Crab Legs on Saturday, Homemade Italian Sausages on Sunday

Roadpuke0 said:

Seeing as though the legs are cooked fully already my question is do you pick up any flavor profile by the reheat on the egg? I consume a lot of king crab legs and would be courious if it's worth the effort on the egg.

I've found it very worthwhile to make large batches of king crab legs (40 lbs at a time) because I don't stink up the house with the fish smell by making them in the oven or on the stove- and I don't go through a huge pot of water that needs to be disposed of either.  I used mesquite charcoal (mesquite branches off my trees converted to charcoal) and place frozen legs in a lower pan with a little water in it, then rotate them to the upper level (on a multigrid adjustable rig setup courtesy of CGS) and since I use the disposable aluminum turkey roasting pans, cleanup is minimal.  The flavor profile picked up in the knuckles or exposed areas of meat is pretty minimal.  although taking the thawed and warmed up legs out of the lower pan and placing them on the uppermost grid ensures that they aren't soggy ending up in a crab leg shell that bends but doesn't break.  the upper grid dries them out a bit (the meat stays very moist) and results in a shell that cracks easily- it's almost brittle.  I've found yet another useful application for the big green egg!