BBQ Pro Shop offers a great variety of resources and links for BBQ Blogs that will provide you with a near endless assortment of recipes, tips, and reviews. Our latest addition to this list is Outer Chef. They provide a thorough resource of information on all the latest and greatest grills and smokers available online. Outer Chef also has information on cleaning your grills and smokers, even Flat Tops! Their latest post discusses all the procedures necessary for cleaning your Flat Top grill. In the post, they also provide links to different YouTube videos you can watch demonstrating different ways to clean a flat top. I liked this one the most:
If you have a flat top, check out Outer Chef and clean your grill this weekend! If you’re interested in grills and smokers be sure to check out BBQ Pro Shop’s selection.
These lamb rib chops may be a little more petite than the bovine version, but they are absolutely massive in flavor.
This recipe pays homage to Ms. Freak’s Greek family and their recipe for rotisserie lamb, with an elevated presentation that’ll impress even your Yia Yia. (Once she’s done salvaging the stuff you scraped off the bones into a week’s worth of meals.)
Olive oil, lemon juice and Pork Mafia Greek Mafia seasoning dance together for a Mediterranean marinade to start things off. Fire & Smoke Windy City BBQ rub balances it out with coarse black pepper, chunky sea salt, savory garlic and a perfect color base before hitting the fire.
These chops cook up quickly and easily on any grill. Opa!
Prep time: 15 minutes (more if you’re a first-time frencher)
Marinade time: 20-60 minutes (how Greek do you want it?)
Optional: French bones according to your personal preference. See Factory Team Pro Tips.
Prepare marinade using olive oil, lemon juice and 1 tablespoon Pork Mafia Greek Mafia seasoning. Combine thoroughly with a whisk.
Marinate trimmed lamb rack for up to 1 hour.
While lamb is marinating, set up a low, two-zone grill (~300-350 degrees F).
After marinating, blot excess marinade with paper towels.
Season meat with a light coat of Pork Mafia Greek Mafia followed by a medium coat of Fire & Smoke Windy City BBQ rub.
If frenching, wipe each bone with a paper towel to remove any excess oil or rub coating the bones, then wrap exposed bones in foil to minimize discoloration during the cooking process.
Place lamb rack on indirect side of grill for about 20 minutes then begin checking temperature.
Once the lamb reaches 110-115 degrees F, move to the direct side of grill for a good sear on both sides.
Return to indirect side until it hits your desired internal temperature (we like 130F).
Rest 5 minutes, cut into single-bone chops and serve.
Factory Team Pro Tips: Frenching the bones can be a little time consuming at first but this process rewards you with a stunning presentation.
Ms. Freak (the detail Freak) prefers an aggressive frenching that goes all the way to the edge of that little lamb ribeye. Mr. Freak (the Freak who’ll eat anything) removes nothing but silverskin from the semi-frenched racks sold at most retail outlets.
To french, start by examining the back side of rack to locate the position where the bones meet the “eye” of the chop and place a shallow cut lengthwise along the lamb rack as a scoring mark. Use a boning knife to remove the tissue between the bones down to the score mark.
Cut down the side of bone, then across, then up the next bone. For full frenching effect, use a paring knife to scrape each bone, removing all tissue from bone. Use a paper towel to tug on any stubborn tissue that remains.
This week, the Pit Masters tackle a cult classic, the McRib with this delicious combination of rubs and sauce on their own Pork Sliders from the BBQ Pro Shop Test Kitchen. This is a perfect recipe for a backyard BBQ to show your friends and family what #FlavorTown is truly about!
From the BBQ Pro Shop Test Kitchen, the pit masters are smoking salmon this week! A sweet and savory way to enjoy a filet of any kind of fish because this recipe can work on other fish as well! Shane and Dylan start off with one of our favorite salt rubs, the Coastal Goods Sarah’s Sea Salt Tuscan Salt. One of the reasons the Test Kitchen Videos are so helpful is that each video is loaded with great tips and tricks for cooking. One tip that is mentioned in this video is that adding extra salt to your fish will draw out the moisture of your filet and take out that fishy flavor you may not enjoy. Another trick in this video comes with their choice to use a chicken rub on the fish. Many chicken rubs can work really well on fish for their delicate flavor profile and shared characteristics and the one rub that works particularly well for this is the Fire Dancer Chicken Rub. It has a great balance of savory and sweet that will take your salmon or other fish to #FlavorTown!
For cooking your perfectly seasoned fish, this video shows you how to smoke it by keeping the skin on to help hold the meat together while it cooks. Keeping your smoker low and slow will be much to your benefit for this one. We recommend setting your smoker to roughly 120ºF and smoking your salmon for about 3 hours. Keep your eye out for a golden brown color to know when it’s done.
After the Pit Masters take their salmon out of the smoker, they slice up their salmon into nice slices that can be used on salad or cooled down for later in the week! The possibilities truly are endless with this dish. They add a fan favorite glaze, the Texas Pepper Jelly Pineapple Habanero Rib Candy to balance out the smokey flavor on the salmon. These three products mentioned are a tried and true combination of flavors that all work very well together and especially on fish. It’s something you have to try and you can order these products today on BBQProShop.com!
After laying down an even coat of Meat Church’s Holy Voodoo rub for sweet heat and, Oakland Dust’s Chili Lime rub for a savory citrus. Smoked on the Ole Hickory Ultra Que Smoker at 300ºF for 3 hours. As the pork belly tacks up, sprinkle more rub on to build up a bark for added texture to the tender pork belly.