I've been away from the BBQ scene for a bit, so I was excited to whip up this particular meal. I got a hold of some lamb breast and wrote out a list of some new things to try with it. I usually cook it whole, without too much trimming. I had another project in mind which required that for this cook, I just use the portion of the lamb breast which correlates to the Denver lamb rib cut. Upon removing the lamb breast from the packaging, I was a bit dismayed:
Some butcher completely deboned and trimmed one of the sides (boneless slab on bottom):
I was limited to just one rack of ribs for this cook, but realized I could put the trimmed lamb belly to good use for another food project and all was not lost. The ribs were removed and trimmed:
The rub for the ribs was pretty basic - just salt, pepper, and Chinese 5 spice:
Once the ribs were tossed onto the smoker, I set out to make the tamarind marinade:
tamarind nectar, fish sauce, ginger, and brown sugar
Almost forgot the curry paste:
This was cooked down at a low temp until thick and syrupy:
Four hours in, the ribs were looking pretty good and ready for a good glazing:
I basted them every 25-30 minutes. Once I was happy with the amount of glaze, the ribs came off the smoker:
In the meantime, I cooked some coconut-ginger-jasmine rice:
Time to grub:
The very mild gaminess of that Pacific Northwestern-raised lamb, combined with the sultry, tangy, slightly sweet, and spicy glaze -- just out of this world delicious! I really could have used another rack of those bad boys.
As this meal has an Asian-theme to it, I figured the dessert should follow the same tune. Asian desserts tend to be fairly healthy, and I wasn't in the mood for such things. Nope, tonight would consist of something smoked and then deep fried. Then it came to me - dessert eggrolls! Smoked apple eggrolls to be exact.
I used some Granny Smith apples, which were peeled, cored, coated with cinnamon and brown sugar, and then topped with tamarind nectar:
They were removed from the smoker after a few hours and cooked down in more tamarind nectar until caramelized:
The tamarind-apple filling was wrapped in egg rolls and deep fried over medium heat:
While still piping hot, the smoked apple egg rolls were tossed in a smoked vanilla bean cinnamon sugar mixture:
Oh yes...that's the ticket:
Oh goodness. They were like deep fried caramel apple pies. 50% sweet and 50% tart and 100% sinful.