Bill Schultz
TVWBB Hall of Fame
So #4 is heading back tomorrow for her Junior Year, made her a send off meal.
Angus Choice Porterhouse Steaks, just made Mozzarella, Large Gulf Shrimp, Yukon Golds, tomatoes Rosemary and Basil from the garden.
A little trick I came up with, take fresh Rosemary lay it out on the counter and use a glass jar to roll over it crushing it a little, then lay a big sprig between each steak, cover it with plastic and let it sit for half an hour or so. Crushing it releases the oils and the fragrance it imparts to the meat is incredible. Works also with Sage and Oregano. Been doing it for awhile. Everyone comments how they taste the Herb in the finished product.
Shrimp cleaned and dusted with Old Bay and a little Szedged Hot Paprika on the skewers
Reverse sear tonight, on the OTG, then off to the side to come to temp
Shrimp done lickety split
On the table with the Caprese Salad. it was nice!
Angus Choice Porterhouse Steaks, just made Mozzarella, Large Gulf Shrimp, Yukon Golds, tomatoes Rosemary and Basil from the garden.
A little trick I came up with, take fresh Rosemary lay it out on the counter and use a glass jar to roll over it crushing it a little, then lay a big sprig between each steak, cover it with plastic and let it sit for half an hour or so. Crushing it releases the oils and the fragrance it imparts to the meat is incredible. Works also with Sage and Oregano. Been doing it for awhile. Everyone comments how they taste the Herb in the finished product.
Shrimp cleaned and dusted with Old Bay and a little Szedged Hot Paprika on the skewers
Reverse sear tonight, on the OTG, then off to the side to come to temp
Shrimp done lickety split
On the table with the Caprese Salad. it was nice!
