Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: Keymaster on July 27, 2016, 10:46:27 AM
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Dusted the Lamb Chops with Garlic Powder and S & P. Cooked them on the cook-Air on fan speed 1 until they were 145-150 F internal temp. This BBQ Rocks and is my go to BBQ for quick cooks now.
(http://i159.photobucket.com/albums/t139/asbachman/20160726_193513_zpsweizjsgy.jpg)
(http://i159.photobucket.com/albums/t139/asbachman/20160726_194616_zps0ia6loml.jpg)
No Veggies just Meat and Mint sauce.
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VERY nice..love the S,P & G. .☆´¯`•.¸¸. ི♥ྀ.
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Nice chops there KM
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Looks Great! I love lamb, but I just don't care for the mint jelly, being Italian I just love more garlic on the lamb! My wife likes the mint jelly tho!
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I'm another mint man when it comes to lamb, there's just something about that flavor combo. It's weird because other than with lamb I can't say I'm a huge fan of mint.
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lookin good KM!!! Don
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Looking great Key!
Glad your liking your Cook-Air
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Man those chops look good.
Wishing now that I did not have to return my Cook-Air.
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Looks great!
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Looks good from here.
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Looks real good Key
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Looks Great! I love lamb, but I just don't care for the mint jelly, being Italian I just love more garlic on the lamb! My wife likes the mint jelly tho!
I don't like Mint jelly either, we use a sauce that is malt vinegar and Mint leaves and a tad bit of sugar :)
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The Cook Air is a beast. Nice job. No mint jelly for pappy
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Nice looking chops. I've got a lot of mint growing here, (I'm a Mojito lover) so now to look-up how to make mint jelly.
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Nice looking chops. I've got a lot of mint growing here, (I'm a Mojito lover) so now to look-up how to make mint jelly.
Never plant mint in an uncontained garden unless you want nothing but mint. Don't ask me how I know that