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dwfisk 07-05-2013 08:00 AM

Independence Day (B-Day) Surf & Turf
Tri-Tip & Scallops!
Well, the Florida monsoons kicked in right on time and it started raining about the time I needed to start the fire in the SM pit so went to plan B and fired up the 26.75 OGT on the back patio. A chimney of lump and some dried hickory. Used fire bricks to create a direct zone and an indirect zone; man I love the real estate on this thing!
Cooked indirect for 30 minutes turning once until IT hit about 100* then on direct to an IT of 125* (we like our more rare than most).
Then off to rest for 20 minutes in a covered foil pan. While they were resting, we prepped & cooked the "surf" part of the meal. First, wilted some spinach and lined sea-shells (these are not the bay scallop shells, got then somewhere just for cooking).
Then added 6-10 bay scallops (these little suckers are about 3/4 inch in diameter and 1 inch long), a dusting of panko, little garlic butter, bearnaise and crispy bacon bits).
And into the Weber on a dying fire at about 350* for 15 minutes, just until the scallops are warm and a hint on smoke.
Close-up headed to the plate.
And of course, the tri-tip.
Had some broccoli casserole, sweet potatoes and a salad to accompany the main course(s).
Our prospective DIL made desert, and Independence Day layer cake with cheery, strawberry and blueberry flavoring.
That's it, thanks for looking.

Phubar 07-05-2013 08:06 AM

Most excellent sir!

Big George's BBQ 07-05-2013 08:12 AM

YUM Awesome meal Those scallops look fantastic :hungry::hungry:

deguerre 07-05-2013 08:22 AM

Happy Belated Birthday! Forget the tri-tip. I want the scallop thingies! Love the way you used the scallop shells as both the cooking vessel AND serving dish. Oh, please tell "Ms. Prospective" good job too!

Hedgeley 07-05-2013 08:49 AM

Bacon on Scallops?
8)8)Sacrilege! I know I know. But I bet they tasted fantastic. The best lunch I ever had was in Newport RI on the bay. 3 Silver Dollar sized scallops, pan fried in butter with boiled potatoes and a glass of white chardonnay on the side. Wicked good.

fingerlickin' 07-05-2013 11:37 AM

A fine looking meal right there. I don't usually do dessert but I'll take a piece of that cake please. :thumb:

Al Czervik 07-05-2013 11:42 AM

That tri tip looks great and the scallops are right up my alley! Make sure you send any leftover scallops to Jason... :mrgreen:

John Bowen 07-05-2013 11:44 AM

Good job or as my daughter would have said a few years ago... that is Da"!

She also said that you know when a saying goes out of date is when middle aged white men start saying it. :roll:

Bonewagon 07-05-2013 06:58 PM

Looks terrific!

bluetang 07-05-2013 07:02 PM

Fine dang eatin right there!

DerHusker 07-05-2013 07:54 PM

Please, Please, Please Surf & Turf me! :hungry:

BobM 07-06-2013 09:33 AM

Nice looking cook and pr0n! :clap:

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