JONESY
is one Smokin' Farker
- Joined
- Apr 20, 2009
- Location
- Oakland twp / Houghton Lake, MI
My wife works a lot of night's and we had a great midweek opportunity to relax and enjoy some nice Michigan fall weather, 78* and sunny. this is my cook from this past Wednesday, Just now getting around to posting.
Started with bbq shrimp scampi. Into the yoder I put a pan of butter, garlic, and crushed red chili. While the butter mix was getting happy I grilled the shrimp, once everything was done I combined it and hit it with a big squeeze of lemon and some fresh chopped parsley. Served with grilled sourdough and garlic tomato tompenade.
After the shrimp and a few wines later, some bacon and a mix of Bella, Oyster and shiitake mushromms with olive oil, onion, garlic, s/p hit the grill.
Next came the asparagus with garlic infused olive oil, 12 year old balsamic, s/p.
At some point I prepped the teres fillet. This is a incredible cut from the chuck primal, if you haven't tried it, try it.
By this time the wine was flowing, it was getting dark so I figured we should have our salad. A nice classic iceberg wedge.
Steaks hit the grill after the salad, nothing like stretching things out I know.
And finally the steaks served with the asparagus and the roasted mushrooms. Absolutely awesome.
Our goal for the night was to enjoy some good wine, sit back and relax and just eat when the food was ready, no rush. I let the Yoder run at 325* which cooked everything perfect, and I was surprised how good the steaks turned out at this temp. They were med rare all the way through, but also warmed through and supper juicy. I may abandon the sear then indirect or smoke then reverse sear and just do my steaks at 325-350* on the GrillGrate.
Started with bbq shrimp scampi. Into the yoder I put a pan of butter, garlic, and crushed red chili. While the butter mix was getting happy I grilled the shrimp, once everything was done I combined it and hit it with a big squeeze of lemon and some fresh chopped parsley. Served with grilled sourdough and garlic tomato tompenade.
After the shrimp and a few wines later, some bacon and a mix of Bella, Oyster and shiitake mushromms with olive oil, onion, garlic, s/p hit the grill.
Next came the asparagus with garlic infused olive oil, 12 year old balsamic, s/p.
At some point I prepped the teres fillet. This is a incredible cut from the chuck primal, if you haven't tried it, try it.
By this time the wine was flowing, it was getting dark so I figured we should have our salad. A nice classic iceberg wedge.
Steaks hit the grill after the salad, nothing like stretching things out I know.
And finally the steaks served with the asparagus and the roasted mushrooms. Absolutely awesome.
Our goal for the night was to enjoy some good wine, sit back and relax and just eat when the food was ready, no rush. I let the Yoder run at 325* which cooked everything perfect, and I was surprised how good the steaks turned out at this temp. They were med rare all the way through, but also warmed through and supper juicy. I may abandon the sear then indirect or smoke then reverse sear and just do my steaks at 325-350* on the GrillGrate.
Last edited: