Cookbooks we love this summer
SOAKED SLATHERED AND SEASONED: A Complete Guide to Flavoring Food for the Grill BY Elizabeth Karmel
We are so excited that Elizabeth has agreed to share one of the recipes from her book. See the full review of this amazing go-to summer grilling cookbook on page 10 of the Summer 2013 Issue of EatInEatOut magazine. Then take yourself over to Amazon.com and buy it!
- 2 racks of lamb, frenched
- Olive oil
- 2 cups Pitmaster Pete’s Sweet Chile Rub (below)
- Pitmaster Pete's Sweet Chile Rub:
- 4 tsps mustard powder
- 4 tsps granulated garlic
- 4 tsps onion powder
- 4 tsps sweet Hungarian paprika
- 4 tsps cayenne pepper
- 6 Tbsps chili powder
- 1-1/2 cups packed dark brown sugar
- ½ cup Sugar in the Raw (turbinado)
- ½ cup salt
- ½ cup white granulated sugar
- Special Equipment: Cameron Stovetop Smoker; post oak or other favorite wood chips, soaked in water
- FOR RIBS: 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. Serves 4-6
- 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: 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.