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Poor Man's Surf And Turf W/Qview

post #1 of 13
Thread Starter 
The start, this is from a Prime that I bought at Christmas for cheap like a 14 pounder for 35 dollars. I picked up some shrimp from a Sam's demo for 3.50 for 16.

I salted it down for about 1 hour and 1/2. Then rinsed well and put CBP and lemon pepper and granulated garlic.

I then seared it in the oven at 500'.

Out of the smoker, at 125'.

Oh, man.

I had to have a taste.

Reheated for Carol tonight, just steamed it for about 10 minutes.

It came out med rare for her, perfect, lots of raves from her.

Thanks for watching.
post #2 of 13
Nice job Ron. It's nice when someone appreciates what you cook for them. biggrin.gif
post #3 of 13
Nice Ron! Very nice!!!!
post #4 of 13
post #5 of 13
Good looking prime, Ron. It's 5:30 in the morning here and I'm thinking a slab of prime rib with eggs!biggrin.gif
post #6 of 13
I used to push a big display in the meat case of Poor Man's Surf and Turf - Eye of the Round Cube Steaks with fillets of Monk Fish (when boiled for about ½ minute then broiled until light brown with garlic butter on it you'd swear it's lobster!).
post #7 of 13
Hey Ron That looks really good! I enjoy your post's Thanks man!
post #8 of 13
Looks really great! We use a cheap Rice/vegetable steamer to re-heat a lot of things as well. Works out perfectly.
post #9 of 13
Ron you eat well, Not to mention on the get more bargains that anyone I know, and turn out some mighty good looking chow. Now that is the way to do it! PDT_Armataz_01_37.gif

BBQ Eng.
post #10 of 13
Another fine smoke as usual, Ron. That does look quite tasty!
post #11 of 13
looks mighty tasty Ron
post #12 of 13
Thread Starter 
Hey Pops, I used monk fish at the restaurant on occasion with a 5 oz. tenderloin for specials. Yum.

Thanks everyone for the compliments.
post #13 of 13
Good stuff and not that expensive, I recommend it for anyone who is a seafood lover to try it. Just trim off the purplish colored membrane on it first, cut into 1 - 1½" wide chunks, drop into boiling water, count to 20 and scoop out (they go in pink and ½" thick, come out pure white and about 1½" thick, they puff up like crazy!) and put on a broiler pan and broil with butter on them until golden brown (8-10 min) - then dip in clarified butter like you would lobster! Close your eyes and you'd be hard pressed to tell the difference!
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