sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Been in a bit of a cooking rut lately, so I went freezer diving, determined to make a great dinner. I came up with a vac pack of Black Canyon angus filets and some Argentinian red shrimp. I snagged a couple extra lobster tails I’d bought for a special meal tomorrow and went to town.
It all started with some homemade garlic herb butter. 2 sticks of unsalted butter, 3 large garlic cloves smooshed through a press, some Italian herb mix, and Himalayan sea salt. The shrimp got a treatment of Big Papa Smokers Bacon Jalapeño seasoning. The shrimp mainly served as a decoy from the lobster tail for the children, but I did have a few myself obviously :becky: Jealous Devil lump, the only thing my Primo eats.
The lobster tail was getting some action from the garlic butter, so I halved them for max effect as opposed to popping the meat up on top of the shell as is often done.
Purdy grill marks on the filets, delicate enough a cut I don’t always bother trying to go full Maillard
Shellfish up next, lobstah was meat down direct for about 4 minutes
Lobster tails finish indirect with some tasty buttery goodness to bathe in
Time to eat
One of the best meals I’ve had in a long time, for less dinero than you’d have spent for a mediocre plate at Tejas Roadhouse :thumb:
It all started with some homemade garlic herb butter. 2 sticks of unsalted butter, 3 large garlic cloves smooshed through a press, some Italian herb mix, and Himalayan sea salt. The shrimp got a treatment of Big Papa Smokers Bacon Jalapeño seasoning. The shrimp mainly served as a decoy from the lobster tail for the children, but I did have a few myself obviously :becky: Jealous Devil lump, the only thing my Primo eats.
The lobster tail was getting some action from the garlic butter, so I halved them for max effect as opposed to popping the meat up on top of the shell as is often done.
Purdy grill marks on the filets, delicate enough a cut I don’t always bother trying to go full Maillard
Shellfish up next, lobstah was meat down direct for about 4 minutes
Lobster tails finish indirect with some tasty buttery goodness to bathe in
Time to eat
One of the best meals I’ve had in a long time, for less dinero than you’d have spent for a mediocre plate at Tejas Roadhouse :thumb:
Last edited:
hwell:
