Grill so hard motherfuckers wanna fine me
Dat shit cray.
This week’s main post was supposed to be about my adventures making pastrami but I haven’t thought of enough puns yet so it can wait until next week.
For the main course I wanted to try my hand at smoked lobster tails, based on this recipe: http://www.smoking-meat.com/december-5-2013-smoked-lobster-tails
First step is to cut the tails down the spine – this makes it easier to access when it’s cooked and also allows you to apply the tasty buttery goodness during the cook. Put a skewer through the tail to avoid it curling up during cooking.
Get your smoker up to around 110 celsius and then put the tails in. You’re looking for an internal temperature of around 59 degrees celsius when they’re done. Should take around an hour to cook.
I used macadamia shells for smoke because you want something reasonably subtle that won’t overpower the seafood.
Halfway through the cook you apply the butter mixture (I just mixed up some butter with Mad Hunky seasoning), I then put some more in 15 minutes later.
After an hour in the smoker those tails are going to be smelling pretty damn good
Once you hit you’re internal temperature target you’re good to go – lobsters don’t need to rest, just eat them straight away! (It’s what Pinchy would have wanted)
Delicious! Jay Z would be proud as this was most definitely cray.
Seafood feast was a success, the other dishes you can find on my twitter feed.
Did you cook a meal for Valentines Day?