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Surf 'n' Turf on a BGE

MossyMOMossyMO Posts: 10
edited October 2013 in EggHead Forum
Started with a couple rib-eye's, garlic olive oil and Tatonka Dust seasoning.

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Cold smoked the steaks for an hour and a half on our Holland grill with oak and the tube smoker.

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While the steaks were cold smoking put a couple of twice baked potatoes on the Big Green Egg for about 45 minutes at 275º.

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When the twice baked potatoes were heated topped them with white cheddar cheese and some bacon crumbles from home made Tatonka Dust bacon and moved them to the oven to keep warm.

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Opened up the vents on the BGE to get the temp up to 600º to cook the rib-eyes.

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Steaks were set aside to rest while the shrimp cooked, adjusted vents on the BGE to bring it down to 400º and put on the shrimp which were seasoned with Seafood Splash and fresh minced garlic with tabs of butter added around the shrimp.

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Thanks for looking!

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