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Surf and Turf Recipe | Lobster Tail and Beef Tenderloin
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Aug 23, 2023
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View Video Transcript
0:00
Ever heard of the Beach Boys' Chin
0:02
And they be surfing all the time and singing them songs. Hey, I'm finna sing one too
0:05
It's called Surf and Turf. Yes it is. A smoked tenderloin with a coffee crust, lobster tail soaked tender, grilled to perfection
0:13
Got a special herb butter on it. Come on cause I ain't gonna wait long for you on this one
0:17
Woo-wee, yep, I have got my surf and turf shirt on
0:33
I am ready to do this deal. You're so tropical. Yes, I'm looking for some tropical pleasure, and I'm thinking, what is it
0:40
Surf and turf. Now, why would you reckon we would be calling it surf and turf
0:45
Do people surf on the turf, Shep? No. We're talking surf as in the water, a creature that comes from there
0:53
And turf something that grazes up on it. So what are we talking about? A beef tenderloin and some grilled lobster tail
1:01
Oh my gosh, I'm talking, folks. This will make you slap your grandma and jump off the house
1:06
This is going to be so good. so let's get to talking about this beef well folks we're talking about tenderloin and i'm
1:20
not talking about mage but i did a video a long time ago displaying where the porterhouse steak
1:25
come from well we're going to talk about tenderloin yeah major are you scared of the tenderloin it's
1:31
good i promise now the tenderloin if you could see right through old mage would be up under that
1:36
rib cage on the backside underneath that backbone is what we call the tenderloin and for mage I'm
1:42
thinking his might be this long but I'm needing one about this long so under the ribs under the
1:47
backbone no muscle is involved in work there it just sits up there and it gets to be the most
1:52
tender thing in the world thank you mage for participating and folks you can get tenderloins
1:58
this long, this big, but hang on. We have a guest. Who could it be? It is. It is the star of the
2:09
attraction, the beagle. Now, some of you might be thinking, why didn't you put the beagle on the
2:15
table? Folks, I can't lift him up there no more. Hey, I am glad you're visiting us. I am big
2:20
So getting back to this tenderloin, the most tenderest beef there is, tenderloin, coming back
2:26
there below that back and it is tender also it is something that you can cut a fillet off of
2:31
if you're wanting to do fillets but folks also it is cheaper a lot of times do you just buy
2:38
yourself a tenderloin and just cut your own fillets you can reach back in there and cut them
2:43
inch and a quarter two inch thick whatever you need they're good dining i always look for them
2:49
if they be on sale this certified angus beef tenderloin it is going to be some of that good
2:55
Now, before y'all was there, what happened? Well, Kent got it out of that there sack that it was in
2:59
and we mixed us up some seasoning rub to put on there. That's a little different
3:04
Yes, it is, but oh, how I like it. Ever since we did the pastrami video, the homemade pastrami
3:09
what, you what, you what? You didn't see it? Shannon and Andy have your link up there where you can watch it
3:15
We used some coriander in there. And folks, to me, it brought out so much great flavor in there
3:20
And this is a coriander allspice coffee rub got our seasoning in there Oh it is so good mix that seasoning up really well and Andy and Shan will have you a little description to where you can find out
3:32
The recipe and anything that you need in this video and I mean coat it well top bottom sides everywhere
3:37
Put it back in that there ice box and let it sit about three and a half hours to four
3:42
Then I need you to take it out. Let it warm up to room temperature before we ever get ready to put this thing on the grill
3:49
Now come out here and fire your hasty bake up. Mm-hmm. What you got one
3:54
We're reaching them got 10% off and there'll be a little code down there where you can type it in and get you one and
3:59
Move all your fire to one end because we're going to use indirect heat to smoke this till we reach an internal temperature of about
4:07
110 to 115 then we'll sear it so we got some good oak in there
4:12
We're going to add a little bit of apple and we're going to get to going. Well hasty bake is fired up
4:17
We added us a little bit of that there apple wood to it We're gonna make a little smoke as you can see it's coming out there fires on this end indirect
4:26
It's over here on the side. I nearly messed up. I nearly said indirect is here, but not no this is direct over the heat
4:33
We're gonna go over here on this side take about probably 20 to 25 minutes to get this internal temperature where we need it and I
4:42
Don't want you messing with him. I don't want you opening the lid I don't even want you to talk about him
4:49
I just want you to just let him sit there and get some of that smoke bath as that smoke comes through there
4:54
We're going to crack this vent just a tad. Open this one over here just a tad
5:00
What's the tempering, you think? Well, over there, out here on the hot side, it's about 340
5:05
Over here on the cool side, we're pretty close to probably 225 to 260, along in there
5:10
And we need to say around 250. That's what we're after. And let this go
5:14
Remember it's got to come to room temperature before you put it on the grill
5:18
You're gonna mess up our cooking times and Mace says he's ready to check it so
5:23
Remember I want us to reach that magical temperature of about 110 and we're at 108 and point five
5:30
So we're gonna call that good I have cranked the fire up to where it's about this far from the grill because I want to get us some good cereal here
5:38
So let's slide it over I I love to hear that sizzle because folks
5:44
we want this to be on the rare to medium rare side
5:48
So we're gonna go about three to four minutes a side, turn it up, get the edges, turn it back over
5:54
and then we're gonna wrap it in full and let it rest about 20 minutes while we fix them. What
5:59
Lobsters, yep, you heard it right. I caught them right out of the pond, I did
6:02
Is everybody wanting beef today, Shen
6:12
Nobody was too excited for the lobster, but everybody's sort of in line for beef. Yeah
6:23
We have all sides seared. Say that fast. Sour seared? No. All sides seared
6:29
Got it. All sides seared. Top, bottom, around the corner, everywhere. I'm gonna bring it over and let you look at that good color. It's got everywhere
6:36
It don't take long about four to five minutes of side rolling all the way around
6:40
And we need to go ahead and wrap this little rascal up so we can continue to rest and cook
6:46
And then we gonna what get them lobsters out here Just waving at you Shan It a lobster tail Have you ever had any of those crawl through camp
6:56
I had some big crawdads one time. We got a rain down to river and it sort of overflowed and it come up through camp
7:01
There's crawdads in there, but that's the closest thing we ever had. So folks, when you get them, and if you can get a fresh one, go for it
7:08
because I would love to have one, but they ain't too abundant here. Get you some of these kitchen shears
7:13
don't use your wife's sewing scissors. She'll get mad and I need you just to pick them up here and right down the middle
7:20
I just want you to cut them. Just cut that shell all the way
7:24
back down there to the little tail flipper and then I just want you to just pull this out here
7:31
You'll have to see it just break just a tad. Reach in there with your little old fingers and just separate that right there from that. You can see as I run that thumb down through there
7:40
and then take your knife and I want you just to score it just a tad about halfway through that
7:48
way we can get everything to get basted down there and get all that flavor but you can see
7:52
he is loose at the bottom and ready to go we have got them ready to go they are all dressed up and
7:59
ready wooden skewers we're not making kebabs no but I need you to run them through there all the
8:06
way through that tail back there because that's going to keep them from trying to do this as
8:10
they're cooking like one of them really hot pieces of bacon. And they were soaked, right? Yes, they were
8:14
soaked bamboo wood come from the northern shores of somewhere, but no, they are good to go, and it
8:20
helps to use the sharp end to get through there. So get you some of them. If you ain't got them, you
8:25
can use metal, but I do think that the metal ones conduct a little heat and mess up your cooking time
8:31
just a tad. So let's give them a brushing right quick because I want to make sure some of this
8:37
gets down in there and this guy didn't get cut halfway through so there we go duker we have got
8:42
him now we are basting with a lemon butter garlic parsley marinade here and folks we're going to
8:51
baste them quite often when they come around here to this other side so make sure you get some of
8:56
this on all of them because we're going to cook flesh side down first and i want to make sure that
9:01
Everybody is greased and there ain't no sticking. Make sure you've got your grill hot and ready to go
9:09
Well, we raised the heat up just a tad. We still got us some oak in there. The mesquite burned out while we was cooking that there beef lowing
9:16
And we added us some alder wood in there. Because remember, it's sort of like if you're cooking some fish or feathers there
9:20
you want a more mild smoke. So let's get to it. We're going to put them on there flesh side down and let them go about three to four minutes
9:30
So just get them over here, slap them right on there, and let the fun begin
9:39
Now when we turn these little rascals back over, we will be basting them quite often
9:44
and we'll leave the lid open because we just want to give that top some good color
9:48
You're looking for a good opaque sort of pinkish color there. Turn them over, baste them, baste them, baste them, keep basting them
9:54
cook them about three or four minutes on that side, and it is a done deal. Let's break out the lobster sauce and the bibs
10:00
because we're going to town. Well, the good Lord says
10:41
you shall reap your benefits. And that's what we're fitting to do. We're fitting to reap the benefits on here, this here lobster
10:48
I'm just going to go ahead and have a bite of him first. But I had some really good help today
10:53
And let me see. Did you go? Well, part of the time. There's the big
10:57
And there's the duker. The major. And where you at, Sage? Whoop, got one missing
11:04
Okay. Everybody's had a bite now. So I'm just going to. I want to know, does it make the cooking better
11:10
in a tropical shirt? Yes, it does. I'm just going to pull that off first
11:15
if I can get him out of there. Oh, I done got some of the shale. Let me just get him right here
11:20
Shan like to dip hers in butter. I like for me just to have the flavor
11:24
that's fixing to hit them taste buds and go wild. Hallelujah. Praise the Lord
11:34
Pass the biscuits. Forget the ham. I'll take some lobster and some of that beef tenderloin
11:39
because it's coming up next. I'm just going to go ahead and do it
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I'm going to stay and I'm going to stay and eat some more. Folks, you can see I'll be liking my stuff sort of rare
12:05
If you need to cook yours a little longer, go ahead instead of pulling it at 110 to 115
12:10
pull you about 120 to 125, and then let it rest, and you'll get on more up there to closer to medium
12:16
But the flavor you get out of that lobster right there, with that good basting that we got on there
12:22
I get just a little sweetness from the honey, but the garlic and the parsley and that alderwood
12:28
it is so good. But folks, that rub that's on that tenderloin
12:33
that coffee and that coriander, they go so well together. I mean, they blend it, and it is smooth like Frank Sinatra
12:38
and good coffee it is. thank y'all for joining us in the backyard we appreciate you old viewers new viewers all of you
12:44
coming here we're gonna give you a big old hug we love you each and every one we never take it for
12:49
granted that you watch our videos and we ask you to please share them with your friends and neighbors
12:52
but as always i tip my hat to all our service men and women and all the veterans who have kept this
12:58
old country safe and letting that flag fly every day where me and ken's gonna be so we appreciate
13:03
you one and all god bless you and guess what i'm gonna see you down the surf and turf trail i am
13:08
with some lobster and some smoked tender. What is happening? I'm practicing my surfing for my surfing and turfing
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Is that what we're supposed to be doing? No. Two, four, six, eight
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Who we gonna appreciate? Beagle Dog. Huh? Dog? Okay
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