Chile-Rubbed Smoked Lamb Chop Lollipops

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

Special Equipment: Cameron Stovetop Smoker; post oak or other favorite wood chips, soaked in water


2 racks of lamb, frenched

Olive oil

2 cups Pitmaster Pete’s Sweet Chile Rub (this recipe can be found here)

 

Chile-Rubbed Smoked Lamb Chop Lollipops

Instructions

Using a sharp knife, cut the racks of lamb along the bones into individual chops—you’ll have about 14 chops. They should be small and resemble lamb “lollipops.” Lightly brush all the surfaces of the lamb with the olive oil.


Pour the rub onto a piece of waxed paper. Holding each chop by the bone, dredge each side of the chop through the rub to coat the entire outside of each chop.


Once the chips start to smoke, place the chops in the center of the cooking grate and smoke-cook for about 15 minutes for rosy rare like the picture or a little longer for medium (pink) rare. The chops are best cooked to rare, but cook to your preferred level of doneness.

Pitmaster Pete’s Sweet Chile Rub

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

4 teaspoons mustard powder

4 teaspoons granulated garlic

4 teaspoons onion powder

4 teaspoons sweet Hungarian paprika

4 teaspoons cayenne pepper

6 tablespoons chili powder

1 1/2 cups packed dark brown sugar

1/2 cup Sugar in the Raw (turbinado)

1/2 cup kosher salt, preferably Morton

1/2 cup white granulated sugar

Instructions

Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.

Caribbean Hot Sauce

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel


Ingredients

One 1-pint bottle dark rum

5 to 6 whole fresh or dried red bird peppers or small Scotch bonnet chilies

6 whole cloves

4 whole allspice berries

3 whole black peppercorns

 

Caribbean Hot Sauce

 

Instructions

Pour 1/4 cup rum out of the bottle into a measuring cup. Place the peppers, cloves, allspice, and peppercorns and spices into the bottle of rum. Top up the bottle with the remaining rum. Tightly cap the bottle.


Let the pepper rum “ripen” for at least 2 weeks, preferably 1 month, before serving. The pepper rum will keep at room temperature almost indefinitely.


Sprinkle a few drops into any dish/recipe as desired.

 


Spiced Rum Variation

If you want to make this hot sauce even spicier and add dimension to the heat, substitute Captain Morgan or another spiced rum for the regular rum.

Raspberry BBQ Sauce

Dave DeWitt Recipes Leave a Comment

Use this as a finishing sauce for grilled pork chops, pork ribs, lamb chops, or even lambburgers.  Take care that the sauce doesn’t burn when on the grill.

Ingredients

  • 3 cups fresh raspberries, crushed, strain some of the seeds out if possible

  • 1 cup yellow mustard

  • ½ cup vinegar

  • ½ cup brown sugar, packed

  • 1 tablespoon liquid smoke

  • 2 tablespoons hot sauce of choice

  • 2 tablespoons chili powder

  • 1 tablespoon. ground pepper

  • 1 teaspoon salt

Instructions

Mix all the ingredients together in a saucepan, heat to a boil, then lower the heat to a simmer and cook for 5 minutes. Do not overcook.  This makes a chunky sauce, so feel free to strain it to make a smoother version.

Blackberry or Marionberry BBQ Sauce

Dave DeWitt Recipes Leave a Comment

This sauce works particularly well with grilled beef, and it’s great on steaks of all kinds.

Ingredients

  • ¼ cup butter

  • ¼ cup chopped onion

  • 1 teaspoon. chopped garlic

  • ¼ cup Worcestershire sauce

  • 2 tablespoon molasses

  • 1 tablespoon hot sauce of choice

  • ¼ cup fresh lemon juice

  • 3 cups fresh blackberries, crushed

Instructions

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer. You may wish to let this reduce down a bit if the sauce appears too thin.