Hard to beat a "Surf and Turf" meal! Learn how to grill lobster as well as some thick cut cowboy steaks, featuring the new "Not Ketchup" Tangerine & Hatch Chile sauce!
Total Time
1hr 15min
5.0
2 Ratings
Author: Smoky Ribs BBQ
Servings:
1
Ingredients
•
1
Cowboy Steak
•
to taste
Seasoned Salt
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2.5
lb
Lobster
•
to taste
Not Ketchup™ Tangerine and Hatch Chile Sauce
•
to taste
Oranges
, sliced
•
1
French Bread
•
to taste
Ghee
•
1
Potato
•
to taste
Sour Cream
•
to taste
Cheese
•
to taste
Scallions
Cooking Instructions
1.
Season Cowboy Steak (1) with Seasoned Salt (to taste). Grill seasoned side down. Reverse sear on indirect heat at 275 degrees C (530 degrees F). Add seasoning to the other side of the steak. Flip.
2.
When the internal temperature is 125 degrees C (260 degrees F), put on a sear grate. Make sure to put non-stick spray on the grate beforehand.
3.
Turn it 90 degrees. Flip and turn again to get charred grill marks.
4.
Wrap in aluminum foil, and let rest for 10 minutes.
5.
Lightly season Lobster (2.5 lb) meat with Salt (to taste) and Ground Black Pepper (to taste).
6.
Brush Not Ketchup™ Tangerine and Hatch Chile Sauce (to taste) on meat.
7.
Make sure to crack the claws to let the steam out so they don't blow up on the grill.
8.
Lay lobster meat-side down on grill. Flip when cooked (but not charred too much). Baste meat in more sauce.
9.
Place orange slices (to taste) on top to infuse into the meat. Grill at 140-145 degrees C (285 - 295 degrees F).
10.
Cut French Bread (1) in half.
11.
Spread Ghee (to taste) on bread. Apply heat to the bread until toasted.
12.
Slice a baked Potato (1) in half and put Sour Cream (to taste), Cheese (to taste), Scallions (to taste), Salt (to taste), and Ground Black Pepper (to taste) on it.
13.
Add the steak and lobster to plate. Serve and enjoy.
Nutrition Per Serving
CALORIES
1794
FAT
159.9 g
PROTEIN
511.4 g
CARBS
153.3 g
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