Crab legs and RS NY STRIP

YukonRon

All on the MM. Added a little broc cas as well. The Red was a Rutherford Blend, the white was a French Burgundy. Both = Killer!!!
All on the MM. The food was cooked with RW lump, and smoked with Cherry.
best Steak, and crab legs I have ever had in my life. Used my own rub.
looking forward to seeing Y'all at the BB!

pgprescott

Mmm, steak! Mmmmmmm, crab legs! Mmmmmmmmm Rutherford! Beautiful! 

SmokeyPitt

Very nice Ron.  Those are some monster legs.  I have only steamed crab legs.  How did you cook these on the egg?  Did any smoke flavor get through to meat inside? 

YukonRon

SmokeyPitt said:

Very nice Ron.  Those are some monster legs.  I have only steamed crab legs.  How did you cook these on the egg?  Did any smoke flavor get through to meat inside? 

We got them at Costco, already cooked, all we had to do was warm them up, we folded them up, tied with butcher string,  put them on at 225F for about 5 minutes after the steaks were done. Not enough time for smoke to penetrate. 
Costco had lobster, scallops, crab legs, and shrimp on ice yesterday. We picked up crab legs, a full Prime tenderloin and a full prime sirloin. I cut everything into steaks, and threw on the Strip.
I just love the MM. Cooked low and slow then reverse seared at 550F, and cooled down for the Crab Legs, in almost no time by pulling the KAB.
MM is such a versatile cooker, I love it.

YEMTrey

Table for one please!

YukonRon

Any time you are in the area, a plate will be set for you.

blind99

My favorite meal! You did it proud!

YukonRon

@blind99 thank you sir, it is one of my faves.

JohnnyTarheel

Nice nice meal!

YukonRon

@JohnnyTarheel  thank you sir, it came together pretty well. Loved making it almost as well as eating it.

northGAcock

Good to see the MM doing a little seafood. Mine (purchased just before Christmas) is due for some salt water goodness. You are motivating me....

YukonRon

northGAcock said:

Good to see the MM doing a little seafood. Mine (purchased just before Christmas) is due for some salt water goodness. You are motivating me....

Recommend it highly. I want to try lobster tails next!

nolaegghead

Looks good Ron!

Unless you get your hands on a live King Crab, they are pre-cooked and flash frozen.  I must have served thousands of pounds of them when I was in High School and College at the restaurant I worked at for 5 years.  It was our signature entree.

We got it frozen in whole legs like it is purchased frozen everywhere.  Part of the morning prep was to pull the frozen legs out and chop a slit in the knuckle of the carapace, then chop that off the leg.  Then chop a slit in the big section of the leg, then chop that off the outer double jointed part of the leg, then do the same, cut longitudinal splits in that.  Just in one side.

Do all this while frozen, and have a hearty cleaver (I've ruined a Wustoff doing this).  It makes a dreadful mess of ice shrapnel in a 10 foot radius, so I recommend doing it outside.

The end result is you have sections of crab that are easily eaten with minimal skin punctures, flesh macerating nut crackers and surgical tools of meat removal.

YukonRon

nolaegghead said:

Looks good Ron!

Unless you get your hands on a live King Crab, they are pre-cooked and flash frozen.  I must have served thousands of pounds of them when I was in High School and College at the restaurant I worked at for 5 years.  It was our signature entree.

We got it frozen in whole legs like it is purchased frozen everywhere.  Part of the morning prep was to pull the frozen legs out and chop a slit in the knuckle of the carapace, then chop that off the leg.  Then chop a slit in the big section of the leg, then chop that off the outer double jointed part of the leg, then do the same, cut longitudinal splits in that.  Just in one side.

Do all this while frozen, and have a hearty cleaver (I've ruined a Wustoff doing this).  It makes a dreadful mess of ice shrapnel in a 10 foot radius, so I recommend doing it outside.

The end result is you have sections of crab that are easily eaten with minimal skin punctures, flesh macerating nut crackers and surgical tools of meat removal.

Excellent advise. My BIL, told me they were likely precooked and flash frozen and shared some insight on how to determine. He was the one that told me to bend them, tie them and toss on the grill for just a few minutes. 

That process, of which you were so kind to share, is way too much for me. I will just grab these legs, when Costco has them, and either boil or grill. My Beautiful Wife is the Crab Meat eating Legend at this house. We bought just a little shy of 3#, and I got part of one leg. I made up for it on the monster strip though.

We used a pair of pliers and a SOG knife to access the meat. Worked pretty well too.