South Carolina 2010 Campground Cook-Off First Prize Winner

Ta-dah - drum roll, please. Imagine the aroma of freshly grilled rack of lamb, the wake-up call of stone ground jalapeno grits. Cut into perfectly pink meat, taste and sigh. Hands down,  Team PFC - Smarr
's Grilled Rack of Lamb with Jalapeno Bacon Stone Ground Grits
 won over our taste buds and our hearts.

However, as you'll see, the Smarrs left out measurements but it shouldn't be too hard to figure out. Even the errors in the trial and error process should be delicious.

 Team PFC-Smarr
's Grilled Rack of Lamb with Jalapeno Bacon Stone Ground Grits


Grilled Rack of Lamb:
Rack of lamb

Rosemary (dried or fresh)

Thyme (dried or fresh)

Garlic powder

Salt

Pepper

White wine
Stone ground grits [Believe me, it won't be the same with any non-stone ground grits]

Bacon

Butter
Jalapeno peppers

Onion, chopped

Garlic, chopped
Water

Salt

Pepper

Green onion, chopped

Fresh Parmesan cheese


Rub rack of lamb with herbs and spices (measurements to taste preference).

Brown both sides of lamb over hot coals. Place on baking rack inside aluminum pan with about an inch of white wine. Cook indirectly over coals and close grill. Cook at medium temperature until preferred doneness. Let rest for about 10 minutes and then cut into chops and serve.


Jalapeno Bacon Stone Ground Grits

Cook bacon in cast iron Dutch oven over hot coals. Remove bacon and set aside. Add several pats of butter to bacon grease and sauté chopped jalapenos, onions and garlic. Add water, salt and pepper and bring to a boil. Add grits to water and cover. Add a few coals on top of lid and let cook, stirring occasionally, until thickened to desired consistency. Stir in crumbled bacon. Garnish with green onions and finely grated Parmesan cheese and serve.

(NOTE: I did not give measurements. All is done to taste and desired meal size. I prefer the grits to be a little runny and not stiff.)
 
Winning teams in the main dish competition

 Left to right: Third, Second and First Place teams

NEXT: Dessert winners.

NOTE: So sorry for the gap in posts - I've been in Germany and the Internet gods decided none of the equipment I hauled along should work properly.