When you’re looking for a special meal, I present my Surf and Turf Extravaganza! The centerpiece is a horseradish crusted prime rib roast from Mishima Reserve. This American wagyu beef cut is spectacular. Joining the fun will be some 6 oz garlic buttered lobster tails. Trust me, when you want to impress someone, this is the meal to cook.
Well, tell us about it!
For the roast, I made a horseradish-herb slather, and it really accents the flavor of the beef. Smoking the roast will make the already tender beef even more luxurious, as you will render some fats and collagens while cooking. MMMM, I’m salivating thinking about how good it was! For the lobter tails, I used 6 oz tails and basted them with a garlic butter as they grilled.
To pull this off on the same grill, you’ll have to set up your grill for indirect cooking. Place all of your coals on ones side of the grill. On the non-hot side, I place a water pan underneath the area I’ll be smoking the roast. I stabilized the smoker at 275 with pecan wood for smoke. As the roast gets within 10 degrees of your target temp, I added some more fuel to the fire and raised the lid. Lightly season the lobster tails and place on the hot side of the grill. While the lobster tails grill, your roast will finish up and rest at the same time. Easy Peasy!
How many will this serve?
The rib roast is a 2 bone roast, and comes tied to help keep the meat tight as it renders. So, you can simply slice this bad boy between the bones and serve two massive steaks. However, I sliced the bones out, and easily served four. Wagyu beef is richer than regular beef, and thus is more filling. That, plus the lobster tails, proved to be plenty for me and my guests.
As always, I hope you enjoy!Print