Field Notes

Taking the Boil to the Grill

Call us primitive, but one of favorite summer meals is a crab boil, complete with wooden mallets and a newspaper tablecloth.  There’s no room for manners: these group-friendly occasions are messy, raucous affairs, where juices run down your arms to your elbows and forks are forbidden.

This summer, we’ve taken this classic feast and rearranged it, ditching the stockpot for the grill. There are plenty of benefits to grilling your boil: it makes the crabs a little bit easier to crack, and in our opinion, enhances the sweet flavor of the meat.

For many, the key to a proper crab boil is Old Bay, an East Coast spice mixture that is a blend of chili powders, spices, and more. We’re huge fans of the stuff, but we recently tried making our own spice mix, complete with our Grilling Salt, paprika, celery seed and more. We used it to sprinkle over our crabs, corn on the cob, sausage and potatoes.

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