I made lamb chops for the first time today. I took the butcher's
advice and marinated them in lemon juice and garlic, then added salt
and pepper right before cooking. Following his advice, I broiled
them. They were delicious, tender, and perfectly cooked (yay me :>)!

But, I worried as I watched them in the broiler. Lots of fat hopping
around. I moved the rack down a notch but smoke and spatter was still
happening in there.

I don't broil much, except for red peppers. I'd like to cook these
again the same way in the future, but is there a danger in broiling
something so fatty? Will something catch on fire? Or are broilers
built to handle this kind of thing?

Signed,
Nervous Nelly

"Curly Sue" wrote in message
>I made lamb chops for the first time today. I took the butcher's
> advice and marinated them in lemon juice and garlic, then added salt
> and pepper right before cooking. Following his advice, I broiled
> them. They were delicious, tender, and perfectly cooked (yay me :>)!
>
> But, I worried as I watched them in the broiler. Lots of fat hopping
> around. I moved the rack down a notch but smoke and spatter was still
> happening in there.
>
> I don't broil much, except for red peppers. I'd like to cook these
> again the same way in the future, but is there a danger in broiling
> something so fatty? Will something catch on fire? Or are broilers
> built to handle this kind of thing?
>
> Signed,
> Nervous Nelly

I love lamb chops but my husband can't tolerate lamb in any form. Anyway,
I broiled two chops in the toaster/broiler oven
for myself two days ago. They were almost cooked when suddenly the smoke
alarm in the hallway went off, followed by the one in the living room, and I
was chasing around trying to wave the smoke away and flapping my arms, plus
cussing because my chops were getting cold. Finally, I opened an outside
door and the door into the garage and those alarms finally quit their
screeching. Man, at least I know they work. Oh, yes - the chops were
fine. Next time, though, they'll get grilled outside.

Dora

nancree wrote:
> I have a table-top broiler that I love. It broils practically
> smoke-free because it is so hot, and because it has a removable metal
> bowl below the grill that you fill with water. This catches the
> grease, keeps it from smoking and is easy to wash. It is a Rival, I
> believe, and probably obsolete right now, but if you can find one, buy
> it !! It cooks steaks beautifully, too. It is round black ceramic.
> The only thing that needs washing is the grill rack itself (I pop it
> in the sink while still hot, sprinkle a bit of comet cleanser in, and
> leave it till I am through eating.) Then both the grill rack and the
> metal, removable grill bowl go right into the dishwasher.
> Nancree

I have one of those. It's nice for doing on the stovetop broiling. And
yes, easy cleanup, too.

Jill

Curly Sue wrote:
> I made lamb chops for the first time today. I took the butcher's
> advice and marinated them in lemon juice and garlic, then added salt
> and pepper right before cooking. Following his advice, I broiled
> them. They were delicious, tender, and perfectly cooked (yay me :>)!
>
> But, I worried as I watched them in the broiler. Lots of fat hopping
> around. I moved the rack down a notch but smoke and spatter was still
> happening in there.
>
> I don't broil much, except for red peppers. I'd like to cook these
> again the same way in the future, but is there a danger in broiling
> something so fatty? Will something catch on fire? Or are broilers
> built to handle this kind of thing?
>
> Signed,
> Nervous Nelly

It's normal; your broiler should not catch on fire due to some grease
popping; if it does, there's something wrong with the broiler! I add a
little white wine to the marinade as well as some dried thyme. Lovely

Jill

On Sun, 27 Mar 2005 17:46:03 -0600, "jmcquown"
> wrote:

>Curly Sue wrote:
<snip>
>> I don't broil much, except for red peppers. I'd like to cook these
>> again the same way in the future, but is there a danger in broiling
>> something so fatty? Will something catch on fire? Or are broilers
>> built to handle this kind of thing?
>>
>> Signed,
>> Nervous Nelly
>
>It's normal; your broiler should not catch on fire due to some grease
>popping; if it does, there's something wrong with the broiler! I add a
>little white wine to the marinade as well as some dried thyme. Lovely
>

Thanks Jill. I'll just have to learn to relax during the popping and
smoking.

(Although a table top broiler would be nice, I don't have the room for
one.)

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Sun, 27 Mar 2005 17:46:03 -0600, "jmcquown"
> > wrote:
>
>> Curly Sue wrote:
> <snip>
>>> I don't broil much, except for red peppers. I'd like to cook these
>>> again the same way in the future, but is there a danger in broiling
>>> something so fatty? Will something catch on fire? Or are broilers
>>> built to handle this kind of thing?
>>>
>>> Signed,
>>> Nervous Nelly
>>
>> It's normal; your broiler should not catch on fire due to some grease
>> popping; if it does, there's something wrong with the broiler! I
>> add a little white wine to the marinade as well as some dried thyme.
>> Lovely
>>
>
> Thanks Jill. I'll just have to learn to relax during the popping and
> smoking.
>
> (Although a table top broiler would be nice, I don't have the room for
> one.)
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

This thingey Nancree mentioned fits over the burner on the stove, not on the
table top. Yes, it takes up room in the cabinet, but it's handy when it's
pouring down rain and I want to "grill" a steak or a chop or a burger or
something. IIRC mine was a Christmas gift about 10 years back. BTW, I hate
the George Foreman I was given. Remind me to put it out for the trash men
to 'recycle'.

Jill

"jmcquown" > wrote in
:

> Curly Sue wrote:
> > I made lamb chops for the first time today. I took the butcher's
> > advice and marinated them in lemon juice and garlic, then added
> > salt and pepper right before cooking. Following his advice, I
> > broiled them. They were delicious, tender, and perfectly cooked
> > (yay me :>)!
> >
> > But, I worried as I watched them in the broiler. Lots of fat
> > hopping around. I moved the rack down a notch but smoke and
> > spatter was still happening in there.
> >
> > I don't broil much, except for red peppers. I'd like to cook these
> > again the same way in the future, but is there a danger in
> > broiling something so fatty? Will something catch on fire? Or
> > are broilers built to handle this kind of thing?
> >
> > Signed,
> > Nervous Nelly
>
> It's normal; your broiler should not catch on fire due to some
> grease popping; if it does, there's something wrong with the
> broiler! I add a little white wine to the marinade as well as some
> dried thyme. Lovely
>
> Jill
>
>
>

I've had steaks flare up on the broiler, but never any long lasting
flames. Best cure, lower the broil pan a notch or so.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

On Sun, 27 Mar 2005 18:11:56 -0600, "jmcquown"
> wrote:

>Curly Sue wrote:
<snip>
>> (Although a table top broiler would be nice, I don't have the room for
>> one.)
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>This thingey Nancree mentioned fits over the burner on the stove, not on the
>table top. Yes, it takes up room in the cabinet, but it's handy when it's
>pouring down rain and I want to "grill" a steak or a chop or a burger or
>something. IIRC mine was a Christmas gift about 10 years back. BTW, I hate
>the George Foreman I was given. Remind me to put it out for the trash men
>to 'recycle'.

Oh.... she wrote table-top broiler. I thought it was something like
the Ronco Rotisserie.

So what you're talking about is a grill, not a broiler?

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Sun, 27 Mar 2005 18:11:56 -0600, "jmcquown"
> > wrote:
>
>> Curly Sue wrote:
> <snip>
>>> (Although a table top broiler would be nice, I don't have the room
>>> for one.)
>>>
>>> Sue(tm)
>>> Lead me not into temptation... I can find it myself!
>>
>> This thingey Nancree mentioned fits over the burner on the stove,
>> not on the table top. Yes, it takes up room in the cabinet, but
>> it's handy when it's pouring down rain and I want to "grill" a steak
>> or a chop or a burger or something. IIRC mine was a Christmas gift
>> about 10 years back. BTW, I hate the George Foreman I was given.
>> Remind me to put it out for the trash men to 'recycle'.
>
> Oh.... she wrote table-top broiler. I thought it was something like
> the Ronco Rotisserie.
>
> So what you're talking about is a grill, not a broiler?
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

The one I have fits over a burner on the stove; has a ring to hold water and
fat drips off the rounded "grill top" into the ring of water. It could be
called a broiler but I think of it more as an on the stove grill. It's like
this one:

http://buyinnovations.com/indoor_smo...top_grill.html

Jill

In > limey wrote:

> I love lamb chops but my husband can't tolerate lamb in any form.
> Anyway, I broiled two chops in the toaster/broiler oven for myself
> two days ago. They were almost cooked when suddenly the smoke alarm
> in the hallway went off, followed by the one in the living room, and I
> was chasing around trying to wave the smoke away and flapping my arms,
> plus cussing because my chops were getting cold. Finally, I opened
> an outside door and the door into the garage and those alarms finally
> quit their screeching. Man, at least I know they work. Oh, yes -
> the chops were fine. Next time, though, they'll get grilled outside.


I love lamb and so does my family, well my wife & son. My daughter
who's moved out on her own never did like the stuff but we still miss
here :-) Big wedding coming up real soon...

Anyway, I gave up on the broiler as it's just too much hassle to clean
after using. And we've got a toaster/broiler oven as well but I never
got the hang of it. So chops/steaks are left for Summer when I can
grill outdoors...and that should be sometime soon although not tonight
as we're expecting snow again in Sunny Saskatchewan.

Smoke alarms...another topic. I've been happy with the one we have
thinking that the wired in format was the best but now I've been
informed that the power is one of the first things to go out during a
fire. So I guess it's time to replace with the battery jobs again...


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

In article >,
(Curly Sue) wrote:

> I made lamb chops for the first time today. I took the butcher's
> advice and marinated them in lemon juice and garlic, then added salt
> and pepper right before cooking. Following his advice, I broiled
> them. They were delicious, tender, and perfectly cooked (yay me :>)!
>
> But, I worried as I watched them in the broiler. Lots of fat hopping
> around. I moved the rack down a notch but smoke and spatter was still
> happening in there.
>
> I don't broil much, except for red peppers. I'd like to cook these
> again the same way in the future, but is there a danger in broiling
> something so fatty? Will something catch on fire? Or are broilers
> built to handle this kind of thing?

In the broiler that's built into my gas oven, fatty foods, including
lamb chops have caught on fire. I put out the fire by dousing it with a
glass of water, but the food is almost always ruined by than.

This is why I prefer to broil meats in my toaster oven. I rarely have a
problem with that. I guess it depends on your broiler too. The broiler
in my gas oven doesn't have notches where I can raise and lower the
broiler tray and it only has two heat settings: incinerate and off.

On Sun, 27 Mar 2005 18:13:09 -0500, "limey" >
wrote:


>> Nervous Nelly
>
>I love lamb chops but my husband can't tolerate lamb in any form. Anyway,
>I broiled two chops in the toaster/broiler oven
>for myself two days ago. They were almost cooked when suddenly the smoke
>alarm in the hallway went off, followed by the one in the living room, and I
>was chasing around trying to wave the smoke away and flapping my arms, plus
>cussing because my chops were getting cold. Finally, I opened an outside
>door and the door into the garage and those alarms finally quit their
>screeching. Man, at least I know they work. Oh, yes - the chops were
>fine. Next time, though, they'll get grilled outside.
>
I can't go outside. Whenever I grill lamb chops I disable the smoke/CO
alarm.



Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."

"Curly Sue" > wrote in message
...
>I made lamb chops for the first time today. I took the butcher's
> advice and marinated them in lemon juice and garlic, then added salt
> and pepper right before cooking. Following his advice, I broiled
> them. They were delicious, tender, and perfectly cooked (yay me :>)!
>
> But, I worried as I watched them in the broiler. Lots of fat hopping
> around. I moved the rack down a notch but smoke and spatter was still
> happening in there.
>

If the fat and smoke - some smoke at least - are not happening then the
broiler is not hot enough. You can lessen it my trimming most of the fat off
first. A regular broiler (in an oven) should be fine with this, although it
can be messy. I would not use a toaster oven.


--
Peter Aitken

Remove the crap from my email address before using.

On Mon, 28 Mar 2005 14:44:35 GMT, "Peter Aitken"
> wrote:

>"Curly Sue" > wrote in message
...
>>I made lamb chops for the first time today. I took the butcher's
>> advice and marinated them in lemon juice and garlic, then added salt
>> and pepper right before cooking. Following his advice, I broiled
>> them. They were delicious, tender, and perfectly cooked (yay me :>)!
>>
>> But, I worried as I watched them in the broiler. Lots of fat hopping
>> around. I moved the rack down a notch but smoke and spatter was still
>> happening in there.
>>
>
>If the fat and smoke - some smoke at least - are not happening then the
>broiler is not hot enough. You can lessen it my trimming most of the fat off
>first. A regular broiler (in an oven) should be fine with this, although it
>can be messy. I would not use a toaster oven.

I wouldn't use my toaster oven, one reason being that my range oven
(with broiler) is self-cleaning whereas the toaster oven is not! I
might have to use the clean cycle more often especially before making
pizza at 500deg.

I will trim off more fat and I will continue to use my broiler, though
after reading Stan's post I'll keep a pan lid handy to smother any
flames.

Thanks everyone :>

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> I made lamb chops for the first time today. I took the butcher's
> advice and marinated them in lemon juice and garlic, then added salt
> and pepper right before cooking. Following his advice, I broiled
> them. They were delicious, tender, and perfectly cooked (yay me
> :>)!
>
> But, I worried as I watched them in the broiler. Lots of fat
> hopping
> around. I moved the rack down a notch but smoke and spatter was
> still
> happening in there.
>
> I don't broil much, except for red peppers. I'd like to cook these
> again the same way in the future, but is there a danger in broiling
> something so fatty? Will something catch on fire? Or are broilers
> built to handle this kind of thing?
>
> Signed,
> Nervous Nelly

Don't you have a Weber Smokey Joe (or something similar)?

Use that! Perfect for any kind of chops!

BOB

On Mon, 28 Mar 2005 17:13:45 -0500, "BOB" > wrote:

>Curly Sue wrote:
>> I made lamb chops for the first time today. I took the butcher's
>> advice and marinated them in lemon juice and garlic, then added salt
>> and pepper right before cooking. Following his advice, I broiled
>> them. They were delicious, tender, and perfectly cooked (yay me
>> :>)!
>>
>> But, I worried as I watched them in the broiler. Lots of fat
>> hopping
>> around. I moved the rack down a notch but smoke and spatter was
>> still
>> happening in there.
>>
>> I don't broil much, except for red peppers. I'd like to cook these
>> again the same way in the future, but is there a danger in broiling
>> something so fatty? Will something catch on fire? Or are broilers
>> built to handle this kind of thing?
>>
>> Signed,
>> Nervous Nelly
>
>Don't you have a Weber Smokey Joe (or something similar)?
>
>Use that! Perfect for any kind of chops!

Yes I do, and that's a good suggestion!

But not in this weather. (I'm not such a die-hard griller and I don't
have a sheltered spot to set it up). I will look forward to doing so
when the weather gets better.

Won't that also put out an awful lot of smoke and grease? I guess I'd
have to leave the lid on most of the time.

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote:
> On Mon, 28 Mar 2005 17:13:45 -0500, "BOB" > wrote:
>
>> Curly Sue wrote:
>>> I made lamb chops for the first time today. I took the butcher's
>>> advice and marinated them in lemon juice and garlic, then added salt
>>> and pepper right before cooking. Following his advice, I broiled
>>> them. They were delicious, tender, and perfectly cooked (yay me
>>>>> )!
>>>
>>> But, I worried as I watched them in the broiler. Lots of fat
>>> hopping
>>> around. I moved the rack down a notch but smoke and spatter was
>>> still
>>> happening in there.
>>>
>>> I don't broil much, except for red peppers. I'd like to cook these
>>> again the same way in the future, but is there a danger in broiling
>>> something so fatty? Will something catch on fire? Or are broilers
>>> built to handle this kind of thing?
>>>
>>> Signed,
>>> Nervous Nelly
>>
>> Don't you have a Weber Smokey Joe (or something similar)?
>>
>> Use that! Perfect for any kind of chops!
>
> Yes I do, and that's a good suggestion!
>
> But not in this weather. (I'm not such a die-hard griller and I don't
> have a sheltered spot to set it up). I will look forward to doing so
> when the weather gets better.
>
I hear ya. I'm not grilling in the rain, don't care what the other
die-hards do.

> Won't that also put out an awful lot of smoke and grease? I guess I'd
> have to leave the lid on most of the time.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

The neighbors will come running!

Jill

jmcquown > wrote:
>It's normal; your broiler should not catch on fire due to some grease
>popping; if it does, there's something wrong with the broiler! I add a
>little white wine to the marinade as well as some dried thyme. Lovely

Lamb fat does seem to burn easily. I've had plenty of
grease fires when broiling it inside. Spontaneous combustion
of the stuff on the grate of the drip-pan.

Now I just grill it outside.

--Blair
"Maybe tomorrow."

"Curly Sue" > wrote in message
...
>I made lamb chops for the first time today. I took the butcher's
> advice and marinated them in lemon juice and garlic, then added salt
> and pepper right before cooking. Following his advice, I broiled
> them. They were delicious, tender, and perfectly cooked (yay me :>)!

Very good.

> But, I worried as I watched them in the broiler. Lots of fat hopping
> around. I moved the rack down a notch but smoke and spatter was still
> happening in there.

Yep - its a good broiler.

> I don't broil much, except for red peppers. I'd like to cook these
> again the same way in the future, but is there a danger in broiling
> something so fatty? Will something catch on fire? Or are broilers
> built to handle this kind of thing?

Yes they are built to handle the spatter. Normally the spatter and smoke
are consumer by the flame. I think your instructions will say to leave to
over door open a crack.

Please notice the broiler pans - they have slots so the fat and some of the
juices will run into the catch pan underneath. Be sure to use the proper
broiling pan and you won't have any problem unless you are broiling sticks
of Dynamite.

Dimitri