This week Patti wanted to do something Surf & Turf.
So she got us some nice T-bones and shrimp.

I had been thinking of some way to put a different spin on garlic and came up with this pie. It’s jam packed with garlic, bacon and cheese.
No way you can go wrong here.
I did these steaks with a steak rub along with a
cajun glaze for the shrimp with lots of hickory smoke..

Ingredients:
2 nice T-bone steaks
Steak seasoning, your choice
Coarse ground black pepper
Garlic powder
Worcestershire sauce
Olive oil (or cooking spray)
1 lb. shrimp
Cajun glaze of your choice
Directions: Steak
Prep Time: 5 minutes
Cook Time: 14 minutes
Grill: Direct High Heat

Sprinkle a little Worcestershire sauce over the meat,
then shake your spices over it.
Using your fingers, try to rub the seasoning into the
meat as best you can.
Keep in mind that you are trying to make a crust
that will sear on/into the steak.
Think about your taste and season accordingly.
Set the steak aside while you enjoy a beer,
or in Patti’s supervisory position, a fine Cabernet.

Remember, steaks are best cooked starting at room
temperature so that they cook evenly.
You will be grilling with High Direct Heat 450- 500 degrees
for 6-7 minutes per side.
Your cooking time will vary with the size of the meat,
the heat of your grill and how well done you want it.
This size it will be rare to medium rare.
We like a little “moo” left in our beef.
 


Directions: Shrimp
Prep Time: 15 minutes
Cook Time: 8 minutes
Grill: Indirect Heat

Wash and clean your shrimp and put them on skewers.
I like to do 6 at a time on these skewers.
When you turn your steaks place them on a cool spot on the grill. Not over Direct Heat (or you will have rubber shrimp in about a minute)!
Brush them with your glaze.
 
                 Gotta Love These Pig Tails

 
 
                               Garlic Pie
  If you LOVE garlic pie this is for you.
This pie is packed with 3 cups of garlic,
½ pound of bacon and almost a pound of cheese…

Ingredients: Garlic Pie
9” pie crust
3 cups peeled garlic cloves
½ lb. bacon (We like  the ends and pieces.)
1 large sweet onion, rough chopped
12 oz. grated cheese, I used a cheddar mix
2 eggs
1 cup milk
½ cup cilantro, chopped
1 Tbsp. coarse black pepper
1 Tsp. liquid smoke

Directions: Garlic Pie
Prep Time: 30 minutes
Cook Time: 60 minutes

Directions: Line your pie pan with pastry, and bake for 15 minutes.
(This time I just bought a ready to bake one, too thin.
 Next time I’ll make my own.)
Sauté your bacon and garlic until the bacon is still limp tender
and the garlic is golden brown, add your onions and cilantro for
2 minutes or so and remove from heat.
You don’t want to brown the onions.
Drain the grease and set aside.




Beat the eggs and milk together, add the liquid smoke and pepper.
Pour the garlic and bacon into the pie crust, cover with cheese
and pour the milk mixture over that.
Bake at 375 for 50 minutes or until it’s firm.
Patti says it’s similar to a quiche, but real men don’t eat,
or especially enjoy quiche. Grrrr!
 
Preparing Grill: High Direct Heat
Preheat your grill to High heat (400-450).
Add your wet hickory chips to the fire and oil the grill.
A cooking spray is easiest for this.
(Note: you can add your hickory directly to the grill or
you can use foil smoke packets.
(Two handfuls wet chips and one dry, fold foil into a packet,
poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled
with a Worcestershire sauce and liquid smoke mix that keeps
things moist and adds tons of flavors.
(Mix is 3 parts Worcestershire with 1 part liquid smoke)

Remember that a recipe is simply an outline;
it is not written in stone. Don’t be afraid to make changes to your taste.
Take it and run with it….

Enjoy,
Ken & Patti