 November 14, 2009 - 4:04am | So I don't normally take pictures of my dinner...I prefer to sit down and gobble it while it's still hot --- but it was my wife's birthday dinner Thursday night and she insisted on a few snapshots. And it's a preview of the traditional SS Thanksgiving dinner (substitute the shrimp with lobster tails). ---THE MENU --- Filet Mignon (1½" thick, 15oz & 10oz cuts) Broiled Shrimp (10-12 count, one pound yielded 14 pcs) Corn on the cob French fried potatoes Bordeax, Mouton & Cadet (not depicted: Heineken left over from last night's bratwurst and a Samuel Adams winter classics 12 pack --- I liked the Coastal Wheat and Holiday Porter, the wife really liked the Cranberry Lambic) --- PREPARATION --- marinade - I like to use an italian dressing mixed with a splash of either honey dijon or dijon vinaigrett, mixed 50/50 with whatever steak sauce I happen to have available (tonight was KC Masterpieces honey smoke), occasionally mixed with whatever red wine I may be serving with the steak, as was the case for tonight. The steaks soaked this concoction up for a good 24 hours, along with some ground peper and powdered garlic, rotated at 12 hours. A pinch of baking soda was mixed into the marinade for one to two hours before cooking (I do an hour each side), this keeps the meat tender when cooking. The shrimp soaked up a concoction of lemon juice, melted butter, ground pepper, and garlic. Potatoes were cut and sliced, prepped in corn oil, and doused with salt, garlic powder, and paprika when finished. The corn was wrapped in aluminum foil, husk and all, and went on the grill right after the fire was lit (baked potatoes are equally awesome this way). The shrimp followed later, wrapped in another foil ball with more lemon juice, fresh butter, and a sprinkling of pepper, garlic, and paprika...the whole thing was on a pan (as the foil tends to spring leaks after a while) which went over the flame. Filet #1 followed, my wife prefers medium well to well done (medium ruined in my book), and when filet #2 went down the shrimp came out of the foil and were cooked alongside on the grill.    ...and of course there was cake.  |
 November 14, 2009 - 6:25am | SSSSWWWEEEEEETTT!! I love BBQ! This year I was doing "Off Road" cooking- no recipes just flying by the seat of the pants type cooking- and I wrapped shrimp with bacon, skewered it on bamboo and marinated in BBQ sauces before grilling. I'm a huge fan of shrimp and lobsta but man the bacon was so awsome that way that the wife and I were stealing it from the kid's plates Saddly I have no pictures cause I "sat down and gobbled it while it was still hot" I might not be a dralasite, vrusk or yazirian but I do play one in Star Frontiers! |
 November 14, 2009 - 9:41am | /me plans roadtrip to Lost Wages for real soon now. Man can cook as well as fix motorcycles...what other wicked talents are you hiding? As a side note, I don't usually fool with marinades, just a personal pref; I season my steaks with a mixture of one part table salt to three parts pepper, scorch it on both sides, DONE!(I call it medium rare, everyone else calls it raw, good to me either way), and it cuts like butter. Steak and lobster tails for Thanksgiving? And, for Christmas? Just a few random thoughts before gluttony completely takes over my brain. BTW, Happy Birthday, Mrs Shadow. "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
 November 14, 2009 - 1:28pm | I'll be in Vegas visiting my folks Friday night/Saturday morning after Thanksgiving. I may just have to raid Shadow's house for leftovers.  Ad Astra Per Ardua! My blog - Expanding Frontier Webmaster - The Star Frontiers Network & this site Founding Editor - The Frontier Explorer Magazine Managing Editor - The Star Frontiersman Magazine |
November 14, 2009 - 3:04pm | Assuming he leaves any leftovers.... "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
 November 14, 2009 - 4:14pm | Bacon is a powerful food... At least I got to scare an alien rabbit thingy...... |
November 14, 2009 - 4:18pm | So is steak. "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
 November 14, 2009 - 6:28pm | I with Will on the preferred style of preparation and will skip the shrimp, thank you, but them's some good eats. Nice selection of brews as well. Do you to delivery? And, of course, a happy birthday to the lovely Mrs. Shadow Shack. The weak can never forgive. Forgiveness is the attribute of
the strong. * Attributed to Mahatma Gandhi |
November 14, 2009 - 10:13pm | So is steak. True. Now wrap it in bacon and you've got something. At least I got to scare an alien rabbit thingy...... |
November 14, 2009 - 10:19pm | Just rub it with rock salt and let it marrinate then grill- Brazillian style I might not be a dralasite, vrusk or yazirian but I do play one in Star Frontiers! |
November 15, 2009 - 3:47am | I really wanted to wrap the filets in bacon but I've been avoiding pork lately. I'll probably splurge and use it on not-Turkey day though LOL (and that wrapped shrimp sounds tasty Jed) I'd like to try my hand at searing or blackening soon. And as Will presumes, these meals rarely yield leftovers! The wife usually handles the Christmas feast, making Cuban style chicken. Basically it's a whole chicken stuffed with onion and garlic and sprinkled with a bunch of seasoning whose names I won't even attempt to type as they hail from a local carneceria (hispanic meat market), and once seasoned the bird gets wrapped in...bacon. |
November 15, 2009 - 9:37am | So is steak. True. Now wrap it in bacon and you've got something. Ewww. Bacon is for paté and cheeseburgers, Marine. And for grilled chicken, along with some blue cheese. "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
November 15, 2009 - 9:38am | I with Will on the preferred style of preparation and will skip the shrimp, thank you, but them's some good eats. Nice selection of brews as well. Do you to delivery? And, of course, a happy birthday to the lovely Mrs. Shadow Shack. Shrimp and steak are good. So steak and lobster tail. Steak, scallops, and gator tail is best. "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
November 15, 2009 - 9:43am | The wife usually handles the Christmas feast, making Cuban style chicken. Basically it's a whole chicken stuffed with onion and garlic and sprinkled with a bunch of seasoning whose names I won't even attempt to type as they hail from a local carneceria (hispanic meat market), and once seasoned the bird gets wrapped in...bacon. That yields leftovers for a day or two. Mmmmm, sounds good. She serve it with rice, potatoes or yams? Better yet, serve it with some good old Cajun boudin on the side, and you've got yourself a meal! "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
November 15, 2009 - 9:45am | Just rub it with rock salt and let it marrinate then grill- Brazillian style There's a new one on me. Sounds like the meat would be good and tender. "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
November 15, 2009 - 9:50pm | Just rub it with rock salt and let it marrinate then grill- Brazillian style There's a new one on me. Sounds like the meat would be good and tender. tasty and juicy, I keep a can of kosher rock salt in the pantry all the time now. Blew my mind when the wife did that and gave it to me to cook on the grill though saddly I'm force to cook hers till there is no red in sight of the meat very sad that is I tell ya. The other good thing I got from the wife though is that we never cook hot dogs on the grill but drop the dime for good italian or fennel sausage and some times "chinese style sausage" or any other quality sausage. all i can say is Brazillian ideas about BBQ and typical american ones are not on the same page and I'm sold on the Brazillian BBQ! I might not be a dralasite, vrusk or yazirian but I do play one in Star Frontiers! |
 November 15, 2009 - 11:01pm | The other good thing I got from the wife though is that we never cook hot dogs on the grill but drop the dime for good italian or fennel sausage and some times "chinese style sausage" or any other quality sausage. all i can say is Brazillian ideas about BBQ and typical american ones are not on the same page and I'm sold on the Brazillian BBQ! Hebrew National makes some very tasty kosher hot dogs. I will buy them over regular dogs any day. I am realy curios about the rock salt and Brazilian BBQ. Please post some more info!! Time flies when your having rum. Im a government employee, I dont goof-off. I constructively abuse my time. |
November 16, 2009 - 1:26am | tasty and juicy, I keep a can of kosher rock salt in the pantry all the time now. Blew my mind when the wife did that and gave it to me to cook on the grill though saddly I'm force to cook hers till there is no red in sight of the meat very sad that is I tell ya. I know, it's a terrible, terrible thing to do to a poor, defenseless steak. Even worse than killing it with Italian dressing.... "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
November 16, 2009 - 1:18am | Hebrew National makes some very tasty kosher hot dogs. I will buy them over regular dogs any day. I am realy curios about the rock salt and Brazilian BBQ. Please post some more info!! Tasty, but expensive. All I can afford is Bar S. As for sausage, I like Italian, I like fennel, I like the Chinese, I like brats. But there's truly no sausage like boudin. Laissez le bon temps rouler! "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
November 16, 2009 - 3:15am | Mmmmm, sounds good. She serve it with rice, potatoes or yams? Yes. And BTW, one more way to kill a perfectly good steak? Pour some A-1 onto it. |
November 16, 2009 - 4:25pm | The weak can never forgive. Forgiveness is the attribute of
the strong. * Attributed to Mahatma Gandhi |
November 17, 2009 - 2:18am | Too funny.... "You're everything that's base in humanity," Cochrane continued. "Drawing up strict, senseless rules for the sole reason of putting you at the top and excluding anyone you say doesn't belong or fit in, for no other reason than just because you say so." —Judith and Garfield Reeves-Stephens, Federation |
November 17, 2009 - 11:05pm |
Reminds me of the recipe I got from an old indian for cooking Loons (black water foul found in the NE that dives deep for fish) To cook a loon put a rock in the pot with the loon, when the rock is done the loon is done. I might not be a dralasite, vrusk or yazirian but I do play one in Star Frontiers! |
November 18, 2009 - 5:50pm | Texas Gruesome Stew: - Shoot a coyote - Hang from a barb wire fence - put a cork in its butt - place a bucket underneath - let it bloat in the hot Texas sun for a few days - When the cork pops its ready to serve  At least I got to scare an alien rabbit thingy...... |
 November 18, 2009 - 6:00pm | You SUCK! I hate you! I can't grab that food off my screen! What am I, a miracle worker??? You can send fresh food to me by courier. Make sure they drive fast! View my profile for a list of articles I have written, am writing, will write. "It's yo' mama!" —Wicket W. Warrick, Star Wars Ep. VI: Return of the Jedi "That guy's wise." —Logray, Star Wars Ep.VI: Return of the Jedi Do You Wanna Date My Avatar? - Felicia Day (The Guild) |
