Lamb chops and chicken were dry rubbed for 24 hours with olive oil, dried chipotle pepper, coriander, cumin, ancho chile pepper, cayenne pepper, a touch of brown sugar, garlic, onion powder, paprika, sea salt, white pepper.
Fillet Mignon: not shown in pics because we had a 'camera malfunction": were marinated in olive oil, rosemary, dried chipotle pepper, garlic for 2-3 hours.
I also grilled some skewered zuccini, mushrooms, onions, and green/red bell peppers: Put some olive oil, sea salt and some pepper on it. This was amazing!!
I used a grill basket to grill the chicken because it will be easier to flip around the hot fire. Be extra careful with chicken because the rendered chicken skin will tend to create flare ups on the grill and you do not want that! So keep a close eye on it and keep flipping it over and over a lot!
Chicken on the bone takes the longest to grill so get the one started first and let it grill nice and slow for an hour before adding the lamb chops, fillet mignon and vegetable skewers.
Remember: Fire is not good grillin! Hot coals with no flare ups is what good grilling is all about! Use lots of salt to bring out the natural flavors of your ingredients and drink lots of beer!
Enjoy, experiment and HAVE FUN!
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