On Sat, 29 May 2021 17:35:56 -0600, wolfy's new skateboard
> wrote:

>...and a way to get rid of all that pesky lamb fat:
>
>https://barbecuebible.com/recipe/lam...-orange-salad/
>
>For the lamb:
>Fennel fronds (reserved from the salad above)
>Fresh sprigs of thyme
>Fresh sprigs of rosemary
>6 racks lamb ribs (about 5 pounds total)
>Coarse salt (sea or kosher)
>Freshly and coarsely ground black pepper
>Granulated garlic powder
>Granulated onion powder
>Dried oregano, preferably Greek
>Extra virgin olive oil, preferably Greek
>
>
>
>
>Arrange the racks of lamb ribs on a rimmed sheet pan. Score the
>fat/meaty side in a diamond pattern as you would a ham.
>
>XXXXXX
>XXXXXX
>XXXXXX
>XXXXXX
>
>Season generously on both sides with salt, pepper, granulated garlic,
>granulated onion, and dried oregano.
>
>Reconfigure your grill for indirect grilling and heat to 400 degrees.
>Arrange the lamb ribs on the grill grate, bone side down, or place
>vertically in a rib rack. Smoke-roast for about 45 minutes, or until the
>meat has shrunk away from the bones by about 1/2 inch and the tops are
>sizzling.
>
>By which time all that subcutaneous fat has rendered off too which is a
>great thing when lamb is in play.
>
>
>Steven's sauce is OK, but I prefer:
>
>https://twosleevers.com/tamarind-sauce-glaze/
>
>Tamarind paste
>Water
>Kosher Salt
>Cayenne Pepper
>Agave nectar
>Ground Cumin
>Ground Coriander
>Splenda (???)
>
>(use brown sugar instead for flavor)
>
>Have you been wondering how to make tamarind chutney? It's as easy as
>these simple steps:
>
>Mix. Combine water and tamarind paste together until all lumps have been
>dissolved.
>Add. All other ingredients.
>Microwave. 5 minutes, stirring halfway through.
>Taste and adjust. You want a good mix of hot (cayenne), sweet (agave &
>Splenda), spiced (cumin & coriander) and tart (tamarind).
>Serve.
>Tamarind Chutney is basically just a thicker version of this and is
>generally used for dipping Indian fried foods like samosas or pakoras.
>
>For a thicker tamarind chutney recipe, use less water. For thinner
>tamarind sauce or glaze, add more water. Otherwise, it's the same exact
>recipe.

Congratulations, 'Bruce'. So now you're playing tag-team with the Casa
Boner troll...On top of forging Dave Smith on RFC. Seriously, WTF are
you doing?

Anyone left here who thinks you're anything more than a disruptive
troll needs to wake up.