Jim H.
TVWBB All-Star
Thought I'd give surf & turf a try, featuring steak, salmon & shrimp - the three S's of surf & turf. Dinner started out with a trip to Kroger, which is never a good idea if you are hungry. My wife said she would like some hot boiled shrimp for dinner because we found 16-20 ct. head off shrimp for $5.99/lb. I looked further down in the seafood case and saw fresh, wild caught salmon fillets were on sale for $5.99/lb. Because I was going to fire up the grill for a cedar planked salmon fillet anyway, why not look for a steak to go with it? Found a manager's clearance special on three good lookin' sirloins, marked down to $4.99/lb., so they had to go home with us too.
Tried some Santa Maria steak seasoning from the Oakridge sample pack on the steaks. It is a nice blend of seasonings and was great on the sirloins. Seasoned the salmon with a little Weber Mango Lime Seafood seasoning, also good stuff. Let both sit for 30 minutes while I fired up 3/4 chimney of briquettes and prepped some baked taters for the Char-Broil SRG, which makes really good baked potatoes. Soaked a cedar plank in water, OJ and Italian dressing to add a little more flavor. Salmon cooked this way is hard to beat!
Here's the seasoned meat after a few minutes, letting the flavors get happy.
Chimney is blazin' away, and just about ready to cook on.
Tonight's tools for the cook on the new Weber 1880 table. This thing is handier than a pocket on a shirt, as my Grandpa used to say. Notice the 75° temp on this unseasonably warm February night. I'm not complaining at all about wearing shorts in February to grill outside
After the salmon had a good head start over direct heat, I started the steaks indirect before searing to finish. Wanted to make a big ole fire to get a good sear on 'em, and didn't have much room for indirect cooking on my 22" kettle. This is a valid argument for a 26'er in my book, but the budget committee says I have to save my pennies to buy one.
Pulled the salmon off for a well deserved rest while I finished the steaks over the coals. Lookin' almost done here. Pulled @ 135°, giving a good med-rare after a few minutes rest.
Resting, and making us wait. You just can't rush at this point and it's worth the wait.
Plated, with a tater full of butter, sour cream & shredded cheddar, a handful of shrimp and some cheddar bay biscuits from the budget committee. She likes to cook every now & then too.
Thanks for looking.
Tried some Santa Maria steak seasoning from the Oakridge sample pack on the steaks. It is a nice blend of seasonings and was great on the sirloins. Seasoned the salmon with a little Weber Mango Lime Seafood seasoning, also good stuff. Let both sit for 30 minutes while I fired up 3/4 chimney of briquettes and prepped some baked taters for the Char-Broil SRG, which makes really good baked potatoes. Soaked a cedar plank in water, OJ and Italian dressing to add a little more flavor. Salmon cooked this way is hard to beat!
Here's the seasoned meat after a few minutes, letting the flavors get happy.
Chimney is blazin' away, and just about ready to cook on.
Tonight's tools for the cook on the new Weber 1880 table. This thing is handier than a pocket on a shirt, as my Grandpa used to say. Notice the 75° temp on this unseasonably warm February night. I'm not complaining at all about wearing shorts in February to grill outside
After the salmon had a good head start over direct heat, I started the steaks indirect before searing to finish. Wanted to make a big ole fire to get a good sear on 'em, and didn't have much room for indirect cooking on my 22" kettle. This is a valid argument for a 26'er in my book, but the budget committee says I have to save my pennies to buy one.
Pulled the salmon off for a well deserved rest while I finished the steaks over the coals. Lookin' almost done here. Pulled @ 135°, giving a good med-rare after a few minutes rest.
Resting, and making us wait. You just can't rush at this point and it's worth the wait.
Plated, with a tater full of butter, sour cream & shredded cheddar, a handful of shrimp and some cheddar bay biscuits from the budget committee. She likes to cook every now & then too.
Thanks for looking.
