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Stone Crab Claws

Injected with smoked clarified butter and Cajun Dry Rub. Cooked at 225 for about 15-20 minutes. 

Comments

  • HntnhrdHntnhrd Posts: 701
    Dude seriously you are ruining my self esteem!!!! Great looking cook!!
  • saluki2007saluki2007 Posts: 3,798
    Dude, is that same picture you posted in your surf and turf thread? 
    Large and Small BGE
    Morton, IL

  • thetrimthetrim Posts: 5,743
    Nice job
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • tarheelmatttarheelmatt Posts: 9,325
    Hmmm... 
    ------------------------------
    Thomasville, NC
    My YouTube Channel
    Facebook
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  • SGHSGH Posts: 24,118
    edited February 2017
    @SOUTHERNLINKSBBQ
    Awesome looking grub brother.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    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. 
  • EarshotsEarshots Posts: 110
    Busted...keep the infomercials coming 
    Tallmadge Ohio, XL and S eggs 
  • GoooDawgsGoooDawgs Posts: 654
    edited February 2017
    Food looks good, but I think the fun of this forum is watching/reading about the cook process that's happening in real time or that was cooked in the last day or two.   Not being a hater, I'm in sales/marketing too so I get it, just suggesting you add some prep photos and more of a description of how you set-up the dish. All the plates look solid though! 
    Milton, GA 
    XL BGE & FB300
  • Dude, is that same picture you posted in your surf and turf thread? 
    It is from the same cook. Just thought inwould put that portion of the cook in the seafood thread. 
  • GoooDawgs said:
    Food looks good, but I think the fun of this forum is watching/reading about the cook process that's happening in real time or that was cooked in the last day or two.   Not being a hater, I'm in sales/marketing too so I get it, just suggesting you add some prep photos and more of a description of how you set-up the dish. All the plates look solid though! 
    Thanks for the feddback, In the future I will definately share more of the process. But if i can inspire or educate with some of the pics I have in my phone from previous cooks I dont see any harm in that. 
  • tarheelmatttarheelmatt Posts: 9,325
    This an extension of Instagram? 
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    Thomasville, NC
    My YouTube Channel
    Facebook
    My Photography Site
  • saluki2007saluki2007 Posts: 3,798
    Dude, is that same picture you posted in your surf and turf thread? 
    It is from the same cook. Just thought inwould put that portion of the cook in the seafood thread. 
    I see it as you trying to keep your product on the front page, that's all. 
    Large and Small BGE
    Morton, IL

  • This an extension of Instagram? 
    Not at all. I have many different smokers and cooks featured on my instagram account. On this page you will only see creations i have made on my BGE. 
  • Food that looks that good...I'd re-post a few times...
  • HofstraJetHofstraJet Posts: 1,123
    Never had hot stone crabs. Always get them cold at Joe's and other restaurants. May have to try hot one day.
    Two Large Eggs, 36" Blackstone, 6 gal Cajun Fryer, and a MiniMax in SE Florida - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
  • bluebird66bluebird66 Posts: 2,042
    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • NPHuskerFLNPHuskerFL Posts: 16,947
    Wish these delicious Crustaceans weren't seasonal. Excellent work and the Cajun twist sounds awesome!  
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • saluki2007saluki2007 Posts: 3,798
    F
    Large and Small BGE
    Morton, IL

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