Ran up to the new HEB, they built us a nice plus store here a couple of months ago. They have a nice sea food section. I grabbed a couple of pounds of 10/15s and some new york strips.While there I grabbed a new beer to try with our surf and turf dinner. While at HEB I ran into a life long friend and her mom. So she grabbed a couple of bottles of wine and a cheese cake and headed to the house to join us. I went back o the adult beverage section and grabbed some Leinenkugel’s to try then stopped at the produce section for some red potatoes and zucchini squash.
When I got to the house I started a fire with my Chimney and a lump charcoal.
The outdoor kitchen has a steak grill that will raise and lower.
While the fire was starting up I rubbed the steaks down with a Spicy Chipotle rub I picked up at Williams-Somoma. After rubbing the steaks I peeled and deveined the shrimp, using a deveiner.
Steaks are on the grill. while they are grilling to a medium, and one medium rare for me. The steaks are cooked on a hot grill for about 5 minutes per side
While the steaks were grilling I started the shrimp. They don’t take long to cook and I wanted them the done the same time as the steaks. The shrimp are cooked in a hot cast iron skillet, with a little olive oil. The shrimp is seasoned with 4 cloves of garlic. some kosher salt and the juice of 4 limes. just before it’s through I toss in some chopped cilantro. Now remember shrimp is cooked when it looks like a C and is overcooked when it looks like an O. There is a key to chopping cilantro. Cut off the stems, roll it up into a tight ball and cut it into a chiffinade. Turn it 90 degrees and chop again. this gives you a nice small cut.
Steaks off the grill.
Picking he right beverage for the meal.
Texas Style Cuisine 