Surf Yesterday - Turf Today

[sawhorseray]

Well someone was so happy with Easter dinner that she wanted the exact same thing last night, I try to oblige. I thawed out a nice batch of extra-large sized shrimp, 8 to 12 a pound. Dipped in egg wash and coated with a bread crumb mixture with a few herbs and spices, then pan-fried in EVOO and butter.

Plated things up with some sautéed zukes and onions, tater salad, homemade cocktail and tartar sauce. We were pretty darned happy!

Up early this morning I was off to Sam's to get in line with the rest of the oldies for our 7:00 am tee time. I scored a couple whole yardbirds, a small top round roast, a couple jugs of Evan, and two big racks of spare ribs, get 'em while they got 'em. I had a 3-rib section I cut off of a whole prime all set to go today, so made up some SPOG and did that and the top round roast. after brushing on some worsty sauce.

I set up the Slow-n-Sear on my Weber with charcoal and a few chunks of Applewood mixed

Now things are cruising along right at 226º all probed up. I'll pull the top roast around 125º IT so slice up for sannys tomorrow. Those short ribs are gonna take some time but, hold it, looks at the clock, it's close enough to noon to crack the first beer of the day! I'll be back later. RAY

 

[tx smoker]

Whoa Ray!! What time is dinner? Do I have time to jump a flight and be there? That is gonna be spectacular, I just know it is. I think I just need to buy my own jet. There is an airport (not commercial) in our little town. I could keep it there and make it to a lot more of these meals I'm seeing posted up

Nothing like a $2000 dinner,
Robert

 

[SmokinVOLfan]

Hell yeah Ray the shrimp meal looks great and cant wait to see the finale on the beef. Pop a few more for me. Got a couple hours more of work before I can go home and crack a can.

 

[sawhorseray]

Whoa Ray!! What time is dinner? Do I have time to jump a flight and be there? That is gonna be spectacular, I just know it is. I think I just need to buy my own jet. There is an airport (not commercial) in our little town. I could keep it there and make it to a lot more of these meals I'm seeing posted up Nothing like a $2000 dinner, Robert

Heck yeah Robert, you remember what they use to say on The Price is Right, "come on down!" RAY

Hell yeah Ray the shrimp meal looks great and cant wait to see the finale on the beef. Pop a few more for me. Got a couple hours more of work before I can go home and crack a can.

Work? After being retired for so long I've kind of forgotten what that's like John. My last RR, then it's on to Coors Banquet Beer in the short stubby bottles. RAY

 

[tx smoker]

My last RR, then it's on to Coors Banquet Beer in the short stubby bottles.

Won't belong before I'm headed to the taps in the utility room for a cold home brew. WAIT!! I can't fly the jet if I've been consuming alcohol.

Now I need my own pilot,
Robert

 

[campfire218]

Looks great! We had the same idea, since our large family celebration had to be cancelled.

 

[smokerjim]

that's a great looking plate of food!

 

[Smokin' in AZ]

Nice lookin' chow there Ray!

What time should I be there?

If it helps I can bring my own utensils....

BIG LIKE!

John

 

[Steve H]

I'm loving that shrimp!

 

[sawhorseray]

Won't belong before I'm headed to the taps in the utility room for a cold home brew. WAIT!! I can't fly the jet if I've been consuming alcohol. Now I need my own pilot, Robert

Just get a crop duster with a large fuel tank Robert, you wouldn't even need a radio! Thanx for the Like, I appreciate it. RAY

Looks great! We had the same idea, since our large family celebration had to be cancelled.

Looks nice! RAY

that's a great looking plate of food!

Thanks Jim, and thanks for the Like, much appreciated! RAY

Nice lookin' chow there Ray! What time should I be there? If it helps I can bring my own utensils.... BIG LIKE! John

We could eat on paper plates and use plastic forks John, then burn everything! Thanks for the Like amigo, mucho appreciendo. RAY

I'm loving that shrimp!

I think it's the clump of butter that get tossed into the hot oil Steve, I always like the color. Thank you for the Like, I do appreciate it. RAY

 

[tx smoker]

Just get a crop duster with a large fuel tank Robert, you wouldn't even need a radio!

Nah...wouldn't fly fast enough. I need something that will cruise at 1 mile an hour under the sound barrier so I can get to these dinners with a couple hours notice.

Back to flight school to get certified in a jet,
Robert

 

[Brokenhandle]

Love them shrimp! Now waiting for the finish...think we'll call it "good eats" with Ray. Oh ya, good drinks too!

Ryan

 

[sawhorseray]

I flew in a crop duster when I was 22 with a guy who didn't have a license or use the radio. Turned out he knew how to land without crashing, so he had that going for him.

Pulled at 126º a half hour ago, I think I'll be pretty happy when I set up the meat slicer tomorrow. The ribs are at 166º, probably need to get to around 203º. Maybe cocktails soon? RAY

 

[tx smoker]

I flew in a crop duster when I was 22

My dad bought a plane when I was 13. I took a few lessons, went to private pilot school, and had a pilot's license before I had a driver's license. It's long since gone south so if I started flying again, I'd start all over, retake the lessons, and ground school. Been too long and I've forgotten everything except the very basics.

Maybe cocktails soon?

Wasn't that a couple hours ago?

Robert

 

[sawhorseray]

Love them shrimp! Now waiting for the finish...think we'll call it "good eats" with Ray. Oh ya, good drinks too! Ryan

Can't do it Ryan, probably get sued by Alton Brown, and I like him. Thanx for the Like, I do appreciate it. RAY

 

[sawhorseray]

Wasn't that a couple hours ago? Robert

Why that's right, it must be time to toast your anniversary Robert, great idea! RAY

 

[tx smoker]

Why that's right, it must be time to toast your anniversary Robert, great idea!

I'm lifting my glass to the west. Cheers Ray!!

Gulp, gulp, time for another refill,
Robert

 

[sawhorseray]

Right back at ya bro, cheers! RAY

 

[sawhorseray]

Well all good things come to an end and I'm not one to drag this thread out any further. I pulled the ribs out at 201º after finding that they were tooth-picking to perfection. I maintained excellent heat control between 225º - 240º for right about 7 hours using the SnS, got a nice top round roast out of the cook for sannys, and some great juicy beef ribs.

After getting the Slow-n-Sear ten days ago I now have $4000.00 wrapped up in two other smokers that will never again get as much use as they did in the past, learn how to use it and the potential is unlimited if you have a kettle. If you never thought you could do a brisky, butt, or tender beef and pork ribs on a kettle, think again, the SnS opens up a whole new world. Oh, BTW, my dinner was phenomenal, the SnS made it a piece of cake. RAY.

 

[Brokenhandle]

Mouth watering is all I can say! Awesome job Ray. Have heard a little about the sns, what do you think are pros/cons of it compared to a vortex?

TIA
Ryan