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Filet on Plate Steel and some Manatees

Florida Grillin GirlFlorida Grillin Girl Posts: 4,371
edited November -1 in EggHead Forum
I had some fun egging yesterday and tried a couple of new things.

First, here is my new handle -Thank you to Capt. Frank for making it for me.

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The corn, de-silked, egged for 20-25 minutes:

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I made some Smokey Shrimp Slaw that I saw on Food network this week.

Recipe - http://www.foodnetwork.com/recipes/aaron-mccargo-jr/smoky-shrimp-slaw-recipe/index.html

It was awesome, I am making this again!

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Washed out pic, but you get the idea:

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I kept hearing from a friend about cooking filets on a steel plate on a grill. Here it is - 1/4 inch thick steel heating up smoking hot:

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You pour some butter on the steel, and throw a bunch of kosher salt on top of it- then throw on the 9 oz, 2 1/2 inch thick filets:

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6 minutes total - pulled at 120 degrees internal:

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After the steak came off, I threw on some king crab legs.

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While the prep for this meal was going on, there were 6 manatees right off the dock.

Snout:

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Tails:

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No plated pics, I guess I was too busy enjoying my favorite Chardonnay.

Another fun night of egging.

Faith

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