Hickory Smoked Surf & Turf With Garlic Pie


Steak seasoning, your choice
1 pound shrimp
Cajun glaze of your choice
1/2 pound bacon (We like the ends and pieces.)
1 large sweet onion, rough chopped
12 ounces grated cheese, I used a cheddar mix
1 cup milk
1/2 cup cilantro, chopped
1 tablespoon coarse black pepper
1 teaspoon liquid smoke


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 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.
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)




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..

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….
Ken & Patti

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Thursday, December 10, 2009 - 5:10pm

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