SMOKELESS INDOOR GRILLING DOESN’T GET ANY BETTER

For the past week we have been pounded by relentless rain in Central Florida. Daytona Beach is completely flooded; and as I am writing this, another tropical wave is hitting us. Down right depressing: A tropical depression in May; unbelievable. More rain has fallen this week than what we received from all the hurricanes in 2004.

With rotten weather like this, who wants to grill outside, who wants to go out for dinner?

Precisely why I switched to the All Seasons Grill. No smoke, the non stick grate and drip pan go right in the dishwasher, it consumes 11 amps of electricity, (which is less than most electric griddle) and it cooks to perfection every time.

Here is an easy combo for you: Steak and shrimp.

First smother the steaks with your favorite spices: sea salt, pepper, garlic powder, fresh basil and parsley and a touch of blackened spice. Then press ground coffee beans on both sides. Let stand for 30 minutes to an hour.
In a bowl mix cleaned shrimp with olive oil, salt, pepper and your favorite blackened spice or lemon pepper combo; and sliced yellow squash and red or yellow peppers.

Press the ceramic heat panel of the All Seasons grill to nearly full heat and add water to the drip pan (1/2 cup). Wait 7 or so minutes and put the steaks on. Close the lid and let grill for 5 minutes (rare), 2 to 3 minutes more for medium.
By now, you should be on your second glass of merlot, cab or white wine.
Flip steaks and add shrimps and vegetables. Close lids for 3 minutes, then flip shrimps and cook for another 3 to 4 minutes. Remove shrimps and turn grill off, leaving steak and veggies to cook for another 2 or more minutes depending on how you like your steak.

Nibble on the appetizing shrimp while getting the rest of dinner to the dining table. A Caesar salad and French bread would complement the steaks well; so would mushrooms.

Enjoy