Moore's Surf n Turf
A Surf n Turf Chef's Choice submission from @chasenmooresmoke.
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Ingredients
For the ribeye
For the bacon-wrapped shrimp
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1 pound of fresh shrimp
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2 packs of bacon
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1/2 cup apricot preserves
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2 teaspoons soy sauce
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2 teaspoons honey
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2 teaspoons Moore's Spicy Mustard Hot Sauce
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1/4 teaspoon red pepper flakes
Instructions
For the ribeye:
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Marinate the prime ribeye in Moore's Original Marinade for 20 minutes.
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Season generously with your rib rub.
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Smoke at 225-250 degrees for 30-45 minutes, or unril internal temperature reaches 115.
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Pull it off the grill and let it rest for 10 minutes.
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Toss it back on a "screaming hot grill" until an internal temperature of 125/130 for medium rare.
For the bacon-wrapped shrimp::
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Mix preserves, soy sauce, honey, Moore's Spicy Mustard Hot Sauce and red pepper flakes together in a small bowl.
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Wrap shrimp in bacon.
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Cover evenly in your favorite seafood rub.
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Coat in Spicy Seafood Glaze.
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Cook over charcoal until well done.