Karen usually enjoys Mexican/Southwest meals so I created the Mother’s Day menu accordingly. We started with happy hour (Margarita, Homebrew, Chips & Salsa around 3:30). I had everything else prepped so everything would go smoothly.
I got skirt steak and fresh warm water lobster tails (Nicaragua) from Wegmans on Friday evening.
I put fresh lump charcoal in my Kamado Joe “Josie” and quickly got the temp up to about 600. Threw the lobster tails on, meat side down. Turned after 4 min and then finished with tail side down. Overall grill time was 12 min or so b/c they were so big. The skirt steak cooked for about 2:30 per side and ended up a very nice medium rare and very tender. I will have to try some other ideas with this cut. Beats flank steak any day if you ask me.
I started the corn on the gas grill but finished on Josie for a few min.
Served with drawn Mexican Butter, a 2003 Cabernet from Vine Cliff. Very enjoyable dinner with a great wife and the best mother in the world!
Detailed recipes to follow.
Happy Mother’s Day – OnPoint….