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BYBBQ
10-25-2014, 07:18 PM
Lamb chops - mini T-Bones
http://i163.photobucket.com/albums/t299/jsdesign1/Pics%202014/lambchops%2010-25-14/lcss_002Custom.jpg

Keg coming up to temp. Using Ro lump & pecan wood for smoke.
http://i163.photobucket.com/albums/t299/jsdesign1/Pics%202014/lambchops%2010-25-14/lcss_001Custom.jpg

Settled in at 400. Taters go in first
http://i163.photobucket.com/albums/t299/jsdesign1/Pics%202014/lambchops%2010-25-14/lcss_003Custom.jpg

Once the taters have cooked for a while, I kick up the heat to 500 and put the chops on
http://i163.photobucket.com/albums/t299/jsdesign1/Pics%202014/lambchops%2010-25-14/lcss_004Custom.jpg

Taters and chops almost done
http://i163.photobucket.com/albums/t299/jsdesign1/Pics%202014/lambchops%2010-25-14/lcss_005Custom.jpg

Nasty green stuff that Pam said we needed to eat.:exasper:
http://i163.photobucket.com/albums/t299/jsdesign1/Pics%202014/lambchops%2010-25-14/lcss_007Custom.jpg

Chops and taters ready to eat
http://i163.photobucket.com/albums/t299/jsdesign1/Pics%202014/lambchops%2010-25-14/lcss_009Custom.jpg

Closer look
http://i163.photobucket.com/albums/t299/jsdesign1/Pics%202014/lambchops%2010-25-14/lcss_0010Custom.jpg

Thanks for lookin'.:msn-wink:

tomshoots
10-25-2014, 07:44 PM
Jim, you never disappoint! Even the "nasty green stuff" looks killer!! :thumbs up::thumbs up::thumbs up:

BrisketJunkie
10-25-2014, 08:25 PM
One day I'll give lamb another shot. I'm kinda like lamb the way Joe is chicken. One year we bought the Grand Champion fat lamb at the county fair for advertisement and didn't have sense enough to donate the meat too. I thought we never would finish that critter. Maybe grilled with the right rub it wouldn't be so gamey to me?