Ambassador of the month

David Olson

Meet The Ambassadors

About David Olson

Meet David Olson, Awarded Live Fire Chef, America Culinary Federation Chef Professional and social media influencer.


Why I Grill

"I grill because it's the place where my passions are both ignited and united - the thread of connection between family, friends, and phenomenal live fire fare. From backyard barbecues to rustic campfire cookouts, quiet date nights at home with my wife, to weekend tailgating before big games with the best of buddies - the commonality is cooking over fire, cultivating a form of smoky sustenance not only for the stomach, but more importantly for the soul." - David Olson

Coffee and Spice-Rubbed Rack of Grilled Lamb

Ingredients:

  • 2 racks lamb, Frenched and trimmed
  • Olive oil
  • 3 tablespoons coffee beans, finely ground
  • 2 tablespoons ancho chile powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon roasted garlic powder
  • 2 teaspoons brown sugar
  • 1 teaspoon dried ground mustard
  • Kosher salt and fresh ground black peppercorn, to taste
  • Homemade parsley chimichurri, to garnish

Instructions:

  1. Thirty minutes before laying lamb to flame, light charcoal in a chimney starter and position grill for 2-zone cooking.
  2. Meanwhile, score the lamb’s fat cap in crosshatch-fashion, brush entirety of the rack with olive oil, then generously season with the coffee, spices, herbs, salt and pepper. Set aside and rest until grill is ready.
  3. Prepare your favorite homemade parsley chimichurri recipe. Set aside.
  4. Position lamb racks fat-side down over direct heat and sear with the grill lid open until nicely charred. Flip bone-side down and move to the cooler, indirectly heated portion of the grill. Close the grill lid and cook for an additional 8-12 minutes, basting intermittently, until internal temperature reads 125F. Remove lamb from heat, transfer to a cutting board and rest for 5-10 minutes before carving.
  5. Slice the racks into individual or double-bone chops. Plate for a crowd, dress beautifully with parsley chimichurri, and serve with a handful of ice cold craft-brewed lager beer.

View More Ambassadors

October

National Turkey Federation

The National Turkey Federation is the national advocate for America’s turkey farmers and producers, raising awareness for its members’ products while strengthening their ability to profitably and safely deliver wholesome, high-quality and nutritious food to consumers worldwide. For turkey recipes and grilling tips, visit ServeTurkey.org.

October

Mary Cressler

Meet Mary Cressler, writer, recipe developer, photographer for Vindulge and Co-Founder of Ember & Vine Catering.

Who is HPBA?

Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More

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