June 14, 20215 yr It's a double header on the BBQ tonight 👍 We have T-Bone Steak, done med-rare and ( @Abby will love this one) Garlic Grilled Jumbo Shrimp 🍤 First job is to prepare the shrimp and let them soak for hours in a pool of buttery garlic. This is where the magic happens. It's no longer about just shrimp. The mission here is to infuse as much garlic laced butter into those plump, juicy shrimp. I start off with frozen, jumbo shrimp bought from Costco. They are 16-20 count per pound so they're a good size and, the bonus is their shells are split down the backs and they're deveined already. All that's left to do is thaw them and strip the shells off. Meanwhile, I melt a good amount of better and I fine chop about a half head of fresh garlic. Once the shrimp are shelled, in they go to the buttery garlic bath 😉 The T-Bone steak is easy. although this one is a little thin so it'll be challenging to get some kind of sear on it without over cooking it. We'll see. 1st thing is to ensure it's fully thawed (if it was frozen previously). Next, dry it using a paper towel so there's no excess moisture when you throw it on the grill. I keep the seasoning simple. A very light rub of olive oil as a binder for the spices which are just SPG (salt, pepper, garlic). Time to put that hunk of beef on a super hot grill for a bit of a sear! Baked spud has been on for awhile as it takes about an hour to cook through. Got a bit of a sear on ............................. After searing the other side. heat goes to low to cook the steak through to med-rare. I don't use an internal temp measure for steaks. I use the finger/thumb method to tell the doneness. Med. Rare is putting your thumb and your middle finger together then feeling the fleshy part of your hand, just below your thumb, using your index finger of the other hand. That's the feel you want when you push a finger against the cooking steak. Steak is now done to med-rare Now don't worry folks, I didn't forget about those juicy, jumbo shrimp. They've been soaking for about 6 hours now in that garlic-butter mixture I made earlier. By the way, I added some Kosher salt, coarse ground black pepper and a sprinkle of paprika to the garlic butter back when I was first making it. Now, these little heavenly morsels will take about 3 minutes to cook on the ribbed, cast iron plate that goes right on top of the BBQ grates. You don't want to lose one of these heavenly morsels by dropping it between the BBQ grate openings 😞 You can tell they're done when they curl up! Just look at that garlicy butter sizzling on the channels between the ribs on the cast iron grate 🤩 Let's get those juicy little morsels back into the garlic butter dish and see if they can't soak up a little more flavor? The only rule in grilling shrimp is 'Do NOT Over Cook Them!!' Now while I've been preparing and cooking the shrimp, the steak has been resting for 15 mins. in foil. I drizzled some of that super yummy garlic butter over the steak before closing the foil 😉 You can never have too much garlic and besides, who cares? We're still wearing masks in public so not like you're gonna be breathing on anyone for the next few days 😄 Trust me, these shrimp are tender and juicy and there's an explosion of garlic with every bite 😍 I was so hungry after all this grilling I almost forgot to take a pick of the outcome but halfway through my meal I managed to remember to take a pic of the plated result. There were some saulteed mushrooms done to go with the steak as well. Cost of ingredients used roughly $21.00 for feeding 2 people. Cost for this meal at a steakhouse for two 😱
June 14, 20215 yr 48 minutes ago, reciprocity said: It's a double header on the BBQ tonight I am drooling reci. If we ever get across that border in our rv, we are heading for your house!
June 14, 20215 yr Steak , well done please . Just kidding your medium rare looks awesome ! Seeing there are so many shrimp lovers looks like I get to eat a lot of that steak all by myself . Of course Lawrence will be around soon I hope to help out . Thanks for thinking of me . it looks great and thanks for the recipie ... maybe one day I'll give it another shot but I may need wine first or it soaked it wine . One glass will be enough . Edited June 14, 20215 yr by Abby
June 16, 20215 yr G’day Bloody good job on that steak. Away on holidays at this time.....mmm miss my Bbq now seeing this....
June 17, 20215 yr G’day I’m back! Yes and first meal is....... Banksia nut hot smoked salmon. Dry fryer chip potatoes steamed vegetables..... first pic .... the banksia nuts on the gasser G’day Secound pic...... hot smoked salmon.... and yes it’s got crispy skin.
June 17, 20215 yr Looks delicious! And now I can’t hardly wait for lunch. 🤤 @Cbdave Edited June 17, 20215 yr by Gus Add tag
June 17, 20215 yr That does look delish @Cbdave! Never heard of a Banksia nut before so I had to google that one lol
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