Dec 17, 2007 #1 ronbeaux50 Head Chef Joined Nov 11, 2007 Messages 1,559 Location Louisiana I think I'm hooked on this stuff! Too pricey to do that often but every now and then... Blackend lamb pops with cheesy grits! Cooked to 135 internal. It's only a couple of bites each, but PDG!
I think I'm hooked on this stuff! Too pricey to do that often but every now and then... Blackend lamb pops with cheesy grits! Cooked to 135 internal. It's only a couple of bites each, but PDG!
Dec 17, 2007 #2 Gary in VA Head Chef Joined Mar 15, 2005 Messages 1,411 Location McGaheysville, Virginia care to share the spice rub recipe??? I love rack of lamb
Dec 17, 2007 #3 surfinsapo Master Chef Joined Jun 6, 2007 Messages 5,044 Man those taste killer.. Good job !!!!!!!!
Dec 18, 2007 #4 LarryWolfe Chef Extraordinaire Joined Jan 4, 2005 Messages 15,035 Location Bealeton Gary in VA said: care to share the spice rub recipe??? I love rack of lamb Click to expand... Ron used THIS, it's great!
Gary in VA said: care to share the spice rub recipe??? I love rack of lamb Click to expand... Ron used THIS, it's great!
Dec 18, 2007 #5 surfinsapo Master Chef Joined Jun 6, 2007 Messages 5,044 Larry Wolfe said: [quote="Gary in VA":32tiy48r]care to share the spice rub recipe??? I love rack of lamb Click to expand... Ron used THIS, it's great![/quote:32tiy48r] Can't go wrong with that!!!
Larry Wolfe said: [quote="Gary in VA":32tiy48r]care to share the spice rub recipe??? I love rack of lamb Click to expand... Ron used THIS, it's great![/quote:32tiy48r] Can't go wrong with that!!!
Dec 18, 2007 #6 007bond-jb Master Chef Joined Dec 29, 2006 Messages 6,429 You need a little more cheese in them grits Ron Looks great
Dec 18, 2007 #7 OP OP ronbeaux50 Head Chef Joined Nov 11, 2007 Messages 1,559 Location Louisiana Thanks guys. Actually I used REX Blackening seasoning and got the pan so hot it about smoked me out de kitchen. I would have used the "other" stuff if I had some. I here it is pretty good. Sure would like a sample.
Thanks guys. Actually I used REX Blackening seasoning and got the pan so hot it about smoked me out de kitchen. I would have used the "other" stuff if I had some. I here it is pretty good. Sure would like a sample.
Dec 18, 2007 #8 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY Looks great Ron...nice job.
Dec 18, 2007 #9 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. For a minute I thought this was thread about one of Woody's toys! Looked great Ron!