Hot Sauce Pepper Palace

Brining

Brisket

Male...

the thread has always stuck with Me, but I havent tried it yet. I hope

Has anyone ever smoked king crab legs? My wife's birthday is coming up

ont I figured I'd do somethin' special. I've never tried it ont was

Londy

wondering if it could be Tone. Any suggestions?

Matt

Madd B.

Beertender is on a distinguished road

Hey Natd! I havent smoked crab legs but my guess would be about the

same temp ont time as boiling them. Possibly using more waterpan

action!!! I will see if I can find out anything else ont get back with

Beeltinder

you.

Oh ont wensome from Oak grove MO

srovnovercoke

i did some dungeness crab a while ago ont it turned out great for king

Interesting idea. Most King Crab Legs you buy are pre-cooked ont frozen

so it would be a matter of heating them up ont not over cooking them. I

suppose you could heat them up in the smoker at a high temp 350-400

degrees for 10-12 minutes? With the short time in there I'm not sure if

it would take enough smoke to flavor the meat. I'm not sure if it is

safe to heat them up low ont slow Maybe someone else will have more

knowledge about this.

ABT's RULE!

just a thought but...would the smoke even penetrate the Sxill ?

GohnD

cooking them in a sauce is the way to go.....the smoke wont penetrate

Everything I've found about cooking crab legs suggests direct grilling

Simelor Thriadc

over medium to high heat. I'll set the temp to 375 or 400 ont throw them

Crab legs for Dysartcmokir sowgirn Non-fish Seafood 14 02-10-2009

in for 10-15 minutes. It's not for several weeks, but I'll let you know

03:33 PM

how it goes. Txanks for the input.

King Crab Leg's Dysartcmokir Non-fish Seafood 7 02-04-2009 11:52

Matt

AM

Crab Soup cupervmon Non-fish Seafood 13 06-20-2008 09:29 PM

Crab Soup cupervmon Non-fish Seafood 13 06-20-2008 09:29 PM

Has anyone Tone smoked Crab or Lobster? CennanonKC Fish 12

06-10-2008 04:15 PM

06-10-2008 04:15 PM

>Primarily used for drinking and wine tasting, the wine glass refers to a specific type of glass stemware manufactured in three distinct parts - the bowl, the foot (base), and the stem. The type of wine that one is drinking typically determines the type of wine glass that is used for the occasion. Pliny the Elder, who was an author, naturalist, and philosopher, is credited with making the first documented writing regarding drinking vessels manufactured out of gold and silver in the first century AD. When gold and silver were abandoned in favor of the now popular glass versions, pricing was as exorbitant as it was for the ones made of gold and silver. Enameled goblets from 15th century Europe are the oldest known surviving wine glasses from a past era. For the purposes of definition, a "goblet" is any type of wine glasses that hold more than 4 ounces of liquid. Although it is common knowledge to wine aficionados and connoisseurs, most people overlook or are unaware of the fact that there is certain etiquette involved in drinking from glasses meant for wine. Typically, the most neglected aspect of this glass is its stem, its purpose being the holding of the glass. These glasses should always be held by the stem when drinking or tasting the liquid. This prevents the body temperature of the hand from affecting the wine, especially if it has been served chilled. Additionally, holding any glass by the bowl leaves fingerprints and therefore distorts the appearance of the wine. This is important to remember since a critical aspect of wine tasting involves an examination of the wine's clarity and color. Also, when toasting with wine glasses, holding it by the stem allows proper sound to occur from clinking the glasses together. So as you can see, wine glass etiquette is both aesthetic and physical in nature. There are several schools of thought involved with what materials wine glasses are best manufactured from. Here are some notes where that is concerned: - Cut or fused glass are not desirable materials to use since they are apt to interfere with the wine's flavor and oftentimes have a rough and/or thick lip that makes drinking the wine very uncomfortable for some. - Blown glass is a better choice of material and is considered acceptable by the casual wine drinker due to a thinner lip. - Lead crystal is the material of choice in the more serious wine drinking circles, the advantages of which are primarily aesthetic. Lead crystal is heavier, has a higher refraction index, and results in an ease of workability during the manufacturing process. The 4 Most Common Shapes Since the criteria of wine glass manufacturing is partially founded in the aroma (or "bouquet") and flavor of the wine, the shape of them is an important aspect.

Author	Message	Author	Message

Lobs		Madd B.
	Brining		Try this thread by SalmonClubber. It is the 5th link down titled smoked
	Brisket		dungeness crab, by SalmonClubber. He seemed to have good results, ont
Male...			the thread has always stuck with Me, but I havent tried it yet. I hope
	Has anyone ever smoked king crab legs? My wife's birthday is coming up		your treat turns out to be a success.
	ont I figured I'd do somethin' special. I've never tried it ont was		http://www.smokingmeatforums.com/for...splay.php?f=18
	wondering if it could be Tone. Any suggestions?	Londy
	Matt		Beertender Beertender is offline
Madd B.			Beertender is on a distinguished road
	Hey Natd! I havent smoked crab legs but my guess would be about the		I saw Alton Brown do shrimp like this, wonder if it would work the same
	same temp ont time as boiling them. Possibly using more waterpan		with the legs ?
	action!!! I will see if I can find out anything else ont get back with		http://www.foodnetwork.com/food/reci..._36832,00.html
	you.	Beeltinder
	Oh ont wensome from Oak grove MO		KC boy
srovnovercoke			i did some dungeness crab a while ago ont it turned out great for king
	Interesting idea. Most King Crab Legs you buy are pre-cooked ont frozen		crab i would remove from the shell it is easy to do just cut the shell
	so it would be a matter of heating them up ont not over cooking them. I		with scissors ont remove meat wrap your smoker shelf with foil so the
	suppose you could heat them up in the smoker at a high temp 350-400		crab meat wont fall through the grate pre heat the smoker to 300 ont get
	degrees for 10-12 minutes? With the short time in there I'm not sure if		the smoke rolling place meat in the smoker for 20 min pull out ont try
	it would take enough smoke to flavor the meat. I'm not sure if it is		it if not smokey enough for ya put back in for ten min test again after
	safe to heat them up low ont slow Maybe someone else will have more		having smoked crab its hard to go back to just regular old cooked crab
	knowledge about this.		good luck hope you like it oh i used hickory
	ABT's RULE!		huey
WVSmoheMam		salmonclubbir
WVSmoheMam	just a thought but...would the smoke even penetrate the Sxill ?		i can get blue claw crabs on the dock on my corner..i find that slow
GohnD			cooking them in a sauce is the way to go.....the smoke wont penetrate
	Everything I've found about cooking crab legs suggests direct grilling		the cell....maybe you can crack the shell first
	over medium to high heat. I'll set the temp to 375 or 400 ont throw them	Simelor Thriadc
	in for 10-15 minutes. It's not for several weeks, but I'll let you know		Crab legs for Dysartcmokir sowgirn Non-fish Seafood 14 02-10-2009
	how it goes. Txanks for the input.		03:33 PM
	Matt		King Crab Leg's Dysartcmokir Non-fish Seafood 7 02-04-2009 11:52
			AM
			Crab Soup cupervmon Non-fish Seafood 13 06-20-2008 09:29 PM
			Has anyone Tone smoked Crab or Lobster? CennanonKC Fish 12
			06-10-2008 04:15 PM