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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-05-2013, 07:00 AM   #1
dwfisk
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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.
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Unread 07-05-2013, 07:06 AM   #2
Phubar
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Most excellent sir!
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Unread 07-05-2013, 07:12 AM   #3
Big George's BBQ
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YUM Awesome meal Those scallops look fantastic
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Unread 07-05-2013, 07:22 AM   #4
deguerre
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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!
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Unread 07-05-2013, 07:49 AM   #5
Hedgeley
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Default Bacon on Scallops?

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.
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Unread 07-05-2013, 10:37 AM   #6
fingerlickin'
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A fine looking meal right there. I don't usually do dessert but I'll take a piece of that cake please.
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Unread 07-05-2013, 10:42 AM   #7
Al Czervik
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That tri tip looks great and the scallops are right up my alley! Make sure you send any leftover scallops to Jason...
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Unread 07-05-2013, 10:44 AM   #8
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Good job or as my daughter would have said a few years ago... that is Da Bomb.com"!

She also said that you know when a saying goes out of date is when middle aged white men start saying it.
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Unread 07-05-2013, 05:58 PM   #9
Bonewagon
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Looks terrific!
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Unread 07-05-2013, 06:02 PM   #10
bluetang
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Fine dang eatin right there!
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Unread 07-05-2013, 06:54 PM   #11
DerHusker
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Please, Please, Please Surf & Turf me!
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Unread 07-06-2013, 08:33 AM   #12
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Nice looking cook and pr0n!
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