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Seafood Butter Boil

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This is one of those dishes that I make all the time and just assumed that I had documented it for the website. I hadn’t and that’s a shame. This is one of my go-to recipes that can be made in minutes and is absolutely amazing! Did I mention that this is low calorie too? No? Good, because it’s not. I mean, we are cooking seafood (which is pretty healthy) but we are simmering it in butter, wine, herbs and garlic. I guess if you don’t dunk the seafood back in the butter it’s not terrible. My problem is, that utter/wine/herb/garlic sauce is sooooooo good that I dip in it every time. Aaaaaaand that’s why I’m fat.

This recipe can be done with just about any seafood. I’ve done this with scallops, lobster tails, bivalves, chunks of hearty fish, shrimps, prawns (honestly, I have no idea what the difference is between the last two), and all manner of herbs and white wines. There is no wrong answer here. Just go with what you have that looks good. Now let’s get back to this amazing and oh so simple recipe. 

Seafood Butter Boil Ingredients:
2 lbs little neck clams (soaked in tap water to remove the saltiness and any sand)

1.5 lbs U16-U20 shrimp

1.5 lbs mussels (de-bearded and rinsed)

1 lb salted butter

2 tbsp fresh garlic (minced)

2 sprigs thyme

1 bay leaf (optional)

1 cup buttery white wine

The Ingredients
First off, take the clams and put them all into a bowl that they can be completely submerged in tap water. Soak them for 20-30 minutes before cooking. I’d show you some pics of how to do this, but we forgot this step and ours were really salty. Don’t make the same mistake we did!?!

Tip 1: When it comes to any bivalves (clams, mussels, oysters), make sure they are tightly shut or will shut themselves if you tap on the top or bottom. If they don’t close, it means they are dead. Since there is no way of telling if they died 12 seconds ago or 12 hours ago, throw them away. Likewise, after they cook, if any don’t open, don’t serve those either. 
Next up, “de-beard” the clams. Some of the clams will have little hair looking things sticking out of the flat side of the mussel. Pin the hairs between your thumb and a the edge of a butter knife to get a good grip and pry them out of the mussel. We did do this step but nobody got any pics. A quick google search will show you how this is done. 

Now, prepare the grill for medium to medium-high heat (350f-400f degrees), which, in this case is my American Made Grills “Muscle” Grill made by Summerset. I love this grill because it is not only super high quality and made in American, but also I can use it as a gas grill (as I did here) or charcoal or charcoal and wood chunks or just wood chunks and even split logs like for my fireplace. Talk about versatility. It’s the perfect anchor for any outdoor kitchen. 

Once the AMG is up to temp, I placed the grill safe pot or pan over the heat. I went with a standard cast iron pan and everything barely fit. Be ready with a secondary pot or pan to dump some of the butter/wine/herb/garlic sauce and seafood into. The other option is to put as much in as fits, serve that portion once it is ready and then add in the rest of the ingredients. 

Begin by dropping the butter, wine, garlic and herbs into the pan:

What better buttery wine than one named Butter?
Once the butter/wine/herb/garlic concoction starts to bubble, it’s time to put the seafood in. For this recipe, we went with the little neck clams first because they take the longest to cook:

Round 1 of seafood
Tip 2: If you need to add more liquid to cover more of the seafood, add more wine. No one has ever claimed that was a bad idea, ever.
After a couple minutes, we added the shrimps:

Round 2
Then I dropped the lid on the cast iron pan to help to steam all the seafood that is not in the butter sauce:

Cover it to trap all the heat
Some magical things are happening inside there!
After about 90-120 second of the shrimps cooking, I drop in the mussels:

Round 3, Mussels for the Muscle Grill
And then the lid goes back on until the clams and the mussels pop open:

This is how to know the clams are ready to eat
Then simply spoon some into a bowl or, if you are a little more daring, hand everyone a fork and let them all go to town. That’s completely up to you. We used soup crocks:

I can’t think of a better use of a soup crock, can you?
Finally, make sure to pour some of that butter/wine/herb/garlic sauce over every bowl for dipping:

Like I said, healthy. Oh, wait…
And just because I love action shots, here’s a bonus:

I just love those action shots!
As shown here we have a wonderful bowl of butter poached seafood sitting in a slurry of butter, wine, herbs, garlic and seafood stock:

I give you a bowl full of seafood and buttery heaven!
As I mentioned above, there are no wrong answers here. Go with whatever looks good at your local fish monger or grocery store. Because once you simmer it in butter, wine, garlic and herbs, it’s all going to taste amazing. Trust me! Also, toast up some crusty bread to dunk into the butter sauce. Trust me on that one too!

If you have any questions or comments, feel free to leave them below or send me an email. 

Also, if you are a seafood junky like I am, and love some oysters, I have a couple dynamite recipes for you. Oysters Picante and Char-Grilled Oysters with Butter and Wine (see a theme, here?)

Save Print Seafood Butter Boil Author: Scott Thomas Recipe type: Appetizer Cuisine: Seafood Prep time:  20 mins Cook time:  15 mins Total time:  35 mins Serves: 6-8   Shrimp, clams and mussels poached in butter, wine, herbs and garlic all in a cast iron pan Ingredients 2 lbs little neck clams (soaked in tap water to remove the saltiness and any sand) 1.5 lbs U16-U20 shrimp 1.5 lbs mussels (de-bearded and rinsed) 1 lb salted butter 2 tbsp fresh garlic (minced) 2 sprigs thyme 1 bay leaf (optional) 12 ounces buttery white wine Instructions Completely submerge the clams into a bowl of tap water for 20-30 minutes to clean out the sand and salt water "De-beard" the mussels Set the grill for 350f-400f Place a grill safe pan or pot big enough to accommodate all the ingredients Drop in the butter, wine, garlic and herbs Once the butter melts and begins to bubble, toss in the clams After a couple minutes of the clams simmering in the butter concoction, drop the shrimp in and set the lid on top of the vessel After 90-120 seconds, remove the kid and add the mussels and put the lid back on Once all the clams and mussels open up (about 3-5 minutes) remove from the heat and serve Ladle some seafood into a bowl and then add some of the butter slurry to each bowl to dunk in Toast some crusty bread for dunking in the butter sauce
 The post Seafood Butter Boil first appeared on GrillinFools.
Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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American Made Grills “Muscle” Grill,Cast Iron,Seafood,American Made Grills,AMG,Butter,Butter Boil,Clams,Garlic,Grill,Grilled,Grilling,Herbs,Mussels,Shrimp,Shrimps,Wine

By: Scott Thomas
Title: Seafood Butter Boil
Sourced From: grillinfools.com/blog/2021/05/05/seafood-butter-boil/
Published Date: 05/05/21

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Cooking Tips

How Long Do You Leave Dry Rub on Steak?

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How Long Do You Leave Dry Rub on Steak?

A dry rub can be applied to any piece of beef or fish. To get the best flavor from it, leave it on for at least 12 hours. You can leave it on for longer, but the longer it is on the better. You can leave it on overnight. If you're pressed for time, just rub it on the night before grilling. Once you've grilled the steak, let it rest for about 30 minutes before serving. This way, the meat will soak up the seasoning.

To apply a dry rub, spread some on a rimmed baking sheet, then sprinkle it all over the steak. Massage the rub into the meat and refrigerate for several hours or overnight. This will give it more flavor and give it a great charred crust. You can cook the steak right away, or you can let it sit overnight. The longer it is on the steak, the more you'll notice the flavor.

Dry rubs have a strong flavor and are best used on thicker steaks. Make sure to apply them to both sides and make sure to coat the entire piece of meat. Then, you can put it in the fridge or freezer and let it rest for a few hours or overnight. This way, you'll be able to tell if it tastes good or not and you can easily adjust the seasoning.

If you're unsure of the amount of dry rub to apply, it's best to experiment by trying different amounts. Try experimenting with different quantities and compare your results to past results. You can also use dry rub on other meats or vegetables. It is best to experiment with the combination you like and see which one makes the most flavor. If you want to try other combinations, try mixing up your own dry rub.

When applying dry rub, leave it on the steak for 40 minutes to four hours. The longer you leave it on the steak, the better it will taste. A dry rub is not just for steaks. It can also be applied to other kinds of meat. You can also use it on grilled vegetables. You can also use it on other types of meat, too. The best way to apply it is to apply it a few hours before cooking.

You can use the dry rub on the outside of any kind of meat. It adds flavor to the meat and forms a crust on the outside of the meat when grilled. A dry rub can be applied to a thick cut of beef or a pork chop. A beef rib should be wrapped tightly with plastic wrap to prevent it from sweating. However, a slab of ribs can be left on the steak overnight. This way, the dry spice penetrates the meat and enhances the flavor of the meat.

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Cooking Tips

How to Grill a Steak the Right Way

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How to Grill a Steak the Right Way

There are many ways to cook a steak, but the most important way is by following a basic grilling technique. When cooking steaks, the temperature needs to be around 500 degrees to ensure a good end product. The grilling time can be a bit different for each steak depending on the thickness. Once you've decided how much meat you want, it's time to get started. Start by leaving your steak at room temperature while it gets used to the heat.

When cooking steaks, it's important to follow the proper cooking time and use an instant-read thermometer. This can help you plan your grilling times and ensure that your meat is cooked to the right temperature. Don't guess, as the internal temperature will rise a few degrees after it's removed from the grill. If you're uncertain about the exact temperature of your steak, it's okay to leave it on the grill until it's cooked to your liking. Just make sure that you don't overcook it.

Then, brush the steak with oil about five minutes before cooking it. Sprinkle liberally with salt and pepper, then place it on the hot grill (450-500F). When your steak is finished, it should be medium rare, but it may be fully cooked before you finish. If your steak is still raw when you remove it from the grill, let it rest for five to ten minutes. The resting time will help the steak retain its flavor.

Once the steak is grilled, it needs to be allowed to sit for at least 5-10 minutes before serving it. The process releases juices as it cooks, and the juices reappear when it cools down. It is best not to cut it immediately after cooking. Instead, cover it with aluminum foil. Then, cut it on the grain, which means strands of meat running up the steak.

When you grill a steak, there are several steps you should take. First, make sure you have a good grilling temperature. Second, you need to make sure that the steaks are at room temperature. Having room-temperature meat will ensure a more even cook, and if they are not, they will char and fall apart. You can then finish the cooking process by baste the steak with melted herb butter.

The next step in grilling a steak is to determine the temperature. The steak should be at 120-129F for rare, 140-159F for medium, and 160+ degrees for well-done. Once the steak is cooked, it should be firm but have a little give. As long as you can gauge the temperature, you can be confident with the results. After all, you'll be glad you followed this simple tip when cooking steaks.

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Cooking Tips

Salisbury Steak With Mushroom Gravy Recipe

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Salisbury Steak With Mushroom Gravy Recipe

Salisbury steak is a classic dish that originated in the United States. It is typically made of ground beef and is served with a brown or gravy. In fact, the Salisbury steak is actually a type of Hamburg steak. To learn more about this dish, read on! Listed below are the ingredients and preparation methods. To make the perfect salisbury steak, follow these steps! Enjoy! Listed below are some tips for cooking salisbury steak.

Make the panade: This mixture of starch and liquid helps preserve the meat's texture. As proteins cook, they expand and contract, so the starch in the panade helps lubricate the meat fibers. Refrigerate your Salisbury steak for at least 15 minutes before cooking it. This will keep it moist and tender. Once the steak is cooked, it should be rested for another 15 minutes before serving. In the meantime, you can cut up your salisbury steak into slices and serve it.

Salisbury steak freezes well. Once cooled, place the steak in an airtight container and store in the freezer for up to 3 days. To reheat, wrap the leftovers in aluminum foil and heat at 325 degrees. Remember to stir the remaining gravy before serving. Enjoy your delicious Salisbury steak! If leftovers do not go out, you can freeze them for up to 3 months. The leftovers will thicken due to the flour in the gravy.

The recipe for Salisbury steaks has undergone some changes, but remains mostly the same. Since the name is derived from the town in Massachusetts, the recipe has become synonymous with a bun-less hamburger. During WWI, this was a common term used for burger patties. If yours did, you can consider renaming it as well. If you do, please don't forget to share your results.

To make your Salisbury steaks, start by minced onions. Sliced onions will be used in the gravy. You can use small or large onions, but it's best to use the biggest size you can find. You can also use a large egg. When making the patties, try to cook them for about two minutes per side. Once the patties are cooked, add the onions and garlic. Cook until the onions have softened.

The next step in the preparation of Salisbury Steak is to make the gravy. Chicken bouillon is commonly used in this dish, but you can also substitute beef bouillon or water. Remember to add a bit of salt to the beef broth and avoid adding too much water. Then, use your preferred cooking method and prepare the salisbury steak! Enjoy! You'll be glad you did! With the right ingredients, you'll be ready to serve a delicious meal in less than 30 minutes!

To make a meatloaf, you can use ground beef and seasonings. Then, form the patties into an oval shape. On the stovetop, sear the patty and finish cooking it in a brown mushroom gravy. Although it's a simple dish, it has a lot of flavor! The salisbury steak usually contains a patty of beef that's about 3/4 inch thick. In addition to the meat, it also usually comes with mashed potatoes or noodles. Some families add onions and mushrooms to the gravy.

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