Servings: 8
Calories: 600kcal
Equipment
- Larger smoker
- Instant read thermometer
- Kitchen shears
- Sharp knife
Ingredients
Tomahawk Ribeyes
- 3 Certified Piedmontese Tomahawk
- Binder I used duck fat
- Butcher's twine
- Beef rub
- Fresh cracked pepper
Lobster Tails
- 3 12 oz lobster tails
- Binder I used duck fat
- Seafood rub
Classic Lemon Butter Sauce
- 2 sticks unsalted butter
- 5 cloves garlic
- 1 tbsp Italian parsely
- 1 lemon
- Fresh cracked pepper
- Grated Parmesan optional
- Red chili flake optional
- Seasonings to taste
Instructions
Tomahawk Ribeyes
- Trim off any excess fat from the Tomahawk and truss up the steak by wrapping Butcher's twine around the sides of the steaks and around the bone creating a much rounder uniform shape for even cooking.
- Hit the steaks with your binder and apply rub liberally.
- Toss on the smoker a roll smoke for 1-1.5 hours, or until and internal of 110-115 F is reached. Once internal is reached remove from smoke and sear until internal of 123-128 F is reached.
- Pull from fire to let rest and let the carry over finish the steak to a perfect mid rare.
Lobster Tails
- Using your Kitchen Shears cut a half inch section out of the back of the lobster tail and two slits across the bottom of the tail.
- Gently separate the lobster meat from the shell and pull it thorough the space you cut out.
- Lay the meat down on top of shell and then with a sharp knife cut 2 slits down the meat to flare the meat out.
- Now, hit the meat with your binder and favorite seafood rub. I used my Kickin Kajun Rub.
- Place tail on top shelf of smoke and roll smoke until internal temp of 135 F is reached. Then remove and rest.
Classic Lemon Butter Sauce
- In a sauce pot combine the butter, minced garlic, chopped parsley, juice of 1 lemon, pepper and red chili flakes.
- Allow to melt, and let the ingredients merry.
- Let Butter cool to room temperature, then add Parmesan. Use as dipping or basting sauce.
Nutrition
Calories: 600kcal
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