Surf 'n Turf, the BBQ Appetizer

Preparations:

Use ground beef, preferably from the (quality) butcher. Ground beef is tastier and healthier than other types of minced meat. Let the meat come to room temperature before preparing and grilling.

Buy peeled, uncooked, frozen gray North Sea shrimp from the fishmonger or a good seafood store. Place the shrimp in the fridge to thaw slowly. Make sure the shrimp don’t sit in meltwater; drain it as needed. An hour before grilling, take the thawed shrimp out of the fridge and let them come to room temperature, covered.

Remember to soak the wooden skewers you'll be using in water for at least an hour. This prevents them from burning.

What to do with your KLAUWE:

Fire up your KLAUWE and bring the temperature to about 175 degrees Celsius.

For this dish, we’ll be grilling both directly and indirectly, so consider where you place the coals. For example, place the coals on one side of the fire basket. You can also choose to push the coals to one side once they are burning.

When lighting your KLAUWE, you need more oxygen initially, so open the air vents at the front and back completely. (After lighting the fire, close the rear vent completely.) The front vent stays open during lighting and is where you fine-tune the temperature of your KLAUWE.

If the fire needs a heat boost, briefly open the rear vent. Keep the vent in the lid half open. (This depends on how the temperature behaves. More air means more fire, which means a higher temperature, and vice versa. Once the fire is burning, control it with the front vent.)

Leave the lid off the KLAUWE and let the fire do its job.

Moving on to your ingredients:

In a food processor (or with a hand blender), mix 50 grams of bread (without crusts), a teaspoon of cayenne pepper, a pinch of pepper and salt, the egg, and a bit of fresh cilantro until smooth.

Mix the ground beef into the mixture you just made. Knead and stir well.

Roll about 12 small meatballs from the mixture. Place them on a plate and set aside.

The shrimp don’t need much preparation. You could lightly coat them with some herb oil, but this is optional.

Make the lime mayonnaise by combining a few generous tablespoons of fresh mayonnaise in a bowl with half a finely chopped jalapeno pepper. Mix well. Cut the lime in half, squeeze one half over the mayo mixture (the other half goes in your Corona beer, right?!). Finally, add some freshly chopped parsley and stir well. Set the mayonnaise aside in the fridge.

Back to your KLAUWE:

When the coals are hot and the highest flames have died down, move the fire basket with the lifting hook (and barbecue gloves) to the third level (from the top). We’ll be grilling both directly and indirectly, so place the coals on one side of the fire basket.

Place the grill grate on the second level (from the top). Put the lid on your KLAUWE and monitor the temperature.

Keep the air vents at the front and back somewhat open. Watch where the temperature goes. The goal is around 175 degrees Celsius. If the temperature exceeds this range, adjust the air vents. Close the rear vent completely. If the temperature continues to rise, close the front vent slightly. Eventually, you can fine-tune the temperature with the front vent. If the temperature is too low, open the front vent more (and possibly the rear vent as well). If the temperature is too high, close the front vent slightly.

Take your time with this. The temperature needs to stabilize. Do this, of course, with a suitable drink in hand.

And then?:

When the temperature is stable, place a cast-iron pan on the KLAUWE for direct grilling. Add some regular virgin olive oil to the pan. Let the oil heat up and then brown the meatballs on all sides, turning regularly.

When the meatballs are almost cooked through, remove them from the heat. (They will finish cooking later on your KLAUWE.)

Use a nice skewer (presentation matters) to thread the shrimp and meatball onto it. The meatball goes on the bottom, and the shrimp on top.

When you have 12 filled skewers, place them on the KLAUWE for indirect grilling. Put them on the side without coals underneath. Close the lid and cook for about 15 minutes.

You’ll know they’re done when the shrimp turn pink (from their raw gray color).

The finishing touch:

Remove the “Surf 'n Turf skewers” from your KLAUWE and serve them with the lime mayonnaise. Pair with an ice-cold beer, a chilled prosecco, or a nice cool white wine, and you’ve got an appetizer that will impress. Your friends won’t have seen this coming!

Bon appétit, and remember: Eat with your KLAUWE and Impress Your Friends!