Finish this Cajun Surf & Turf recipe by @Boujeetexasbbq with a honey compound butter and you'll never look back. It's the open flame from here on out.
Cajun Open Fire Surf & Turf
TOTAL SERVINGS: 6-7 Servings
PREP TIME: 45 minutes
COOK TIME: 90 minutes
STEAK INGREDIENTS:
3 lbs tomahawk steak
¼ cup of kosher salt
¼ cup of coarse black pepper
¼ cup of Slap Ya Mama Cajun seasoning
¼ cup of Kinders lemon pepper seasoning
¼ cup of garlic powder
¼ cup of onion powder
STUFFED SHRIMP INGREDIENTS:
16 oz easy peel super colossal shrimp
8 oz lump crab meat
2 sticks of butter
2 cloves of garlic minced
3 tbsp of mayo
2 tbsp of mustard
2 dashes of hot sauce
1/3 cup of crushed Ritz crackers
¼ cup of chopped parsley
2 lemons
¼ cup of Old Bay Cajun seasoning
¼ cup of coarse black pepper
¼ cup of Slap Ya Mama Cajun seasoning
¼ cup of Kinders lemon pepper seasoning
¼ cup of garlic powder
¼ cup of onion powder
COMPUND BUTTER INGREDIENTS:
1 stick of sweet cream butter
¼ cup of chopped parsley
2 tbsp of minced garlic
3 tbsp of honey
2 tbsp of Slap Ya Mama Cajun seasoning
THE COOK:
Preheat your open fire grill to 250 degrees.
Carefully drill a hole towards the upper half of your tomahawk bone.
Heavily season your tomahawk with Cajun seasoning, garlic powder, onion powder, salt, and pepper.
To help your steak keep form wrap twine firmly around your steak.
Insert a butcher hook in the drilled hole.
Once your grill is up to temp lock your grate to the highest arch and attach your steak. Preferably towards the middle.
Add wood chips for extra flavor.
Adjust charcoal to roughly 15 to 20 inches from steak to prevent overcooking the bottom half of the steak.
For medium rare to medium the steak will need to smoke 30-40 minutes at 250 degrees before searing.
Next, wash and peel your shrimp. Leave the tail intact.
Carefully butterfly shrimp.
Season shrimp with lemon pepper, Cajun, and old bay seasoning. Mix and cool shrimp.
For crab stuffing combine 3 tbsp of mayo, 2 tbsp of mustard, 1/3 cup of crushed Ritz crackers, 2 tbsp of parsley, minced garlic, half a lemon squeezed, hot sauce, lemon pepper seasoning, Cajun, old bay, garlic powder, onion powder, and pepper.
Whisk mixture until creamy then fold crab meat into mixture.
In a GREASED cast iron add shrimp.
Roll crab stuffing into a quarter sized ball and place directly on the butterflied shrimp. Use the tail to hold stuffing in place.
Place the cast iron directly over the heat for 10 minutes covered with a smoking lid.
Once the steak is at 110-112 degrees internal it is ready to sear.
Remove your steak from the fire.
Raise your fire temp to 500+ degrees (away from shrimp).
Once your fire is up to temp carefully sear your steak allowing the fire to kiss your steak (not scorch).
Once you reach desired charr remove your steak and shrimp from the heat.
Glaze your shrimp and top your steak with Cajun honey compound butter (butter, Cajun seasoning, honey, garlic, & parsley).
Rest your steak for 10 minutes.
Slice your steak, pair with some stuffed shrimp, and your favorite Cajun sides.
WHAT SMOKER/GRILL WAS USED:
Oklahoma Joes Firecraft
SUPPLIES:
7 lbs of charcoal briquettes
Pecan wood chips
Cherry wood chips
Butcher hook
Smoking (griddle) lid
Cooking twine (optional)
12” cast iron
Wireless thermometer probe (optional)
Негізгі бет Cajun Surf n' Turf | Boujee BBQ with Brigie | Oklahoma Joe's®️
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