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Moore's Surf n Turf

A Chef's Choice submission from @chasenmooresmoke.
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For the ribeye: For the bacon-wrapped shrimp:
  • 1 pound of fresh shrimp
  • 2 packs of bacon
  • 1/2 cup apricot preserves
  • 2 teaspoons soy sauce
  • 2 teaspoons honey
  • 2 teaspoons Moore's Spicy Mustard Hot Sauce
  • 1/4 teaspoon red pepper flakes


For the ribeye:
  1. Marinate the prime ribeye in Moore's Original Marinade for 20 minutes.
  2. Season generously with your rib rub.
  3. Smoke at 225-250 degrees for 30-45 minutes, or until internal temperature reaches 115.
  4. Pull it off of the grill and let it rest for 10 minutes while you increase grill temperature. 
  5. Toss it back on a "screaming hot" grill until internal temperature of 125/130 (for medium rare).
For the bacon-wrapped shrimp:
  1. Mix preserves, soy sauce, Moore's Spicy Mustard Hot Sauce and red pepper flakes together in a small bowl. 
  2. Wrap shrimp in bacon. 
  3. Cover evenly in your favorite seafood rub. 
  4. Coat in the glaze from step one. 
  5. Cook over charcoal until done.