Food Drunk..- on Surf , Turf and ‘Taters

Here’s what happens to your friends when you feed the 2lbs of meat each. We had surf and turf.. Korean short ribs and jumbo shrimp.. and tater pot pies. Recipes after the jump

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Brine those shrimp for 1 hour! (or 2 hours if they are frozen shrimp)

In Large plastic bowl:

4 cups cold water

Juice and zest from 1 large lime

1/4 cup kosher salt

1lb 16-20 (large) shrimp (de-veined, but with the shells on.)

Wash the brine of the shrimp and add 1/4 of grapeseed oil and toss to combine

Either skewer the shrimp or put them into a bbq wok and cook em till the shells turn a light pink colour,

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Korean “Style” Short-Ribs

1 lb Shot Ribs cut from frozen about 1cm or 1/4inch thick.

Soak em flat on a high lipped cookie sheet with:

1 portly beer.

1/2 cup apple cider vinegar

1/2 cup brown sugar

2 teaspoons lee & perrins.

Sauce them with:

a mixture equal parts corn syrup / beer / soy sauce / Liquid garlic.

Start saucing very very liberally about 3 minutes after you get them on the grill. You DO want the sugar to burn a bit but keep them wet while cooking, cook for 8-12 minutes over very high heat ~550 F

Long handle tongs and bbq brush is a good tool for this as it gets really really hot, unless you have arms made of asbestus.

Tater Pot Pies

~ 24 Paresienned Potatoes

1 Large chopped onion

6 cloves smashed garlic

3 mini aluminum caserole dishes

1/4 cup butter

1 cup beer.

salt and pepper

combine everything together, cover with foil with a little hole for venting and place on the upper rack of your grill and cook at 350f for 55 minutes.

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