Another One For The Collection
When I leave the house and have major anxiety about pit temps when doing a long cook I figured out this workaround to keep an eye out for temp spikes-
I place the Thermoworks Smoke remote display directly in front of the Alexa Show. Using the Alexa App I drop in on the Alexa Show which displays the temp. In this way I can ask the Mrs to adjust the vents if they need adjusting while I’m off picking up the kids or running an errand.
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
But this, this is no bueno.
She’s smart. She’s funny. She’s beautiful. She’s all these things.
But this. This is a tough one to swallow.
Check out http://www.thatcherellery.com
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.
I created a new logo using Fiver. It cost $5 to create the new clean logo. Here’s a referral link you can use to save 20% on your first Fiverr order-
Clean, simple and ready for Baseball caps 🙂
The top video has all the audio. The Facebook video (the second video in this post) muted sections where there is background music that was being played at the event.