Well I kept the Ribeye, but froze the monster Porterhouse because there was too much food as I had to scale the cook back to one night from the planned 2 nights.
I bought all the stuff I added to the shopping list from my request from all you fine people (https://www.smokingmeatforums.com/threads/need-some-ideas-please.290196/)
on Monday from Safeway and I ended up with a beer brat tortilla on Monday and surf and turf on Tuesday and tonight will be fish sandwiches.
When I opened the shrimp yesterday to do a pan seared shrimp the smell was awful, I should have taken it back but instead I tossed it in the trash. The lobster tail was fine as was the Ribeye and baked potato. The Taylor sweet corn was fine as well that I got fresh from the farm in a nearby town called Taylor (anyone here in the white mountains knows about the corn grown locally as it is the best - and I am from the midwest USA which is prime corn country and trust me this is some damn fine corn - as in you do not even need butter on it).
So here is the line up for the cook, Ribeye.
Dusted and marinated the Ribeye with Jeff's rub and soaked the corn in water for a couple of hours, and sprayed the aluminum foil with EVOO and salt before wrapping the potato. Cooked the lobster tail in boiling water for a few minutes then into a skillet with butter and Old Bay Seasoning until tender.
Finished product....
Only ate half the steak and baked potato (eyes bigger than stomach) and finished will finish in the morning with eggs for breakfast!
Bearcarver
chilerelleno
on the leftovers. 
John
I bought all the stuff I added to the shopping list from my request from all you fine people (https://www.smokingmeatforums.com/threads/need-some-ideas-please.290196/)
on Monday from Safeway and I ended up with a beer brat tortilla on Monday and surf and turf on Tuesday and tonight will be fish sandwiches.
When I opened the shrimp yesterday to do a pan seared shrimp the smell was awful, I should have taken it back but instead I tossed it in the trash. The lobster tail was fine as was the Ribeye and baked potato. The Taylor sweet corn was fine as well that I got fresh from the farm in a nearby town called Taylor (anyone here in the white mountains knows about the corn grown locally as it is the best - and I am from the midwest USA which is prime corn country and trust me this is some damn fine corn - as in you do not even need butter on it).
So here is the line up for the cook, Ribeye.
Dusted and marinated the Ribeye with Jeff's rub and soaked the corn in water for a couple of hours, and sprayed the aluminum foil with EVOO and salt before wrapping the potato. Cooked the lobster tail in boiling water for a few minutes then into a skillet with butter and Old Bay Seasoning until tender.
Finished product....
Only ate half the steak and baked potato (eyes bigger than stomach) and finished will finish in the morning with eggs for breakfast!
Bearcarver
chilerelleno
on the leftovers. John
