I know I have not been blogging like I should, but I have really been busy. Ok that is an excuse and my dad used to have a saying about excuses that I will not repeat here. Anyways, lately I have been recording cooking videos and posting them on YouTube, so that has been taking up a lot of my time. Also the BBQ trailer is rolling strong, so that is keeping my extra time limited. So I said all of that to say this. Here is the link to my YouTube channel so take a look and let me know what you think about it. Leave a comment give me some thumbs up and subscribe if you can.
Posts Tagged With: grill
I love grilled fish, especially when its fresh. Now this can’t get much fresher. I caught it about 1:00, ate it about 4:00. That s pretty fresh. Now a fish cooked on the half shell is simply a fillet that has cut off the bone and the skin and scales left on. Now you want to use a fish with a tougher skin, like reds, snapper, black drum or something like that. If you look at the plate you will see a small piece of fish to its left. the is the throat of the red. This is located behind the gills and below the pectoral fins. Many times when someone fillets a fish this portion of the red is thrown away. It’s not a real large area but it is tasty. I have a grill set up outside the trailer and it really comes in handy. I like cooking outside but it also takes some heat out of the trailer and Texas produces enough heat without the help of the stove.
Now to get started. I have taken he fillets and seasoned them with some Tony Chachere’s and then drizzled a little Italian dressing on it with a squeeze of lemon. I have also cooked the bones on the fish, this red was big enough that I saved the bones to cook also
I have the grill heated up and head straight to it with he fillets. Now you lay the fish straight on the grill on a medium high heat. My grill does not have a lid so I use some aluminium foil to make a tent over the fish to help hold in heat. Before I had the fish on I fixed some red potatoes. I got the small ones and sliced them in half, seasoned them with salt, pepper, cumin and some fresh garlic. I also sliced up about half an onion. wrapped this inside of some aluminum foil, with a stick of butter. This package was placed on the grill before the fish.
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.
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.