BBQing Your Crayfish
BBQing crayfish is a perfect way to bring out its natural sweetness while adding that smoky, charred flavour. It’s Claire’s favourite! Here’s how to do it right:
1. Prepare Your Crayfish:
Make sure the crayfish has passed on (see our guide for killing crayfish kindly).
Using a sharp knife, split the crayfish in half lengthwise from head to tail.
2. Prepping for the BBQ:
Brush the flesh with olive oil or generously with garlic butter.
Add your seasoning—get creative! Rosemary works a treat, lemon zest, pepper, or add a touch of chili or fresh herbs like parsley or thyme for extra flavour.
3. Heat the BBQ:
Preheat your BBQ to medium-high. You want a steady heat, not too hot, to cook the crayfish evenly without burning.
4. Cooking Your Crayfish:
Place the crayfish flesh-side up on the grill, letting the butter melt into the meat.
Cook for 2-3 minutes, until the flesh starts to turn white.
Flip the cray over, meat-side down, to allow it to caramelise. Add more oil or butter if you please!
Cook for another 3-4 minutes, depending on size of crays and heat - just until the flesh turns white and is cooked through. Feel free to have a look inside to make sure all the meat has turns from translucent to white.
Pro Tip: Keep a close eye on the cray while grilling to avoid overcooking—it’s better to undercook slightly, as the residual heat will finish the job while it rests.
5. Rest and Serve:
Remove the crayfish from the BBQ and let it rest for a couple of minutes to lock in the juices.
Serve with fresh lemon wedges and a sprinkle of fresh herbs for a simple, mouthwatering dish.
Thank you, Tangaroa, for this delicious kai. Now it’s time to dig in and enjoy!
Let us know how your BBQ crayfish turns out—share your creations with us @tora_collective.