What's a meat-laden barbecue joint to do when Lent comes around and every restaurant on the planet is serving up fish fry?
If you're Chef Aaron Patin of Iron Grate BBQ Co., 4125 S. Howell Ave., you dig deep and come up with a succulent seafood dish to augment your menu of artfully smoked brisket, pork and ribs.
Last year, it was hickory butter barbecued shrimp, a finger-lickin' Southern-inspired dish featuring a pound of peeled, head-on shrimp tossed in a smoky buttery sauce and served up alongside slices of Texas toast to soak up all the leftover sauce ($18 a pound). The dish was so popular, it’s now a mainstay on the Iron Grate menu.
This year, folks will get a little taste of NOLA thanks to Patin’s latest creation: Louisiana Steamed Crawfish.
The crawfish, which are flown in live from the Gulf, are coated in Patin’s custom-blended Grandpa’s Spice and stir fried in butter with lemongrass, garlic, ginger, Thai chilis and lemon juice. They are $21 per pound and can be ordered as-is or "extra spicy" upon request.
The crawfish will be available beginning Friday, March 9 on a first-come first-served basis (when they're out, they're out). They will be offered every Friday through the Lenten season (pending availability).
Iron Grate BBQ Co. is open Wednesday through Sunday from 11 a.m. to 8 p.m.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.