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Peter Gilmore's Korean Marinated BBQ Chicken

One of my awesome Cue Deli Barbecue Café customers surprised me with a delivery of some fresh caught Port Macquarie Hastings River Mud Crabs just recently. 

I really love to grill my seafood to get that beautiful barbecue flavour right through that soft fluffy meat and

I also love a great Bloody Mary mix with that rich tomato and peppery kick that comes with it. 
Combining those two loves with some fresh herbs and an added chili pop, this super fresh and tasty recipe just came together so well. 

For this recipe I have used one of my favourite Smokers, the Kamado Joe Series II with Divide & Conquer system, using Kingsford Charcoal Original Briquets and an Applewood Chunk for the extra smokey goodness. 

Ingredients

• 1 extra-large or 2 medium sized fresh Mud Crabs

• ½ Red Onion

• Fresh Cilantro

• Fresh Chives

• Fresh Mint

• Fresh Spring Onion

• 1 Red Birds Eye Chili

• 1 Green Chili

• 375ml Tomato Puree or Passata

• 200ml Bloody Mary Pre-Mix (Traeger Brand used in this recipe)

• 2 limes(Vodka for the AO version)

Method

1. Prepare the Smoker for the Indirect Heat cook method and using charcoal briquets for pit temperature stability. Ensure the smoker temp sits at approx 300F before cooking. 

2. Place Mud crabs in the indirect heat zone with an applewood chunk and grill/smoke for approx 20-25 minutes or until the crabs are fully red and the meat is soft and white. You can take a leg or claw off to check doneness if you are unsure if it’s cooked through. The meat will appear white and fluffy all the way through. 

3. Whilst the crabs are on the smoker, prepare the sauce by combining Bloody Mary mix with the Passata in a paella pan (suitable for the smoker), adding half a cup of your preferred chopped fresh herbs, chilis, onions and the juice of 1 lime. Save another half cup of fresh herbs, onion and chili and the second lime for garnish. 

4. Once the crabs are cooked, remove them from the smoker and allow to cool slightly. Remove the head shell from the crabs and chop into easy to handle pieces. Remove any unwanted insides from the crab, rinsing under warm water, any parts that need a tidy up. 

5. Place the paella pan with the sauce mix in the smoker, stirring occasionally until hot. 

6. Remove paella pan from the smoker and rest on a heatproof under pad and then add back the chopped cooked crab and coat with the sauce mix and the ½ cup of garnish and limes to serve. 

Pro Tips: Substitute the Mud Crabs for Blue Swimmer Crabs, Bugs Tails, Crawfish or Lobster to preference. Add a splash of Vodka to the sauce and stir through before adding crab and garnish if you’re doing the adults only version. 

Serving Size: 2-3 People as an entrée or 2 for a main.
Preparation Time: 15 mins food prep plus 20-30 mins smoker prep time. Cook Time: 35 mins 

Just about everyone knows someone or a number of people who have been affected by Cancer. I'm keen to support this great cause and help work towards a Cure”

— Adam Roberts