Ingredients

Let’s Cook!

• 1
  Here's most what you'll need in steps 1 thru 3. Condiments and additions not pictured.
  
• 2
  Onions & mushrooms pictured. Thick slice both. Gently wipe mushroom with a clean damp cloth before chopping. Do not rinse them under water.
  
• 3
  Marinate your steaks at room temperature with everything in the Steak section for at least 30 minutes, if not longer.
  
• 4
  #1 Idaho Potatoes pictured. 1+ pound a piece.
  
• 5
  Fry your bacon for your potato topping.
  
• 6
  Drain your bacon then, fine chop.
  
• 7
  Always reserve your unburnt, filtered bacon grease. It lasts forever and goes great in most any dish.
  
• 8
  Poke several holes in your potatoes with a knife.
  
• 9
  Slightly pre-crack claws with mallet and slit lobster tails just enough to allow butter and seasonings inside. Also, ease for your guests. Save all juices for service.
  
• 10
  Smear your potatoes generously with your bacon [firm/cooled] grease with salt and pepper and double wrap tightly in tin foil. Seam side up as so bacon grease can't escape.
  
• 11
  Bake potatoes for 1.5 hour at 425°. Check for doneness by sticking a knife thru the middle. Bake longer if knife doesn't stick thru with ease.
  
• 12
  Bust her open and kick up the inside. Especially from the shell sides.
  
• 13
  Leave out all potato toppings and allow your guests to choose from them.
  
• 14
  Add everything in your seafood section and tightly wrap with tin foil. Cook/steam at 375° for 15 minutes. Ladle juices over seafood. Serve with lemon wedges.
  
• 15
  Thick slicer your onions and mushrooms and fry in oil and butter.
• 16
  Grill your steaks for 3 minutes on high heat on each side for rare to medium rare. Be sure to score and char your steaks.
  
• 17
  Serve with a fresh chilly side garden salad if desired. Enjoy!