Big_Green_Craig

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

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.

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

Asian bbq shrimp n grits. 

Asian bbq shrimp n grits. 

Asian bbq shrimp n grits. 

Asian bbq shrimp n grits. 

Asian bbq shrimp n grits. 

Asian bbq shrimp n grits. 

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

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

Quarter pound prawns served with a creamy jalapeno sauce and a carrot & butter pea couscous.

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

Seared sea bass on a thick cut soap stone served with a crispy potato medley, carrot puree & snow peas. 

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

Not cooked on a Kamado but thought I'd share a photo of a cook for those that are on the fence about pellet grills.
 
I def use the pellet grill and smoke more often because of the ease of use. Overall cooker food quality the Kamado is hard to beat but for a weekday cook a pellet pooper is very good
 

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

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

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