Wild pork steaks and Gulf shrimp pair well with Texas red wine
May is my birthday month and it’s also when Gulf shrimp are plentiful. So, for this edition, I grilled up a country version of surf and turf with wild pork steaks, sweet and spicy pineapple and bacon-wrapped Gulf shrimp stuffed with smoked Gouda cheese and roasted poblano pepper.
Feral pigs in Texas are flavorful and tender, depending on their size and the terrain where they’re harvested. Guides are available for night hunting right here in Galveston County. This entrée pairs well with The Outlaw from Chisholm Trail winery, my all-time favorite Texas red wine.
Grilled Wild Pork Steaks and Stuffed Gulf Shrimp
For the pork:
4 to 5 brined, wild pork steaks (no brine for domestic pork)
Texas Select Seasonings Rustic Rub
For the brine:
½ cup white sugar
¼ cup kosher salt
¼ cup apple cider vinegar
1 gallon of water
For the shrimp:
1 pound 8- to 12-count shrimp, peeled and cleaned, leaving tail section
1 poblano pepper, grilled until blistered, scraped and cut in strips
8 sticks smoked Gouda string cheese
Texas Select Seasonings Herbal Red
Texas Select Seasonings Chipotle Cowgirl
Texas Select Seasonings Salted Vodka Grapefruit BBQ Glaze
For the brine, soak the steaks overnight in a solution of white sugar, kosher salt, apple cider vinegar and water.
Remove brined steaks and rinse. Lightly oil steaks with clarified butter and apply even coat of Rustic Rub. Grill until desired internal temperature and keep moist with clarified butter for lean steaks.
To make the shrimp, butterfly to the tail, creating a pocket. Lightly brush clarified butter and season with Herbal Red. Slice cheese and poblano to fit inside, then wrap with bacon.
Season outside with Chipotle Cowgirl and grill until bacon is rendered. Remove and rest 3 minutes, then apply a coat of the Salted Vodka Grapefruit BBQ glaze.
1 pineapple, cored and cut into 2-inch wide sections
Texas Select Seasonings Texas Chili Pequin Garlic Salt
Apply base coat of sugar and top coat of Pequin Garlic Salt, then grill until brown. Rest, cut in chunks and serve with the pork steaks and shrimp.