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BurntRaw
Posts: 565
With the heat index at a bazillion degrees, I wasn't real keen on firing up the egg until the sun was down, but was still hankering for some smoked grub. What to do, what to do?[p]OF COURSE, fire up the ol' stove top smoker. It has been awhile...[p][p]Corn-smoked crab fingers with a sauce that I ripped off (borrowed) from Churrascos restaurant.[p][p][p]Worked like a charm![p]With the sun down it was time for the egg...[p][p]Throw on a hunk-o-meat, set the guru and back into the air conditioning.[p][p]Is sweat considered a sauce?[p][p]It is all good.[p][p]
Comments
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BurntRaw,[p]Food looks great! Can I ask what is in the crab sauce?
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BurntRaw,
Al: That looks great, Man![p]Last night (6:15), it was 97 degrees in my shop with 4 fans and all windows open. The fireplace log that I normally have to use a hammer and screwdriver on for starter cubes in the Egg...I was able to pinch off 2" chunks with my thumb and index finger.[p]I do so much sanding, etc. That I like to leave the door open and exhaust the stuff outside. However, I think I'm going to break down and put in AC tonight.[p]Mike
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Woodbutcher,[p]From memory as I don't have it in front of me:[p]1 Red Bell Pepper
1 Jalapeno
1/2 Onion[p]All roughly chopped and saute in EVOO until soft.[p]Deglaze with a 1/4 cup dry sherry and cook off the alcohol.[p]Place in a blender, adding a 10oz can condensed milk and 1/2 cup grated Cotija cheese and puree.[p]Return to sauce pan. Add 2 cups whipping cream and cook until thickened.[p]Strain and serve.[p]Very simple, but an outstanding sauce with the crab.
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BurntRaw,[p]We are supposed to have a heat index close to 110 today. Good news is Hilary may be coming to town soon so that should drop temps back into the 70's.
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BurntRaw,
How do you prep and cook the crab?
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Lawn Ranger,[p]Your pinching off the starter cube has nothing to do with the heat - it is your "Conan the Barbarian" strength that has been developed through years of sanding![p]You have got to get a separate exhaust system and some air conditioning in there. I don't know how you do it![p]I have built many pieces of furniture in my shop (garage)and remember well the misery of the heat in the summer - therefore I don't do it anymore.
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Buster Dog BBQ,[p]Good One!
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KYGran,[p]I have only done the crab fingers on the stove top smoker - but they are outstanding![p]Place 3 or 4 corn husk on the bottom of the smoker, add some liquid to the pan, place the crab in and put on the burners with the lid open a couple of inches.[p]As soon as smoke starts coming out, close the lid and let her go for five or six minutes.[p]That's it. They are ready and the corn smoke flavor is outstanding.[p]Give it a shot.
[ul][li]Stove Stop Smoker[/ul] -
BurntRaw,
Sounds very good, and simple. Never heard of Cotija cheese but I'll find something that will work.
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BurntRaw, I use the inside pan and rack on the platesetter of my medium Egg. Works great for crab cakes, salmon, and stuffed peppers. I haven't used the stove top smoker in years, but I'm wearing out the inside parts.
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