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Unread 07-05-2013, 07:00 AM   #1
dwfisk
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Join Date: 08-01-12
Location: Fairfield, FL
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Default 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.
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
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