British BBQ Society Forums

Doing a surf n turf this weekend and I have never done one before. I was going to do some steak fillets and shrimps and corn on the cob. I am pretty happy with the marinade what I am going to use and when to apply but not 100% confident about cooking times and if I should have the lid off or on? I am afraid that if I put the lid down that I could easily burn the meats as I can't really monitor how my cooking processes is going. Would it be okay to have the lid off? as I am not using massive chunks of steaks and they shouldn't take to long to cook and I was going to add the shrimps towards the end of the cooking process as they take less time if this is also correct?. I don't have a clue about doing the corn on the cob though!! I will be doing it all on a Weber Jumbo Joe

Cook with the lid on. If you cook with the lid off you're more likely to get flare ups and burn your food.

Try this, 3 minuets on one side and 2 minutes on the other but feel free to check in between. Depending on the thickness this should work fine.

Also have you thought about cooking rib eye instead of fillet for this cook? Rib eye has more fat and more margin for error if you're not 100% comfortable.

Not that it needs it but I'd second Ed, fillet is very unforgiving and can dry out a lot easier than rib-eye.

Thanks for the response re lid. I like to use the best cut of meat when possible. Anyway I like a challenge.

I cook my corn individually wrapped in foil with a knob of butter and sprinkle of salt/pepper before wrapping. Place on the grill and turn every 10 minutes or so for around 30 minutes. Always goes down a treat at our house

Start off cooking the corn 1st, try to buy cobs with the husk on.
There are posts on cooking corn on the site.
Ditto Keith and ED's posts.
Chuck on the Shrimp towards the end of the cook, they will be done when they turn pink.
Cheers
Si

Personally wouldn't do fillet. Whilst it is the most expensive cut, I much prefer rump or sirloin on the BBQ over fillet - but each to their own taste-wise. If you haven't done this already, buy one of each & then try each in turn. Steak tasting.... Mmmmmmmm

With respect to cooking steaks, have a search on here for the different methods of cooking the steak. Reverse sear is my favourite where you cook the meat to just below the desired temperature / level of done-ness either indirectly or wrapped in foil, and then sear on the grill to finish. Gives great results. (search for TREX or reverse TREX). With thin steaks, you can do similar by setting up your grill with direct and indirect areas - again using the lid.

I would do the steak first and then, whilst that is resting wrapped tightly in foil, cook the prawns.

I do my corn on the cob by boiling first, then finishing off by grilling a little - but foil approach above works well too - especially if you like butter or other flavourings on your corn, which I don't.

Hope that helps.

Cheers,

Simon