Ron had a little lamb

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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!
 
Larry Wolfe said:
[quote="Gary in VA":32tiy48r]care to share the spice rub recipe???

I love rack of lamb :D

Ron used THIS, it's great![/quote:32tiy48r] Can't go wrong with that!!! ;)
 
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.
 
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