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Surf & Turf

Last night cooked a 2in thick end piece of a ribeye roast.  And 15-20 wild gulf shrimp.  

The ribeye was just coated with kosher salt and the shrimps were butterflied, deveined and marinated in the shell green lightning style (sans jalapeños cause my kid can’t stand hot) 

Ribeye cooked direct starting around 250 letting the temp creep up until around 350 or so and flipping often.  It was good.  

Shrimp cooked at 400 direct and finished with melted butter over the top. I ate the shells and all as the shells crisped up nicely and added a nice contrast to the tender shrimp. 


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