BBQ
Posted By Mike Gfeller on July 25, 2010
So last night I decided to BBQ a medley of seafood. First was a seared Ahi tuna steak which I had rolled in ground black pepper, then sliced thin and added a drop of sesame sauce. We also threw on some carrots in brown sugar and butter in a veggie pack. Next was hickory smoked salmon with raspberry chipotle rub. That is a specialty of the house. Next was shrimp, followed by scallops, followed by lobster. Oh, before I started cooking we had a garlic french loaf with brie. I tried a new seasonal Shiner they have out, which was Shiner Smokehaus. The grains are apparently smoked with mesquite and it gives the beer a nice, smoky flavor. Today we are heading over to have dinner with friends so I decided to bake my famous prosciutto ring for the first time in months. Cooking is creating, and that is a good thing.
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