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Prime Time Surf & Turf!

Discussion in 'Grilling Beef' started by civilsmoker, Mar 17, 2019.

  1. civilsmoker

    civilsmoker Smoking Fanatic

    Decided to kick off spring break with a prime time experience!
    How steaks should be cut!
    Lined up to ride the wave!
    All setup in the line.....coals, cherry, flame, Prime NY, & Tail!
    The stuff of magic!
    The experiment bringing smiles of success!

    And finally the plate where turf and surf make magic!!!’

    I’m just amazed at the flexibility of the copper pot, and makes me really want to get the x-fire build done!
    Last edited: Mar 17, 2019
  2. civilsmoker

    civilsmoker Smoking Fanatic

    The money shot!
    motocrash, IH 1026 and jaxgatorz like this.
  3. one eyed jack

    one eyed jack Master of the Pit

    Great Googely Moogely; That looks fantastic.

    civilsmoker likes this.
  4. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks, one eye!

    The sad thing is 4 of these plates was less than the bucket of fried chicken and sides we grabbed for dinner last week.
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Not much to say but WOW!!
    That meal looks fantastic!!!
    And congrats on making the carousel!!!
    civilsmoker likes this.
  6. weev

    weev Smoking Fanatic ★ Lifetime Premier ★

    Holy smokes that made me drool Great Job
  7. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks Al! And thanks for the Ride, it is greatly appreciated!

    Thanks weev! It made the whole fam drool!
  8. civilsmoker

    civilsmoker Smoking Fanatic

    Derek717, thanks for the like!
  9. civilsmoker

    civilsmoker Smoking Fanatic

    Just a little trick on the tails to keep them from getting dry. They are salted & dusted with garlic & onion powder and then drizzled with extra virgin olive oil. I make sure all the exposed white meat is covered. I do them on the gas grill this way but the first time on the cooper pot.
    Last edited: Mar 20, 2019
  10. civilsmoker

    civilsmoker Smoking Fanatic

    Here is the second round.

    Put the left overs in a hot cast iron with grape seed oil for a quick flash sear and the butter pan basted for the finish!

    The butter basting added another layer of yum!
    This was a nice treat after cutting 64 ft of 3/16 plate for me & my sons current build!
  11. uncle eddie

    uncle eddie Master of the Pit OTBS Member SMF Premier Member

    Mmmmmm - surf and turf - big LIKE!
  12. How was it smoking the lobster? I would be afraid to mess it up. That's a lot of money here in Alabama. Did you smoke to an internal temp? How long did it take?

    The only thing I've learned about cooking lobster tails is to make sure they are thawed prior. Before, I treated them like shrimp and ran water over them until they were thawed but they came out super rubbery. I found that letting it thaw in the fridge the day before helps a lot.
  13. civilsmoker

    civilsmoker Smoking Fanatic

    Big thanks for the like, uncle e.

    Yes thawed in fridge but they should always be kept cold cold cold prior to cooking. In the fridge on top of a bed of ice, NOT in the water.

    They “roasted” for about 18-20min. I say roasted because the temp in the VCC with the active fire was 325 - 335 deg. The secret I have found with tails is to roast them “softly”....to low and long is not good cause they degrade, to hot and fast drys them and makes them tuff. This is also why I lay them over the shell. It insulates the bottom and seams to cook them more evenly (Its not just for looks).

    PS, I was really nervous cause there was some serious coin over that fire with the NY & Tail. I was going to do them on the gas grill but the wife told me not to be a chicken! She just loves the natural cherry wood flavor.
  14. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    LOL---You got a lot more than ONE Money Shot there!!
    Everything looks Excellent !!
    Nice Job.

    civilsmoker likes this.
  15. civilsmoker

    civilsmoker Smoking Fanatic

    Bear, on the outside that's probably true but i was taught that its what's on the inside that counts LOL...

    Thanks, and I almost did a sandwich for seconds just for you!
  16. civilsmoker

    civilsmoker Smoking Fanatic

    IH 1026 & jaxgatorz thanks for the likes!
  17. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Well I'm full just looking at those pic's. Really nice job.

    Point for sure
  18. civilsmoker

    civilsmoker Smoking Fanatic

    Thanks gmc, the sad thing is it went too fast. It was like blink and the plates were empty and the belly was full...lol
  19. civilsmoker

    civilsmoker Smoking Fanatic

    Motocrash, thanks for the like! This meal was a huge motivator to knock out the x-fire....or as you have so named it “the t-Rex fire grill”.:emoji_laughing:
    Last edited: Mar 20, 2019
  20. All I gots to say is: dang.

    Pound it :emoji_right_facing_fist: