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



Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout


  • 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. Carefully turn on your grill on high heat and leave to preheat for at least 10 minutes. 
  2. Remove the Pork, Shrimp, and Green Onions from the packaging onto a tray or plate. Season the Pork with salt and pepper (no need to season the Shrimp).
  3. Once the grill is hot, give it a good brush to remove anything that may be stuck to the grill. Using tongs and a rag or paper towel, very carefully rub the grill with some oil. 
  4. Reduce the heat to medium and lay the Pork on one half of the grill. After 3 minutes, give the Pork a quarter turn (do not flip) – this will give you a nice cross hatch. 
  5. Using tongs and a rag or paper towel, rub oil on the other half of the grill. Place the Shrimp and Green Onions onto the grill. NOTE: To help prevent the skewers from burning, wrap some tin foil around the parts of the skewers that stick out.
  6. Flip the Pork, and after 3 minutes, give it another quarter turn for the crosshatch. Check the internal temperature using a probe thermometer. (should be 165°F).
  7. Flip the Shrimp and Green Onions at this point. They should take about 3-4 minutes per side.
  8. Remove the Pork, Shrimp, and Green Onions and allow to rest for 3-4 minutes before serving.
  1. The Corn is already cooked. We just want to heat through and give it some colour. 
  2. Place the Corn onto the grill for about 6-7 minutes, turning every 2 minutes until charred and brown all over. 
  3. Remove from the heat and use a brush to coat the Corn with the Mayo
  4. Sprinkle with Cotija Cheese and Route 86 Spice.
  5. Cut the Lime into wedges to squeeze over the Corn.
  1. Cut the Tomatoes in half and place in a serving bowl. 
  2. Place the Watermelon all around the bowl, and arrange the Arugula on top with dollops of Cottage Cheese
  3. Drizzle with the Black Pepper Lime Vinaigrette.
  4. Serve alongside the Potato Salad.
  1. Serve Family Style. 
  2. Place a piece of Pork and a Shrimp Skewer on your plate with an ear of Corn.
  3. Enjoy the Potato and Watermelon Salads on the side.

Michael Angeloni

Executive Chef