Well, duh!!!!!!!  I’m glad one of us has a brain…  Great idea to make the extra herb rub.  That way I wouldn’t have so much parsley and cilantro left over.  And I’m certain it would also taste good on chicken.  The only problem this idea doesn’t solve is all the things I want that my closest Albertsons doesn’t have (unfortunately they are the only major chain in town).  Thanks, Lori.  I’ll make a note on my recipe.  🙂

Ohhh, that could be it. I have trouble finding a good variety of lamb in my area, too. The original Bon Appetit recipe called for untrimmed lamb chops, but I could only find chops that had been frenched (because of course, the stores can charge much more for those with very little work on their end). If you’re using shoulder chops, maybe make a batch-and-a-half or even a double batch of the herb rub next time? If you have any left over, it would be good on chicken the next night 🙂

Lori, I think one of our problems is that the only lamb chops I could find was shoulder chops.  I used all the herb mix, too, but it had to be spread out over a larger area.  Those lamb chops are one reason I’m tired of our small local store, and am getting to where I’m ready to start driving to a larger one, just so I can get what I want.  Thanks for your advice – I’ll share it with my husband.

Hmmmmm, Susan. Well, we definitely like our lamb on the rare side, so we only grilled them for a few minutes per side. I also used every bit of that herb mixture, so every chop was really crusted with a thick layer of it. We also kept the chops away from the hot spot of our grill, which for us, is the back right of the grill. Everything gets too crusty back there.

Thanks Fred, I’ll have to check that video out!

Corn stripper?  I guess it depends on how many ears you want to strip, but if you’ve got a grill this guy’s got a technique using a corn stripper of a different kind:  https://www.youtube.com/watch?v=mANlKEfg1NY

For those of us who grow gardens and can our own corn at harvest time, the video was an eye opener. 

You always look good in pictures, because you’re so handsome! That’s actually not sarcasm, although I’m sure it sounds like it.

I’m glad you and the tongs will live happily ever after.

Heck yes, Hannah. I actually make a Roasted Mexican Street Corn Salad that has all the flavors of elote. I make this ALL THE TIME, ALL SUMMER LONG: https://foxeslovelemons.com/roasted-mexican-street-corn-salad

I definitely leaves the stems on herb when I’m just throwing them in a food processor for marinades or sauces. I mean, the processor basically pulverizes them, anyway. As long as the stems are green and still somewhat tender (not brown and woody), why bother picking the leaves off?