The next time you have friends over to the backyard for a barbecue, you are going to want to put on your Hawaiian shirt and some sweet luau music while you serve some of this delicious surf & turf. This’ll make you slap your grandma and jump off a house it’s so good!
TIP: Do not slap your grandma and/or jump off a house!
Start with a good beef tenderloin. I use a Certified Angus Beef tenderloin that has been rubbed with a coffee, allspice and coriander blend. Trust me on this, it brings out so much flavor and it will be different from anything you have tried before.
I really enjoyed the coriander when we made the homemade pastrami, and it really brings out a delicious flavor here on this tenderloin. Rub the roast everywhere with the spices and wrap in plastic in the ice box for four hours or so.
Now this next part is important so pay attention: Make sure you take the tenderloin out of the ice box and let it warm to room temperature before you start to smoke this.
TIP: Bring tenderloin to room temperature before smoking to better distribute heat throughout and create an even cooking time.
I use this Hasty Bake grill because it allows for smoking both on indirect and direct heat. Over on the right side, you’ve got the fire, and the left side will access the smoke and indirect heat for the fire, allowing for authentic smoky flavor without fear of burning. This is how we make a beautiful rare tenderloin, folks. The people at Hasty Bake will give you 10% off if you use our code right here.
For the tenderloin, I am going to smoke it on the indirect heat side until it reaches an internal temperature of about 110-115 degrees F. and then I sear it over on the direct side of the grill. If you prefer medium rare to medium, wait to sear the meat until the internal temperature is more like 120-125 degrees F.
TIP: For beef tenderloin, I like to use a wood blend of oak, and a little apple and mesquite woods.
Once the tenderloin reaches the right temperature, we are going to put the beautiful sear on. Take the tenderloin and place directly over the fire – I’ve got the fire just a couple of inches from the grates – and make sure to sear each and every side. The top, the sides, the bottom, the edges, all of it. Once the tenderloin color looks better than anything you’ve ever seen in your life, it’s finished.
Wrap in foil, and let it rest. While that rests, lets get to going to the surf, y’all.
Lobster. Well, we don’t get much fresh lobster here in Oklahoma, but if you’re closer to the shore, go on and get you some. We’ll wave from down south here with our fresh beef and envy y’all up north with those incredible Maine lobsters.
Start by taking a good pair of kitchen shears and cutting the lobster shell right from the top of the tail to the bottom, down the center. Score the meat down the center to create another place to drizzle the marinade through.
TIP: Don’t use your wife’s good sewing scissors for this part or she will get mad no matter how delicious the lobster tastes.
Once you have sliced the shell down the center, open the shell up an inch or two and separate the lobster meat from the shell by just peeling it back a little with your fingers. Creating space between the meat and the shell gives you room to add marinade to the lobster meat.
Take a saturated bamboo skewer and insert it vertically through the lobster tail from the bottom to the top. Lobster tends to curl up on the fire and this will ensure the tail stays open and cooks evenly. I use bamboo instead of metal because metal conducts heat in such a way that might mess up the cooking time just a bit.
TIP: Soak bamboo skewers in water before using to avoid burning.
The marinade I like to use is a honey garlic butter w/parsley. I use it early and often while those lobsters are grilling. So should you. You’ll thank me.
I’m going to use Alderwood to smoke seafood because it is a milder smoky flavor. I don’t recommend adding mesquite or hickory for fish because the flavor is very intense.
Start flesh down directly over the fire. When the meat turns opaque, flip the lobster tails over and continuously baste until you’re ready to eat.
Get ready to break out the bibs because we are going to town on this surf & turf!
Surf and Turf – Cowboy Kent Rollins
- 3 ½ to 4 lb. beef tenderloin
- ½ tablespoon smoked paprika
- 1 tablespoon ground coriander
- 1 teaspoon ground mustard
- 1 teaspoon allspice
- 2 tablespoons Kent’s Original Seasoning or your favorite spice blend
- 1 tablespoon coarse ground black pepper
- 1 tablespoon coffee grounds
- 4 lobster tails thawed if frozen
- ¾ cup butter
- 2 tablespoons fresh or dried parsley
- 2 teaspoon minced garlic
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ tablespoon honey
- Remove the tenderloin from the package and place on a flat tray. In a small bowl combine the smoked paprika, coriander, mustard, allspice and Original Seasoning. Generously rub the tenderloin with the seasoning. Cover and place in the icebox for at least 3 hours.
- Remove the tenderloin from the icebox and let it rest on the counter for about 1 hour or until it reaches close to room temperature.
- Preheat your grill/smoker to medium high heat. Place all the coals to one side of the grill/smoker. I like to use a blend of apple, oak and mesquite woods.
- When the coals are white, place the tenderloin on the indirect side of the grill. Close the lid and let smoke for about 20 to 25 minutes or until the internal temperature of the tenderloin is about 115 degrees F. The temperature of your grill should be running around 250 degrees. F.
- Place the tenderloin over the direct heat side of the grill and sear about 3 to 4 minutes per side.
- Remove from the grill and wrap the tenderloin with tinfoil. Set aside in a warm place.
- Split the lobster tails with a pair of kitchen shears down to the tail. Slice the center of the meat down the middle, about halfway through. Use your fingers to loosen the meat slightly from the outside shell along the sides.
- Place a soaked wooden skewer lengthwise through each lobster tail. This will prevent the tail from curling up when cooking.
- In a small saucepan, melt the butter. Stir in the parsley, garlic, lemon juice, lemon zest and honey.
- Generously brush the butter mixture over the meat.
Return to the grill and add a little alder wood chunks. Do not add any more mesquite wood at this time because you want a more mild smoke flavor with the lobster.
- Place the lobsters, flesh side down the direct side of the heat. Close the lid and cook for about 4 minutes. Flip the lobster over and generously baste. Leave the grill lid open and cook for an additional 3 to 4 minutes. Continue basting every minute or so until the lobster is an opaque color.
- Unwrap the tenderloin from the tinfoil. Slice and serve with the lobster immediately.
This will result in a rare to medium rare tenderloin. If you would like it more done, pull the tenderloin during the first cooking at 120 to 125 degrees degrees F.
Kent’s Original seasoning can be found at KentRollins.com