Today it was unseasonably warm (67 degrees) so I couldn’t help but fire up the grill and do a surf and turf.
The grill was prepped with hickory and mesquite wood chips. When it started smoking good I started putting things on the grill. Everything was put on the grill starting with the sweet potatoes, onion, green pepper, jalapeño, zucchini, tomato, and the crab legs were put on the grill’s top rack just to warm up (have to be careful not to dry them out).
The steak was a beautifully marbled, grass-fed, thick, Angus ribeye. It went on last and was cooked a perfect medium with a nice char on the outside.
I put long slits in the sweet potato flesh so that the butter, when put on top, would penetrate it. The butter also went on the side to dip the crab legs in.
Grass Roots Organic Lawn Care 