{"id":11455,"date":"2014-10-31T12:58:22","date_gmt":"2014-10-31T19:58:22","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=11455"},"modified":"2017-02-06T19:56:20","modified_gmt":"2017-02-07T03:56:20","slug":"backyard-new-england-clam-bake-weber-kettle","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/backyard-new-england-clam-bake-weber-kettle\/","title":{"rendered":"Backyard New England Clam Bake in a Weber Kettle"},"content":{"rendered":"<h2>Backyard New England Clam Bake in a Weber Kettle<\/h2>\n<p>If you have ever wanted to have a traditional New England Clam Bake but don\u2019t have a beach nearby, you have to try this New England Clam Bake in a Weber Kettle!<\/p>\n<p>I teamed up with Klondike Brands and Greg from Ballistic BBQ fame to solve the dilemma of no beach!<\/p>\n<p>We simply created a beach in our Weber Kettle to bring the sensation to your backyard.<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/W1A7uGhk9Qw?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h6>(Closed captioning available on this video)<\/h6>\n<p>To say this turned out perfectly is an understatement!<\/p>\n<p>I want to thank Klondike Brands and Greg at <a title=\"Ballistic BBQ\" href=\"https:\/\/www.youtube.com\/user\/sd4547\" target=\"_blank\" rel=\"nofollow\">Ballistic BBQ<\/a> for making this video possible!<\/p>\n<p>Be sure to visit Klondike Brands for even more great recipes at <a title=\"Klondike Brands\" href=\"http:\/\/www.klondikebrands.com\" target=\"_blank\" rel=\"nofollow\">Klondike Brands<\/a><\/p>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/backyard-new-england-clam-bake-weber-kettle\/backyard-new-england-clam-bake-in-a-weber-kettle5\/\" rel=\"attachment wp-att-11458\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11458\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle5.jpg\" alt=\"Backyard New England Clam Bake in a Weber Kettle\" width=\"800\" height=\"600\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle5.jpg 800w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle5-300x225.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>Equipment used on this episode:<\/p>\n<p><a title=\"Weber 22.5\u201d One-Touch Gold BBQ\" href=\"http:\/\/amzn.to\/1sR400l\" target=\"_blank\" rel=\"nofollow\">Weber 22.5\u201d One-Touch Gold BBQ<\/a><\/p>\n<p><a title=\"Weber Rapidfire Chimney Charcoal Starter\" href=\"http:\/\/amzn.to\/1u0R7aI\" target=\"_blank\" rel=\"nofollow\">Weber Rapidfire Chimney Charcoal Starter<\/a><\/p>\n<p><a title=\"Dried Seaweed\" href=\"http:\/\/amzn.to\/1nWvK8o\" target=\"_blank\" rel=\"nofollow\">Dried Seaweed<\/a> or <a title=\"Dried Seaweed\" href=\"http:\/\/amzn.to\/1towDaH\" target=\"_blank\" rel=\"nofollow\">Dried Seaweed<\/a><\/p>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/backyard-new-england-clam-bake-weber-kettle\/backyard-new-england-clam-bake-in-a-weber-kettle2\/\" rel=\"attachment wp-att-11459\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11459\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle2.jpg\" alt=\"Backyard New England Clam Bake in a Weber Kettle\" width=\"800\" height=\"600\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle2.jpg 800w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle2-300x225.jpg 300w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<blockquote>\n<h3>Video Transcript:<\/h3>\n<p>Presenter: Hey, everybody, today we\u2019re having a clam bake with Greg at Ballistic BBQ on the Cooking Everything Outdoors show.<br \/>\nAnnouncer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com and www.IslandGrillstone.com.<br \/>\nPresenter: So let me tell you how we got going with this crazy idea of doing a clam bake without a beach.<br \/>\nNow, as you know, I\u2019m a partner with Klondike Brands and they asked me to do a clam bake and I was really kind of cool as to how to pull this out.<br \/>\nAnd I got to talk with my buddy Greg and we really kind of figured out a way to do this in the backyard in a Weber Kettle and actually we went out shopping for a few ingredients this morning.<br \/>\nAnd Greg actually found seaweed for us and we didn\u2019t have to go out swimming for it, which is really cool.<br \/>\nGreg: We have kept offshore here, but we\u2019re actually using dehydrated seaweed.<br \/>\nPresenter: Yeah, which we found and it re-hydrates really quickly.<br \/>\nAnd the ingredients were a no-brainer, we went to the fish markets and we picked up some clams and some muscles.<br \/>\nAnd the seaweed re-hydrates really fantastically.<br \/>\nGreg: Oh yes, and it\u2019s actually pretty tasty.<br \/>\nPresenter: Yeah, pretty tasty stuff.<br \/>\nAnd we\u2019ve got some lemons of course, some fresh herbs, some oregano and thyme, some garlic and Klondike Rose potatoes which are going to be a key element of this recipe.<br \/>\nSome corn, Greg found, obviously some onions and then this was&#8211;<br \/>\nGreg: Smoked kebabs.<br \/>\nPresenter: Smoked kebabs.<br \/>\nAnd we\u2019re going to put all of these together and we\u2019re going to build it just like a traditional clam bake.<br \/>\nGreg: And what New England clam bake wouldn\u2019t be complete without male lobsters.<br \/>\nPresenter: Male lobsters. Look at this, yeah.<br \/>\nThis is going to be an incredible feast that you\u2019re going to be part of and we\u2019re going to show you step by step how we go through it right here at Greg from Ballistic BBQ\u2019s place.<br \/>\nVery cool.<br \/>\nGreg: The whole idea of this video is bringing the beach home.<br \/>\nSo we have the Weber here.<br \/>\nThis is the hole in the beach.<br \/>\nWhat we have a nice bed of hot coal going on.<br \/>\nWe\u2019re going to lay some rock down.<br \/>\nAny size rock will work as long as it doesn\u2019t fall through the charcoal grate.<br \/>\nLay the rock down on top of this charcoal here, this burning charcoal.<br \/>\nWe want to get this rock nice and hot.<br \/>\nPresenter: And that is hot.<br \/>\nGreg: Next up, it\u2019s going to be laying another bed of hot charcoal on top of this rock.<br \/>\nThese rocks are hot, and Gary and I have noticed something, I think we need to mention.<br \/>\nPresenter: Yeah.<br \/>\nGreg: They\u2019re popping.<br \/>\nA lot of these rocks are kind of fracturing on it.<br \/>\nSo no problem, just be aware of it, be safe.<br \/>\nWe\u2019re kind of standing back.<br \/>\nPresenter: Don\u2019t put your head in the barbecue.<br \/>\nGreg: Do not.<br \/>\nPresenter: And it\u2019s mainly the small ones, right?<br \/>\nGreg: Yes, it\u2019s the small ones.<br \/>\nPresenter: So think big when you\u2019re finding rocks.<br \/>\nGreg: And once we get this covered with another base of charcoal, you know, the risk is going to be minimized dramatically.<br \/>\nPresenter: It is, yeah.<br \/>\nGreg: So I\u2019m going to go ahead and drop this down, Gary, if you\u2019re cool with that.<br \/>\nPresenter: Yup.<br \/>\nGreg: Alright, so Gary went ahead and spread the charcoal evenly over the rocks.<br \/>\nI\u2019m going to go and dump some lump charcoal on top of this burning charcoal.<br \/>\nWhat we\u2019re looking for is the briquettes to actually burn out.<br \/>\nAgain, they\u2019re super heating, saturating the rock with heat.<br \/>\nThe cooking source is actually going to be the radiant heat of the rocks and also the heat from this lump charcoal, which is going to provide some really good smoky flare.<br \/>\nPresenter: Yup.<br \/>\nWe\u2019re going to put our seaweed directly on top of the lump charcoal, then our food, then some more seaweed, we\u2019re going to close it up and cook it.<br \/>\nSo what you want to do is preheat this.<br \/>\nWe\u2019re going to probably let it go for about 30 minutes, let that charcoal burn down so we have a really nice hot baste to work with.<br \/>\nOkay, so now what we\u2019ve done is we\u2019ve layered our charcoal.<br \/>\nWe layered our rock.<br \/>\nWe laid our charcoal.<br \/>\nThen we put some lump on top.<br \/>\nAnd the thought process behind that is that we want to super heat our rock up to about 400-450 degrees.<br \/>\nAnd the ash from the regular charcoal is going to filter through and come out the bottom and then we\u2019ll have a relatively nice layer of lump charcoal on the top.<br \/>\nAnd now, we\u2019re going to put a layer of our seaweed on there, that\u2019s going to be the bed for our vegetables.<br \/>\nGreg: Going to add a little steam-bath here.<br \/>\nNot that bad.<br \/>\nPresenter: Not bad.<br \/>\nGood.<br \/>\nAnd we just want enough of a layer on here that we are going to be able to set our food on.<br \/>\nGreg: Smell it, that brine?<br \/>\nPresenter: Yeah.<br \/>\nYou cannot but love the smell, right.<br \/>\nSo I think we\u2019re ready to get some grub on there.<br \/>\nGreg: It\u2019s going to kind of alternate nice, even amounts of veges.<br \/>\nPresenter: Corn, onion.<br \/>\nWe had garlic.<br \/>\nWe\u2019ve got the Klondike Rose potatoes.<br \/>\nSome of our sausage in there, we\u2019re going to put in.<br \/>\nGreg: It\u2019s just really\u2026 I mean this is type of kind of culinary alchemy I dig on.<br \/>\nPresenter: And then we\u2019re going to sprinkle our fresh herbs around, our thyme and oregano.<br \/>\nGreg: He says herbs, I say herbs.<br \/>\nAre you Euro?<br \/>\nPresenter: Can be.<br \/>\nI\u2019m willing to learn.<br \/>\nAnd let\u2019s just put a couple of these.<br \/>\nGreg: Okay.<br \/>\nPresenter: Just for some\u2026<br \/>\nGreg: Statics, right.<br \/>\nPresenter: Static, there you go.<br \/>\nNow, we need to put our friends on.<br \/>\nGreg: And I have to tell you guys, Gary and I dispatched this painlessly and humanely.<br \/>\nPresenter: Humanely.<br \/>\nGreg: Very quickly.<br \/>\nTreat these guys with respect.<br \/>\nAny movement you see here is just because of the heat, because they\u2019re no longer with us.<br \/>\nPresenter: Wow.<br \/>\nGreg: These looks awesome.<br \/>\nThis is one of the clicks I\u2019m very excited about.<br \/>\nPresenter: Yup.<br \/>\nGreg: When we were talking about over the phone it was like, wow, I love it when a plan comes together.<br \/>\nPresenter: Sure.<br \/>\nGreg: We have more lemon, we can\u2026<br \/>\nPresenter: Okay, so now we\u2019re going to put another layer of our seafood or seaweed on top of this.<br \/>\nSo, one other thing that we\u2019re going to is we\u2019re going to put a couple of eggs on top of this.<br \/>\nGreg: Let me go grab some eggs.<br \/>\nPresenter: And the reason we\u2019re going to do that is that, the egg is going to cook and when the egg is hard boiled, then we\u2019re going to know that all of our seafood should be about done.<br \/>\nThat could take anywhere from 20-45 minutes.<br \/>\nWe\u2019ll just put those right on the top, our sacrificial eggs.<br \/>\nWe\u2019re going to cover it up with our vents just partially opened.<br \/>\nWe want to maintain our heat as best we can around to 400-450 mark and we\u2019re just going to go and I think have something to drink.<br \/>\nGreg: Alright, guys, this is smelling good and we are ready to eat.<br \/>\nSo, what we did was we checked the egg for doneness.<br \/>\n20 minutes, it was more like kind of a soft boiled egg.<br \/>\n40 minutes still wasn\u2019t quite there.<br \/>\nWe\u2019re at 50 minutes now and we\u2019re pretty sure we\u2019re ready to eat.<br \/>\nThe clams are looking good.<br \/>\nThey\u2019re just starting to open, which is pretty much close to perfect.<br \/>\nPresenter: Well, now, as you all know, if your muscle or clam hasn\u2019t opened up, right, you do not want to eat this one, so make sure you\u2019re safe on that.<br \/>\nGreg: He\u2019s fired.<br \/>\nPresenter: And look at that color, Greg, does that\u2026<br \/>\nGreg: Well, that\u2019s beautiful.<br \/>\nPresenter: That\u2019s absolutely beautiful.<br \/>\nAnd these potatoes, oh yeah, look at that, those are ready to go.<br \/>\nGreg: Wow.<br \/>\nWow.<br \/>\nAnd I love the color of the\u2026<br \/>\nPresenter: Gorgeous, yeah.<br \/>\nGreg: Kind of gold color.<br \/>\nPresenter: And so creamy and soft.<br \/>\nGreg: Yeah.<br \/>\nPresenter: Alright, so we\u2019re going to plate these up.<br \/>\nGreg: Let\u2019s plate it up.<br \/>\nPresenter: You know, I think that our Klondike Brands clam bake with the Klondike Rose potatoes turned out absolutely flawless.<br \/>\nAnd I couldn\u2019t be more proud to have experience this with you, man.<br \/>\nIt was fantastic.<br \/>\nGreg: It was my pleasure.<br \/>\nAnytime you got an open invitation.<br \/>\nPresenter: Thank you very much.<br \/>\nGreg: Can we have a lunch now?<br \/>\nPresenter: Let\u2019s take a bite.<br \/>\nGreg: I\u2019m hungry.<br \/>\nLittle bit of butter.<br \/>\nPresenter: We need napkins.<br \/>\nHmm.<br \/>\nGreg: Oh, my Gosh.<br \/>\nPresenter: Yeah.<br \/>\nI\u2019m seriously happy.<br \/>\nGreg: I\u2019m going to try one of these potatoes.<br \/>\nYou said they are like very creamy?<br \/>\nPresenter: Yeah.<br \/>\nAnd that\u2019s it.<br \/>\nI guess I\u2019m out of here.<br \/>\nI want to personally thank Greg for letting me come down here and doing this with him because, you know, it\u2019s kind of like a dream come true, which has been fantastic.<br \/>\nWe\u2019ve been wanting to do this for a long time.<br \/>\nGreg: It was fun.<br \/>\nPresenter: And I will see you when I see you.<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p>(Full disclosure: This is video is a compensated production, sponsored by Klondike Brands.Merchandise links are affiliate links which I earn a small commission from if you purchase when you click the link)<\/p>\n<p><em>Warning!!!!<\/em><br \/>\n<em>Heating rock up to extremely high temperature can lead to fracturing and small pieces exploding into the air. Use all possible safety precautions &#8211; keep lid on, stand back as rocks heat, use large rocks, wear safety glasses. Cooking-Outdoors, Ballistic BBQ and Klondike brands assume no responsibility for any and all harm and damages. Be safe!<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/backyard-new-england-clam-bake-weber-kettle\/backyard-new-england-clam-bake-in-a-weber-kettle\/\" rel=\"attachment wp-att-11456\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11456\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle-300x168.jpg\" alt=\"Backyard New England Clam Bake in a Weber Kettle\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2014\/10\/Backyard-New-England-Clam-Bake-in-a-Weber-Kettle.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Backyard New England Clam Bake in a Weber Kettle If you have ever wanted to have a traditional New England Clam Bake but don\u2019t have a beach nearby, you have to try this New England Clam Bake in a Weber Kettle! I teamed up with Klondike Brands and Greg from Ballistic BBQ fame to solve [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11456,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[296,25,499],"tags":[4046,2837,4047,4051,234,4052,3846,3847,4049,4050,3907,235,4048,105,4053],"class_list":["post-11455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-shellfish-recipes-tips-and-techniques","category-grilling-recipes-tips-and-techniques","category-how-to-videos","tag-backyard-new-england-clam-bake-in-a-weber-kettle","tag-ballistic-bbq","tag-clam-bake","tag-grilled-clams","tag-grilled-lobster","tag-grilled-mussels","tag-grilling-lobster","tag-how-to-grill-lobster","tag-how-to-have-a-clam-bake","tag-how-to-make-a-clam-bake","tag-klondike-brands","tag-lobster","tag-new-england-clam-bake","tag-weber","tag-weber-kettle-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Backyard New England Clam Bake in a Weber Kettle<\/title>\n<meta name=\"description\" content=\"Backyard New England Clam Bake in a Weber Kettle. 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With so many favorite outdoor cooking recipes that I have created over the past several years, it is really hard to choose! 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Answering Outdoor Cooking questions about BBQ rubs, liquid smoke, Sea weed substitutes and smoking chicken. Responding to my\u00a0What is the Reverse Sear Method? video, Christopher Finney gave a great tip on the Reverse Sear Method. After all he should know! 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