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Hit the Grill, Bitch by Baby Huey
Brain's not working. Let's get right to the food. It's summer, so start grilling! Rack of Lamb with mint-mustard glaze
* You don't need to french the lamb. Get the butcher to do that. A frenched rack of ribs means all the meat, fat, and gristle between the rib bones is cut out. It's prettier AND it prevents it from burning. Light the grill. If you're using charcoal, keep the coals on half of the side. If using gas, just light half the grill. Make that half fuckin HOT. Mix everything except the oil and lamb in a bowl. Make sure the lamb is dry, and coat the lamb all the way over with a thin coat of the glaze. Put the lamb on the hot part of the grill for about 5 minutes per side, then put on the cool part of the grill, covered, for about 8 minutes for medium rare (10 for medium). Allow it to sit for 10 minutes before serving. Carve between the ribs, and enjoy with your favorite vinaigrette. HEY CULLEN. Got some good stuff for you here ...
Prog-metal legends from Lawn Guyland, Dream Theater is back with their 9th studio album, and following their recent trend of alternating albums filled with heavy songs and albums with lighter, more introspective tunes. Systematic Chaos is an instance of the former, with lots of long, technically mind-blowing songs. John Petrucci is still one of the most amazing guitarists out there, and when he’s not firing off ridiculous solos (which happen with less frequency on this album than previously), he’s got a light touch that is very evocative. The most interesting track is “Repentance,” part of a continuing series of songs started in 2001’s Six Degrees of Inner Turbulence. Drummer Mike Portnoy is working his way through his alcoholism by writing a series of songs that mirror his journey through the 12 steps of AA. All in all, this album is musically exciting and lyrically thoughtful, and is sure to appeal to the band's hardcore fans. Enjoy!
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1 rack of lamb (about 8 chops), frenched* and trimmed of all fat
Dream Theater
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Comments
Thank you, thank you, thank you! for pointing that out. I don't know how long it would have been before I found it myself.
Got a food question ... why is it that only lamb ribs get frenched? I could be entirely wrong in my assumption here, but I've only seen racks of lamb served that way. Do they not have as much connective muscle as beef or pork?
Posted by: Cullen | June 5, 2007 6:36 AM
They're not. Crown roasts of pork can be frenched too. You don't need to do it with beef because there's actually ENOUGH meat that it won't burn, not that there's not as much.
Posted by: baby huey | June 5, 2007 7:28 AM
I'm glad you explained "frenched".
Cause that woulda been weird.
Posted by: Dave in Texas | June 5, 2007 9:57 AM
Cook with love. Don't cook WITH love.
Posted by: baby huey | June 5, 2007 10:03 AM
First impressions after my brief listen this morning: Sounds a lot like their Liquid Tension Experiment stuff with some vocals added. This is a good thing.
On ribs: Guess I'm just used to my big ole racks of ribs.
Posted by: Cullen | June 5, 2007 11:10 AM
Cullen, that's a good assessment. Petrucci seems to have backed off the wank a bit, and that's not bad at all. I love the solos, but he's really showing some finesse on this album.
I don't think it's gonna crack my top 3 favorite DT albums (metropolis pt 2, train of thought, awake), but it's pretty good.
Posted by: baby huey | June 5, 2007 11:14 AM