When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. The lamb will pick up all the good flavor of the hickory smoke. This is referred to as “Smoking” or “Hot Smoking”, the grill temperature is 180 degrees (80c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so. So after the grill comes up to temp and burns clean turn it back down to 180 degrees (80c). Note: You can set the start temperature anywhere you want. Give the grill about 15 minutes to reach temperature and the grates to burn clean. Set the temperature to 450 degrees and press the “Start” button. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Cooking Directions: Louisiana Wood Pellet Grill Pour on the bottle of Country Bob’s Marinade. Place your chops in a large foil pan or jumbo zipper bag. Pellet Grill Recipe The Open Flame Broiler Directions: Lamb Chops Prep Time: 5 minutes Cook Time: 3 hours on low smoke 180 degrees (80c) Grill: L ouisiana Wood Pellet Grill Pellets: LumberJack Hickory Ingredients: Lamb Chops Ken loves the loin chops from lamb and Patti prefers the shoulder chops, so we compromised and did both. Perfect for a really warm night, when you have plenty of time and don’t want to turn the grill way up. It has just two ingredients and 3 hours in the smoke. Ken and our dear friend Brian had a three hour project to work on and Patti wanted to make them a special dinner to thank them. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two… Wood burning stove, little lights, candles, lanterns and surround sound. We always eat outside on our patio where it is very comfortable with a rainforest theme. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. Patti and I have set one night a week just for us.
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