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Crab legs finally.

Car Wash Mike
Car Wash Mike Posts: 11,244
edited November -0001 in EggHead Forum
cblegs.jpg
<p />Got a nice clean burning fire going. Put wok ring and wok filled with water 1/2 way. Added grid. Got water boiling real well. Threw these suckers on. I have never cooked these inside or out, so can't say either way how good they were. I enjoyed them though. My little sauce container held the butter/garlic dip.[p]Mike
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Comments

  • smokinsop
    smokinsop Posts: 180
    Car Wash Mike,
    Did you steam these above wok? Were they precooked? Been wanting to try some King crab legs. At $18 a lb been afraid to
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  • stormyddog
    stormyddog Posts: 43
    have tried crab legs twice now. No boiling water, but someone told me a trick. Coat the legs in EVOO and cook them for 10 minutes on the egg. Usually at 350. They are the best crab legs I have ever had way better then boiling. Best of luck
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    smokinsop,
    I did steam. I like the EVOO idea also. Not precooked.[p]Mike
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  • smokinsop
    smokinsop Posts: 180
    stormyddog,
    I take it you coat shell in evoo?
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  • SuperDave
    SuperDave Posts: 319
    Car Wash Mike,
    I read where someone said the crab legs were not precooked. All crab legs (King or Opilio, or snow crab as we know them) are all precooked by the processor and flash frozen, part of the basic FDA rules for importing food items into the USA. Most crab comes from the Bearing Sea and would spoil long before it arrived here for our consumption.
    Don't you guys watch The Deadliest Catch on Discovery? lol...[p] I love crab, but if you really want a treat, grab you a couple of 2 to 2 1/2 lb. lobsters and split them and brush with butter and a little Dizzy Pig then throw them on the grill.... they are the Bomb! No better eating anywhere!
    Cheers
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  • Haggis
    Haggis Posts: 998
    SuperDave,[p]Sorry, buddy, but THE best eating is still Chesapeake Bay blue crabs late in the season when they are full of subtle tasting firm meat. Males are best except for those who like the roe. Don't know how these could be done on the Egg (other than as crab cakes) but this is a treat that puts all those monster Pacific crabs and Maine lobsters in their place. The only thing that I recall coming close for tender meat is the lobster-size crayfish from the coast of Vietnam and maybe the eight inch prawns from the Gulf of Thailand.
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  • thirdeye
    thirdeye Posts: 7,428
    SuperDave,[p]You are right about crab, that's why you just warm 'em up and enjoy. [p]For another good lobster meal, check out Houndog's "Dwell in the Shell" technique, it is one of my favorites.[p]~thideye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    SuperDave,
    I didn't realize that. Thanks, eliminates worry of undercooking.[p]Mike
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  • Unknown
    Unknown
    Haggis,
    Here's foto of a pair of blue softshells on 15" Pyromid...close to coals & hot. Brushed on abit of butter,lemon,garlic sauce after salt & pepper and 3mins. or so per side later, bingo, simply delish blues.
    Next time these guys will most likely be on a Mini.....
    DavidS
    P8020002.jpg
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