ShadowDriver
somebody shut me the fark up.
Well, our marriage is now old enough to imbibe on its own... CINCHOUSE and I decided to re-up for another year. :crazy: :becky:
I started the evening by firing up some more of that El Diablo lump charcoal from Costco. Big fan! Picked up another 40lb bag for $13. This stuff is excellent.
Prime ribeye with my usual 50/50 mix of Oakridge Santa Maria & Carne Crosta.
Broke out a couple of lobster tails, split the shells & meat, then whipped up a bit of a basting sauce.
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
Start with the lemon juice and whisk in the rest of the ingredients.
My link is dead, but the source is the Rock Lobster Tails Recipe from allrecipes.com back in Dec 2014.
I cooked the tails for about 11 minutes, flipping over twice, and basting the open meaty side frequently.
CINCHOUSE whipped up a baby spinach salad with roquefort, berries, and a light raspberry balsamic vinaigrette.
I'm stuffed.
Y'all have a great weekend!
I started the evening by firing up some more of that El Diablo lump charcoal from Costco. Big fan! Picked up another 40lb bag for $13. This stuff is excellent.
Prime ribeye with my usual 50/50 mix of Oakridge Santa Maria & Carne Crosta.
Broke out a couple of lobster tails, split the shells & meat, then whipped up a bit of a basting sauce.
1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
Start with the lemon juice and whisk in the rest of the ingredients.
My link is dead, but the source is the Rock Lobster Tails Recipe from allrecipes.com back in Dec 2014.
I cooked the tails for about 11 minutes, flipping over twice, and basting the open meaty side frequently.
CINCHOUSE whipped up a baby spinach salad with roquefort, berries, and a light raspberry balsamic vinaigrette.
I'm stuffed.
Y'all have a great weekend!
