South Texas Father's Day Surf & Turf

South Texas Father's Day Surf & Turf

Father's Day calls for something special, and this South Texas Surf & Turf made by our pal Nick Duhe, checks all the boxes. Featuring bacon-wrapped nilgai backstrap from a successful hunt on the King Ranch and fresh speckled trout straight from Port O'Connor, this meal celebrates two of Texas' finest traditions: hunting and fishing.

The nilgai is smoked low and slow over pecan wood before being reverse-seared for a perfect finish, while the trout is cooked in a simple foil boat with lemon, olive oil, and seasonings that let the fresh fish shine. Add some grilled squash and zucchini, and you've got a meal worthy of any Father's Day celebration.

  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Servings: 4 People

Nilgai Ingredients:

  • 2 Nilgai backstrap tenderloins, bacon wrapped
  • High-heat olive oil
  • Texas smoked sea salt
  • Carnivore Black seasoning
  • Carnivore Red seasoning
  • Garlic seasoning

Basting Ingredients:

  • Pork lard
  • Low-sodium Worcestershire sauce

Speckled Trout Ingredients:

  • 2 fresh speckled trout fillets
  • 1 lemon
  • Olive oil
  • Garlic seasoning
  • Old Bay Lemon & Herb seasoning
  • Cayenne pepper

Equipment:

  • Old Smokey Charcoal Grill
  • Charcoal
  • Pecan wood chunks
  • Aluminum foil
  • Basting Brush
  • Lighter & Starter
  • Thermometer (optional)

Instructions:

  • Fire up your Old Smokey Grill with charcoal and pecan wood.
  • Set up the grill for indirect cooking by banking the coals to one side.
  • Lightly coat the bacon-wrapped nilgai backstraps with olive oil.
  • Season generously with smoked sea salt, Carnivore Red, Carnivore Black, and garlic seasoning.
  • In a small container, combine pork lard and Worcestershire sauce to create a basting mixture.
  • Place each trout fillet on a sheet of aluminum foil.
  • Top with lemon juice, olive oil, garlic seasoning, Old Bay Lemon & Herb seasoning, and a light sprinkle of cayenne pepper.
  • Fold the foil edges to create a shallow "boat" around the fish.
  • Place the nilgai backstraps on the indirect side of the grill.
  • Cook low and slow, basting occasionally with the lard and Worcestershire mixture to keep the meat moist.
  • Continue cooking until the backstraps reach your desired internal temperature.
  • Remove from the grill and allow them to rest.
  • Open the lower dampers and top dampers to increase airflow and raise the grill temperature.
  • Place the trout foil boats over direct heat.
  • Cook until the trout flakes easily with a fork.
  • Remove the trout.
  • Return the rested nilgai to the hot side of the grill and sear for 20–30 seconds per side to develop a flavorful crust.
  • Remove and allow to rest briefly before slicing.
  • Slice the nilgai and serve with fresh chimichurri sauce.
  • Top the trout with a crawfish lemon butter sauce if desired (recipe coming soon!).

Pro Tip: Reverse-searing lean wild game like nilgai helps prevent overcooking while still giving you the flavorful crust that comes from cooking over hot charcoal. Let the meat rest before and after the final sear for the best results.

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