Q-salt Lamb Chops on the MAK

[kevinstaggs]

Cooked only my 2nd lamb in my life - hey, I'm a black cow guy...

Grabbed a pack of bone-in loin chops from WildFork and hit 'em with a generous amount of q-salt (I was in a pepper mood):


Took the Flamezone covers off the MAK, put in the searing grates, run 'er up to 425F with some BBQRs Delight Pecan pellets for smoke. After letting the temp bake in, I grilled the chops to 128F IT and let them rest.

Grabbed the Okie china and a couple of beers. Ended like this:



Almost out of q-salt so I fired up the MAC and ordered more and some Peppery Lime. Anybody tried that? Sounded good...

Thanks for looking.

 

[LYU370]

Love me some lamb! Yours looks delish! Try some of John's Lamb Rub, AKA Greek-ish. Good stuff! :thumb:

 

[SmokinAussie]

Sure does look awesome!

Sadly however, you have been robbed again of the best part of the chop. I dunno why the tail is cut off routinely in America.

My little hobby horse! GIVE ME THE TAIL OF THE LOIN!

And if you see these in the store without the tail, go an ask the butcher why it got cut off.

Makes no sense to me. :nono:

Cheers!

Bill

 

[Stingerhook]

Looks great Kevin.

 

[cowgirl]

Looks delicious, Kevin!!
Hope all is well on your end of the state! :-D

 

[Big George's BBQ]

Looks and sounds fantastic I agree try the Lamb rub and yes Peppery Lime is good stuff as are the rest of John's products