Grilled Lobster Tails with BBQ Sauce

Grilled Lobster Tails with BBQ Sauce Recipe
-Ingredients-
2 Lobster tails
1/2 cup Texas Spicy BBQ sauce
Salt and Pepper to taste
1 TBSP Fin and Feather Rub
4 TBSP Melted Butter

-Preparation-

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

In a small bowl, whisk together the rub, BBQ sauce, butter and salt and pepper.

While grill is preheating, prepare the lobster by scoring down the middle of the tail, cutting all the way through the top shell and the flesh but not through the bottom shell.

Brush the lobster with the BBQ sauce mixture.

Place the lobster in the center of the grill and cook for 8-10 minutes, or until the flesh is opaque and the shell is bright red in color. The internal temperature should be 140 degrees fahrenheit.

Remove from grill and brush with additional BBQ sauce if desired. Serve with lemon wedges.

Which Traeger Pellets Should I Use?

 

Mesquite

If you are like me, you’re used to smoke being a prominent flavor in your final product. Mesquite smoker pellets can typically be way too strong, but lucky for us, pellet pits by their very nature produce a gentler smoke flavor profile. I have found that Mesquite in a pellet smoker grill is awesome and it has become my go-to.

Hickory

Hickory is strong, but not as strong as Mesquite but I recommend it for much the same reasons as I recommend Mesquite.

Cherry & Apple

I know, I know I listed two here. It’s because I use them interchangeably, but if I had to pick just one, I’d pick Cherry. It’s widely known for producing a great smoke ring and great color on your meat, but is still very, very mild.

Pecan

Last but not least, Pecan. I love Pecan. Pecan is just a fantastic mix of what Hickory can do but with a nice vanilla, nutty finish. Pecan to me is what good bourbon is to most other folks. It hits all the same flavor notes and is so palatable that it suites all occasions. Rather than using Oak, I find Pecan works in its place.

Two-For-One

One flavor is great for the backyard, but during competition, I’ll mix two pellet tastes. I love taking 6lbs of Mesquite pellets and mixing them with 4lbs of Cherry pellets. This mellows the Mesquite just a bit yet gives me the smoke ring and color benefits of Cherry.

Choose for You

So which should you choose? Well, I first and foremost recommend everyone experimenting to find what works best for you. That said, here is a list of what I like to use when cooking various things at home:

  • Burgers / Brats – Hickory, Mesquite or Pecan – You want to hit the burgers with as much smoke flavor as possible since it is a shorter cook time.
  • Pork Ribs – Cherry or Mesquite
  • Pulled Pork – I really like Pecan here, but Cherry, Hickory, Apple and Mesquite would be great as well
  • Brisket – Mesquite and Hickory – When it comes to big, beautiful beef, go strong with flavors
  • Chicken – Pecan, Apple and Cherry – Chicken is not a very strongly flavored meat so you can go lighter
  • Veggies – Hickory and Mesquite – Again, it’s a short cook time so I like stronger flavored woods here like
  • Steaks – Pecan, Hickory, or Mesquite.
  • Salmon – Apple and Cherry, or in a pinch, Pecan
  • Whole Turkey – Cherry and Apple over Mesquite – If you are serving this for Thanksgiving, I wouldn’t go super heavy with smoke flavor here
  • Pizzas – Pecan

When In Doubt, Foil It Out

What do you do when you only have a strong-flavored pellet but don’t want to over-flavor the meat? Solve it by the old Texas Crutch a.k.a. wrapping with aluminum foil. Many times I’ve wrapped meat once I was happy with the color or to keep the meat from taking on more smoke than desired. It’s a great technique.

You do what works for you and what creates the best results. People will remember the meal, the flavors, and the fellowship, not what pellet flavor you chose.

Remember the first rule of your barbecue – it’s YOUR barbecue.