BBQ Brethren "Saucy" Throwdown! - Page 6

caseydog · 01-18-2012, 06:22 PM

Quote:

Originally Posted by deguerre

Who are you and how did you sneak in and get my picture?

How are you commenting on a post that won't be made for two more hours?

CD

colonel00 · 01-18-2012, 06:23 PM

Quote:

Originally Posted by deguerre

Who are you and how did you sneak in and get my picture?

Quote:

Originally Posted by caseydog

How are you commenting on a post that won't be made for two more hours?

CD

Exactly, I did not sneak in and take your picture...yet.

landarc · 01-18-2012, 06:42 PM

Guerry, you don't have that much black hair left.

Moose · 01-18-2012, 07:23 PM

Here's my entry for this one - Saucy Meatball Pizza:

Full cook thread HERE.

Al Czervik · 01-18-2012, 07:33 PM

Quote:

Originally Posted by caseydog

How are you commenting on a post that won't be made for two more hours?

CD

I noticed that too...

Hey Gore! Have you and Ninja been dorking around with the Space/Time Transgombobulator again?

Gore · 01-18-2012, 07:35 PM

Quote:

Originally Posted by Al Czervik

I noticed that too...

Hey Gore! Have you and Ninja been dorking around with the Space/Time Transgombobulator again?

We were trying to get Moose's pizza and something went wrong. Ninja's working on it .... Oh Fark! Ninja's working on it!

landarc · 01-18-2012, 07:39 PM

Nice pie you got there Moose

Phrasty · 01-19-2012, 01:19 AM

Quote:

Originally Posted by landarc

Knorr Whoop Ass sauce

Was a can of Green Giant whoop ass I kicked up a notch with some Jamaican flair!!

Al Czervik · 01-19-2012, 10:50 AM

Quote:

Originally Posted by Phrasty

Quote:

Originally Posted by landarc

Fantastic meals fellas!

fingerlickin' · 01-19-2012, 09:04 PM

Quote:

Originally Posted by bigabyte

OK, well, I used the leftover meat from the chicken I cut up on Sunday. The parts I cooked up were 2 breasts, 2 wings, 2 things and 2 drumsticks. The other bits were used for stock. So I guess that is 2+2+2+2=8 pieces of chicken.

Cool, that's an even number. I should be safe.

Man, I don't know what's wrong with me. All this numbers talk is making me feel a bit ODD.

Al Czervik · 01-21-2012, 01:59 AM

I've been wanting to do something with all the Dungeness crab I had left over from the holidays. It went on sale for $2.99 per pound

and so we bought ten crabs, cleaned and shelled them, then vacu-sucked the meat and froze it for later. I also had some 13-15 count Tiger prawns waiting for a good reason to eat.

I haven't had GOOD crab cakes for a while, so I figured I'd give them a shot at home. I searched the internet(s)

until I finally found a recipe I thought sounded like something the family would like. It turned out to be a bonus that it included prawns too.

With that being said, I present to you Al's Sun-Dried Tomato Remoulade (Saucy) Dungeness Crab and Tiger Prawn Cakes.

The players for the binding sauce.

The players for the Sun-Dried Tomato Remoulade.

The two supporting cast members for the sauce.

1.5 lbs

.75 lbs

Binding sauce ingredients before going for a ride in the food processor.

One minute later.

I divided the mixture above in half, then added 1/4 cup of cocktail sauce, 1/4 cup of sun-dried tomatos, hot sauce, Old Bay and a good dose of crab boil. Processed the mixture for about a minute and here's the sauce,

I mean remoulade.

I put the finished sauce/remoulade in the fridge and got to work on the crab/shrimp cakes. I didn't get a shot of it, but I pretty much chopped up the shrimp into a puree, and combined it with the shelled crab. I took that combo and folded it into the left over binding sauce and added 3/4 cup of panko bread crumbs. From there I formed it into eight patties.

The red, yellow and green flecks you see in the patties are very small chunks of sweet pepper I diced and added for a little more flavor, crunch and color.

Once the patties set up for a while in the fridge, I dredged them in flour and eggs and coated them with panko bread crumbs.

Browned them for a couple minutes per side in EVOO.

Crispy brown on the outside.

Fired up the Traeger.

Once I got it stoked up to about 400, on they went. After about ten minutes they were pretty much done. The Thermopen read about 180 and they were sizzling nicely.

Plated and ready to go with a light green salad and basic vinaigrette.

As you can see, I didn't soak the crab/shrimp cake in the remoulade (sauce

), but did end up using quite a bit of it after I took this (money) shot.

This was easily the one of BEST crab cakes I have ever had, and my wife and daughter felt the same. In fact my daughter was a little bent that I only cooked four of the eight cakes I prepared.

There was a whole lot more crab/shrimp than bread crumb and the flavors really stood out. The sauce had a very subtle sweetness from the sun-dried tomato, plus it had a nice kick from the cocktail and hot sauce. The good news is we have four more to eat tomorrow.

Thanks for looking!

colonel00 · 01-21-2012, 02:51 AM

Fantastic crab burgers Al!

Will work for bbq · 01-21-2012, 04:10 AM

X2 those are some mighty fine crabby patties.

silverfinger · 01-21-2012, 04:44 AM

Awesome post Al. I would eat that all day.

How did the neighbors handle the smoke?

Al Czervik · 01-21-2012, 10:04 AM

Quote:

Originally Posted by Will work for bbq

X2 those are some mighty fine crabby patties.

Quote:

Originally Posted by silverfinger

How did the neighbors handle the smoke?

This is all the neighbor had to say...

01-18-2012, 06:42 PM	#78
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Guerry, you don't have that much black hair left. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-18-2012, 07:23 PM	#79
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Here's my entry for this one - Saucy Meatball Pizza: Full cook thread HERE. __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

01-18-2012, 07:39 PM	#82
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice pie you got there Moose __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-21-2012, 01:59 AM	#86
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Saucy Dungeness Crab and Tiger Prawn Cakes I've been wanting to do something with all the Dungeness crab I had left over from the holidays. It went on sale for $2.99 per pound and so we bought ten crabs, cleaned and shelled them, then vacu-sucked the meat and froze it for later. I also had some 13-15 count Tiger prawns waiting for a good reason to eat. I haven't had GOOD crab cakes for a while, so I figured I'd give them a shot at home. I searched the internet(s) until I finally found a recipe I thought sounded like something the family would like. It turned out to be a bonus that it included prawns too. With that being said, I present to you Al's Sun-Dried Tomato Remoulade (Saucy) Dungeness Crab and Tiger Prawn Cakes. The players for the binding sauce. The players for the Sun-Dried Tomato Remoulade. The two supporting cast members for the sauce. 1.5 lbs .75 lbs Binding sauce ingredients before going for a ride in the food processor. One minute later. I divided the mixture above in half, then added 1/4 cup of cocktail sauce, 1/4 cup of sun-dried tomatos, hot sauce, Old Bay and a good dose of crab boil. Processed the mixture for about a minute and here's the sauce, I mean remoulade. I put the finished sauce/remoulade in the fridge and got to work on the crab/shrimp cakes. I didn't get a shot of it, but I pretty much chopped up the shrimp into a puree, and combined it with the shelled crab. I took that combo and folded it into the left over binding sauce and added 3/4 cup of panko bread crumbs. From there I formed it into eight patties. The red, yellow and green flecks you see in the patties are very small chunks of sweet pepper I diced and added for a little more flavor, crunch and color. Once the patties set up for a while in the fridge, I dredged them in flour and eggs and coated them with panko bread crumbs. Browned them for a couple minutes per side in EVOO. Crispy brown on the outside. Fired up the Traeger. Once I got it stoked up to about 400, on they went. After about ten minutes they were pretty much done. The Thermopen read about 180 and they were sizzling nicely. Plated and ready to go with a light green salad and basic vinaigrette. As you can see, I didn't soak the crab/shrimp cake in the remoulade (sauce ), but did end up using quite a bit of it after I took this (money) shot. This was easily the one of BEST crab cakes I have ever had, and my wife and daughter felt the same. In fact my daughter was a little bent that I only cooked four of the eight cakes I prepared. There was a whole lot more crab/shrimp than bread crumb and the flavors really stood out. The sauce had a very subtle sweetness from the sun-dried tomato, plus it had a nice kick from the cocktail and hot sauce. The good news is we have four more to eat tomorrow. Thanks for looking! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(") Last edited by Al Czervik; 01-21-2012 at 03:16 AM..

01-21-2012, 02:51 AM	#87
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Fantastic crab burgers Al! __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

01-21-2012, 04:10 AM	#88
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	X2 those are some mighty fine crabby patties. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

01-21-2012, 04:44 AM	#89
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Awesome post Al. I would eat that all day. How did the neighbors handle the smoke? __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.