Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: 1Bigg_ER on May 29, 2017, 09:42:05 PM
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Taking it easy today. 2 racks of lamb, seared on the hot plate first, then dunked in chimichurri sauce and tossed directly over open flame. Then moved on to the cool side while I finish the rest. Don't ask me why, HAHAHA.
(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170529_182000-picsay_zpsswoenfpf.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170529_182000-picsay_zpsswoenfpf.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/cameringo_20170529_183540-picsay_zps2mff7vhy.jpg) (http://s1175.photobucket.com/user/emtawali/media/cameringo_20170529_183540-picsay_zps2mff7vhy.jpg.html)
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Man that looks good.
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Wow! Awesome looking lamb!
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Very Nice! :thumbup:
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Man that looks good.
X2!!
Art
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I haven't had any lamb in quite some time, & that looks just right.
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Gotta agree with all of the above ! ! !
BD
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You know I have never cooked lamb, I go to try it some day
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We like lamb and those look done right. :thumbup:
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Not a fan of that sauce, but dang the lamb looks great
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Not a fan of that sauce, but dang the lamb looks great
Have you grilled any meat tossed in that sauce? It will blow your head off! LOL.
I like it as a grilling seasoning, not as a dipping sauce.
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You got me. My wife loves it. I better give it another try
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I'll take a couple of them bones.
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You got me. My wife loves it. I better give it another try
Let it sit for a few hours at room temperature before adding the parsley.