Thursday Night 3S Dinner


 
Mike Coffman

Mike Coffman

TVWBB Olympian
Menu tonight was light and fairly healthy. Salmon, Shrimp and Salad are on the menu. Salmon
and shrimp were marinated in Masterpiece Teriyaki Honey for about 45 minutes. Salmon was
seasoned with lemon pepper, dill and Penzeys Mural of Flavor and put onto the Performer with a
small chunk of apricot.
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Shrimp was seasoned with Penzeys Mural of Flavor. When I bought the shrimp tonight I was
specifically looking for shrimp that had already been cleaned and deveined. I got that but what I
failed to notice was that the shrimp was already cooked. So it will be going onto the Performer
just long enough to heat it thoroughly.
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Salmon cooked to an internal temp of 145 and taken off the grill.
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Shrimp onto the Performer.
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Shrimp is heated up and off the Performer.
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Plated with a nice mixed salad and mango peach salsa on the side.
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As I said light and easy tonight and am getting ready to pig out this weekend starting tomorrow night.
Have some rib eye steaks marinating in Dale’s Steak Sauce and plan on pork butt either Saturday or Sunday.

Thanks for looking.
 
Looks like a really great meal Mike! Haven't had shrimp on the grill in ages as wife developed an allergy later in life - even pre-cooked those look awesome!
 
Superb Salmon, Shrimpies, and Salad, Mike!:)

Looking forward to your ribeye and pork butt cooks.
 
good thing you did not invite me over tonight for this dinner Mike...
you KNOW i'd eet half the fish and ALL the shrimp, burp... then continue on.... :D
 
Looks freakin Perfect Mike! I have smoked pre boild shrimps before...And on lower temps they can stand some time in the smoker without being chewy. Atleased enough time to get some smoke flavour. im flying to Tunis tomorrow..So no Q for me in a week,will be eating cous-cous and other low food chain stuff i guess :o
 
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