I got myself a new toy yesterday, so it’s time to break it in. Two chickens, 20 pounds of shoulder, and a rack of ribs.
When it comes time for Valentine’s Day, I stay far away from the restaurants. Why? Many restaurants jack up their prices just a bit for the night, knowing that it’s a full house. On top of that, there are many amateur eaters that go out that night and you hear things like “Do you have any A-1 sauce?” as the dry aged bone in rib eye (cooked well done) hits the table.
This year, I decided to do a Grilling Man Crawfish Boil and Barbie.
I found a box of frozen crawfish for sale at a local food mega-store in a down and out part of town. Oddly, I’ve never seen a box of crawfish for sale at the suburban or higher end shops. I don’t know why, because they are healthy and delicious (and also a bit of a pain in the ass when it come to fishing out the few bits of meat they contain).
TGM BOIL AND BARBIE CRAWFISH
Get your hands on some crawfish. For three of us, I used a four pound box and that seemed like a pretty good amount. Figure roughly a pound per person. If you can’t find crawfish in your area, you can mail order (both fresh and frozen) here, here, and believe it or not through Amazon here.
Get the biggest pot you have and fill it about 3/4 with water. Place on the stove and get it to boiling. Go outside and get a medium heat offset fire going on your charcoal grill (about 3/4 of a starter chimney).
Have at the ready (amounts are for four pounds crawfish, adjust as needed):
Keep the pan on the grill for about 15 minutes, building up smoke along with some heat to finish off the cooking process. (Note the pan itself is uncovered, but we use the lid of the grill to contain the heat and smoke.)
Stir every five minutes (but stir gently, trying to avoid breaking off the cute little legs of the crawdads).
Mrs. Grilling Man ready to enjoy a meal
When ready to serve it’s as simple as placing the pan on the table, and having lots of picks, forks, and paper towels nearby. To do it right, be sure to put some Buckwheat Zydeco on the the playlist and crank the volume.
It’s a grand meal that works great for a crowd. Let me know what you think.
In the early 2000’s, I had a boss named Dieter. And a great boss at that … we had many times together hanging around a grill or a barbecue talking about my love of meat. He understood well. There are few things in life better than having an employer than understands your personal quirks.
One summer, he vacationed with his family in Arkansas. Upon returning, he called me up.
“Jason, I’ve got something for you.”
“What is it?”
“Something important. Get to the office now.”
Being a Sunday, I was extremely curious. I hopped into the car, tore across town, and met him in our office parking lot, mafia style. He handed me a paper bag. In it was McClard’s BBQ Sauce.
“This is the shit. This is what you’ve been looking for. This is what I’ve been looking for. Hell, this is what the world has been looking for.”
I took it home, cracked the bottle, and tasted it. Yes, it was the single best commercially produced barbeque sauce I’ve ever had.
The McClard’s Sauce is like a perfectly balanced wine from the Rhone Valley of France: spicy, but not too much so; fruity, but not too much so; and with lip smacking acidity. It’s a wonderful thing, and it SINGS with pork in particular.
I have no affiliation with McClard’s. They have no idea who I am or that I exist. And I’m happy to say you can order a case of this sauce HERE.
Also please take the time to read the history of McClard’s Bar-B-Q. I haven’t been there myself but I hope to make it down there soon.