Preparation
- Fire up the Masterbuilt Gravity Series 800 Grill and set it to 300°F.
- Prep the crayfish by twisting off and breaking the crayfish’s tail from the body. Using a sharp knife, make an incision down the centre of the crayfish to take out the vein. Sit the crayfish on top of the shell.
3, Sprinkle the Rum & Que Garlic Butter Umami Seasoning over the crayfish. Secure the fish using a single band, so it stays together during the cook.
- Transfer to the grill and cook until the internal temperature of the crayfish reaches 135-140°F.
- In the meantime, soak the brioche rolls in melted butter.
- Check the internal temperature of the crayfish and remove it if done. Place the brioche rolls on the grill plate to caramelise quickly.
- Chop up the crayfish and soak them in a hot butter bath for 2 to 2&½ minutes to finish the cook.
- Remove the bread rolls from the BBQ. Mix the chopped crayfish in a separate bowl with kewpie mayo, a squeeze of lemon, another sprinkle of the Rum & Que Garlic Butter Umami seasoning and chopped parsley.
- Fill the rolls with the crayfish filling, serve and enjoy!
Watch the video above to see the full method.