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My full pictorial for the Surf & Turf Throwdown

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NPHuskerFL
NPHuskerFL Posts: 17,629
edited March 2015 in EggHead Forum
Inspired by Sicilian Mediterranean Surf and Turf. 
Picking out some fish. I went to Safe Harbor Seafood Market. These were just unloaded from the boats wild caught in the Jax Atlantic area. B-Liner and Pink Snapper were what I decided on. Kept the Vermilion whole and the Pink Snapper filleted out. 


The rest of my ingredients. 



Started with the meatballs. Close to 3# 75/25 ground beef,  1# ground veal, 1# ground mild sausage, fresh and dehydrated herbs and fresh ground S&P. Each meatball precooked weighed around 12 oz. Cooked at 325℉ indirect on a CI pan in the  MM. 



Next was the Vermilion Snapper. Scored both sides and inserted lemon wedges into scores. Stuffed the cavity with a couple lemon slices, fresh tarragon and fresh thyme and ground S&P. Coated the skin with EVOO and dusted with ground S&P. Cooked at 375℉ indirect in the MM. Cooked till flaky. 



While that was going got the Pink Snapper fillets going. S&P only and butter in the CI pan. Cooked at 400℉ direct on a CI pan in the large. Cooked till flaky.



Then the pancetta to melt out a little for flavor. Note @HuskerMaMa made the Spaghetti alla Carbonara and the dessert of fresh Raspberries and Whipped kahlua Cream (heavy whipping cream, kahlua liqueur,  vanilla extract).



Plated






LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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Comments

  • Legume
    Legume Posts: 14,627
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    not meatball, meat cannon ball.  That thing's a meal in itself - looks amazing.
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  • mahenryak
    mahenryak Posts: 1,324
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    Very, very nice!
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • jcaspary
    jcaspary Posts: 1,479
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    Amazing meal as always.  :n:bow: 
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited March 2015
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    :rofl: @Legume Thank you Sir. When I served the Meatstrosity Balls the looks were priceless. Went something like "this is the appetizer? I'm afraid to see the main course.". I wanted to bring my A game. It was a blast!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Amazing man, amazing!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    For the record the Throwdown had me thinking. Our Son and I are seriously contemplating opening a either Food Truck or Mom & Pop (Pop & Son) restaurant near the river. Can y'all imagine say 10-20 eggheads setting up shop with a wide variety of cuisine?  OMG!  There is some SERIOUS talent on here and it shows in every cook we present!  
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    edited March 2015
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    NPHuskerFL said:
    For the record the Throwdown had me thinking. Our Son and I are seriously contemplating opening a either Food Truck or Mom & Pop (Pop & Son) restaurant near the river. Can y'all imagine say 10-20 eggheads setting up shop with a wide variety of cuisine?  OMG!  There is some SERIOUS talent on here and it shows in every cook we present!  
    Husker, that would be awesome to do, especially with your son.  

    I am always thinking what could have been when I was offered the restaurant business route when I was younger.  I thought I had the world by the balls with a piddly degree in computer engineering.  Just an FYI, engineering just isn't my thing.  

    Edit: 

    You're right, I'd love to cook with you sometime.  The things you present are just awesome!  Would love to see you work.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @tarheelmatt And to be honest we'll probably do it. It's just a matter of him finishing college and getting my HuskerMaMa onboard and having a serious business plan and figuring out our market and marketing plan. I'm around restaurants a LOT so I'm no fool. There's a lot more than just cooking pretty food. Planning will help ensure success. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @tarheelmatt I'd also enjoy picking your brain and cooking with you. This place has such a diverse depth in cooking and experience it is just plain and simple awesome!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Love it.  And love your use of the word "pictorial" -- that has an automatic association for me, which is spot on since what you posted is pure (food) porn!!  

    And if you figure out how to make the food truck/restaurant fantasy a reality, you'll have people beating a path to your window/door!
    It's a 302 thing . . .
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    @NPHuskerFL
    I chatted with the guy at Egtoberfest that had the foodtruck with the built in Egg - claims it's the only one in the world (so far). I'll try to find the link to his business. At any rate, I asked him how much he had invested in the truck and outfitting and it was $130 or $180K if I recall 

    NICE COOK! 
    New Albany, Ohio 

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    @NPHuskerFL
    Here it is. He was a good guy - as most Eggers are! 

    http://www.happybellytruck.com/aboutus.html
    New Albany, Ohio 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,111
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    @NPHuskerFL don't you already have a food truck?  I've seen pics of the MM in your truck.  Just roll up to a Home Depot and start selling.
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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  • grege345
    grege345 Posts: 3,515
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    My parents have owned a restaurant for 40 years. My grandparents had a few different restaurants  over the span of 40 yrs. my uncle had a place for 15 years. I should really be better at cooking. However, my mom will tell you she couldn't keep me from playing in the mud when I was young, nothing has changed to this day. By the looks of your cooks you should be their son along with @tarheelmattLol. Its obvious Your a driven and detail oriented guy so whatever you do you will have success. Good luck and those meatballs are ridiculous. 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Texansurf
    Texansurf Posts: 507
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    Food looks great,  Though I prefer SURF, then Surf and Turf....
     B) 
    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @THEBuckeye Thanks for the link. That's an awesome heartfelt story.  Love it!  
    I have a lot of contact with restaurant owners both mobile and traditional free standing structure style establishments. The fabricator I've been in touch with can build one turn key with equipment, fire code compliant, treadplate flooring, eggs, grill, fryers, body wrap etc etc for around $58K-$100K.  He will also build them to be "green" no use of generator needed (holds charge for around 48-72 hrs). Lots of options. We're just not sure if we want to go the traditional building or mobile route.  We have a long journey ahead and lots of homework before we take that leap of faith. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • mahenryak
    mahenryak Posts: 1,324
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    THEBuckeye said:
    @NPHuskerFL
    Here it is. He was a good guy - as most Eggers are! 

    http://www.happybellytruck.com/aboutus.html
    @THEBuckeyeI can't help but feel for this family.  Very sad.  I know this wasn't your intent for sharing this, but darn it, that's just terrible news.  I'm really sad for the new child that will never know his dad.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • caliking
    caliking Posts: 18,731
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    Dude, that is seriously an amazing cook. I thought one of your recent threads was your best yet, but now this one may have beat it!

    And good luck with your food establishment venture. One things for certain - no refrigeration problems will stop that biz :)


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Now I'm totally confused. I just watched the video on the link. The gentleman speaking is deceased now? @THEBuckeye
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • mahenryak
    mahenryak Posts: 1,324
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    caliking said:

    Dude, that is seriously an amazing cook. I thought one of your recent threads was your best yet, but now this one may have beat it!

    And good luck with your food establishment venture. One things for certain - no refrigeration problems will stop that biz :)

    +1
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited March 2015
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    Thanks everybody! @Texansurf Thanks. What coast :rofl: Love the Surf. 
    @caliking Thanks man!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    NPHuskerFL said:
    Inspired by Sicilian Mediterranean Surf and Turf. 
    Picking out some fish. I went to Safe Harbor Seafood Market. These were just unloaded from the boats wild caught in the Jax Atlantic area. B-Liner and Pink Snapper were what I decided on. Kept the Vermilion whole and the Pink Snapper filleted out. 


    The rest of my ingredients. 



    Started with the meatballs. Close to 3# 75/25 ground beef,  1# ground veal, 1# ground mild sausage, fresh and dehydrated herbs and fresh ground S&P. Each meatball precooked weighed around 12 oz. Cooked at 325℉ indirect on a CI pan in the  MM. 




    Next was the Vermilion Snapper. Scored both sides and inserted lemon wedges into scores. Stuffed the cavity with a couple lemon slices, fresh tarragon and fresh thyme and ground S&P. Coated the skin with EVOO and dusted with ground S&P. Cooked at 375℉ indirect in the MM. Cooked till flaky. 



    While that was going got the Pink Snapper fillets going. S&P only and butter in the CI pan. Cooked at 400℉ direct on a CI pan in the large. Cooked till flaky.



    Then the pancetta to melt out a little for flavor. Note @HuskerMaMa made the Spaghetti alla Carbonara and the dessert of fresh Raspberries and Whipped kahlua Cream (heavy whipping cream, kahlua liqueur,  vanilla extract).



    Plated


    You did again sir, Awesome Job!






    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Texansurf
    Texansurf Posts: 507
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    NPHuskerFL said:
    Thanks everybody! @Texansurf Thanks. What coast :rofl: Love the Surf. 
    @caliking Thanks man!
     :o 
    Corpus Christi, Texas.  LBGE x 2, Weber Smoky Joe, and Aussie Walk-About
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  • DoubleEgger
    DoubleEgger Posts: 17,188
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    Those meatballs are off the chain. Bravo
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  • travisstrick
    travisstrick Posts: 5,002
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    The vermillion snapper is also known as the B-liner or mingo snapper. They are very very good but not popular. They never brought much at the fish market where I sold my catch. 

    The "pink snapper" is known as the white snapper or the white boned porgy. They are considered a trash fish and usually thrown back or used for bait. In fact, lots of fishing turnoments in Florida have them in a catagory for a joke. (i've won that catagory two times) They may be great but thats their reputation. I've never eaten one. 
    Be careful, man! I've got a beverage here.
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  • travisstrick
    travisstrick Posts: 5,002
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    Here is my brother and I a long time ago with first and second place white snapper. 
    Be careful, man! I've got a beverage here.
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  • GATABITES
    GATABITES Posts: 1,260
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    Damn dude!!! Gourmet meal at its best... LOOKS FANTASTIC!!
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • DMW
    DMW Posts: 13,832
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    I hate you and your fancy meatballs and fish...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Looks good Blake!

    You joined meat balls with pink snapper - brown chicken brown cow!
    ______________________________________________
    I love lamp..
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @travisstrick The B-Liner are running right now so, they are hitting pretty good at the Jettis and inshore. The Pink Snapper were delicious.  Not Triggerfish, Red Snapper, Scamp or Yellowfin good but, real good nonetheless.   They had a nice mild sweetness in flavor that I would do again in a heartbeat and definitely not trash to me. For me that would be Jack Crevalle and Amberjack (but, maybe if I cooked them differently I would like them)--- they're fun to catch.  Perrsonally my favorite fish to eat when they're running up the coast is Pompano.  OTOH I can't stand farm raised Pompano only wild caught. It's time for me and our Son to go fishing. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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