Poor Man's Surf And Turf W/Qview

Discussion in 'Beef' started by ronp, Mar 15, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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.
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job Ron. It's nice when someone appreciates what you cook for them. [​IMG]
     
  3. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Nice Ron! Very nice!!!!
     
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeeet!
    [​IMG]
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking prime, Ron. It's 5:30 in the morning here and I'm thinking a slab of prime rib with eggs![​IMG]
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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!).
     
  7. vtanker

    vtanker Meat Mopper

    Hey Ron That looks really good! I enjoy your post's Thanks man!
     
  8. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks really great! We use a cheap Rice/vegetable steamer to re-heat a lot of things as well. Works out perfectly.
     
  9. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Ron you eat well, Not to mention on the cheap...you get more bargains that anyone I know, and turn out some mighty good looking chow. Now that is the way to do it! [​IMG]

    BBQ Eng.
     
  10. mikey

    mikey Smoking Fanatic

    Another fine smoke as usual, Ron. That does look quite tasty!
     
  11. scubadoo97

    scubadoo97 Smoking Fanatic

    looks mighty tasty Ron
     
  12. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Hey Pops, I used monk fish at the restaurant on occasion with a 5 oz. tenderloin for specials. Yum.

    Thanks everyone for the compliments.
     
  13. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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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