Category: Sauces

BBQ Bob’s Jerk Recipe

BBQ Bob makin' Jerk Steak for Shaggy and gang on Fox 17

Invented for Shaggy, Rayvon, Rossi, & DJQ

  • 6 Steaks ( may substitute with venison, elk, or any type of meat)
  • Jamaican Jerk Dry Rub ( any brand)
  • 2 Habanero Peppers
  • 1 Vidalia Onion ( or sweet )
  • 2/3 Cup of chopped carrots
  • 1 Cup of water
  • 3 minced garlic cloves
  • 1 Cup rice vinegar

Side serving: 2 Bags of Sweet Potato Chips

Rub steaks with Jerk Rub and rest until meat is at room temperature.

Combine vegetables, water and vinegar in sauce pan.  read more

Ranch Cucumber Sauce for Steaks

Grilled Lamb Chops with Blackberry Relish

The Joppie’s found this recipe by Bobby Flay.  This weekend we thawed six tender lamb chops, and decided to try this relish.  We could not find a small sprig of fresh mint, so we substituted read more

Low Carb BBQ Sauce

How many of us have gone to the doctor (especially if you are of the over 40 persuasion) and were told to lose some weight?  Have you been to these Dietician specialists, and see what they recommend read more

How to Grill Lamb Chops

There is probably no easier way to cook lamp chops than grilling, and you can do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking.

  • Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can leave this on if you wish, but most cooks remove it.
  • Use a small knife to trim the rack, cutting away the layer of fat and connective tissue that surrounds the bone above the loin. Use the sharp edge of the knife to scrape each bone clean of the tough membrane that surrounds it. Finally, trim the remaining loin of excess fat, leaving a 1/8-inch-thick layer.
  • If you’re doing this a day or two ahead, prepare your marinade and marinate the lamb in the refrigerator until needed. The marinade will add flavor to the meat.  See our link here for a Blackberry Mint Syrup that is delicious.  http://thegrillinguys.com/recipes/sauces/blackberry-mint-syrup
  • Prepare a hot grill fire.
  • Season the lamb on all sides with salt and pepper or the seasoning of your choice.  See http://thegrillinguys.com/recipes/rubs/herb-rub-for-lamb/ for a delicious rub.
  • When the grill is hot, use tongs and a paper towel to apply a slight sheen of oil to the grill grate. This will help prevent sticking and will promote forming grill marks on the meat.
  • Add the lamb immediately. If grilling a whole rack, start the lamb with the meat side down.
  • Grill individual chops about 2 minutes or less per side, turning only once. These will cook quickly and are best if kept at medium-rare or under. Taste or cut into one to make sure.
  • Cook the whole rack for about 3 minutes per side at slightly lower heat, turning two or three times. Check for doneness with an instant-read thermometer (125 to 130 degrees F is medium-rare), or use a knife to cut off an end piece.

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