>. I have been eyeing
>the lamb at Whole Foods but I was never sure what to do with
>it.

I like doing the leg best, bht chops can also be great with minimal prep.


>I grabbed two NY Strips and I'm going to try my first dry rub
>this weekend. Letting it "sit" overnight.

Hmm, I don't know that dry rubbing a steak is a great idea. Typically a dry rub is for something that's going to be cooking longer... With good quality steaks, I think you're going to be best off treating it with A little salt n pepper and then grilling that sucker over high heat for two or three minutes a side, depending on thickness. Don't want a strip steak coming out like a brisket.


>I got a couple prepared duck breasts too, which seems like
>something else I should be dry rubbing or marinating?

I only grilled duck for the first time last wkd, but I've always loved it in restaurants. Weird thing about duck is you pretty much want to treat it like a steak - high heat, sear the fat side, then turn heat down. Even though it's a bird, you want it rare to medium rare (red to pink). Again, you don't need much seasoning, but if you want to make a marinade or reduction that might work well too.