NOMAD Grills // Caveman Cooking

Cooking With Fire with this righteous recipe for a Caveman Style Surf 'n' Turf. Miguel makes a compound butter to top off his delicious ribeye and lobster tails. After salting the ribeye and lobster, roast a whole head of garlic for about 5 minutes and mix ingredients with a 16 oz stick of butter (at room temp) then refrigerate for 45 min before using. Fan ashes away from coals before laying your ribeye down. Steak was cooked here to 120º internal.

= Compound Butter =
• 16 oz butter
• 1 tsp chili flakes
• 2 tsp flat leaf parsley
• 1 whole head of garlic roasted

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NOMAD Grills is a premium, ultralight charcoal barbecue grill & smoker — the perfect portable provision » NomadGrills.com
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