Hot Coals: A User's Guide to Mastering Your Kamado Grill by Jeroen Hazebroek & Leonard Elenbaas

Author:Jeroen Hazebroek & Leonard Elenbaas [Hazebroek, Jeroen]
Language: eng
Format: azw3
Publisher: Stewart, Tabori and Chang
Published: 2015-05-12T04:00:00+00:00

Larger shellfish

The preparation of oysters, clams, pullet carpet shells, and large razor clams is about the same as for small shellfish. However, if we wait until the shells open completely by themselves, the meat will be overdone and chewy. Instead, remove the grill wok from the kamado once they’re warm and use an oyster knife to pry them open. A clam opens just a bit, after which we cut it in half with a chef’s knife. You don’t really need a grill wok to grill large shellfish, but it’s just easier to help lift the shells out of the kamado in one swift movement.

• Fire up the kamado to 425°F (220°C) with one large hot spot.

• To test, place a single shell bottom-side down (if you can determine which side that is) on the grid.

• Wait, with the dome closed, for about 3 minutes.

• Every shell requires its own specific preparation. Open the kamado:

— Feel the top of an oyster. If it’s ready, it will feel warm and you can pry it open with an oyster knife.

— You can open up clams and pullet carpet shells once they’ve just cracked open. The meat may still be tender.

— With large razor clams, the two halves will fall apart and the tube of meat will fall out. Cut the meat loose where it’s fastened to the shell. You can now continue cooking the razor clams on the grill or in a skillet.

• After the first shell, you know the preparation time and you can grill several at once. Throw out any shells that do not open.

• Remove the shellfish to a bowl and serve.

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