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Moore's Surf n Turf

A Surf n Turf Chef's Choice submission from @chasenmooresmoke. 
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For the ribeye

For the bacon-wrapped shrimp

  • 1 pound of fresh shrimp
  • 2 packs of bacon
  • 1/2 cup apricot preserves
  • 2 teaspoons soy sauce
  • 2 teaspoons honey
  • 2 teaspoons Moore's Spicy Mustard Hot Sauce
  • 1/4 teaspoon red pepper flakes


For the ribeye:
  1. Marinate the prime ribeye in Moore's Original Marinade for 20 minutes.
  2. Season generously with your rib rub.
  3. Smoke at 225-250 degrees for 30-45 minutes, or unril internal temperature reaches 115.
  4. Pull it off the grill and let it rest for 10 minutes.
  5. Toss it back on a "screaming hot grill" until an internal temperature of 125/130 for medium rare.
For the bacon-wrapped shrimp::

  1. Mix preserves, soy sauce, honey, Moore's Spicy Mustard Hot Sauce and red pepper flakes together in a small bowl.
  2. Wrap shrimp in bacon. 
  3. Cover evenly in your favorite seafood rub.
  4. Coat in Spicy Seafood Glaze.
  5. Cook over charcoal until well done.