With Valentine's day on our heels, it's time to be thinking about doing something for that significant other and nothing says, “I love you” like cooking a fancy meal on the smoker or grill.
My smoked steak and smoked lobster recipes put together are a great way to do just that.
If you love lobster like I do, then you will absolutely love them smoked. They only take about 45 minutes to reach a perfect 140°F and a little of my rub (purchase recipes here) and the smoke is really all you need for this to be a huge success! More detailed recipe HERE
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Smoker Temp: 225°F
- Meat Finish Temp: 140°F
- Recommended Wood: Apple or Pecan
- 1 lobster tail (or more) per person (4 oz size seems to work the best in my opinion)
- Butter mixture (recipe below)
- Jeff's original rub (purchase recipes here)
- Kitchen shears or scissors
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My rub works incredibly well on smoked steak and smoked lobster and it's really all you need to season this meal perfectly.
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Use kitchen shears to cut a slit along the top of the tail stopping at the tail fin.
Carefully, run your fingers along the sides and under the meat to loosen it from the shell
Place a long skewer through the center of the meat at the front of the tail, exiting at the base of the tail fin.
This is to prevent it from curling during the cooking process.
Setup your smoker for cooking at about 225°F using a light wood such as apple or other fruit wood. Pecan will also work well.
Place the lobsters directly on the grate and keep the smoke going for the entire time they are cooking.
While the lobsters are cooking, quickly mix together the butter mixture below and get it ready.
To make the butter mixture you will need:
Melt butter in microwave then add lemon juice and rub. Mix together well and leave sitting for a few minutes to thicken.
At about the halfway mark or about 20-25 minutes into the cook time, spread the shells apart carefully with your hands and spoon in a tablespoon or so of the butter mixture into each lobster tail.
Quickly close the lid/door to let them finish cooking.
Let the lobsters smoke cook until they reach 140°F (about 45 minutes) in the tail meat which is perfectly done.
Set them aside and tent some foil over them to keep them warm while you are finishing up the rest of the meal.
Get the Digital Recipes for Jeff’s Rub and Sauce
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
Love the sauce and rubLove the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
You see the raving testimonies and you wonder, "Can the recipes really be that good?"
No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:
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Almost any steak that can be grilled, is great on the smoker. A typical medium rare steak will be slightly pink all the way through instead of being perfect in the center and more done toward the outsides. More detailed recipe for these flat iron steaks HERE
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Smoker Temp: 225°F
- Meat Finish Temp: 135-140°F (medium rare)
- Recommended Wood: Pecan
I highly recommend marinating the steaks regardless of what type of steaks you decide to use.
3-4 hours or even overnight is best if you have the time.
Setup your smoker for cooking at about 225°F using apple or pecan if you are cooking these at the same time as the lobster above.
Place the steaks directly on the smoker grate and let them continue until they reach a perfect medium rare or less. Any higher than about 140°F and the steaks will diminish in flavor but if you like them more done, you can certainly do that by letting the temperature be your guide.
It will usually take 45-60 minutes to reach medium rare.
Another option is to let them cook to about 100-120°F in the smoker and then throw them onto a very hot grill to sear the outside and to finish the cooking process.
When the steaks are finished, serve them immediately for best flavor and juiciness.
You Need Jeff's Book!
With more than 750 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.
It is a Bestseller in Barbecueing & Grilling books on Amazon.
Note: German version available under the title "American Smoker" at Amazon.de
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