The maillard reaction those beautiful grates put on the meat is just burger perfection.
When I’m down the dock during our busy season there’s nothing like knowing exactly how long I have to bang out some perfectly cooked burgers.
Minute and a half and 90 degree turn, another minute and a half and then the flip and slap a piece of cheese on.
You gotta be a crazy person to pass up thighs for breast meat. Thighs are so much juicier and flavorful and they cost about half as much as breasts.
Buy it on Amazon cheap McCormick Grill Mates Grill Mates Mesquite Seasoning, 24 oz
Shrimp were on sale at East Gloucester Stop and Shop and I was in the mood for something light after smashing down a decadent steak sandwich for lunch.
Kate whipped up a salad and I was in charge of the shrimp.
One of the things about grilling shrimp is you want them pretty dry like the way you want chicken so you can get that char on the outside without drying out the inside.
So I treat them the same way patting the meat (shrimp) dry with a paper towel while preparing the marinade.
The marinade? Very simple- a half a stick of buttah melted in the microwave, a couple of turns of EVOO, salt, pepper and three heads of minced garlic.
Mixed the marinade ingredients together and tossed the patted down shrimp in to soak for a bit.
Grill on high to preheat, grates seasoned with cooking spray and then to skewer the shrimp.
I like to raft the meat so it doesn’t spin on the skewers. This way when you flip them they flip all at once.
On Kate’s she asked for the Paul Prudhomme Blackened Fish Rub. I went with the McKormick’s Gruillmates Mesquite.
The Weber Q1200 is perfect for getting home from work and wanting to do a quick cook.
A couple of minutes per side and a garlic butter mop on each turn to keep them moist is all it took.
Kate mixed up a fantastic salad. I dressed it with Briannas Home Style Dressings Blush Wine Vinaigrette.
This is the seasoning we used for Kate’s –
Purchase here-Magic Seasoning, Blackened Redfish Magic 24 oz
And my new go-to McCormick Grill Mates Grill Mates Mesquite Seasoning, 24 oz
First sauteed up some onions and set them aside.
Trimmed out a couple of Porterhouse steaks that were on sale at East Gloucester Stop and Shop.
Liberal SPG (salt/pepper/garlic) seasoning and whipped up some garlic butter for the buns and sriracha mayo for the topping.
Grill to 120 degrees internal for edge to edge rare steak.
When steaks are close to being done toast the brioche rolls with garlic butter.
Slice the steak thin and layer on the toasted bun.
Add a dollop of sriracha mayo and the sauteed onions.
Amazeballs!
Literally gets up to temp in minutes.
Perfectly designed enameled grates that are positioned to avoid flare ups and protect burner tubes.
Very few parts, just classic simple Weber design.
I like them so much I got one for my mom and she swears by it.
The Mrs wanted a gas grill to cook outdoors. After a search on Craigslist I picked up a Weber Q 200 that had great bones but needed a good amount of douching. A couple of hours or elbow grease, a rubber scraper and a scotch brite pad she was ready to cook on.
I can see why a Weber charcoal BBQ guy would like the Q series as a gas grill. They are very simple to put together, the parts are readily available (thank you Boots at Foster’s Grill Store), and they have some great features like the way the grate is designed to prevent flare-ups and grease drippings from clogging your burner tube.
I’d recommend a Weber Q over any Sears bought $100-$800 gas grill that will disintegrate in a year or two’s time.
Here’s a fantastic sandwich I made yesterday on the Weber Q 200 at the dock-
One Asiago Focaccini Roll
Sista Felicia’s Pesto
Buffalo Mozzarella Sliced
Five Sundried Tomatoes Chopped
# Slices of Parma Prosciutto Sliced Thin.
Drizzle a twirl of evoo on the nonstick pan and a couple of pads of butter.
Grill on medium/low heat to warm the pan. Layer ingredients on the roll and place on the pan for ten minutes or until golden brown, then flip on other side for another 5.
Northeast BBQ 