So, I am off on Tuesday and decided to do an entire meal on the copper kettle. Costco had some good looking Rib eyes and Lamb loin chops the other day, so I decided to anchor this meal using those two items. For the surf part, I went with some Florida Keys wild caught white Gulf shrimp also from Costco. Being a southern boy, I always use gulf shrimp when I do shrimp.
As sides I decided to go with the grilled asparagus mentioned in Meathead's recipe for Lamb chops. http://amazingribs.com/recipes/lamb/...sheep_dip.html . I also quartered up some Irish potatoes (red potatoes) and grilled those.
Did a reverse sear on the Rib eye. At the same time, I put the Irish potatoes on the indirect side of the grill. I used the copy cat recipe for Outback Steak House rub on the steak and it is very good. Does not taste exactly like outback, but then, I don't press my steak between two hot metal plates to cook my steak either. But very tasty. The Loin chops went on after the steak was done, using Meathead's method for cooking those. Then came the asparagus, again using Meathead's recipe as linked in the Lamb chop recipe. I continued to let the potatoes cook on the indirect side until I removed the asparagus. On the potatoes, I used a season mix recommended as the alternate seasoning for the asparagus. It worked great! Once all of these items were done, I put the shrimp on for the quick cook, and dinner was served.
For desert, I had made some banana bread, which was a nice finish to the meal.
I had planned to serve some Roscato sweet red wine with the meal, then recalled that my wife has to work tonight, so we had good ol' southern sweet tea instead.
As sides I decided to go with the grilled asparagus mentioned in Meathead's recipe for Lamb chops. http://amazingribs.com/recipes/lamb/...sheep_dip.html . I also quartered up some Irish potatoes (red potatoes) and grilled those.
Did a reverse sear on the Rib eye. At the same time, I put the Irish potatoes on the indirect side of the grill. I used the copy cat recipe for Outback Steak House rub on the steak and it is very good. Does not taste exactly like outback, but then, I don't press my steak between two hot metal plates to cook my steak either. But very tasty. The Loin chops went on after the steak was done, using Meathead's method for cooking those. Then came the asparagus, again using Meathead's recipe as linked in the Lamb chop recipe. I continued to let the potatoes cook on the indirect side until I removed the asparagus. On the potatoes, I used a season mix recommended as the alternate seasoning for the asparagus. It worked great! Once all of these items were done, I put the shrimp on for the quick cook, and dinner was served.
For desert, I had made some banana bread, which was a nice finish to the meal.
I had planned to serve some Roscato sweet red wine with the meal, then recalled that my wife has to work tonight, so we had good ol' southern sweet tea instead.
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