Steaks and Teriyaki Salmon

I was cooking for 11 people and decided to make two main dishes. Salmon and Steaks.
I used the recipes supplied by my friend's husband Allen Lehman. Thanks Allen!

I went with an entire Tender Loin from Costco. I followed Alton Brown's Good Eats show called "Tender is the Loin" now available on You Tube.
http://www.youtube.com/watch?v=F7-_ka3DAuY
I learned how to cut the loin into very yummy steaks and into a roast (I will make a stuffed tenderloin) as well as into a small chunk called the "chain of bull" too (I'll use it for fahitas later). We also had corn, potato salad (http://www.finecooking.com/recipes/creamy_potato_salad_radishes.aspx), green salad (the lettuce fresh from my edible garden) and strawberry shortcake. All recipes follow.
Steaks
After you have cut the steaks....
Use Keg seasoning on both sides of steak. Heat grill on to the highest setting; then put steaks on and reduce to medium.
To get the perfect grill lines on your steak place the steaks in the 10 and then 2 o'clock position.
Cook approximately 5-6 minutes on each side, flipping once.

Salmon
Foil line cookie sheet suitable for BBQ (one that will only be used for the BBQ).
Lightly coat salmon with olive oil (about 1/8” high on cookie sheet)
Squeeze generous amount of fresh lemon (one lemon).
Season with garlic salt and freshly ground pepper.
Brush on about 1/3 cup of teriyaki sauce on top of the salmon.
Slice a lemon and and place on salmon too.
Leave the foil edges up but don't seal them.
Heat grill on high; then put pan on grill and reduce to the lowest temperature setting
Cook for about 20 minutes. The salmon will flake when done.

Strawberry Shortcake
Berries -Wash and then cut strawberries. Place into a bowl and add a small amount of sugar to draw out the juices. Whip some whip cream add a small amout of icing sugar to sweeten and then add flavouring -vanilla or an orange liquor.
To make the shortcakes I use my favourite scone recipe.
Ingredients-
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream

Preheat oven to 425°F.
Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form the dough with your hands into 10-inch-diameter, 1/2-inch-thick round.
Cut into 12 wedges or use a biscuit cutter.
Transfer biscuits to large baking sheet, spacing evenly.
Bake scones until light golden brown, about 15 minutes.
Transfer to rack and cool completely. Slice each one.
Use a plate and put the bottom layer on the plate. Add strawberries, some whipping cream and then the top of the biscuit. Add a small amount of whipping cream more and the top with an unsliced berry!