Made lamb loin chops last night (sorry, no photos this time) using the Sheep Dip recipe/method posted on the free site https://amazingribs.com/tested-recip...ep-dip-recipe/
We've had minor issues overcooking these in the past, but can atest that the advice of "hot zone, flip frequently" method kept our little lambies perfect in the suggested 125-130 temp zone.
Unfortunately for us, we did not have the luxury of letting them sit in the Sheep Dip for the recommended timeframe, ditto with the pre-salt. That's totally our fault. We ended up with about a 10m+ soak in the marinade. We're fairly certain if they had longer time to swim and soak up the flavor goodness that they'd turn out even better.
Here's the question:
When a technique calls for "flip frequently", what's your definition of "frequently"? Especially for something that's not a burger and requires a bit more monitoring to avoid overcooking
We did a 60-count on each flip, but we think that may have been too fast - maybe we should have done a 90 count instead. It took a while for any char to form (if char is the intent).
We've had minor issues overcooking these in the past, but can atest that the advice of "hot zone, flip frequently" method kept our little lambies perfect in the suggested 125-130 temp zone.
Unfortunately for us, we did not have the luxury of letting them sit in the Sheep Dip for the recommended timeframe, ditto with the pre-salt. That's totally our fault. We ended up with about a 10m+ soak in the marinade. We're fairly certain if they had longer time to swim and soak up the flavor goodness that they'd turn out even better.
Here's the question:
When a technique calls for "flip frequently", what's your definition of "frequently"? Especially for something that's not a burger and requires a bit more monitoring to avoid overcooking
We did a 60-count on each flip, but we think that may have been too fast - maybe we should have done a 90 count instead. It took a while for any char to form (if char is the intent).
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