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Lamb Lollipops video using Meathead's recipe

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  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5034
    • Charlotte, NC
      • Slow 'N Sear Kamado (SnSK)
      • Lots of grills that work with Slow 'N Sear
      • LOTS of digital thermometers (my fav)
      • LOTS of accessories
      • Favorite Beer - Fat Tire
      • Favorite Bourbon - Woodford Reserve
      • Favorite White Wine - Cakebread Chardonnay
      • Favorite Red Wine - Yes, Please
      • President/Owner - SnS Grills

    Lamb Lollipops video using Meathead's recipe

    Just published!



    We used Meathead's recipe found here: http://amazingribs.com/recipes/lamb/...lollipops.html

    This is really, really good. If you haven't tried it, you need to.

    FWIW I prefer the dried rosemary for this recipe but go with what makes you happy.
  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 1851
    • South central Illinois

    #2
    Those look wonderful!

    Comment

  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9678
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      B & B and Kingsford Charcoal
      B & B Pellets

    #3
    Amazing you could tell the temp just by looking at the smoke.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      lol, ain't it!?
  • Spinaker
    Moderator
    • Nov 2014
    • 10533
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #4
    Here we Go!!!! Thanks for posting Dave. This is a great recipe. I made these for Hors d'oeuvres for Thanksgiving, last year. They were a huge hit. I slow cooked them in the KBQ and then finished them on the firebox, over the live fire. MMMMMMMMMmmmmm.....good.

    Great idea to work with Justin. Seems like a good dude. He makes some really entertaining stuff.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Yeah thanks John. I agree Justin and I make a great team, and these videos get easier every time we do them.

    • Spinaker
      Spinaker commented
      Editing a comment
      A great team, indeed. ABCBBQ Dave
  • TheCountofQ
    Former Member
    • Apr 2015
    • 503
    • Tulsa, Oklahoma

    #5
    Very nice!! I have been reading and re-reading the lamb recipes lately, as I've never done them but have had request. Reads to be fairly simple, and your video confirms it. Not a Kettle or S' n S' owner, but the basic techniques should transfer to the HB well.

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Yes I've done this on the HB myself. Works great! You can simulate the cold grate technique by taking your charcoal all the way down to the smoke setting while you're getting the chops ready for the sear.

    • TheCountofQ
      TheCountofQ commented
      Editing a comment
      Yep. Would probably start on smoke setting, with the deflector in place. Then remove the deflector and raise the box as high as it would go for the sear. No water in your SnS above??

    • David Parrish
      David Parrish commented
      Editing a comment
      Correct. No water.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9678
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
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      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #6
    If I could find a rack for under $80 online I'd be in business. I'll even French them myself.

    Comment


    • TheCountofQ
      TheCountofQ commented
      Editing a comment
      They were, I believe, 8.99/lb. last weekend at WF.

    • David Parrish
      David Parrish commented
      Editing a comment
      Yeah sounds about right. There's fat and bone to consider, probably 1/3 to 1/2 the total weight, so keep that in mind when figuring out portion sizes. The wife and I eat pretty well on one rack, but it's not as filling as our typical steak nights (unless we buy two racks then it's MORE than plenty).

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      I need to open my own Costco out here.
  • Thunder77
    Founding Member
    • Jul 2014
    • 2742
    • Halethorpe, MD
    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

    #7
    Great video, and beautiful lamb lollipops!

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5034
      • Charlotte, NC
        • Slow 'N Sear Kamado (SnSK)
        • Lots of grills that work with Slow 'N Sear
        • LOTS of digital thermometers (my fav)
        • LOTS of accessories
        • Favorite Beer - Fat Tire
        • Favorite Bourbon - Woodford Reserve
        • Favorite White Wine - Cakebread Chardonnay
        • Favorite Red Wine - Yes, Please
        • President/Owner - SnS Grills

      #8
      Originally posted by Thunder77 View Post
      Great video, and beautiful lamb lollipops!
      Thanks! They came out perfect. We were pretty stoked.

      Comment


      • Thunder77
        Thunder77 commented
        Editing a comment
        I love watching those videos. I still learn something new, or have something reinforced, every time! If you need a volunteer taste tester, I'm your man!
    • HawkerXP
      Club Member
      • Jul 2016
      • 5348
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Thermopops
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      #9
      We love lamb. That will be our next lamb meal. Thanks!

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5034
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
          • LOTS of accessories
          • Favorite Beer - Fat Tire
          • Favorite Bourbon - Woodford Reserve
          • Favorite White Wine - Cakebread Chardonnay
          • Favorite Red Wine - Yes, Please
          • President/Owner - SnS Grills

        #10
        Originally posted by HawkerXP View Post
        We love lamb. That will be our next lamb meal. Thanks!
        You bet!

        Comment

        • PJBowmaster
          Club Member
          • Dec 2016
          • 548
          • Black Hills of SD

          #11
          Great video! As always, thanks for posting it Dave. Cheers!!!

          Comment

          • Dusty
            Club Member
            • Apr 2016
            • 109

            #12
            I don't want to rock the boat but the traditional recipe in or family is about the same but includes about a tablespoon of fresh mint.

            Comment

            • Michael Brinton
              Club Member
              • May 2016
              • 267

              #13
              You're cold grate technique is the truth. Lamb has always been my favorite.

              Comment

              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 5034
                • Charlotte, NC
                  • Slow 'N Sear Kamado (SnSK)
                  • Lots of grills that work with Slow 'N Sear
                  • LOTS of digital thermometers (my fav)
                  • LOTS of accessories
                  • Favorite Beer - Fat Tire
                  • Favorite Bourbon - Woodford Reserve
                  • Favorite White Wine - Cakebread Chardonnay
                  • Favorite Red Wine - Yes, Please
                  • President/Owner - SnS Grills

                #14
                Originally posted by Dusty View Post
                I don't want to rock the boat but the traditional recipe in or family is about the same but includes about a tablespoon of fresh mint.
                If you like mint go for it. Just not my thing...

                Comment

                • Lost in China
                  Charter Member
                  • Mar 2015
                  • 409
                  • Wenzhou, China
                  • 22" Weber kettle
                    Slow 'N Sear
                    Hovergrill
                    Maverick 732
                    Thermopop

                  #15
                  Man, those chops were BATHED in fire. I would never have done that, but I guess it worked fine. Especially with the cold grate. That's good to know.

                  It seems when I sear, I always put the food over its desired internal temperature. Even after being wreathed in flame, the internal temp of those chops was still low. Amazing. I still have a lot to learn.

                  Comment

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