
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Old 09-02-2018, 05:07 PM   #11
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Spectacular good Whoever helped you eat that was very lucky
Thanks George! I believe they're still in a food coma.
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Old 09-02-2018, 05:40 PM   #12
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That's just off the charts amazing! So how hot can you crank up the Yoder?
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Old 09-02-2018, 06:45 PM   #13
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Awesome cook. The marbling on those fillets was insane!
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Old 09-02-2018, 07:03 PM   #14
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Whoa! That looks truly awesome!
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Old 09-02-2018, 08:08 PM   #15
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Quote:
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That's just off the charts amazing! So how hot can you crank up the Yoder?
Thanks Richard!

You can take it all the way up to 600*. I had it at 480* and it was plenty.
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