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  1. #1
    Join Date
    Dec 2008
    St. Petersburg, Fl.

    Default Lamb chops and Roasted taters

    Lamb chops - mini T-Bones

    Keg coming up to temp. Using Ro lump & pecan wood for smoke.

    Settled in at 400. Taters go in first

    Once the taters have cooked for a while, I kick up the heat to 500 and put the chops on

    Taters and chops almost done

    Nasty green stuff that Pam said we needed to eat.

    Chops and taters ready to eat

    Closer look

    Thanks for lookin'.
    Last edited by BYBBQ; 10-25-2014 at 07:33 PM.

  2. #2
    Join Date
    Jun 2009
    Pattison, TX


    Jim, you never disappoint! Even the "nasty green stuff" looks killer!!
    Last edited by tomshoots; 10-27-2014 at 04:10 AM.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  3. #3
    Join Date
    Apr 2010


    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?
    Small Barrel Smoker/Grill Weber One Touch Gold
    Cowboys don't lie, They only improve on the truth.

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