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1
Prepare grill for cooking with about 7 pounds of briquets.
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2
(Youll need about 15 pounds of briquets total.)
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3
Prick bratwursts and chorizo in several places with a fork, then grill, covered, turning occasionally, until browned and cooked through, about 10 minutes.
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4
Scatter about 12 additional briquets over glowing coals and replace rack.
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5
Fold burlap into a triple layer slightly smaller than grill surface and soak completely with water.
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6
Put 3 to 4 dozen oysters directly on grill rack, cover with wet burlap, and roast, without grill cover, until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes.
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7
(If necessary, sprinkle more water over burlap to keep moist.)
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8
Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, replacing burlap.
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9
Roast remaining oysters in 2 or 3 batches in same manner, adding about 12 more briquets between batches to keep fire hot and resoaking burlap thoroughly.
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10
Follow the charcoal grill method for sausages and oysters, or use a roasting pan and foil for oysters and follow stovetop-oven method.
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11
Preheat oven to 500F.
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12
Heat 2 heavy ridged grill pans or skillets over moderately high heat until hot but not smoking, then cook sausages, turning occasionally, until browned and cooked through, 15 to 20 minutes.
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13
Heat a 17- by 12-inch roasting pan (2 to 3 inches deep) on bottom shelf of oven until very hot.
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14
Remove from oven and quickly fill with 3 to 4 dozen oysters and 1 cup water, then cover pan tightly with heavy-duty foil.
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15
Roast oysters until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes.
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16
Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, covered with foil.
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17
Roast remaining oysters in 2 or 3 batches in same manner.
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18
Steam clams in beer in a 6- to 8-quart pot over moderately high heat, covered, until clams open, about 10 minutes (discard any unopened clams after 15 minutes).
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19
Transfer clams as opened to a platter.
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20
Carefully pour clam broth into cups, avoiding any sediment, for dunking clams if still sandy.
