Surf and Turf, Baked Potatoes and Asparagus
Discussion
Just made this for dinner as it was the best evening of the year so far.
Fillet steak. BBQ'd to perfection.
Prawns - on a skewer, half shell on, half shell off. BBQ'd shortly after the fillet steak.
Asparagus thrown onto the BBQ as veg.
Pre-prepared heat-cooked baked potatoes (1.5 hrs at 200C) - no microwaving.
Garlic butter for the steak and prawns (Raw garlic, basil, parsley and oregano mashed into butter then chilled)
Sour cream for the baked potatoes (sour cream, mashed through with chopped chives)
Ohhhhhh yes.
Expensive I admit - (£11 per person, raw ingredients) - so I was nervous about f
king it up! But I didn't. And it was one of the best meals of the year so far.
Give it a shot. Pricey - but worth it. YUMMY! Prawns with shell on have the best flavour - and grilled from raw (essentional IMO) the shells turn into a crispy coating there's no need to remove before crunching down on 'em. Bit of prawn, bit of steak, some of the herb garlic butter - heaven!
Fillet steak. BBQ'd to perfection.
Prawns - on a skewer, half shell on, half shell off. BBQ'd shortly after the fillet steak.
Asparagus thrown onto the BBQ as veg.
Pre-prepared heat-cooked baked potatoes (1.5 hrs at 200C) - no microwaving.
Garlic butter for the steak and prawns (Raw garlic, basil, parsley and oregano mashed into butter then chilled)
Sour cream for the baked potatoes (sour cream, mashed through with chopped chives)
Ohhhhhh yes.
Expensive I admit - (£11 per person, raw ingredients) - so I was nervous about f
king it up! But I didn't. And it was one of the best meals of the year so far.Give it a shot. Pricey - but worth it. YUMMY! Prawns with shell on have the best flavour - and grilled from raw (essentional IMO) the shells turn into a crispy coating there's no need to remove before crunching down on 'em. Bit of prawn, bit of steak, some of the herb garlic butter - heaven!
Shaolin said:
Oooh! 
I got a new barbeque this year (charcoal) and am getting quite good at cooking on it but haven't tried steak yet as I'm worried I'll cock it up. Do you do it slowly (lid on, vents part closed) and carefully or quickly with the lid off, fat dripping and much flame?
I did the steak hot and fast leaving it pink in the middle. It had so little fat there was no flame anyway. Steak timing on a hot BBQ is the same as it would be on a griddle/frying pan indoors. I was doing very thick fillet so it was around four to five minutes a side to have it well done on the outside, pink and soft on the inside.I got a new barbeque this year (charcoal) and am getting quite good at cooking on it but haven't tried steak yet as I'm worried I'll cock it up. Do you do it slowly (lid on, vents part closed) and carefully or quickly with the lid off, fat dripping and much flame?
Very important to leave the steak to rest. My BBQ has a warming rack so it went onto that for a further five minutes.
BBQ is the BEST way to do steak IMO. And the "surf" accompaniment is so easy it's well worth a try. It's an expensive treat - but well worth it.
coolcatmaz said:
I've done similar Don, but with lobsters not prawns.
Heaven on a plate either with lobster or prawns
Ahhh. Surf and Turf done with BBQ'd lobster tails is the absolute business. Shame lobster is so pricey in this country - but it IS worth it when you do. On this occasion I stuck with king prawns that were fab but, yes, the upgrade is worthwhile...Heaven on a plate either with lobster or prawns
Thanks Don - a plan for the w/e, think I'll do the whole thing, surf and turf.
One of the best things about the bbq is that it's a way of getting veggies down my highly carnivorous sons. The logic seems to be - bbq means meat, so bbq veg makes them meat as it has the characteristic flavour.
One of the best things about the bbq is that it's a way of getting veggies down my highly carnivorous sons. The logic seems to be - bbq means meat, so bbq veg makes them meat as it has the characteristic flavour.
Shaolin said:
Thanks Don - a plan for the w/e, think I'll do the whole thing, surf and turf.
One of the best things about the bbq is that it's a way of getting veggies down my highly carnivorous sons. The logic seems to be - bbq means meat, so bbq veg makes them meat as it has the characteristic flavour.
Nice one. Hope the weather turns out right for you - along with the grub of course! Let me know how you got on...One of the best things about the bbq is that it's a way of getting veggies down my highly carnivorous sons. The logic seems to be - bbq means meat, so bbq veg makes them meat as it has the characteristic flavour.
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