BARBECUING LOBSTER TAIL RECIPES

Steps:

• In a small saucepan, preferably one that will work on your grill, heat the butter, salt and garlic. Heat until the butter fully melts and then set to the side.
• Prepare your grill for direct cooking over medium/ high heat. Make sure to brush the grates clean. For this one, I used the charcoal grill. The flavor really comes across in the lobster. This works great over a gas grill too.
• To prepare the lobster cut the top of the shell with a pair of sheers. Cut right through the center of the shell down the middle of the lobster tail.
• Flip over and do the same on the bottom of the tail.
• Then using a sharp knife cut the lobster in half. Season the lobster with a little salt and then brush it with the garlic butter.
• Place the lobster directly over the heat with the meat side down. Grill for 2-3 minutes until the meat turns opaque.
• Flip the lobster and brush with the garlic butter. Continue to grill until the lobster meats is slightly firm, roughly 3 minutes.
• Remove the lobster and serve.

Steps:

• Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
• Place the meat into the fridge overnight (about 12 hours)
• Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
• Season all sides of the tenderloin with Jeff's Texas style rub
• Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
• Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
• When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
• Slice into ¾ inch steaks and serve immediately.