See if I can inspire someone to heat up their griddle. I love this thing. Just toss on top stove and preheat. I set it to 70 C and once that thick metal preheated good it will go about the whole cook without turning on again. I run it at 350.
Breakfast Time
- Thread starter BrianGSDTexoma
- Start date
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Looks great! But where was my invite for breakfast!?!?!?!
Jim
Jim
That looks delicious Brian. A perfect Breakfast. Now you got me hungry.
Beautiful plate Brian, right up my alley, big Like! Darn near has me ready to fire up my flattop this morning but I have a little lamb leg to Weber up later, want to have a appetite. RAY
Looks Great, Brian!!
I usually just have 2 or 3 Eggs for Breakfast.
However now & then I like to relive my Younger Days, and make one more like Yours. Love It !!
And "Like" it.
Bear
I usually just have 2 or 3 Eggs for Breakfast.
However now & then I like to relive my Younger Days, and make one more like Yours. Love It !!
And "Like" it.
Bear
I am just trying to figure out what to marinade rack of lamb in. Got a bunch while back 50% off.
Looks like a darn good breakfast to me!
I would eat that maybe once a month, the rest of the time I have a big bowl of grits with pepper & a little butter. Boring I know, but I have to watch my protein intake.
Al
I would eat that maybe once a month, the rest of the time I have a big bowl of grits with pepper & a little butter. Boring I know, but I have to watch my protein intake.
Al
I love the taste of lamb Brian. When doing a rack like that I just hit them with some salt and CBP. Same with a boneless leg tho with that I punch a few cloves of garlic into it. Sometimes, tho not often, when doing chops I'll marinate overnight in teriyaki, works well with lamb. RAY
Honestly Brian, I don’t marinate my lamb. I just give it some S&P and either smoke it or grill it. But the main thing is not to overcook it. Lamb rare to med/rare is awesome. After that it gets tough & dried out. I’m sure you will get others who do marinate & get some good recipes. I just love the flavor of lamb, without anything but S&P and a bit of butter & lemon juice after you pull it off the smoker or grill.
Al
I just went out and picked some rosemary thyme and mint. Was going to add to some olive oil but afraid of it being to strong. Maybe just go your route.
You guys saved me. Was going to over do. I love lamb. Going to keep simple and probably indirect on Weber. Going for 125.
- May 12, 2011
- 22,167
- 7,156
For lamb Leg, I punch holes and push this in. But a Rack is too delicate for holes So....Use this combination to Marinate Lamb Racks and Chops. Add your Mint, coat well and rest overnight....OR...Skip the Vinegar and just use as a Wet Rub.
Sweat the following over low heat until fragrant and softened,
1/4C Minced Fresh Garlic,
1Tbs Chopped Fresh Rosemary,
1Tbs Chopped Fresh Oregano and
1Tbs Chopped Fresh Thyme, in 2Tbs Olive Oil. S & P to taste. Add 2Tbs Red Wine Vinegar and marinate overnight...JJ
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