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OT - grilled crab legs... suggestions?

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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    MasterC said:
    I'm going to need a bigger egg 


    And a bigger knife!
    Thank you,
    Darian

    Galveston Texas
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  • MasterC
    MasterC Posts: 1,579
    Photo Egg said:
    MasterC said:
    I'm going to need a bigger egg 


    And a bigger knife!
    That knife is 15.5 inches end to end. I would like the 14 inch but the Mrs. does not share my enthusiasm 

    Mrs.C and I indulge, ok gorge ourselves, with colossal king crab now and then.





    Fort Wayne Indiana 
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  • YukonRon
    YukonRon Posts: 17,261
    Just do not let Suzy know when you all do crab legs. My gosh she can do some damage. 
    We do ours for 9 minutes in a boil. You can add seasoning should you wish, but they are delicious with just drawn butter.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • caliking
    caliking Posts: 19,780
    MasterC said


    Holee chit!! You were not kidding when you said “colossal”!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Wolfpack
    Wolfpack Posts: 3,552
    Hope Caliprince had a special day- crab looks like it turned out well.  


    Greensboro, NC
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  • caliking
    caliking Posts: 19,780
    Wolfpack said:
    Hope Caliprince had a special day- crab looks like it turned out well.  


    Thank you. We had a busy day, so he could have a grand one :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • PigBeanUs
    PigBeanUs Posts: 932
    caliking said:
    Thanks for the tips and ideas, folks. 

    The crab was pretty damn good. Cut some shell off about half of the crab, and left the shell intact for the rest. Drizzled  garlic butter into the cut open portions. Grilled it all for about 3 mins total. 

    Had quite the blaze going, so might grill them on the indirect side next time. Very moist, tender, and garlic buttery :) Definitely worth doing again. 
    The butter goes mental when you drizzle with it before the sear. 

    It’s a cleaner (if that’s what you want I mean)  to sear frozen and naked, and then drizzle with butter and heat indirectly. 
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  • caliking
    caliking Posts: 19,780
    PigBeanUs said:
    The butter goes mental when you drizzle with it before the sear. 

    It’s a cleaner (if that’s what you want I mean)  to sear frozen and naked, and then drizzle with butter and heat indirectly. 
    Oh ya. I found that out. It did indeed go mental. 

    I didn't mind the slight char flavor, as it mostly stayed on the shell. But, I think it'll be better with the butter drizzled on when its on the indirect side.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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