Tonight’s dinner will be sous vide New York strip, mushrooms, shrimp and sweet potato.
First off the sweet potato was put into the Charbroil SRG.
When the potato was just about finished I put a small cast iron pan of sliced mushrooms and butter onto the
Weber Performer. I am using the Vortex with KBB and a couple small chunks of pecan.
Sweet potato is done. Internal temp was at 205 which is excellent for sweet potatoes and regular potatoes on
the grill. This is my opinion only and this is the way I have been cooking them for a long time. It took 1 hour and
15 minutes on low. The SRG is my go to for potatoes.
Mushrooms are done!
I sous vide the steaks at 129 for 3 hours seasoned with Montreal steak. I gave them another light coat once they
had been dried off. Here they are after 2 minutes on 1 side.
Steaks are done!
Time for some extra large shrimp to go on the grill. The shrimp was marinated for 30 minutes with
Grill Mates Island Wood Fire Grill. This is excellent on seafood, chicken and pork.
Shrimp is done!
My plate!
Once again my plate with the steak sliced and some butter and cinnamon sugar on my potato.
Excellent meal!
