Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.

And now here's your host, Malcolm and Rochelle Reed.

Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm Reed, joined by my lovely wife, Rochelle.

Shale, how's it going today? Pretty good.

This is episode number 11, Shale. What are we going to talk about this week?

Well, I thought we would talk about our video that we filmed this week, the New York strip surf and turf.

Oh, man, that's a good one. You know, that was kind of my take, restaurant iris is a really, really nice, it's not a

steakhouse, it's just kind of chef-kelly English is, it's a restaurant.

It's a shiffy restaurant.

I would say it's more like a New Orleans style restaurant because he's influenced from from cooking down there on the coast.

I think he spent a lot of time in New Orleans honing his craft and he came to, came to Memphis and opened up a restaurant several years ago.

And we've been a few times. And the dish that I think he's famous for is that surf and turf.

And it's one of the best things I've ever had in restaurant, and I wanted to recreate it. That's where I kind of got the inspiration from on this one. But let me tell you a little bit about what he does. So he takes a New York strip, grills it perfectly, you know, it's seared up, just cooked just right just right simply seasoned just salt and pepper but then

chef english he takes it slices it stuffs it with some blue cheese deep fried oysters

finishes it off with like a hollandaise sauce and then he serves it um it served over like a potato

hash and we have some vegetables on there i wouldn't worry all that. I just wanted to nail that surf and turf.

You've been wanting to do this recipe for a while now.

I've been a little, like, I don't know, because it's so many components.

You know, you've got to fry the oysters and you get this blue cheese dressing and stuff.

So you finally said, let's just do it.

And you know what?

After I jumped in there, it's really easy. Yeah. There's nothing. I mean, cooking the New York strip, it was textbook. Got my PK. 360 good and hot. Had some grill grates because I wanted those restaurant grill marks. You had a really good. Really good beef. I mean, those were Matador Prime Beef steaks. They were marbled up.

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