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Tonight\'s Master\'s Menu

EgginDawgEgginDawg Posts: 747
edited 3:58AM in EggHead Forum
Got back from the beach early this PM so I had time to cook-up a nice meal to compliment The Masters. I bought some fresh Mahi and lobster tails while in Destin so I cooked them indirect at 350.
I rubbed some of the Mahi with Shakin the Tree and the rest with Paul P's seafood seasoning. The fish surrounds the lobster tails:

The Finished product along with a cucumber salad:


  • FidelFidel Posts: 10,172
    Looks good Teddy - and what a great Masters Sunday this was.
  • SlickSlick Posts: 382
    Great pics! Looks like I could just reach out and eat it!

  • HossHoss Posts: 14,600
    Don't cry for me,Argentina!!! :woohoo: :whistle: :ermm:
  • HossHoss Posts: 14,600
    Next year's menu under the big OAK tree;Grass fed beef and papas fritas!!! :ohmy: :woohoo: :whistle: :evil: And really good wine.I've been down there,it is a cool place and the food ia awesome!!! :)
  • FlaPoolmanFlaPoolman Posts: 11,675
    Nice Teddy. I still have a hard time with the tails on the egg, just can't get them right
  • Big'unBig'un Posts: 5,909
    Ted, That looks awesome! What kind of dressing on the salad?
  • EgginDawgEgginDawg Posts: 747
    I hate to admit- bottled oil and vinegar we had in the fridge. I was coming off of vacation so I didn't want to work too much while watching The Masters at the same time.
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