Grilled Balmain Bugs with Garlic Butter
Split Balmain bugs grilled hot and fast and basted with garlic, lemon and parsley butter. A quick Aussie seafood BBQ, best with crusty baguette.
Ingredients
- Balmain bugs
- Butter
- Garlic
- Fresh parsley
- Lemon juice
- Salt/rub
- Black pepper
- Optional Side: Fresh baguette
Method
Fire up the BBQ: Get your BBQ roaring with Heat Beads Lump Charcoal for that perfect high heat – aiming for a blazing 250°C (482°F). While that’s heating up, combine the melted butter, minced garlic, parsley, lemon juice, salt, and pepper in a small bowl
Grill Setup: We’re going with direct heat here—nice and hot for quick grilling.
Grill the Bugs: Split the Moreton Bay bugs in half and place them shell-side down on the BBQ. Brush them generously with the garlic butter. Grill for 3-4 minutes, then flip 'em over and grill flesh-side down for another 3-4 minutes. Keep basting as they cook. You want the meat to be opaque and a little charred.
Serve: Take them off the grill and serve immediately. Add fresh lemon wedges on the side and some crusty baguette to soak up all that delicious garlic butter. Want to add a touch of luxury? Sprinkle a bit of Parmesan over the bugs before serving.
Best fuel for a quick grill
Our Pitmaster’s Pick, plus two great alternatives.
Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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