Vermin999
Executive Chef
I have to work late this weekend so we had our Valentines dinner tonight. Cooked a 2" ribeye I cut in half before grilling, a another ribeye that was around 3/4" thick and a New York Strip. Also warmed up a couple of store bought stuffed sea scallops.
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A couple lbs of shrimp. Cooked in a little oil and finished with some Chaisson's Cajun seasoning, butter, garlic, ginger and green onion.
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Plated, served the shrimp over rice and also added a store bought crab cake
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![](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_265643_0_2646386271794e9155176812fc6d25c6.jpg&hash=32c6770411ff81d54d6c1fffc58b44b5)
A couple lbs of shrimp. Cooked in a little oil and finished with some Chaisson's Cajun seasoning, butter, garlic, ginger and green onion.
![](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_265643_1_3a035b0a2f87fef9709d9138230c1df4.jpg&hash=688dd34b222a20d3734f62f252716539)
Plated, served the shrimp over rice and also added a store bought crab cake
![](/proxy.php?image=http%3A%2F%2Fwww.bbq-4-u.com%2Fattachments%2Fphotobucket%2Fimg_265643_2_5b67a305f53bc34a44fa8a7c11349a8d.jpg&hash=6810bd1fda0f20f746c7f719a6d685d2)
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