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Directions:

Steak:

  • Rub steak down with olive oil and Brisket + Ancho.
  • Cook on indirect at 250°.
  • For medium rare, cook until internal temperature reaches 110°–120°.
  • Increase grill temp to 500°–600° and sear steak for a few seconds on each side .

Lobster Tail:

  • Prep by cutting top outer shell down to the tip of the tail (use kitchen scissors).
  • Pull lobster meat out and rest on top of the shell.
  • Dust with Sweet Heat.
  • Add some butter.
  • Place on grill with steak, pull off once internal temperature reaches 140°–150°.

Bacon Wrapped Asparagus:

  • Sprinkle Bacon with Sweet Heat.
  • Place asparagus on top of bacon and wrap the bacon around the bundle about 4–5 times.
  • Tie bacon around with cooking twine.
  • Roll bundle in Sweet Heat.
  • Grill until bacon is fully cooked.

Enjoy!

Recipe and photo from Daniel Lane at Lane’s BBQ.