If you’re at the campsite with plenty of time on your hands to perfect a beachside pub meal, then this surf’n’turf recipe by Kerby Brown will have you feeling like campground royalty. Dig in!


Who said campground meals can’t be the best thing you’ve ever eaten? Big wave surfer and Traeger Grills ambassador, Kerby Brown, has shared with us one of his favourite red meat recipes.

This combination of Wagyu rump, garlic chilli prawns, and sweet potato chips is worth the effort!



  • 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

Herbs and Spices:

  • 1 tsp crushed chilli
  • 1 tsp dill tips
  • 1 tsp garlic granules
  • 1 tsp Finger lime (native)
  • 1 tsp smoked paprika


Serves 2 people


1. Preheat your Traeger Ranger Pellet Grill to 110 degrees Celcius

2. Bring steak to room temp, lightly coat with olive oil and apply the charcoal rub (note: this is one of my homemade rubs)



3. Peel and de-vein prawns



4. Finely chop garlic, chilli, and parsley

5. Cut the lemon into wedges

6. Cut sweet potato into long strips to make chips

7. Toss sweet potato chips with olive oil, sea salt, and smoked paprika



8. Place steak directly onto your Traeger Ranger and cook at 110 degrees Celcius until internal temp reaches 50 degrees (roughly 45 – 60 mins)

9. Remove steak from grill to rest and cover in foil

10. Increase the temp to 230 degrees Celsius

11. Place sweet potato chips directly onto your grill

12. 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

13. Baste with melted butter, garlic, parsley, and chilli on each side as you go



14. Cook until internal temp is between 55 – 60 degrees Celcius, then remove steak to rest

15. Continue to turn sweet potato chips as you go

16. Using a heat-proof pan directly on your grill, add olive oil, garlic, chilli, parsley, and butter



17. Once the butter is melted and the mixture is fragrant, add the prawns and stir as you go

18. Squeeze lemon over prawns and add sea salt and herbs

19. Once the chips are golden brown and the prawns are cooked through, remove them from the grill

20. Slice steak and season with sea salt, top with chilli and garlic butter prawns, and garnish with parsley and herbs



20. Serve with a side of sweet potato chips and chipotle mayo



Perfect for sharing. Enjoy!


Photos thanks to Kerby Brown and Traeger Grills