Valentine’s Dinner
This week we wanted to create an easy Valentine’s dinner for our wives. All of these recipes were simple and can be made on any smoker or grill. These all turned out great and were enjoyed by all. Give them a try, we think you will enjoy!
Barbecued Shrimp on the Cotton Gin Smoker
· 2 LBS of Red Argentina Shrimp (Extra Large)
· Gentry’s Loosey Anne Seafood Seasoning
· BBQ Sauce (Your Choice) we used one with a Caribbean flavor
Clean and remove the shells from the shrimp with the exception of the tail section. Using metal skewers or kabob sticks, place the shrimp on the sticks by starting at the tail section and threading it through the body of the shrimp. Keep adding shrimp until your skewer is full. Sprinkle each of the skewers lightly with the Gentry’s Rub. Place on the Cotton Gin at 300 degrees, flip after 3 mins. Coat both sides with the sauce and serve!
Denver Steaks on the Big Green Egg
· 3 1 LB Denver Steaks
· Your favorite steak rub to season
Today we cooked Denver Steaks on the BGE. We used three different seasonings from Bearded Butcher;
The Original, Black and Hollywood. You can use your favorite or give these a try. We had the BGE set for direct cooking at about 500 degrees. We had a hot plate on one side of the BGE for searing. After you season the steaks place them on the hot plate to sear, turning a quarter turn after 2 minutes. After the turn, flip the steaks and repeat. Once searing is complete move the steaks to the cooler side of the egg to complete cooking to your desired temperature. Remove from BGE and serve!
Seared Scallops on the Big Green Egg
· 10 – Large Fresh Scallops
· 2 TBSP of Greek Freak Seasoning by Spiceology
Dry the Scallops completely removing any side muscle that may be present. Season the scallops lightly. We had the BGE setup for direct cooking using a hot plate, the Egg was about 500 degrees. We seared the scallops on both sides for 2-3 minutes and added some butter at the end prior to removing and serving.
Hasselbeck Potatoes on the ReqTeq 700
· 6 Baking Potatoes
· 1/4 Cup of Olive Oil
· 1/8 Cup of Sea Salt
Clean the potatoes thoroughly. Set the potatoes on a flat surface, you want to make thin slices on the potatoes without going through. I use two wooden dowel rods I picked up at the hardware store. Set the potatoes in between each rod to prevent your knife from going completely through when slicing.
Once all of the potatoes are sliced coat liberally with oil and apply salt to your taste. We cooked these today at 425 degrees on the ReqTeq using our grilling mat. Remove when done and add your favorite toppings.
Blueberry Cobbler on the ReqTeq 700 (Gluten Free)
· 4 1/2 Cups of Blueberries frozen or fresh
· 1/4 Cup of Sugar
· 2 TBSP Cornstarch
· 2 TBSP of Lemon Juice
· 1 1/4 Gluten Free Flour
· 1/4 Sugar for the dough
· 1TBSP Baking Powder
· ¼ TSP Salt
· ¼ TSP Cinnamon
· 6 TBSP Plant Based Butter
· 1/2 Almond Milk
· 1 Large Egg
In a mixing bowl combine the Blueberries, sugar, lemon juice and corn starch. Mix thoroughly, the berries will begin to form their own juice, set aside. Now add the flour, sugar, baking powder, salt and cinnamon to a separate mixing bowl. Blend the dry ingredients, add the butter and mix thoroughly. Leaving chunks of butter in flour is fine. Wisk together the almond milk and egg and add to the flour mixture. Combine until smooth. Apply non-stick cooking spray to a 9x13 foil pan. Add the blueberry mixture and spread evenly. Using an ice cream scooper I placed the dough mixture on top of the blueberries, these will go on much like dumplings. We preheated the ReqTeq to 425 degrees, cover the cobbler pan with aluminum foil and bake for 45 mins. After 45 mins remove the foil to let dough brown, about 15 mins. Serve with whip cream or vanilla ice cream!
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