K Kruger
Senior Cook
My first dinner back on the ranch after being gone a month:
Grilled rubbed strips (cooked to just past medium (more than my preference but, you know, guests...)), sliced and topped with herb-green pepper-lemon compound butter; grilled lobster tails basted garlic-lemon butter during grilling and served topped with the compound butter; roasted fingerling potatoes tossed with sauteed fresh corn kernels and haricots; and a little side of cucumber salad (local cukes!).
It's good to be home.
The steaks were salted then rubbed with a mix of granulated onion, granulated garlic, white pepper, thyme, marjoram, and clove. I grilled them over Wicked Good Comp (found a bag stashed in the shed!), direct, then flipped to indirect. A few minutes later I basted the tails and grilled them direct, flesh down, for a couple minutes, then flipped them shell down, basted, and finished direct, about 4 minutes more. (I had brined the tails first, btw; straight brine, 60 min.)
Grilled rubbed strips (cooked to just past medium (more than my preference but, you know, guests...)), sliced and topped with herb-green pepper-lemon compound butter; grilled lobster tails basted garlic-lemon butter during grilling and served topped with the compound butter; roasted fingerling potatoes tossed with sauteed fresh corn kernels and haricots; and a little side of cucumber salad (local cukes!).
It's good to be home.
The steaks were salted then rubbed with a mix of granulated onion, granulated garlic, white pepper, thyme, marjoram, and clove. I grilled them over Wicked Good Comp (found a bag stashed in the shed!), direct, then flipped to indirect. A few minutes later I basted the tails and grilled them direct, flesh down, for a couple minutes, then flipped them shell down, basted, and finished direct, about 4 minutes more. (I had brined the tails first, btw; straight brine, 60 min.)