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Velvet
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Irish Had a Little Lamb...
#1794939
07/25/16 01:22 AM
07/25/16 01:22 AM
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Joined: Dec 2013
Posts: 22,700 Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,700
Lickskillet, AL
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It's fleece was white as snow And everywhere ol' Irish went That Lamb was sure to go... [Because it was in Irish's stomach. ] It was all Mrs. Irish last night boys and girls... She took some lamb shoulder chops that she had been marinating overnight in olive oil, salt, pepper, fresh garlic, red pepper flakes, oregano and lemon. She put them in a cast iron skillet and seared them. Then she added chicken stock, a bunch of finely chopped up onions, celery and carrots, some red wine, fresh garlic, a jar of her home canned tomatoes, a bundle of fresh thyme, oregano and a sprig of rosemary. Cooked it in the cast iron skillet in the oven on 250 for about 3 hours. She took some of the broth reduction and thickened it up with some corn starch to drizzle over everything. She served it with some smashed, buttered, new potatoes and some sauteed fresh seasoned green beans in olive oil and topped with candied pecans with butter and brown sugar. Now I don't like to brag on our cooking ,but in all seriousness, I would have served this meal to Frank Stitt or Chris Hastings last night and been proud to have those guys eat it. It was one of the best meals we have cooked in some time.
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Re: Irish Had a Little Lamb...
[Re: Runningdeer]
#1797089
07/26/16 03:26 PM
07/26/16 03:26 PM
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Joined: Jun 2013
Posts: 52,254 Gee's Bend/At The Hog Pen
James
Freak of Nature
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Freak of Nature
Joined: Jun 2013
Posts: 52,254
Gee's Bend/At The Hog Pen
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Irish, I've eaten lamb at a few "finer" establishments, and it had a strong taste which I didn't enjoy. However, this looks really good. Those green beans with pecans look really tasty. x2. I've only tried it once, but dang that looks good
Do not regret growing older, it's a privilege denied to many!
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Re: Irish Had a Little Lamb...
[Re: Irishguy]
#1798125
07/27/16 02:48 PM
07/27/16 02:48 PM
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Joined: Sep 2015
Posts: 9,541 Montgomery, AL
jbc
14 point
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14 point
Joined: Sep 2015
Posts: 9,541
Montgomery, AL
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Rack of lamb on the BGE is one of my all time favorites. Can't beat it [img:center] [/img]
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Re: Irish Had a Little Lamb...
[Re: jbc]
#1800795
07/30/16 01:31 PM
07/30/16 01:31 PM
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Joined: Dec 2013
Posts: 22,700 Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,700
Lickskillet, AL
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Rack of lamb on the BGE is one of my all time favorites. Can't beat it [img:center] [/img] That looks nice man!
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Re: Irish Had a Little Lamb...
[Re: PapaJ]
#1801437
07/31/16 10:35 AM
07/31/16 10:35 AM
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Joined: Sep 2015
Posts: 9,541 Montgomery, AL
jbc
14 point
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14 point
Joined: Sep 2015
Posts: 9,541
Montgomery, AL
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Advice on cooking the lamb on the BGE? That looks delicious. Been tweaking and perfecting this one over the years. I wouldn't change a single thing. Perfect everytime Part 1: marinade racks of lamb in gallon ziplock for 24 hours in following. 1/4 cup balsamic vinager Zest of 1 lemon 4 cloves garlic, minced 1 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon black pepper 1/2 teaspoon salt Preheat grill to 300 degrees, indirect heat. Part 2, basting sauce, mix all following together in bowl: 1/4 cup Dijon mustard 1/4 cup dry red wine 2 tablespoons Worcestershire sauce 1 teaspoon soy sauce Remove racks of lamb from marinade and place on grill in standing rib rack. Grill for one hour, basting with sauce and brush every 10 minutes. (Very important to keep moist) Let rest for 10 minutes before carving and serve.
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Re: Irish Had a Little Lamb...
[Re: Irishguy]
#1812830
08/12/16 10:29 AM
08/12/16 10:29 AM
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Joined: May 2015
Posts: 6,363 On the X
TickaTicka
12 point
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12 point
Joined: May 2015
Posts: 6,363
On the X
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We get 1/2 a slaughtered lamb every spring. It is probably my favorite meat. I love a good steak but between a grilled lamb chop or leg of lamb (done correctly), there's no choice for me. I go lamb every time. If you marinate a boneless leg in a bottle of wine, chopped onions, carrots, parsley, salt, pepper and some fresh herbs (rosemary, thyme, etc) for about 24 hours, then grill it to a medium rare, you'll eat no finer meat.
Public Land Owner
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