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SV - Surf & Turf

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  • SV - Surf & Turf

    Found a few strip steaks in the freezer along with a few shrimp. First I cooked some taters doused with OO, rosemary and MHGP & a Paula Deen amount of butter - 1 stick at 180 degrees for 2 hours.
    Took those out and inserted the (3) steaks which I marinated with worshy & JAB for 24 hours into the bath at 132 degrees for 2.5 hours and inserted the shrimp at the end for about 20 min.

    After the bath on everything I took them to the pellet pooper to sear up - tried to get the taters charred up on a skillet but all that butter kept seeping out

    To take some of the butter out of the pan I just slathered straight on the steaks...
    Removed the taters and put the shrimp in the skillet as well along with a liberal amount of MHGP.

    Finally served with some zuc's a small piece of mozzarella cheese and a piece of foccacia bread.
    I think I'll up the SV temp on the steaks to 134 next time - the better half likes hers just a bit more done / medium. Also, might not use quite so much butter on the taters - Didn't get them firmed/charred up like I was looking for...

    Missing the taters in the plate pic - I remembered them in the warming drawer after the second bite!!

    Thanks for looking!

    Out of the bath - Another dusting of JAB on the steaks & some MHGP on the zuc's & taters


    Shrimp with a few slices of lemon straight from the SV









    Dinner is served
    Attached Files
    Last edited by Uncle Sauce; 10-25-2017, 05:44 PM.
    ~ George Burns

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  • #2
    I see my plate right there on the bottom!!! Looks excellent!
    Mark
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    • #3
      Looks great Unc. I'd take a plate like that anytime! How did the shrimp turn out? I havent cooked them SV yet.
      Mike
      Proud to be I.B.E.W.

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      • #4
        Originally posted by Mark R View Post
        I see my plate right there on the bottom!!! Looks excellent!
        Got some leftovers for ya Mark!

        Originally posted by Otis857 View Post
        Looks great Unc. I'd take a plate like that anytime! How did the shrimp turn out? I havent cooked them SV yet.
        Thanks Otis - Shrimp was pretty good but I overcooked them a bit (on the grill) but the flavor was great with the MHGP and heavy butter saute that was leftover from the taters.
        ~ George Burns

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        • #5
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          • #6
            Originally posted by Uncle Sauce View Post
            My oh my... I believe I achieved wood from that plate of goodness!



            Drinks well with others



            ~ P4 ~

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            • #7
              Very nicely done Sir.

              Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
              My best asset however is the inspiration from the members on this forum.

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              • #8
                Originally posted by Fishawn View Post
                Originally posted by HawgHeaven View Post
                My oh my... I believe I achieved wood from that plate of goodness!

                Originally posted by SmokinOutBack View Post
                Very nicely done Sir.

                Thanks for the points gents!
                ~ George Burns

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                • #9
                  Ummm... may I please have a serving?
                  In God I trust- All others pay cash...
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                  • #10
                    Hey, anytime Rich - You had a hand in the making of this with the MH rubs Thanks for the points!
                    ~ George Burns

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                    • #11
                      Oh My!!---

                      Awesome Din-Din!!

                      Wouldn't have to ask me twice to join you!!

                      Bear
                      Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                      Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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                      • #12
                        That is my kind of meal Nice job.
                        Ed

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                        • #13
                          Originally posted by Bearcarver View Post
                          Oh My!!---

                          Awesome Din-Din!!

                          Wouldn't have to ask me twice to join you!!

                          Bear
                          Thanks Bear - I actually had to look at some of your previous cooks to verify the SV temp. Thanks for the points!

                          Originally posted by Smooth E Smoke View Post
                          That is my kind of meal Nice job.
                          Thanks Smooth E appreciate the points!
                          ~ George Burns

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