The last item on our daughters Big Green Egg Cookout Bucket list was Steak and Shrimp. So we dusted off the Jail Break Steak Rub (found here in my blog) and cooked some 1 - 1 1/4 Lb. Free Range KC Strips. Topped it off with Large Shrimp, pealed, devined and tailess, coated with Paul Prudhommes Seafood Seasoning then dipped in Adam's Tempura Breading and cooked in our Ceramic Emile Henry Wok in hot Vegetable Oil with green onions and minced garlic.
Sorry, the crowd was hungry so the pictures of the completed steaks are not available.
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