Nothing beats a hearty feed after a long day at the beach, Traeger Grills ambassador and pro-surfer, Kerby Brown, can attest to that…
So we thought we’d have a chat with Kerby, to find out more about his love of BBQ and his relationship with Traeger Grills.
DADS STUFF – Why do you like Traeger Grills?
KERBY – I guess you could say I’m a bit of a thrill-seeker, so there’s no time to get bored. I always like new challenges so what I love about my Traeger is its versatility, and the room to try something new every day. Whatever you’re into; grilling, smoking, searing and roasting, it’s like an entire kitchen in one. There are so many options, not to mention that using pellets to smoke your meat just gives it an amazing, smoky wood flavour that you just can’t replicate with a regular BBQ. I’m also known for liking to try a bit of everything and Traeger’s selections of sauces and rubs mean I can mix and match new combinations for every meal.
DADS STUFF – What do you enjoy about bbq-ing?
KERBY – Not only do I just genuinely love the taste of meat, veggies and fruit that have been thrown on a smoky barbie, I think the best part about grilling is the way it brings people together. Firing up the grill is a great excuse for gathering family and friends together on any occasion. For me there’s definitely something about bringing people together through food, standing around the grill having a drink and a laugh and sharing quality food outdoors. One of my favourite things to do.
DADS STUFF – Why does BBQ food help with an active lifestyle?
I don’t need to tell you that the best fuel is good food, and healthy / hearty meals are the best way to eat. Since I’m really active and always moving my body, I need to ensure I’m maintaining a healthy source of protein and sometimes tuna and rice just won’t hit the spot. Not only are barbequed meats filled with flavour, but they can be prepared early on in the week by firing up the grill once, then saved for lunch for the next few days, so after your run, gym session or surf, you’ll have a tasty stash of protein ready to go.
If, like us, you’re now hungry… thanks to Kerby himself, here’s some epic recipes to get you started on your grill.
WHOLE FISH WITH CHERRY TOMATOES, BROCCOLINI AND TARTAR SAUCE
Recipe by Kerby Brown, professional surfer and Traeger Grills ambassador.
INGREDIENTS:
● Whole fish (I’ve used Breaksea Cod on this occasion, but you can use fish of your choice)
● 1 lemon cut into thin slices
● 1 lemon quartered for serving
● 1 red chilli chopped
● 1 green chilli chopped
● 2 tsp finely chopped Lemon grass
● 2 tbsp chopped fresh Dill
● 2 tbsp chopped fresh parsley
● 3 garlic cloves chopped
● 2 tbsp olive oil
● 150g butter
● Vine ripe cherry tomatoes
● Bunch of broccolini
● Parmesan cheese
TARTAR SAUCE:
● ½ cup whole egg mayonnaise
● 1 dill pickle finely chopped
● 1 tbsp capers chopped
● 1 tbsp olive oil
● 1 tbsp white wine vinegar
● ½ tsp fresh dill
● 1 tsp Dijon mustard
● 1 tbsp fresh lemon juice
● Sea salt and ground pepper to taste
SEAFOOD RUB (OPTIONAL):
● 2 tsp sea salt
● 1 tsp mountain pepper leaf (native)
● 1 tsp garlic granules
● 1 tsp crushed chilli
● 1 tsp sweet paprika
METHOD:
- Gut and scale your fish then score lengthways across
- Preheat your Traeger Pro 780 grill to 230 degrees
- To make the tartar sauce add ingredients to bowl stir and set aside in fridge
- Pat fish dry and rub fish and inside cavity with olive oil
- Stuff the cavity of your fish with lemon slices, dill, parsley, garlic, ½ red chilli, ½ green chilli and lemon grass.
- Tie up fish to hold ingredients (optional)
- Apply seafood rub liberally all over fish
- Carefully place fish directly onto grill
- In the meantime, in a heat proof pan drizzle cherry tomatoes with olive oil and season with sea salt set aside
- Melt butter in a bowl adding dill and garlic, stir to combine
- After 15 mins drizzle/ baste fish with butter, garlic, dill mixture
- After approx. 20 mins carefully turn fish and repeat on other side
- Whilst fish is still cooking add pan with cherry tomatoes to the grill
- Additionally add broccolini directly to the grill, monitor and turn as you go
- When tomatoes are starting to blister remove from grill and set aside
- Transfer broccolini to heat proof pan on grill, sprinkle with parmesan cheese and using lemon wedge squeeze over lemon. Stir and leave for additional 5 mins on grill
- Remove broccolini from grill – Note: best to time tomatoes & broccolini to come off the grill with your fish these will take approx 15 mins start to finish
- Check fish- Insert fork all the way to the bone of your fish, if the meat pulls away easy its ready. Approx. 20 mins each side. Note: the cook time will vary on the size / type of your fish
- Carefully remove your fish to a serving board
- Drizzle fish with additional melted butter, dill and garlic. Garnish with, chopped chilli, spring onions, parsley, lemon grass and spoon over tartar sauce with a squeeze of lemon.
WAGYU RUMP W/ GARLIC CHILLI PRAWNS & SWEET POTATO CHIPS
Recipe by Kerby Brown, professional surfer and Traeger Grills ambassador.
INGREDIENTS:
● Wagyu Rump (beef cut optional)
● 12 King prawns
● 200g Butter
● ¼ cup Olive oil
● 5 cloves of Garlic
● 1 Red Chilli
● ¼ cup Parsley
● 1 Lemon
● 1 large Sweet Potato
● 2 tsp Charcoal Rub – enough to coat steak
● 2 tsp Sea Salt
OPTIONAL / HERBS & SPICES
● 1 tsp Crushed chilli
● 1 tsp Dill Tips
● 1 tsp Garlic Granules
● 1 tsp Finger Lime (Native)
● 1 tsp Smoked paprika
METHOD
- Preheat Traeger to 110 degrees
- Bring steak to room temp, lightly coat with olive oil and apply the charcoal rub (note: this is one of my homemade rubs)
- Peel & de-vein prawns
- Finely chop garlic, chilli & parsley
- Cut the lemon into wedges
- Cut sweet potato into long strips (chips)
- Toss sweet potato chips with olive oil, sea salt & smoked paprika
- Place steak directly onto your Traeger Pro 780 and cook at 110 degrees until internal temp reaches 50 degrees (Roughly 45-60 mins)
- Remove steak from grill to rest & cover in foil
- Increase Traeger temp to 230 degrees
- Place sweet potato chips directly onto your grill
- Return steak to grill, cooking for 5-7 mins on each side – I like to hold the fat side down to render during this process
- Baste with melted butter, garlic, parsley & chilli on each side as you go
- Cook until internal temp is between 55 – 60 degrees, then remove steak to rest
- Continue to turn sweet potato chips as you go
- Using a heat-proof pan directly on your grill, add olive oil, garlic, chilli, parsley & butter
- Once the butter is melted and the mixture is fragrant – add the prawns & stir as you go
- Squeeze lemon over prawns, and add sea salt & herbs
- Once the chips are golden brown and the prawns are cooked through, remove them from the grill
- Slice steak and season with sea salt, top with chilli and garlic butter prawns and garnish with parsley & herbs
- Serve with a side of sweet potato chips and chipotle mayo
WHOLE FISH STUFFED WITH NOODLES
Recipe by Kerby Brown, professional surfer and Traeger Grills ambassador.
INGREDIENTS:
● Whole fish (I’ve used Harlequin on this occasion, but you can use fish of your choice)
● 100g Soba noodles
● 2 tsp finely chopped Ginger
● 2 tsp finely chopped Lemon grass
● 2 tsp finely chopped Garlic
● 2 x tbsp chopped Spring onions
● 2 X tbsp chopped coriander
● 1 Green chilli
● 1 Red chilli
● 1 Lemon quartered
● 1 lime quartered
● Chives /Parsley ¼ cup
● 100g Butter
● 1tbsp Miso paste
● 1 tbsp Fried shallots
● 1 tbsp Sesame seeds
● 1/3 cup Soy sauce
● 2 tsp Sesame oil
● 1 tbsp mirin
● 1 tbsp lime juice
● 2 tsp Sea salt
OPTIONAL SEAFOOD RUB:
● 2 tsp Sea salt
● 1 tsp Dill tips
● 1 tsp Crushed chilli
● 1 tsp Garlic granules
● 1 tsp Peach Quandong (native)
METHOD:
- Gut and scale your fish then score lengthways across
- Preheat your Traeger Pro 780 to 230 degrees
- Precook noodles and mix soy sauce, mirin, sesame oil and lime juice in a bowl and generously toss through noodles
- Add chopped lemongrass and garlic to the noodle mix
- Stuff fish cavity with noodles and tie up fish to hold noodles (optional)
- Pat fish dry and apply olive oil and sea salt + seafood rub and make sure to rub liberally into fish
- Carefully place fish directly onto your grill
- In the meantime, mix melted butter and miso paste in a bowl
- After 15 – 20 mins, squeeze lemon juice over fish and baste with miso butter, then carefully turn the fish over and repeat on the other side
(I like to keep basting as I go, keeping the fish moist, only turning once)
Note: the cook time will vary on the size / type of your fish - Insert a fork to the bone, and if the meat pulls away easily you’ll know it’s ready
- Carefully remove your fish to a serving board
- Drizzle with melted miso butter and squeeze lemon over the fish
- Garnish with chopped chilli, chives, spring onions, coriander, lemon grass, fried shallots & sesame seeds
- Serve fish with soba noodles
Note: you can add more of the soy sauce combo to the noodles before eating