SURF & TURF BBQ

• Cherry Wood Smoked Lamb Shoulder
• Sirloin Steaks with Onion Mustard Sauce
• Bucket of Clams
• Crab Legs with Lemon Grass Mustard

CHERRY WOOD SMOKED LAMB SHOULDER 5 pounds bone in lamb shoulder 9 cups of cherry wood (2 ¼ litres) Marinade 3 tablespoons soya sauce (50ml) ½ cup of green onion (2ml) 1 tablespoon ginger (15ml) 1 tablespoon garlic (15ml) 2 tablespoons rice wine vinegar (30ml) 2 teaspoons 5 spice powder (10ml) 1 tablespoon honey (15ml) ¼ cup peanut oil (6ml) 1 cup ginger beer (250ml) (Pita bread/yogurt optional)

In a medium bowl mix together all marinade ingredients.

Place lamb in a large re-sealable baggie and pour marinade over top.

Shake the baggie to ensure the marinade has coated the entire surface of the lamb.

Place in the refrigerator and allow lamb to marinate for up to 5 hours or over night.

Soak 3 cups (750ml) of cherry wood chips in water for 1 hour

To build a smoke pouch, drain 1 cup (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 3 pouches

Preheat one side of barbeque to 200°F/100°C. Place smoke pouch directly over heat source of the grill, close the lid and wait for smoke.

Place lamp on cool side of the grill. Cook for 1 hour per pound of lamb.
Change smoke pouch every hour and a half.

Yield: 6 servings

SIRLOIN STEAKS WITH ONION MUSTARD SAUCE 3 pounds bone in sirloin steaks 2 tablespoons olive oil (30ml) salt and pepper to taste Marinade 1 cup red wine 1 tablespoon cracked black pepper 2 rosemary stalks, chopped coarsely 3 cloves garlic, chopped coarsely ¼ cup olive oil (6ml)

Place marinade ingredients into bowl and mix well. Pour over steak, place steak in refrigerator and let marinate for 3 hours.

Pre-heat barbeque 375°F/190°C or medium high heat.

Remove steak from marinade and pat dry. Allow steak to come to room temperature.

Sprinkle with salt and pepper. Drizzle with olive oil.

Oil the barbeque grate. Cook steak for 8 minutes, turn 40 degrees and cook for another 6 minutes.

Flip steak and cook for an additional 8 minutes, Turn steak 40 degrees and finish cooking for 6 more minutes. (for medium rare steak).

Remove steak and cover with aluminum foil and let rest for 10 minutes.

Slice steak into desired portion sizes and serve with Onion Mustard Sauce.

Onion Mustard Sauce
1 medium onion, chopped
1 cup cooked bacon, chopped (250ml)
2 tablespoons mustard (30m)
1 tablespoon maple syrup (15ml)
1 teaspoon jalepeno, chopped (5ml)
Salt and pepper to taste
2 tablespoons cider vinegar (30ml)
¼ cup coffee (60ml)
1 teaspoon hot sauce (5ml)

In a medium skillet sauté bacon and onions over medium high heat. Sauté until bacon is crisp and onions are dark brown.

Add cider vinegar and coffee. Cook for 30 seconds, reduce heat to low, add the remaining ingredients, and allow sauce to simmer for 15 minutes.

Serve with sirloin steak.

BUCKET OF CLAMS 1 pound fresh clams Lemon Grass Butter for Clams ½ cup butter, melted (125ml) 2 cloves garlic, chopped 1 cup tomatoes, chopped The juice of 1 lemon 3 tablespoons of white wine 1 teaspoon hot pepper flakes 1 stalk lemon grass, peeled and chopped

Let simmer over medium high heat until flavours are infused.

Preheat grill to 375°F/ 190°C or medium high heat.

Scrub and rinse clams well.

Place clams on grill, cook until for 4 minutes or until all clams have opened. (Discard any that do not open)

Remove clams from grill, place in large bowl or bucket. Pour lemon grass butter mixture over top of clams.

Combine well.

Serve immediately.

Yield: 6 servings

CRAB LEGS WITH LEMON GRASS BUTTER 1 pound frozen King Crab Legs Lemon Grass Butter ½ cup butter, melted (125ml) 2 cloves garlic, chopped The juice of 1 lemon 3 tablespoons of white wine (50ml) 1 teaspoon hot pepper flakes (5ml) 1 stalk lemon grass, peeled and chopped 1 tablespoon olive oil (15ml) Splash of white wine.

Combine all lemon grass butter ingredients in large sauce pan. Let simmer over medium high heat until flavours are infused.

Preheat grill to 375°F/ 190°C or medium high heat.

Rinse crabs legs well. Place crab legs on grill and cook for 4-6 minutes.

Remove crabs legs from grill. Serve with lemon grass butter.

Yield: 6 servings



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