Recipe: Hickory Smoked Surf & Turf With Garlic Pie

Step 1

Directions: Steak

Step 2

Prep Time: 5 minutes

Step 3

Cook Time: 14 minutes

Step 4

Grill: Direct High Heat

Step 5

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 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.

Step 6

Directions: Shrimp

Step 7

Prep Time: 15 minutes

Step 8

Cook Time: 8 minutes

Step 9

Grill: Indirect Heat

Step 10

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.

Step 11

Directions: Garlic Pie

Step 12

Prep Time: 30 minutes

Step 13

Cook Time: 60 minutes

Step 14

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.

Step 15

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!

Step 16

Preparing Grill: High Direct Heat

Step 17

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.)

Step 18

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)