Byron Jones: So, how is it going today guys?
Male Speaker: Pretty good.
Male Speaker: Excellent.
Byron Jones: So, we just wait for the next guest or other guests to arrive. So we’ll just start by getting our vegetables ready for our steak tonight. We are going to be having steak and a little shrimp appetizer.
Male Speaker: What kind of vegetables (Inaudible).
Byron Jones: Well we have got some tray tomatoes in here from the garden and some nice (Inaudible).
Male Speaker: Did you put something on those.
Byron Jones: Yeah we got some little bit olive oil over here. So, just like that just give little drizzle tablespoon or so. Then garlic, shallots, not too much just enough to get little flavor.
Male Speaker: What about shallots?
Byron Jones: Slots really go a milled onion. They are from onion and garlic family, so they compliment each other. Put some salt and pepper and that’s the add-on there, it will just give a little flavor and the taste, get it all nicely coated here. And set these guys on the grill, medium high heat just get it going. We’ll just line up cherry tomatoes along the side here. And these guys are heat up to another thing I will do in one second is give little poke just to see a view the embarrassment, of nowhere at home. I don’t mind getting dirty. See this probably take 10 to 15 minutes to grill, make them all nice.
Male Speaker1: And do you the same thing on the peppers them?
Byron Jones: Yeah, the exact same thing on the peppers. So, you want to try now over crowd your grill. Just make sure the nice and neatly spaced; and watch it if it flares up like that guy, and there we go and over here. We have some nice prawns, I marinate, these guys nice little citrus marinade so, you got some orange juice, lemon and lime juice in the garlic, ginger, some salt and pepper.
Female Speaker: Hey Byron how you doing.
Byron Jones: Not bad.
Female Speaker: Sorry I am late, I heard you’re preparing shrimps so, I brought in nice wheat beer broths today.
Byron Jones: Awesome! That's going to compliment this really well.
Female Speaker: I thought so, because it has citrus called to then you just mentioned they going to put lemons in there and such.
Byron Jones: Yeah.
Female Speaker: Also just want to point out though this is a German V beer not a Belgium V beer.
Byron Jones: Gotcha.
Female Speaker: And that’s very important because the Belgium V beers have lot more flavor and lot more weight they might overwhelm the shrimp a little bit.
Byron Jones: Yeah, we don’t want that, we want to shrimp to be frank centre here right.
Female Speaker: That’s right, definitely.
Byron Jones: Let use two so that way you don’t two skewers that way you get nothing falls around. You will have more control here, flip in them. These guys on take 8 minutes, 4 minutes a side of it.
Female Speaker: So, I’m just pouring these V beers out, then I do want to mention that in general if you’re going to be doing different courses and having different beers, only those courses is always best of start with the later beer and German v beers always safe that with an appetizer.
Byron Jones: Perfect.
Male Speaker: So, why were you spinning like that when you were after your poured it?
Female Speaker: Yeah, there is actually some sediment on the bottom of the bottle and so some important to pour all most of it and I just give nice little to swirl to get those sediments out of the bottom. So, it actually much better pour them at last one.
Male Speaker: The sediments.
Female Speaker: Can you see that going together, yeah.
Male Speaker: So, flavor.
Female Speaker: This is uncultured beer and those are proteins and we that you’re seeing. This is a very nice compared to my last one there and I’m just go ahead and pass that on to you if you like.
Male Speaker: Pass that one, perfect pour.
Female Speaker: One for you, just little bit left in the bottom of the bottle on and little waste.
Male Speaker: That’s different taste and this is nice.
Female Speaker: Did you get the citrus in there.
Male Speaker: Yeah.
Female Speaker: That will be even nice with the shrimp. Sometimes when are you trying a new beer its lot easier to try with the food because of food and the beer will work together and bring out different flavors. It a great way to sample new beers.
Male Speaker: This is very opaque beer, why is that?
Female Speaker: This beer is actually unfiltered and what you’re seeing there is proteins and the wheat in the beer, that’s just part of the tradition of the start-up here.
Male Speaker: Cheers.
Female Speaker: Cheers, let’s start on those.
Byron Jones: For you all guys just flip in the veg and turn it over the shrimp just to make sure they are cooking evenly for us. These guys don’t take long it off, just want them like any shellfish or seafood you want your shrimp just to be opaque in the middle, that way you know they are done and they are perfect. We just have a basic recipe it is a nice neutral flavor. Finely chop some onions, and sautéed them in the bottom of the pan with olive oil and you throw your rice in with the olive oil and sautéed that rice and onions together for about four or five minutes. So, all the oil cooks your rice.
Male Speaker: They can see crispy here.
Byron Jones: Yeah, and then the not well, not allow that will allow your rice to stick separate from each other not-stick.
Male Speaker: See our shrimp got nice charred marks on them, they are looking perfect Dave. They are nicely opaque just leave of them and give them little squeeze test and you should just feel -- feel firm to the touch but not bounce and back in order to me. And as usual you’ll always get couple of casualties with your skewers here, they are going to burn you can’t really eliminate that part right.
So you just put them down at the bottom of the -- so you are going to flake off, let’s try make yourself one and serve them all.
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