Let There Be Meat: The Ultimate Barbecue Bible by James Douglas & Scott Munro

Author:James Douglas & Scott Munro [Douglas, James]
Language: eng
Format: epub
Publisher: Orion
Published: 2015-06-17T23:00:00+00:00

1 Pour the water, beer, chicken stock, salt, peppercorns, hot sauce, bay rub, bay leaves and Worcestershire sauce into a 10-litre stockpot over a high heat and bring it to the boil. Add the potatoes and boil them for 10 minutes, then add the corn and boil for a further 10 minutes. When the potatoes are soft to the touch but still a little firm, remove them, along with the corn, from the stock using a slotted spoon. Place them into a large bowl and set to one side.

2 Reduce the heat under the stockpot and let the liquid simmer while you place the sliced sausage into a large bowl and sprinkle over the crushed chillies. Mix everything together well with your hands. Press the chillies into the meat. Add the sliced sausage, lemon halves, onion and garlic to the stockpot, raise the heat to high and let it boil for 7–10 minutes.

3 When the mixture is boiling fast, add the crab claws, clams, razor clams and mussels and boil for 5 minutes. Next, add the deveined prawns. At this point, return the potatoes and corn to the pot to get hot again.

4 Meanwhile, place the butter in a small saucepan over a medium heat. When it has melted, stir in the lemon juice and parsley, and warm through.

5 When the clams and mussels have opened their shells, strain out all the liquid over the sink, using a large colander to catch all the ingredients. It is very important to discard any mussels or clams that have not opened in the cooking process. These can give you food poisoning.

6 The best way to enjoy a seafood boil is to cover your table with old newspapers and pour the contents of the colander into the centre of the table for everyone to pick at. Sprinkle the bay rub over the contents. Serve with the lemon parsley butter and some freshly baked crusty white bread to mop up the juices.

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