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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 01-18-2012, 06:22 PM   #76
caseydog
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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?

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Old 01-18-2012, 06:23 PM   #77
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Quote:
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Who are you and how did you sneak in and get my picture?
Quote:
Originally Posted by caseydog View Post
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.
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Old 01-18-2012, 06:42 PM   #78
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Guerry, you don't have that much black hair left.
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Old 01-18-2012, 07:23 PM   #79
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Here's my entry for this one - Saucy Meatball Pizza:



Full cook thread HERE.
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Old 01-18-2012, 07:33 PM   #80
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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?
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Old 01-18-2012, 07:35 PM   #81
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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!
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Old 01-18-2012, 07:39 PM   #82
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Nice pie you got there Moose
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Old 01-19-2012, 01:19 AM   #83
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Knorr Whoop Ass sauce
Was a can of Green Giant whoop ass I kicked up a notch with some Jamaican flair!!
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Old 01-19-2012, 10:50 AM   #84
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Fantastic meals fellas!
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Old 01-19-2012, 09:04 PM   #85
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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.
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Old 01-21-2012, 01:59 AM   #86
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Default 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!
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Last edited by Al Czervik; 01-21-2012 at 03:16 AM..
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Old 01-21-2012, 02:51 AM   #87
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Fantastic crab burgers Al!
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Old 01-21-2012, 04:10 AM   #88
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X2 those are some mighty fine crabby patties.
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Old 01-21-2012, 04:44 AM   #89
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Awesome post Al. I would eat that all day. How did the neighbors handle the smoke?
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Old 01-21-2012, 10:04 AM   #90
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Quote:
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X2 those are some mighty fine crabby patties.
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How did the neighbors handle the smoke?
This is all the neighbor had to say...

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