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.
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.
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.
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??
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).
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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!
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