The Game Goes On: Dub Shack BBQ Presents Garlic Lamb Chops

Barbecue does not always need a long time to be good - only some early preparation to become great. With Little Miss Sunshine's upcoming sports season(s) in full swing, the friendly pitmaster doesn't always have time to smoke five-course meals when dinner only calls for one protein, a vegetable side, and if necessary, carbohydrates such as rice or potatoes to tie it all together. But before she jumps into the pool...

INGREDIENTS 

Lamb chops (shoulder or loin, doesn't matter)

Kosmo's Garlic Garlic rub

Optional: Lawry's herb and garlic marinade 

STEP ONE. Remove the lamb from the packaging, pat it dry, and set aside momentarily. If you have a marinade bottle, pick up a ziploc bag to pour the contents into. Add first the chops and then the marinade before refrigerating for the work day. The intention is to ensure full flavor from first to final bite without the gamey taste that sometimes comes with how lamb is fed ans otherwise treated throughout its lifetime. As a fanatic of supporting LOCAL small businesses, the nearest animals to us are typically best. 

In a big box situation, lamb from New Zealand or Australia is best.

STEP TWO. Start your two-zone fire. Today, I'm using my PK grill to feed the fairer folks in my house. On one side, bank off the charcoals for a hot zone whike leaving the other side as a cool zone for indirect cooking. We're searing the chops off in the end, so don't worry about having cold meat. Remove the chops from the marinade bag and give them a liberal shaking of Garlic Garlic to all sides and allow them to reach room temperature before putting them in the smoke.

I didn't mention using wood, but a couple of fruit chunks or an apple wood split such as the one I am using will suffice. 

STEP THREE. Place the lamb chops on the indirect side to cook to around 115 degrees. It won't take too long for them to reach that temperature, so don't do anything that requires much more than a quick trip to the bathroom or a run to the kitchen to find a thermometer. At 115 degrees, transfer the lamb over to direct heat and sear for one minute per side (45 seconds for those crosshatch marks that Chili's taught us to revere in the 90s) and cook to 135-140 degrees. With a five degree carryover, lamb chops are done at 145 degrees. Serve and enjoy!

My thoughts: If yum needed an adjective, then ask some of my colleagues that I eat lunch with. The lamb chops were still tender and fantastic a day later, and you better believe I'll do it again! But before I have to grade wotksheets:  Thank you for reading this post. Like, subscribe, or follow me on the few social media platforms that I do use (Facebook, Blogger, Twitter - I'll never call it X, Threads, and Instagram) for the some of the fun that Cooking w/My Friends had hosted. If the rain holds off long enough, I'll even include a picture of the lucky soul who ends up cooking in my driveway with me thanks to a muddy backyard. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!