NY Strip Steak & Shrimp
NY Strip & Shrimp
We were planning on just throwing some steaks on the grill then I learned it was National Shrimp Day. So, Patti made up some skewers to go with our steaks. We did up some smoked garlic and onions in our Lodge personal skillets and grilled avocado to round things out.
Prep Time: 15 minutes
Cook Time: Steaks 8 minutes
Grill: Louisiana Wood Pellet Grill
New York Strip Steaks
Feiny’s Rub, original
Country Bob’s All Purpose Sauce
Lodge Personal Size Garlic Skillet and Steaks hanging in the smoke
We are just going to talk about the steaks and shrimp tonight. Brush your steaks with a light coat of Country Bob’s and give just a dusting of Feiny’s
Rub and let them sit in the smoke for 30 minutes or so. This adds layers of flavor and still lets the flavor of the steak. You want your seasonings to compliment your food, not overpower.
After 30 minutes pull your steaks and turn your Louisiana Grill up to 500 degrees (260c) and let your grill grates get hot. I did these guys at 4 minutes per side with a quarter turn halfway through. Beautiful. I pulled our steaks at 130 degrees (55c) and put the shrimp and avocado on while the steaks were resting. About 5 minutes.
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Turn the “Feed Control” High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
We like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana Pellet Grill is an awesome smoker. So use it for all the wood smoke flavor it will add to your food.
After the grill comes up to temp and burns clean turn it back down to 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Feed Control) up to 500 degrees (260c) and pull the meat off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 4 minutes per side with a quarter turn halfway for those nice grill marks. Perfect.
When the meat reaches an internal temp around 130 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 5 - 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c).
Letting it Rest…
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
The Shrimp and Avocados are a Quick cook…
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s Grill, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Live your Passion,
Ken & Patti
Our Thanks To:
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
F.Dick Professional Knives and Tools.
Pig Tail Food Flipper
518 398 6617
A storage container & dispenser for wood pellets
Lodge Cast Iron