Fuzzy's Kitchen - Surf and Turf





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Published on Oct 21, 2013

Fuzzy's Surf and Turf

The following recipe is a demonstration on how to prepare Filet Mignon and Lobster Tail on a Big Green Egg.

Your comments, questions, and concerns are welcome...and I'd appreciate it if you would share your experience or tweaks to this recipe.

2 Top Sirloin Filet Mignons
2 Wild Caught Lobster Tails
3 tbsp Lemon Juice
1 tsp Minced Garlic
Cajun Seasoning
Black Pepper
Sea Salt
Olive Oil
1/2 Stick of Butter
Jack Daniels Wood Chips

Pairs With: Use the left over butter sauce to glaze your Surf and Turf.

Suggested Side(s):
Green Beans with Almonds
French Fries (preferably Zesties)

Method Of Cooking:

Filet Mignon
Big Green Egg (other smoker or grill) directly on the grill grate over the flame. Medium amount of Natural Lump Charcoal with Jack Daniels Wood Chips at 500-600 degrees for 4 1/2 minutes per side. Once the outside is seared, move the Filets away from the hot spot and cook until it reaches your desired internal temperature. Once it reaches 140, let sit for 5-10 minutes before slicing (cook times will vary based on Egg temperature and Filet sizes).

Lobster Tail
Big Green Egg (other smoker or grill) directly on the grill grate away from the hottest part of the flame. Medium amount of Natural Lump Charcoal at 450-500 degrees for 2 1/2 - 4 minutes per side. Once the meat turns beige, and the shells turn a bright orange and curl... pull the tails off and serve immediately (cook times will vary based on Egg temperature).

Total Cook/Prep Time: 5 Hours...10 minutes of prep, 4 1/2 hours for to bring to room temperature, and 20 minutes for cooking (or 140 internal temperature) ...catch-up on your favorite "Mom-Coms" on the DVR!

Feeds: 1 lumberjack, 2 growing boys, or 3 people.

Leftovers? Refrigerate overnight and serve cold over a salad. Not your style? Reheat the filets in your oven at 350 degrees for 20 minutes.


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