Chef’s Summer Recipes: Robert Tobin’s BBQ Surf N Turf

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Chef Robert Tobin of TAMO bar & terrace finds absolute pleasure in cooking outdoors during the warm summer weather. His BBQ Surf n’ Turf recipe is an fun option for the grill. Chef Tobin tells us that “As with most gatherings, parties center around the kitchen or in this case, the grill, so being able to serve your guests this recipe straight from the grill makes entertaining even easier. I love grilling for friends during the warm summer months so this is one of my ‘go to’ recipes,

TAMO bar & terrace Chef Robert Tobin joined the team in April, 2012 and has over 18 years of professional experience both in the US and Europe. He is the former Executive Chef of the famed Asia de Cuba in New York, and has trained under many renowned chefs including David Burke, Tom Colicchio, Georges Blanc and Jean Bardet.

BQ Surf N Turf – Beef Satay with Watermelon and Grilled Shrimp with Garlic and Shallots


  • ¾ pound piece watermelon
  • 2 pounds boneless beef short ribs (sliced thin and skewered on a bamboo skewer, soaked in water for 20 minutes to keep it from burning)
  • 2 cups white vinegar
  • 2 cups water
  • 1½ cups sugar
  • 4 star-anise
  • ½ cup dark brown sugar
  • 1 tsp dried chilli flakes
  • 1 tsp salt
  • Olive oil cooking spray
  • 1 pound shrimp (u 8-12 size per pound)
  • ½ cup shallots
  • ¼ cup garlic
  • Extra virgin olive oil to cover puree
  • Salt and pepper to taste


  1. Remove rind from watermelon, leaving a little of the pink flesh attached. Cut rind into 3 inch squares, then cut each square into thin slices. Put rind in a large glass or stainless steel bowl, cover with cold water and allow to stand for 7-8 hours.
  2. Chop watermelon flesh and pulse in a food processor until pureed. Put in a large glass bowl, add beef and toss to coat. Cover with plastic wrap and refrigerate overnight. Skewer shrimp same way as beef. Place shallots, garlic, extra virgin olive oil in a food processor and blend to create a thin paste. Submerge shrimp in puree and marinate overnight as well.
  3. Drain rind and discard water. Put in a large heavy-based pan. Add vinegar, water, sugar and star-anise. Stir over a low heat until sugar is dissolved, then simmer for 40-45 minutes or until watermelon rind is tender and pickled. Let cool.
  4. Preheat grill. Put brown sugar, chili flakes and salt on a sheet of brown paper bag and toss to combine. Remove ribs from watermelon puree and discard puree. Toss ribs in sugar mixture until coated. Spray ribs on each side with oil, then cook for 3-4 minutes on each side or until cooked to your liking. Serve ribs with watermelon pickle and grilled watermelon.

Tamo Bar is located at 1 Seaport Ln, Boston, MA 02210, United States

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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