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The Mini Working Overtime at the Beach - 3 part meal all on the mini

Crispix49Crispix49 Posts: 165
edited July 2013 in EggHead Forum
I wanted to share a couple photos/ideas, not because that this cook is special or unique, but rather to show off the mini's cooking capacity & versatility.  We are spending a few weeks down on St Simons Island, and the mini came with us (actually, that's why I got the mini in the first place).  We had some friends down for the weekend; I egged our entire meal on the mini last Saturday night. 

Started off the the meal with 2 lbs of fresh GA shrimp cooked in the wok (mini-woo set up).  The shrimp were given a little olive oil then tossed in some adobo seasoning.

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Next phase was grilled corn on the cob - rubbed in olive oil then salt & pepper.  Grilled raised direct on woo till some kernels started to char and turn black.


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The last round was the tri-tip steaks.  Had 9 small tri tip steaks that I never thought would all fit at one time, but they did.  Cooked around 600-650 raised direct on woo until they were at 125*-135* then pulled to let rest.

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For what its worth, I did not have to reload any lump.  I was running the mini hot for a good 45-60 minutes and still had some lump leftover.

Takeaways - the mini is a fuel efficient workhorse.  With some arranging, the cooking space is more than meets the eye.  Everything that comes off it tastes pretty damn good.

Not pictured - beverage of choice was Makers and soda water.


Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs!

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