John Sp
TVWBB All-Star
Hello All,
Sorry it has been so long since i last posted - life intervenes (I seem to say that a lot don't I). This weekend I found myself home alone with my two youngest sons (#4 & #5). We had a big day of activities and decided to wind down with a nice surf and turf dinner - real guy food. We made dry brined chuckeyes, marinated fresh Gulf shrimp on rosemary skewers, and bakers with fixings. Below are a few pics of the proceedings along with two bonus sizzle vids.
Meat and Shrimp Prepped (Meat: KS - lots of it; Shrimp: Peeled and Skewered on Rosemary Sprigs from the Garden; Marinade: EVOO, Minced Garlic, KS, Chopped Rosemary, and Meyer Lemon Juice from the Garden)
Steak on the SJ Direct - Screaming Hot (After 45 Minute Dry Brine and 20 Minute Water Soak)
Shrimp on the Grill Direct - Medium Hot (After 35 Minutes of Marinating)
Plated With Sautéed Mushrooms and Bakers with Chives, Bacon Bits, and Butter
Your Bite of Steak
Sizzle Vid One - Steak
Sizzle Vid Two - Shrimp Skewers
Well this didn't suck at all. The meat was very tender and flavorful - chukeyes are absolutely my favorite cut of steak for grilling - they are cheap and have a ton of flavor. Dry brining is now my go to method for steak marinating too (at least for tougher cuts). The shrimp turned out good as well. I could have left them on the grill about two minutes longer and perhaps separated them a bit more on the skewers (my rosemary was too short). The shrimp were 20-30 count and I would prefer to use 15-20 for this but I grabbed what was available. In any case the boys liked it and we had a good bonding session while prepping and cooking...
Thanks for looking,
Regards,
John
Sorry it has been so long since i last posted - life intervenes (I seem to say that a lot don't I). This weekend I found myself home alone with my two youngest sons (#4 & #5). We had a big day of activities and decided to wind down with a nice surf and turf dinner - real guy food. We made dry brined chuckeyes, marinated fresh Gulf shrimp on rosemary skewers, and bakers with fixings. Below are a few pics of the proceedings along with two bonus sizzle vids.
Meat and Shrimp Prepped (Meat: KS - lots of it; Shrimp: Peeled and Skewered on Rosemary Sprigs from the Garden; Marinade: EVOO, Minced Garlic, KS, Chopped Rosemary, and Meyer Lemon Juice from the Garden)
Steak on the SJ Direct - Screaming Hot (After 45 Minute Dry Brine and 20 Minute Water Soak)
Shrimp on the Grill Direct - Medium Hot (After 35 Minutes of Marinating)
Plated With Sautéed Mushrooms and Bakers with Chives, Bacon Bits, and Butter
Your Bite of Steak
Sizzle Vid One - Steak
Sizzle Vid Two - Shrimp Skewers
Well this didn't suck at all. The meat was very tender and flavorful - chukeyes are absolutely my favorite cut of steak for grilling - they are cheap and have a ton of flavor. Dry brining is now my go to method for steak marinating too (at least for tougher cuts). The shrimp turned out good as well. I could have left them on the grill about two minutes longer and perhaps separated them a bit more on the skewers (my rosemary was too short). The shrimp were 20-30 count and I would prefer to use 15-20 for this but I grabbed what was available. In any case the boys liked it and we had a good bonding session while prepping and cooking...
Thanks for looking,
Regards,
John
