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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-21-2013, 09:45 PM   #16
I like Bigbutts
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San Fran.... besides left wing hypocritical politics is also known for their wonderful crab.........
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Unread 01-21-2013, 10:07 PM   #17
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If you are a left coast fan just cook something neckid or weird.If you are a right coast fan cook something wrapped or weird.If you want to honor the city the slum bowl is being played in,just cook anything weird.
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Unread 01-21-2013, 10:08 PM   #18
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Go with crabs from both cities.

Dungeness from SF.

Blue claw from Baltimore.
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Unread 01-21-2013, 11:28 PM   #19
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That's a nice suggestion.
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Unread 01-21-2013, 11:31 PM   #20
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Oh, a grilled crab sandwich and an Anchor Steam beer
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Unread 01-22-2013, 02:15 AM   #21
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Im not a diehard fan of ether team,but I do like Ray Lewis as a player.Im not sure their has ever been a linebacker??

But enough of that,I say im keepin it simple..........smoke a bunch of wings the night before and grill burgers,brats and hot dogs before the game.I might make some potato salad as well.
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Unread 01-22-2013, 06:55 AM   #22
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Quote:
Originally Posted by caseydog View Post
.. I have nothing against the 49ers, and couldn't cheer for the Ratbirds with a gun pointed at my head,...
What if Ray Lewis and a couple others had you at knifepoint....
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Unread 01-22-2013, 07:29 AM   #23
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I'd go with the pit beef. Crabcakes are never the same when you try to use "Baltimore style" recipes. They end up turning out just ok. I'd get a big round roast, dry rub it and grill it. Slice it thin and top it with some really thin onions on a really fresh soft bun. That's Baltimore style pit beef.

And I'll ignore all the nonsense comments above about the team!
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Unread 01-22-2013, 07:34 AM   #24
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Personally I'm making Crab Cioppino, a dish invented in San Francisco. My son is shipping some dungenous crab out to me along with some sourdough baguettes to celebrate a 6th Superbowl win for the 49ers.

For Baltimore I'd go with the crab cakes.

And some Abita beer from New Orleans to honor the location of this years Superbowl.
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Unread 01-22-2013, 08:01 AM   #25
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Quote:
Originally Posted by thillin View Post
What if Ray Lewis and a couple others had you at knifepoint....
That's some funny sh*t.....
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Unread 01-22-2013, 08:48 AM   #26
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As the previous poster mentioned, I'd go with Pit Beef as well. If you dry rub it, you'll be doing a lot better than most of the joints around here that just slap that steer on the grill with nothing on it. Blue Crab is also delectable.

Although, I live in the heart of Baltimore I've been a SF fan my entire life. Go Niners!!
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Unread 01-22-2013, 11:22 AM   #27
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Quote:
Originally Posted by Chezmatt View Post
San Francisco has a wide range of food options for a Super Bowl party. Probably the best known, as mentioned above, would involve crab and sourdough. Crab melts on sliced sourdough are a standard dish. Or crab cioppino with crusty sourdough for dipping. You could also go more ethnic with Mission-style burritos, or Vietnamese banh mi from Little Saigon (in the Tenderloin). We've also got a huge Italian population, so you could go with deli sandwiches (again on sourdough) using any of the many Italian cold-cuts made here (Molinari, Gallo, and Colombus are three traditional local companies for salami, sausage, etc). There's also a million and one Chinese dishes you can make. (I think it was Landarc who put up a char sui recipe this summer that was great.)
If you're more BBQ focused, you can stick with the California staple of tri-tip. Serve it on sourdough bread, and you're in business.
I think you're gonna want to have some SF dishes on your menu, because the Niners are going to CRUSH the Ravens.
GO NINERS!
Oh man, I would seriously kill for an authentic Mission Burrito ( I'm a peninsula native)
Ooh, chuckies on sale at food lion, got the rest, menu addition coming up...
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Unread 01-22-2013, 11:32 AM   #28
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Jealousy is a bad color on a bunch of you.

For Baltimore, crabcakes without a doubt. Here is a recipe I got off a Baltimore Oriole message board that is real good.

Quote:
Here it is folks..
Not all Crab Cake recipes are the same. Most of them resemble each other though. There is no "one" Crisfield Crab Cake recipe. It's just one I developed myself over time from eating so many crab cakes. I'm from Crisfield, so there wasn't much else to do.

Crab cake recipes are usually passed down through the generations and kept as family secrets so make sure you guys use it and give me some feedback. MMMMkay?

Big Snutchy's Crispy Crab Cake - I had to think of a name.

Ingredients -
1lb of Maryland Crab Meat. Lump is best but backfin is good too.
1 egg, beaten and set aside.
1/4c Mayo. You can also use miracle whip for the tangy zip.
1 tsp of yellow or brown mustard. Do not use dry.
1 tsp of Worcestershire sauce.
Salt and pepper to taste. But if you wan't to get technical you can do a 1/2 tsp of each.

Now for the secret ingredient.. Drum roll please......... Ritz Crackers. Yep, I don't fool with bread crumbs, bread slices, saltines, or panko. Ritz Crackers is how I roll. Take a rolling pin or do it by hand. Just crush em up real fine to make 1 cup.

Ok, now on to the mixing. Pay close attention.

Mix the Ritz Cracker crumbs, mayo, mustard, worcestershire sauce, salt, pepper, and the beaten egg together.

Now for the crab meat. You should probably use the handle of a wooden spoon for this. The object is to keep the lumps together and not mince the crab meat up so do it gently.

After its all mixed up form it in to patties. Generally this makes 6. If you have more then that just remember that they will cook down and become smaller. So try for 6.

Once you have the patties formed, stick them in the fridge for about a half hour to stiffen them up a bit so they dont break apart during cooking. You don't have too though.

Warm the frying pan up to a good medium-high heat. You can use either butter or oil to cook them.

Just before you put each one in the pan sprinkle just a little bit of flour on one side and then put that side down in the oil. Cook for about 4 - 5 minutes on each side or until golden brown. It depends on the heat of your pan. Just before you flip, remember to sprinkle a little flour on it.

There you go folks. Give me some feedback once you try it. Also, I know that the recipe doesn't call for any Old Bay. I think it takes away from the taste of the crab and most recipes don't call for it. But you can add as little or as much as you want too.
http://forum.orioleshangout.com/foru...23#post1769023

Or as mentioned, Pit Beef. Pit Beef stands around here just open the meat and throw it on the pit. Grab a good roll, onion and fresh horseradish and you got your self a Baltimore tradition.
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Unread 01-22-2013, 02:43 PM   #29
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Quote:
Originally Posted by WeBeatYourMeat View Post
Jealousy is a bad color on a bunch of you.

For Baltimore, crabcakes without a doubt. Here is a recipe I got off a Baltimore Oriole message board that is real good.



http://forum.orioleshangout.com/foru...23#post1769023

Or as mentioned, Pit Beef. Pit Beef stands around here just open the meat and throw it on the pit. Grab a good roll, onion and fresh horseradish and you got your self a Baltimore tradition.
good looking recipe. Backfin meat is cheaper and is very tasty. Claw meat is a little sweeter than lump. We eat a lot of blue crab down here in Texas. Good stuff.
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Unread 01-22-2013, 04:42 PM   #30
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I would like to thank you all for your responses.
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