Richard Fergola’s Surf & Turf

• Tomahawk Steak
• Duckfat spray
• Fergolicious Original
• Fergolicious SPG
• Butter
• Crab Legs
• Lobster Tail

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill

Tomahawk Steak

1. Spray steak with duck fat and season with BBQ rubs.
2. Grill each side for 5-6 minutes to get perfect grill marks.
3. Once grill marks are achieved, move to indirect heat until internal temp reaches 128-130.
4. Glaze with butter at the end. Enjoy!

Crab Legs

1. Brush the outside of shell with melted butter.
2. Place in indirect heat for 6 minutes per side.
3. Melt butter and add Fergolicious Original rub in butter for dipping. Enjoy!

Lobster Tails

1. Cut open the top of the shell and pull up to sit on top of shell.
2. Spray with Duckfat.
3. Apply Fergolicious rubs.
4. Place in indirect heat around 325 degrees for 45 min to an hour based on size.
5. When the temp is around 145 degrees they are done.
6. Serve with same seasoned butter as Crab legs. Enjoy!