(OT) Filet & Shrimp on the Barby

<div align="left">So I don't normally take pictures of my dinner...I prefer to sit down and gobble it while it's still hot --- but it was my wife's birthday dinner Thursday night and she insisted on a few snapshots. </div><br /><div align="left">And it's a preview of the traditional SS Thanksgiving dinner (substitute the shrimp with lobster tails).</div><br /><br /><div align="left"><b>---THE MENU ---</b> </div><br /><div align="left">Filet Mignon (1½&quot; thick, 15oz &amp; 10oz cuts) <br />Broiled Shrimp (10-12 count, one pound yielded 14 pcs) <br />Corn on the cob <br />French fried potatoes <br />Bordeax, Mouton &amp; Cadet </div><br /><div align="left">(not depicted: Heineken left over from last night's bratwurst and a Samuel Adams winter classics 12 pack --- I liked the Coastal Wheat and Holiday Porter, the wife really liked the Cranberry Lambic) </div><br /><br /><div align="left"><b>--- PREPARATION ---</b> </div><br /><div align="left">marinade - I like to use an italian dressing mixed with a splash of either honey dijon or dijon vinaigrett, mixed 50/50 with whatever steak sauce I happen to have available (tonight was KC Masterpieces honey smoke), occasionally mixed with whatever red wine I may be serving with the steak, as was the case for tonight. The steaks soaked this concoction up for a good 24 hours, along with some ground peper and powdered garlic, rotated at 12 hours. A pinch of baking soda was mixed into the marinade for one to two hours before cooking (I do an hour each side), this keeps the meat tender when cooking. </div><br /><div align="left">The shrimp soaked up a concoction of lemon juice, melted butter, ground pepper, and garlic. </div><br /><div align="left">Potatoes were cut and sliced, prepped in corn oil, and doused with salt, garlic powder, and paprika when finished. </div><br /><div align="left">The corn was wrapped in aluminum foil, husk and all, and went on the grill right after the fire was lit (baked potatoes are equally awesome this way). The shrimp followed later, wrapped in another foil ball with more lemon juice, fresh butter, and a sprinkling of pepper, garlic, and paprika...the whole thing was on a pan (as the foil tends to spring leaks after a while) which went over the flame. </div><br /><div align="left">Filet #1 followed, my wife prefers medium well to well done (medium ruined in my book), and when filet #2 went down the shrimp came out of the foil and were cooked alongside on the grill. </div><br /><div align="left"><img border="0" src="http://img687.imageshack.us/img687/3381/dinnercooking.jpg&quot; /></div><br /><div align="left"><img border="0" src="http://img195.imageshack.us/img195/8073/dinnerp.jpg&quot; /></div><br /><div align="left"><img border="0" src="http://img697.imageshack.us/img697/9329/dinnerplate.jpg&quot; /></div><br /><br /><br /><div align="left">...and of course there was cake. <br /><img border="0" src="http://img691.imageshack.us/img691/808/cake1.jpg&quot; /></div>