BBQ Pork Steak & Shrimp Pack

Uncle Ray’s Food & Liquor

BBQ Pork Steak & Shrimp Pack

With Street Corn, Watermelon Salad & Picnic Potato Salad
Pork, Shellfish
Summer is here, so get grilling with Uncle Ray’s new BBQ Pork Steak & Shrimp Pack. Enjoy savoury Pork Steaks and juicy Shrimp Skewers. This BBQ wouldn’t be complete without Street Corn, a Picnic Potato Salad, and a fresh Grilled Watermelon Salad dressed with Cottage Cheese and a Black Pepper Lime Vinaigrette.
Serves 3-4
•   Easy Prep
•   Ready in 30 Minutes



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Michael Angeloni

Executive Chef


  • 4 slices Pork Shoulder Steaks
  • 16pcs Marinated Shrimp on Skewers
  • 1 bunch Marinated Green Onions
  • 15-20 Cherry Tomatoes
  • 250mL container Grilled Watermelon Pieces
  • 4oz Cottage Cheese
  • 4oz Black Pepper Lime Vinaigrette
  • 1 cup Baby Arugula
  • 1L Picnic Potato Salad
  • 4 ears Corn, blanched
  • 4oz Mayo
  • 4oz Pecorino Cheese
  • 2oz Route 86 Spice
  • 1 Lime


Make sure you’ve got a Tray or Plate, a Grill Brush, Tongs, a Rag or Paper Towel, a Probe Thermometer, a Sauce Brush, a Chef’s Knife, a Serving Bowl, Olive Oil, and Salt and Pepper. Now, let’s get cooking!



1. Turn grill on high heat and leave to preheat for at least 10 minutes.

2. Remove proteins and green onions from the packaging onto a tray or plate, and season the pork with salt and pepper (no need to season shrimp).

3. Once the grill is hot, give it a good brush to remove anything that may be stuck to the grill, and using a rag or paper towel, rub the grill with some oil.

4. Reduce the heat to medium and lay the pork on the grill.

5. After minutes, give the pork a quarter turn (do not flip). This will give you a nice cross hatch.

6. Now oil the grill again and add the shrimp and the green onions. NOTE: To help prevent the skewers from burning, place a thin strip of tin foil under the part of the skewer that sticks out.

7. Flip the pork.

8. After minutes, give the chicken another quarter turn. To check the chicken, use a probe thermometer to test. The chicken should be 165 degrees.

9. Flip the shrimp and green onions at this point. They should both take about 3-4 minutes per side.

10. Remove the pork, shrimp, and onions. Allow to rest for 3-4 minutes before serving.


1. Place the corn onto the grill. It is already cooked; now you just want to give it colour and heat it through, which will take about 6-7 minutes.

2. Turn every 2 minutes until charred and brown all over.

3. Remove from the heat and use a brush to put the mayo all over the corn, then sprinkle with cheese and spice.

4. Garnish with cut lime wedges to sprinkle on as you eat.


1. Cut the tomatoes in half and place in a serving bowl.

2. Place the watermelon around the dish, then arrange the arugula all over and dollop with cheese.

3. Drizzle with the dressing and serve with a side of the potato salad.