When the pro-meat ForensicBBQ meats the anti-meat MrsForensicBBQ team up for a cook – it’s for a good reason. Family went under the knife and we needed to make sure he was fed. Not just fed, but fed good. So we put our skills together and gave him what we got. Read on for the full meal post you’ve been waiting for.
First up is smoking the corn. We needed to let these ears soak for a few – we cook these with the husks on. Open ’em up, remove the silk and over ’em back up. Now, we went easy-peasy for our family member, just a splash of butter basted on there. Me? I added some “Inferno” seasoning, because I can’t help myself. MrsForensicBBQ went naked – no fun – so hers was just soaked and smoked as is.
When we decided he was getting steaks, I thought a shrimp and steak would be good. Except, the shrimp wasn’t his idea of a good time. But it was mine. So I’m going to skewer these up, and throw them in the fridge until they’re ready to go. Don’t worry, I’ll dress ’em up like I always do.
This was going to be a fun little venture trying to time these right. Now, if you’ve been here for a little bit, you know I can’t just do a grilled steak.. I gotta do my reverse sear. What I did is bought 2 ribeyes and a NY strip. I’m going to reverse sear the ribeyes and straight up grill the NY Strip, give the ailing family member some choice. We’re going to throw the corn on and get it started and then throw the meats on.
Went easy on the seasoning. I started with a simple salt/pepper.. but again.. I gotta add that ForensicBBQ flair. We went Meaty Bits Beef Rub and added that perfectly blended Salt, Pepper, Garlic, Onion seasoning on there.
I threw some spicy Montreal Steak seasoning on the one I was going to eat, but knowing the recipient didn’t want spice – left his with my old faithful (Meaty Bits). We’re going to smoke these until they’re ready for the sear. His preference was a Medium Well, mine was a Medium Rare, so we’re going to play some smoker fun with this cook.
Once the ears of corn were good and ready, we cranked up the pellet smoker to just shy of 500F and threw the Grill Grates on. When I pulled the steaks, I tented them in foil – with mine having the most rest time. We were cooking his heavy to about 150F internal, and letting the rest period get it just shy of Well. Once these were good, I was ready to throw the shrimp.
If you remember from my Smoked TajÃn Shrimp Tacos, Mango Habanero Salsa post, I knew this seasoning was on point. And then I saw their Habanero version and was like, “Game on”. And that’s exactly what I did.
I threw his ears of corn, his steaks, and the Garlic/Herb Red Potatoes into my insulated carrier and MrsForensicBBQ conveyed them over, to much fanfare I assume.
I don’t think MrsForensicBBQ has made a post about her potatoes, but she should. These are very garlicky, very flavorful and are delicious. The plan was to make this a joint post, but she didn’t take any pictures of her addition. Every time I cook, I take pictures just in case it makes a post – as it did here.
I made my reverse seared Ribeye, medium rare, with her potatoes, my habanero tajin shrimp and the inferno-dusted ear of corn. Let’s take a gander.
The posts have been sparse, as work has been pulling me in every which direction. It’s nice to get home on a Friday/Saturday and just relax, but it’s also nice to get in front of the smoker and do some real cooking. This was my return after a 3 week travel, and it was so nice to get some home cooking. MrsForensicBBQ’s potatoes – delicious as always. And then the surf and turf really brought it home. I try to eat cheap when I’m on the road, so coming back and getting this – I’m all about it.
I’ll keep adding this to the end of my posts. I’ll advise y’all officially we’re toning down our social media presence, so the only way you’ll get us on the regular is visiting our site, or getting our e-mails. Spam-free and once-a-week – get yourselves signed up and stay tuned to our latest!