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Big Poppa Smokers Presents


Recipes for:

  • Beef
  • Pork
  • Chicken
  • Fish
  • Veggies/Sides
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Surf & Turf

Cooking Grill: Drum Smoker (UDS)
Pit Temperature: 225
Desired Internal Temperature:
Cooking Time: 1 1/2 hrs
Pallets Used: Briquettes
I rubbed the ribeyes with olive oil, sprinkled with kosher salt and cracked black pepper. Smoked in the drum at 225 for about one hour. (turning once) Added the king crab legs and twice baked potatoes...let them smoke for 30 minutes until they were heated through. Then seared the ribeyes for 6 minutes per side over an open flame. Sprinkled the stuffed potatoes with crisp bacon and served the crab legs with garlic/lemon butter.

Posted on: 2016-03-11 23:19:19 Forum URL:: NO URL