TentHunter
Moderator
My GrillGrates arrived Friday and I wanted to give them a try ASAP, so we picked up some sirloins & shrimp. The Mrs. spied one of her favorite fall veggies Acorn Squash, so I figured "Why not? I can figure out something with them on the pellet smoker.
Here goes...
The acorn squash cut in half and turned up-side-down on a rack over-top a pan of water. Baked at about 300° for 45 minutes.
About 30 minutes into the cook the steaks were seasoned with some Little Louise w/black pepper & added to the perimeter to catch some smoke (Oak/Black Walnut mix).
When the steaks reached the desired temp they were pulled and I added a mixture of Brown Sugar, Chopped Pecans & Crumbled Bacon to the acorn squash. They went back in the smoker while I heated up the GrillGrates for a reverse sear on the steaks.
Some pre-cooked shrimp were loaded onto a FireWire skewer and hit with some Smoking Guns Sweat Heat. Man is that stuff good on shrimp!
Stoven meets GrillGrates for the first time.
Done and plated.
Now I have to tell you, as good as the steak & shrimp both were, the real star of this show was the Praline Bacon Acorn Squash.
Tender with a light smokiness paired with the sweet & salty crunch of the Brown Sugar, Bacon & Pecans, then finished with a creamy dollop of butter, this was absolutely the best acorn squash I have ever eaten. This dish will be added to my repertoire for sure!
Thanks!
Here goes...
The acorn squash cut in half and turned up-side-down on a rack over-top a pan of water. Baked at about 300° for 45 minutes.
About 30 minutes into the cook the steaks were seasoned with some Little Louise w/black pepper & added to the perimeter to catch some smoke (Oak/Black Walnut mix).
When the steaks reached the desired temp they were pulled and I added a mixture of Brown Sugar, Chopped Pecans & Crumbled Bacon to the acorn squash. They went back in the smoker while I heated up the GrillGrates for a reverse sear on the steaks.
Some pre-cooked shrimp were loaded onto a FireWire skewer and hit with some Smoking Guns Sweat Heat. Man is that stuff good on shrimp!
Stoven meets GrillGrates for the first time.
Done and plated.
Now I have to tell you, as good as the steak & shrimp both were, the real star of this show was the Praline Bacon Acorn Squash.
Tender with a light smokiness paired with the sweet & salty crunch of the Brown Sugar, Bacon & Pecans, then finished with a creamy dollop of butter, this was absolutely the best acorn squash I have ever eaten. This dish will be added to my repertoire for sure!
Thanks!
