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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-20-2010, 06:25 PM | #1 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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Smoked Crab Legs...
For fathers day I got some crag legs, thawed and put on my smoker with hickory. Basted the knuckles with a mix of butter and old bay. Kept them on low smoke for about 45 mins then turned it up high to finish heating them through.
Best crab legs I have ever had... Dont tell me the smoke flavor doesnt get in there...the knuckles and joints were fantastic..you should try it ! David
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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Thanks from:---> |
06-20-2010, 06:30 PM | #2 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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That looks amazing Happy Fathers Day
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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06-20-2010, 07:26 PM | #3 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Nice legs.
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06-20-2010, 07:40 PM | #4 |
On the road to being a farker
Join Date: 03-31-07
Location: southern california
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Oh that looks really good.
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Momma Not Playing. Now sit down be Quiet and enjoy the ride. Weber One Touch Gold,Turkey Fryer, Weber Smokey Joe Silver, Chargriller Tabletop Gasser
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06-20-2010, 08:52 PM | #5 |
On the road to being a farker
Join Date: 06-14-10
Location: Pekin IN
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Now thats food pron!
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06-20-2010, 08:59 PM | #6 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I recognize the leg cluster on the left from the Time Bandit, episode 9, pot number 12A.
Looks great!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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06-20-2010, 09:25 PM | #7 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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man..if you guys havent tried this you need to....very very good.
David
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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06-20-2010, 09:29 PM | #8 |
Full Fledged Farker
Join Date: 05-13-10
Location: O'Fallon, MO
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Mmmm...good idea!
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06-21-2010, 07:52 AM | #9 |
Knows what a fatty is.
Join Date: 04-26-10
Location: Milwaukee, WI
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Great idea, how could that NOT be good!!
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06-21-2010, 11:17 AM | #10 |
is one Smokin' Farker
Join Date: 02-21-09
Location: Knoxville, TN
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I tried that two years ago on the Egg and haven't had a steamed crab leg since. I do mine at a higher temp and shorter time but that smoke flavor does come through, especially in the cluster meat where the legs attach. I used to never eat that part on steamed crab legs but it's my favorite part on smoked ones. Very nice job.
LMAO at Saiko, too funny.
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Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL] |
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06-21-2010, 12:20 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I looooove smoked crab... like Chris, that's the only way I'll fix them now.
Yours look great Bandityo!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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