Cowboy Surf & Turf is a big steak stuffed with Patti’s seafood stuffing. We used our Green Mountain “Davy Crockett” to show use just how easy it is to go big on a little pellet grill made for tailgating. A great little grill that you can set up anywhere!!!

Cowboy Surf & Turf is our first new recipe since moving to Oklahoma. We truly love it here surrounded by grass and trees instead of concrete! The easy-going lifestyle and the kindness and warmth of the people suits us perfectly.  This recipe is to honor our new home.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes @ 425* (218c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gold Blend BBQ Pellet

Ingredients: Cowboy Surf & Turf

• 1- 3 ¾ cowboy cut rib steak
• Green Mountain Grill Sizzle Seasoning
• Duck Fat (Our Store)

Seafood Stuffing:

• ¾ cup finely crushed crackers, we like Town House, but any buttery cracker will work
• 1 egg beaten
• 1 teaspoon garlic mayo (our recipe)
• ½ teaspoon fresh lemon juice
• Green Mountain Grills Sizzle Seasoning, to taste
• 1 teaspoon freshly ground black pepper
• ¼ lb. fresh crabmeat ¼ lb. fresh salad size shrimp
• 2 Tablespoons smoked sharp cheddar cheese, grated
• Toothpicks or skewers

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Cowboy Surf & Turf

Set your steak out and bring it to room temperature. Steaks and other big meats cook more evenly if they go onto the grill at room temp unlike burgers hold together better if they go on cold.

Preheat your Grill Grates to 425* (218c).

Make a deep pocket in your steak, being care full not going all the way through.

In a medium bowl gently mix all ingredients until well blended.

Fill pocket with stuffing, but not to overflowing.

Pin pocket together, because it was so large, we used wooden skewers and cut then off for easer handling.

Brush with a cooking oil to act as a binder for your seasoning and help with browning. We sprayed it with “Duck Fat”, adding another layer of flavor.

Generously sprinkle all sides of meat with Green Mountain Grills Sizzle Seasoning.

When the meat reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. This will be rare U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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