Surf and Turf

Shrimp and steak go so well together and it is fun to cook both. Shrimp seem to cook so quickly that you must pay close attention or they will be too tough.

Steaks were done with one of my typical rubs. For two steaks I used:

1 Tbs Kosher Salt

2 tsp pepper

1 tsp red pepper

1 tsp chili powder

Like most of my steaks, I used extra virgin olive oil on the steak prior to applying the rub.

Shrimp were also simple:

Olive Oil

1 Tbs Lemon Juice

salt and pepper to taste

Toss them in the mixture for a couple of minutes on each side.

Smoker

For Christmas I was given a smoker. Shamefully, I have to admit I have only used it once and that was on New Years Eve. I purchased a Boston Butt from the butcher earlier this week so I will certainly be using it again soon.

When I cooked for New Years I smoked a butt on the top rack and about eight burgers on the lower. The butt was excellent and the burgers were good too. However, I look forward to more experiences with the smoker as I learn how to use it.

Chicken Sandwiches

This weekend, with in-laws in town, I grilled some Greek chicken breasts. I used a bottle of liquid Greek seasoning and marinaded them in that for two hours. The breasts were large so they probably could have used an additional hour in the marinade. However, we were hungry and the grill was ready. I grilled them for about twenty minutes and used Cavenders seasoning prior to removing them from the grill.

I did not take pictures then but did have enough left over for mid-week sandwiches. One large breast, with additional Cavenders, was enough for two delicious sandwiches. With a big glass of sweet tea, it was a perfect lunch. Makes me think that I always need to cook extra!

Dessert on the Grill

The grill is a great place to cook dessert. One the most important things before you cook dessert is to make sure your grill is clean. Nothing can ruin a nice dessert like drippings from the main course or crust from the previous days grilling experience.

I have tried fruit with mixed results so tonight I simply grilled flout tortillas with a butter and brown sugar paste. I added the mixture several times in the five minutes the tortillas were on the grill. Once the tortillas were crispy I removed them and served them with a nice scoop of ice cream.

Next time I plan to place an empty tin can on the grill and drape the tortilla over it. I am hopeful it will create a 'bowl'.

T-Bones with Mustard Sauce

On the theme of trying something different here was one attempt. Most of my grilling experiences tend to deal with simple rubs. However, I do like to try new things and this turned out well. T-bones were marinaded in mustard sauce (below) for about two hours and grilled for six minutes on each side. Reserve marinade was poured on top for the final minute before the steaks were pulled from the grill.

Mustard Sauce

3/4 cup of yellow mustard

1/4 cup of honey

1/4 cup of apple cider vinegar

2 tablespoons of ketchup

1 tablespoon of brown sugar

1 tablespoon of Worcestershire sauce

**Feel free to add more honey if you want a sweeter sauce. I think you could easily add another 1/2 cup with no problems.

Blue Cheese Steaks

Blue cheese is a favorite at our house. A filet with a nice salad and potatoe au gratin it made for a perfect meal. Steaks were lightly oiled (of course) and rubbed with a generous pinch of salt and pepper. Cooked steaks on direct heat for about fived minutes on each side.

Updates Coming

Though it has been a long time since I posted I still have been grilling. September and October are typically busy travel months for me but I did fire up the grill many weekends. I have faithfully taken pictures of my grilling experiences but that is where my faithfulness ends. I will attempt, over the next few days, to post what I can remember from those pictures.