Big_Green_Craig

Asian bbq shrimp n grits.

You need to check out The Butcher's Son on Yonge Street. they do custom cuts, dry age and have extremely good quality.

Fire braised lamb shank, potato mash, portobello mushroom pan sauce.

Tonight's dinner is a prime grade filet that was seared, then finished in the smoker and served with a roasted potato medley, a pea puree and a shaved asparagus salad.

My Valentine's take on a classic Oscar. I replaced the beef filet with a Chilean sea bass and replaced the lump crab with whole lobster claws. I served this with asparagus and a wild rice pilaf topped with a classic Bearnaise. Unreal flavors!

Everything sounds fantastic!

What's on your Valentine's Day menu for tonight?

Grilled lobster tail, sauteed spinach, couscous and a classic Bearnaise.

Mryon Mixon cooks hot n fast with green (fresh) peach wood. I've never tried it though.

He'd get better flavor if that rosemary was down in the pan rather than on top of the steak.

Nice!

Aaron Franklin's book explains it this way. (this is the cliff's notes version) Beef requires an actual flame for the maillard reaction to take place. You just don't get that with smoldering coals during a low temp kamado cook. You can try two things: A ) Turbo cook the brisket. The higher temp will have a better possibility of an actual flame. B ) Start off at a high temp (400F maybe) for approx 30 minuted before shutting it down to slow the temp.

http://www.kickashbasket.com/store/product-detail.php?product_id=5

Pan seared scallops, sauteed green & yellow squash, zima tomatoes with creamy carrot sauce and beet root puree.