The Texas BBQ Forum

Rack of Lamb Pops, Part Deux
marinated in plain yogurt, mustard vinaigrette & Montreal steak seasoning
cooked indirect on the OldSmokey with some big hunks of hickory
slow cooked garlic mashed potatoes. not mashed. with sour cream & butter
and green beans
with a 2002 Cab
it's was just OH SOoo GOOD

Keeps gettin purdier and better don't it, Capt'n

OldUsedParts wrote:Keeps gettin purdier and better don't it, Capt'n

ya know what they say-
"practice makes perfect"

I was wondering Capt. how cooking them indirect would work out on my kettle.
I have better luck cooking cow parts indirect.
Those look fantastic, so........how'd they stack up to the ones you did direct over the coals
How long do you marinate ?
Thinking I might try some this weekend.

Bill

bondobill wrote:I was wondering Capt. how cooking them indirect would work out on my kettle.
I have better luck cooking cow parts indirect.
Those look fantastic, so........how'd they stack up to the ones you did direct over the coals
How long do you marinate ?
Thinking I might try some this weekend.
Bill

Bill, i hadn't planned to, but ended up marinating them for 2 days
after one day, i'm not sure it made a difference?
both cooking methods were excellent
but as usual, the extra smoke, slower cook was just that much better
and it only took an additional 15'mins
to know.. i didn't wipe off any of the marinade
just took them out of the Tupperware container and placed them on the FrogMat

Capt rack, have you tried these with mint sauce or mint jelly? They go together perfect.

Russ

Russ wrote:Capt rack, have you tried these with mint sauce or mint jelly? They go together perfect.
Russ

my grandmother was the Queen of the Sunday roast - lamb, beef, pork
whenever we did a leg of lamb we always had a mint sauce/jelly..
but since i've gotten into grilling fresh, good lamb from Sam's,
i just haven't gotten into serving mint

i wish i could have shared all my OldSmokey bbq cooks with my grandmother
she would have loved the flavor
and the simplicity
and the fact that the meat would have been cooked outside of the kitchen
her favorites would have been-
Tri-tip cooked indirect, then reverse seared
all my different lamb cooks
all my different chicken cooks
all of my different turkey cooks

Anne Davidson Rogers Browne
a 5th generation Daughter of the Republic of Texas

The meal looks fantastic but honestly, I'd like some info on the camera you're using for the pics.. Wow!!

I'm just staring at that plate....

A Merlot would go so well capt. Trust me,lol

Russ

Nice pic of your grandmother btw, I'm lucky enough to remember my great grandparents. On my nanas side. I don't remember eating there, but my nana, man could she cook. I have several treasured recipes of hers. I've been asked dozens of times for some of her recipes. I've written them down and now my daughter has them to carry on. She's a very very good cook and baker. Funny how our grandparents can influence us " young uns" lol

Russ

Capt'n that is a great pic of your Grandmother - - - she has that Proud Independent Texas Smile that just radiates

OldUsedParts wrote:Capt'n that is a great pic of your Grandmother
she has that Proud Independent Texas Smile that just radiates

she was the third and last generation on her family pecan farm in Lometa
she knew a lot about pecans
and was an expert squirrel hunter with her own scoped .22