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Little surf and turf.
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Car Wash Mike
Posts: 11,244
Crab stuffed Tilapia.
2 1/2 inches of love.
Need grill marks.
Plated.
Mike
2 1/2 inches of love.
Need grill marks.
Plated.
Mike
Comments
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Looks great Mike!!
I'm biting my tounge about the 2.5.... oh never mind.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Dang Mike, that's purty
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That looks good enough to eat. Fine idea.
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Very nice Mike. Perfect looking steak.Large & MiniMax in Lexington, KY
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Looks great! By the looks of it, you're using a cast iron grate. Do you use that for everything or just searing? What's your approximate dome temp when you do the searing? Nice work!
-Joel -
What kind of grate is that?
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Until Mike can confirm, it appears to be BGE's Cast Iron Grid (http://www.biggreenegg.com/racks.html).
-Joel -
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Hey Mike, what's the secret to roll the fish into ball with the crab inside?
Looks great! -
The crab stuffing sets on top of the fish. I uaually cook like this.
Mike -
Thanks Steve.
Mike -
Cast iron.
Mike -
Thanks, dome temp was 700ish. When the steaks were resting, I put on a raised grid for the fish. Helps cook the crab stuffing and fish at the same time.
Mike -
Thanks and tasty.
Mike -
And I did, hope you make it to OKC.
Mike -
Thanks.
Mike -
Thanks Molly, keep biting. :woohoo:
Mike -
Mike, looks fabulous. Gotta love the surf and turf. Nice color on the beef.
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Thanks. Waiting for that 10 minute rest is not fun.
Mike -
Nice Nice Nice Mike! Love the grill marks on your steak. I bet the crab stuffed tilapia was very good indeed. Tim
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Lookin good Mike
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Mike, shouldn't the be surfs and turf?
Well, Anyway you spell it, it looks like another awesome cook! -
Thanks Rebbeca, your right about a lot of things.
Mike -
Thanks Pat, your 3rd course in on the egg now.
Mike -
It was Tim, I went on a seafood tear about 3 months ago. I can see it happening again.
Mike -
Mike this is a beauty.......great idea mi amigo!!
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Thank you.
Mike -
Looks great Mike! Been thinking of stuffing some talopia myself. What did the crab have in it?
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Dijon mustard, mayo, Jamican Firewalk, and ritz crackers. I will be home in a few if you want the exact measurements.
Mike
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