Our 6th Anniversary Dinner, Rib Eye Steak,Lobster, Chipotle Bacon Twice Baked Potatoes with smoked garlic and onions

Tonight is what date night is all about.
We are celebrating our 6th wedding anniversary.
But, I have trouble thinking that way …
This is not something I think of in days or weeks or years…         
 
It just is.

Meaning… and I am struggling for words here… I feel that God sent Patti to me; things are now as they should have always been and now always will be.

There is no measurement of time to me, and for this I give thanks to God every day…

As our friend Robyn says ,
“Keepin' The Love Burnin'--One Coal At A Time”  or 
“The couple that grills together, thrills together! “ and we sure do!!

We enjoy cooking together, developing new ideas into
something good on the grill …

Of all the people we know, most of their lives are filled with some kind of turmoil and drama. We are very happy with the peaceful lives we live.
 
Our drama comes off the grill…

It’s our Date Night and we are sharing it with you.

Patti and I have set one night a week just for us. It’s our date night.
We usually put something special on the grill but sometimes we cook inside.
We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Ok, that said, let’s eat…

 

Now, from the beginning, I like to line the drip pan with foil for easy clean up.

Here you can see it underneath.
Starting from left to right I have 1 whole bulb of garlic cut in half and a medium sweet onion quartered on a foil pan I made, next the rib-eye steaks and potatoes.
 I filled the hopper with an oak and garlic mix …
 
It makes no difference what order you place things on a Traeger Grill,
there is no hot spot…

Note: If you don’t have a Traeger we had a steak and lobster posting in July on a gas grill.

Cooking Directions: On a Traeger

Open the lid and turn your heat to smoke.
After 5 minutes add everything except the lobster and close the lid.
Let it go on smoke for 30 minutes, have a beer.

After things have gotten all happy in the smoke pull the steaks and set aside.
Turn the heat up high for 1 hour, at the 45 minutes mark, pull the potatoes.

Then add the lobster and steak, do the steak for 4 minutes a side for rare to
med-rare. I use a kitchen timer, too easy….

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)
 

Steak
Prep Time: 5 minutes
Cook Time: 8 minutes
Grill: High Heat

Lobster
Prep Time: 10 minutes
Cook Time: 8 minutes
Grill: High Heat

Ingredients: Steak & Lobster
1 Rib eye steak for each person
1 Lobster tail for each person
Steak seasoning to taste
Worcestershire sauce
Olive oil
Lemon wedges

Ingredients: Herb Butter
1 stick of butter at room temperature
4 Tbsp. chopped chives
4 Tbsp. chopped tarragon leaves
2 Tsp. garlic, minced (you can tell Patti did the garlic)
Splash hot sauce (hot sauce, too)
½ Tsp. white pepper

Directions: Steak and Lobster
Season the steaks to taste, cover and let them set out until they reach room temperature. They cook more evenly at room temp...

Butterfly the lobster using kitchen shears and a paring knife. Take the shears and cut the shell away from the soft bottom of the tail, then with a sharp knife make a cut in the center of the tail about halfway through the entire length of the tail.  Now, gently open them up a little.

I like to use 2 skewers so that when you turn them they don’t roll over.
You can use either wooden or metal skewers.
Just remember to soak wooden ones for at least 30 minutes before using them.

Directions: Potatoes
Prep Time: 10 minutes
Cook Time: 45 minutes
Grill: High Heat

 
Ingredients: Potato
 
1 large baking potato
2 strips of bacon crumbled
3 Tbsp. sour cream
¾ cup shredded cheddar cheese
3 Tbsp. sweet onion, minced

2 Tbsp. chopped cilantro
1 Tbsp. Worcestershire sauce
1 Tbsp. crushed red pepper
1 Tsp. coarse black pepper
1 chipotle pepper, minced
 

 Directions: Potatoes
I love these potatoes, and you can make them different every time …





Wash, and then rub the potatoes with olive oil.  Pierce them with a knife or fork so that they will not explode in the microwave. Microwave them until they are almost done, about 6-8 minutes. 

Let them cool. When you can handle them cut them in two and using a spoon, scoop the meat out into a bowl.
 
Mix all your ingredients together until smooth and spoon back into the potatoes. Pack ‘em high and tight.





Put the potatoes, onions and garlic on the grill first. They will take longer to cook than the meat and you want them to spend some time in the smoke.

I love smoked garlic, the trouble I have is in finding the large garlic bulbs like you see on the cooking shows. I have done every grocery store and farmer’s market in 3 counties. We have even made the drive up to Gilroy…twice.
Of course, we had to stop there on our honeymoon.

Also, I have learned that when you slice your average large garlic in half it starts falling apart through the grill.
So try this …      

                         

Place your garlic in small foil trays.
It’s a real treat, just right for any garlic lover.

Ingredients: Garlic
Garlic Bulb
Olive Oil
Ground thyme
Coarse ground pepper
Salt

Cut garlic in half and place in the foil. Sprinkle thyme, pepper and salt to taste. Cover generously with olive oil and place on grill. The garlic will take about an hour to cook. So time it with the meat you are cooking. You might want to quarter some onions and season the same way.  Put them on the grill, too…

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

Hey, if you are interested in learning more about Traeger Grills or fine meats and sausages for the grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance go and see him, it will be a fun day trip. (Take an ice chest.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.