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Surf and Turf

SubVetSubVet Posts: 12
edited 4:10AM in EggHead Forum
Here is a nice Cowboy Steak and a couple of grilled lobster tails done the BGE way:


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Comments

  • EggieGEggieG Posts: 81
    That's eat'n good in your neighborhood. :woohoo:

    Time to look for some lobsters on sale!!!
  • That is so awesome.
    did you TRex the steak?
    gp
  • Good gracious that looks tasty. :woohoo: Way to go! Did you eat both potatoes? ;)
  • Yum, that looks great! I have 3 New York Strips and 2 lbs. of shrimp to grill up for Sunday and can't wait.

    Bruce
  • SubVetSubVet Posts: 12
    Tennisbum wrote:
    That is so awesome.
    did you TRex the steak?
    gp

    Okay - Splain that to me please! If you mean did I let it go full open to heat things up - YES - Of Course!

    I did the potatoes first, then partially cooked the tails, opened the grill to "All Ahead Flank" - fired the beef, turned it and threw the tails on top of the steak until done.

    It was spectacular!!!

    Got the tails from Sam's and let them thaw to room temp before splitting and grilling.

    We have a local food distributor called "Downtown Produce" where the Cowboy Ribeye came from - they are awesome steaks.
  • SubVetSubVet Posts: 12
    toothpick wrote:
    Good gracious that looks tasty. :woohoo: Way to go! Did you eat both potatoes? ;)

    The steak alone was nearly 3 pounds!!! My bride and I both enjoyed it. I got the lion's share of the beef and got to chew off the bone before giving it to the mongrels... LOL


    IMG_1391.jpg
  • Those look like some worthy mongrels. Sounds like everyone had a good meal. Thanks for the great pics. Keep 'em coming!
  • TRex is a method of cooking a steak, or any other thick cut of meat (Not roast). It involves cranking the egg up to nuke temps with the dome open and searing the beef / chop for 90-120 min a side then pulling it off allowing it to rest for 20 minutes. During this time you are lowering the temp of your grill to 400. After 20 minutes you put the meat back on for and end roast of 2-4 minutes a side, till done to your likeness. I use to like 135° but now I like 128° for beef and 138° for pork.

    Yours looks absolutely fabulous and not sure if TRex would improve on the end result.

    I miss ole TRex. Haven't seen him around here lately. Here is his web-site, and the method is also on The Naked Whiz's site.

    http://www.houseoffaulkner.com/BGE.html
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