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Morten Bay Bug Po' Boy

 

On Good Friday we wanted to attempt something we hadn't tried before so created this epic Po' Boy!

It was honestly one of the tastiest things we've cooking in so long! 

The Morten Bay Bugs we picked up from our local seafood shop, Malanda Seafood just in time for the Easter long weekend and we also had on hand some Chilloomba Chilli 'Bayou Blend' & Cajun Rub' which we'd bought from these guys at the Yungaburra Markets last weekend. 

If you give this a go we'd love to know what you think. Tag us on your socials and show us your pics! 

INGREDIENTS:

4 Morten Bay Bugs split in half

(You could also use an equivalent amount of prawns, red claw, yabbies, crab or shrimp)

Long Turkish Roll 

(You could also use a long Sourdough roll or a French Stick)

Lettuce

Tomato 

REMOULADE STYLE SAUCE 

1/4 Cup Kewpie Mayo 

1/4 Cup Seeded Mustard

1 Teaspoon of Pickle Juice

1 Teaspoon of a Chilloomba Chillies Cajun rub (or similar)

1 Teaspoon Paprika

1 Teaspoon Horseradish Cream

1 Clove Garlic - Minced

Cracked Black Pepper to Taste  


BASTE

6 Cloves of Garlic finely chopped

1 Tablespoon of Chilli (We used the Chilloomba Chillies Bayou Blend but use your favourite dried chilli or even fresh chilli if you'd prefer)

125g Salted butter


DIRECTIONS:

 

STEP ONE

Prepare Weber Kettle with Kettle Kone set up for indirect cooking

STEP TWO

Cut each of the bugs in half (or prepare your chosen protein as appropriate)


STEP THREE

In a small saucepan prepare the basting liquid by combining the chopped garlic, chilli and butter then cook for 5 minutes directly over the Kettle Kone stirring regularly


STEP FOUR

Place the bugs on the grill around the Kettle Kone and baste them. Pop the lid back on and cook for 5 minutes



STEP FIVE

While the bugs are cooking make your Remoulade style sauce by adding all ingredients into a container and stir till combined

 

STEP SIX 
Continue cooking bugs for approximately 15 minutes, basting every 5 minutes. Cook until the bugs reach an internal temp of 135F 

STEP SEVEN

Wash the lettuce and slice tomato. Cut your bread in half lengthways and smear on a good amount of the Remoulade sauce onto both sides of the bread. Add lettuce and tomato. Remove the cooked meat from the bugs and whack that on top of the lettuce & tomato

STEP EIGHT

Pop the top on, cut into slices and eat immediately


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