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Darby_Crenshaw
Posts: 2,657
A soccer tournament and the wife's car needing a tow kinda botched my plans for brisket.
Getting home later than we wanted , 3:30, she makes me a gin and tonic, and says "i'll be right back. See what I can scare up for dinner"
Comes home with a bottle of vodka (grey goose) and says "I got two lobsters "
Me: "just two?" There's four of us.
here's the small one:
Four pounds.
And the other
Seven pounds
both hard shell. Check the crusher on this bad boy
No. The big ones aren't tough. And they are just as sweet as the small ones. But thankfully everyone believes the lore. Which actually tends to make these cheaper per pound than 1-1/2 pounders.
Woman in in the store told my wife "the big ones are tough you know". She said politely, "only if you over cook them" and the woman said "no, they really are"
she looked at this helpful person and said "have you ever actually cooked one before?" And the broad sheepishly said "well. No. But that's what i hear anyway"
chalk it up to yet another case of 'repeating stuff you hear without actually trying it yourself'
see you tomorrow. I have been put in charge of cooking these. And drinks.
Getting home later than we wanted , 3:30, she makes me a gin and tonic, and says "i'll be right back. See what I can scare up for dinner"
Comes home with a bottle of vodka (grey goose) and says "I got two lobsters "
Me: "just two?" There's four of us.
here's the small one:
Four pounds.
And the other
Seven pounds
both hard shell. Check the crusher on this bad boy
No. The big ones aren't tough. And they are just as sweet as the small ones. But thankfully everyone believes the lore. Which actually tends to make these cheaper per pound than 1-1/2 pounders.
Woman in in the store told my wife "the big ones are tough you know". She said politely, "only if you over cook them" and the woman said "no, they really are"
she looked at this helpful person and said "have you ever actually cooked one before?" And the broad sheepishly said "well. No. But that's what i hear anyway"
chalk it up to yet another case of 'repeating stuff you hear without actually trying it yourself'
see you tomorrow. I have been put in charge of cooking these. And drinks.
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Comments
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@Darby_Crenshaw
All bull$hit aside, lobster is one of my absolute favorites. If not my very favorite. I'm really looking forward to seeing this cook unfold and your cooking method. I have got to ask, are they going to be boiled, steamed, grilled of a combination thereof?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I'm inclined to concur with the above quoted. No matter their size nor weight, I could eat them both myself. And that's simply a fact. Someone would come up short and it wouldn't be me my friendDarby_Crenshaw said:Me: "just two?" There's four of us.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Wow, that's one heavy hitter and as @SGH said absolutely my favorite, can't wait for the finale.
LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
Alas, SGH, i shoulda put this under "OT" because I'm just gonna steam them.
nuthin but buttah for me.
We usually each eat a 2-1/2 to 3 pounder the boys 1-1/2 to 2 pounds each
these were 'expensive'. 8.99/pound. But all the steaks were gone. And i let her decide. Sometimes they get down to 3.99/4.99 per pound
i rented fishless's place in Maine once and the wholesaler had them at 2.99/ pounds
but it's regional. I can't get a coubtry ham here, or alaskan salmon![social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
@Darby_Crenshaw
Do y'all buy them right off the boat and/or dock? I would kill to have easy access to lobster at a decent price. I would probably eat myself to death if I did.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I walk to the end of my dock and tap the guy on the shoulder as he is tying up his boat
(nah. Local supermarket. They get them in daily. And as the day goes on they pull the big ones aside because most people ask for chicken lobsters (small 1 pounders to 1-1/4)
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
No sir, you should not put it in OT. Lobster is deserving of being put in the main forum no matter how it's cooked. Looking forward to seeing your set up and process.Darby_Crenshaw said:Alas, SGH, i shoulda put this under "OT" because I'm just gonna steam them.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Will this be done outside in a large steamer pot or indoors? Either way, I'm in brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Well. We are actually prepping to reno the kitchen. No stove or oven. It's on a hotplate!
which is why steaming works so well. An inch of water will cook a small or large lobster just as easily.
If we had to boil, the lobster would die of old age before we hit the boil.
Her new range will boil a huge pot pronto, but unfortunately, it is sitting in cardboard on a pallet somewhere.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Now that is a great way to audible the Father's Day plans. Just rub it in with you access to lobstah's. Happy Father's Day.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks lou. I guess lobster is nice and all. Kind of get sick of it after a while
(no. No i don't, actually) hahah[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
No lie on big guys being every bit as good. We hit Cape Cod every summer and my buddy get 7+ lbs every time. Biggest was 14 lbs last year. Yum!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
I'm going to have to try lobster again. I've never had a good one, including fresh off the boat in Maine. Never any flavor except the butter you dip it in.
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@Eggcelsior If you overcook them and they are dry, that may be the problem.
@Cookbook_Chip. That's getting jumbo. Hahaha.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Ha. Well @SGH, Turned out to be a BGE cook after all.
Hotplate wouldn't warm a penguin's ass in August.
So.
We ended up here.
first, because i'm not a total bastard: kill it before dismembering.
Then cut off the claws and roast indirect at 400 or so.
Based on yankee experience, ignore the clock and guess randomly as to when they are done. Guess was correct, but it was all luck. For future reference, unit of time equals one large Tanqueray and tonic.
That is an 18" grid, FWIW.
When the claws are 'done', take them off, remove the indirect set up (platesetter in my case) and toss on the split tails. Meat down
Thought i had a photo, but took a vid because even after killing, and splitting the tails, the flippers were going. Watch the leftmost and rightmost ones. That is not fire or contracting muscle. That is full on lobster movement.
Still twitching. Don't feel bad. According to the heathen evolutionists, lobsters are most closely related to cockroaches.
La cucaracha
When they are ready to flip (no longer stuck to the grid), turn on their shells and brush with butter (grass fed, and a little salt and pepper). Slide to the outside of the grid (or put in the Platesetter) so they toast more than grill
Not a pretty pic.
The claws required a little cleaver action. Outside.
How do you correctly use a cleaver on a lobster claw? You turn it backwards and hit the shell with the BACK of the cleaver. Not the edge.
Believe it or not we ate the whole thing.
My wife roasted the bodies in a frigging toaster oven we bought to use while renovating the kitchen. She likes the legs, and in the big boys, those legs have meat the size of a pencil.
That's a ten inch dinner plate.
Here's ONE piece from that claw.
She (my wife) even made me drawn butter. She prefers the solids to remain (sacrilege!).
truth be told, steamed is better, because the brine is saltier. But I won't ever turn down emergency BGE lobstah
boys spent the morning with mom buying me some nice Dad day stuff. Then we watched my youngest in the finals of a soccer championship (loss, 2-1). Soccer is the sport he plays to keep in shape for football though. Hahaa
Happy father's day to all the moms out there. They do the real work[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
@Darby_Crenshaw - thread cook of the day. I tried to dip my screen in butter just to see how it would go...Most eggcellent. Dang...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Killer looking cook!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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you friggin arse! I just chipped my tooth on the screen. I'm pissed! Next time cook something less good.
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Toldja. It was just "ok".pgprescott said:you friggin arse! I just chipped my tooth on the screen. I'm pissed! Next time cook something less good.
Steamed woulda been bettah!
but i just ate a few hand made cherry cordials, toffee dipped in chocolate, and i hear there may be strawberry shortcake.
Lost ten pounds the last couple weeks.
Gained them all back today[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
@Darby_Crenshaw
Man that looks insane!! That giant claw laying on that plate just beckons to me. That quivering tail on the grill mesmerizes me like cobra. I would really putting a hurting on that. Simply outstanding all the way around. As you well know, lobster along with oysters automatically earn:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks much!
I had a tail and a claw from that seven pounder.
I'd've had the other claw, but I'm saving room for the strawberry shortcake.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
My problem is I don't have to save room. There is room to spareDarby_Crenshaw said:Thanks much!
I had a tail and a claw from that seven pounder.
I'd've had the other claw, but I'm saving room for the strawbeery shortcake. Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks amazing~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
What range did you go with?Darby_Crenshaw said:Well. We are actually prepping to reno the kitchen. No stove or oven. It's on a hotplate!
which is why steaming works so well. An inch of water will cook a small or large lobster just as easily.
If we had to boil, the lobster would die of old age before we hit the boil.
Her new range will boil a huge pot pronto, but unfortunately, it is sitting in cardboard on a pallet somewhere.Greensboro, NC -
Like a Rockstar!
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I'm speechless. Thank you for posting this. Lobster and butter...Sandy Springs & Dawsonville Ga
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Small space, 30" thermador pro.Wolfpack said:
What range did you go with?Darby_Crenshaw said:Well. We are actually prepping to reno the kitchen. No stove or oven. It's on a hotplate!
which is why steaming works so well. An inch of water will cook a small or large lobster just as easily.
If we had to boil, the lobster would die of old age before we hit the boil.
Her new range will boil a huge pot pronto, but unfortunately, it is sitting in cardboard on a pallet somewhere.
Has four 18k btu burners. I hate burners of different sizes. These are the four highest btu in their class (wolf/viking/thermador)
And within our budget ($4k +/-)
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
@Darby_Crenshaw
Are you going to make a seafood stock with the lobster shells? To me, lobster shells make better stock than shrimp shells.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Normally we will do a bisque when we can
but these were done on the egg and the shells and all are kind of smokeynot bad as a bit of seasoning overall, but boiled down and concentrated, not so sure.
A bit drier than when steamed too.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
WOW!!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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