Lamb came out "ok", I definitely could have done better. But long sad story full of excuses why I didn't.
1. Came down with a case of Cellulitis in my right leg Thursday night that has me gimping pretty bad.
2. Got a late start on the first have my my smoke (see #1), and didn't get the Boneless Beef Ribs on until after 4pm.
3. Found out the Boneless Beef Ribs were really just a Chucky in disguise and had my spirit broken from the start.
4. Son worked a double and wasn't getting in until 11:30PM, that sort of worked to my advantage (see #2)
5. Smoker is in an area with no external lights.
I ended up picking up a bottle of Ken's Balsamic Vinaigrette, to use an marinade, my Balsamic, etc. is at the RV 1 1/2 hours from MIL, and didn't want to buy ingredients that no one here would use. I added some of my SLPOG (SPOG with half the pepper coming from Lemon Pepper), Rosemary, and a touch of Dill. Into the fridge they went.
The good parts
1. "Beef Ribs" were close to "done" just about the when it was time to get the Lamb going.
2. I am loving the All-Stars ability to Grill and Smoke, I used a couple of pair of pliers, to pull the maze plate out of the fire box, spread the remaining coals out, added a couple of scoops of Lump and a couple of hunks of Cherry on top of the coals, put the grill grate on and let everything get lit and going.
3. The really cool part is with the way the All-Star is made, I was able to close down the damper between the firebox and the smoke box, and let the ribs coast at 180-200, while I had rip roaring fire going in the firebox. In hindsight I should have keep the damper open a bit more and keep the ribs in the 250 range, but it was after 11PM, my leg hurt like the dickens, and I wasn't thinking clearly. But this post is about the Lamb anyway.
4. Lamb came in the house 5 minutes after our son got home.
The bad parts
1. I over estimated how much lump I need to add, and rushed it a bit and should have let the fire burn down a bit, but I wanted to have it done when he got home.
2. Note to self: Get longer and better tongs. My short tongs with silicone tips, wanted to slip off the chops instead of picking them up cleanly. The chops and my knuckles were both cooked to Medium Rare. (See #1)
3. Most of the pieces got over charred a touch on the outside (inside was fine), I think the combination of my Rip Roaring fire (See #1) and the marinated didn't mix well.
Sorry no plated shot, almost wasn't any finished shots at all, I forgot to get them, I went back in the kitchen 10 minutes later and half the chops were missing, I shooed him away from the pan long enough to get this quick shot. The RISK I take for you people LOL
BTW, I tried a bite, it was "ok" but still just to gamey for me, I guess its official I ain't a Lamb person. No big deal, I ain't a salmon person either, and the family loves my smoked salmon, so I will get the lamb perfect eventually.
Did I mention the rip roaring fire?
The shot I risked bodily injury for. I swear the pan was full a few minutes before.