BBQ Thread (Smoker/grill)

[iced]

ty

 

[RamFan503]

Major milestone @iced Congratulations on finishing up.

I ended up not getting any King crab in Seattle. They wanted $40 per pound for crab that wasn't as large as I'm after.

Guess I'm going to have to get the boat out for some dungies.

 

[iced]

Major milestone @iced Congratulations on finishing up.

I ended up not getting any King crab in Seattle. They wanted $40 per pound for crab that wasn't as large as I'm after.

Guess I'm going to have to get the boat out for some dungies.

Thanks

holy crap $40 a lb? Damn. Its $20.99 lb on average both in CA And FL

 

[RamFan503]

I know. The large here in the stores is sometimes as low as $9.99 per pound. I will say though that when they get the super jumbos in at Pike's Place Market, they are unreal. These were close but no way was I spending $40 per pound unless they were exactly what I was after - and even then?????

Kind of a funny thing. My wife is an artist and we were bringing artwork up to a gallery near Seattle. The director of Pike's Place Market found out she was in the area and asked her if we wanted to ring the market open. It was kind of a kick. They gave a little introduction as to who we were - talked about her artwork and our restaurant and then had her ring the bell to open the market.

 

[VegasRam]

I don't have a smoker, and probably never will, but am now coming to this thread instead of watching porn. :huh:

BTW Stu - (speaking of which), saw your comment/pic in the photos forum. Thanks!

 

[Selassie I]

@RamFan503 I order my Dad some poundage of those monster legs from Pike's Seafood Market for Christmas most years. He has every-fucking-thing already, but he can't find King crab legs anywhere near the size that they ship him from there. He loves em.

They'll ship those babies overnight anywhere in the US.

 

[RamFan503]

@RamFan503 I order my Dad some poundage of those monster legs from Pike's Seafood Market for Christmas most years. He has every-freaking-thing already, but he can't find King crab legs anywhere near the size that they ship him from there. He loves em.

They'll ship those babies overnight anywhere in the US.

Recall what the price per pound is? I can get wine shipped from a winery for less than I pay at the winery so I wouldn't be surprised to find that they ship for less than you buy in right there. I know all those fish peddlers offer shipping but ain't doing it at those prices. Last time I was there it was $25 per pound. I'd do that but $40? :eek: The legs I usually buy there are almost 2 pounds each.

 

[Selassie I]

Recall what the price per pound is? I can get wine shipped from a winery for less than I pay at the winery so I wouldn't be surprised to find that they ship for less than you buy in right there. I know all those fish peddlers offer shipping but ain't doing it at those prices. Last time I was there it was $25 per pound. I'd do that but $40? :eek: The legs I usually buy there are almost 2 pounds each.

I know I didn't pay $40 per. I think it's usually around $20 per and I'm usually able to get next to nothing on shipping. Normally I order around $300 worth. Pops tells me that they are huge legs... and he knows the difference. I've ordered them for myself too and they are the Big Monsters.

I remember being there at the market and thinking some of their prices were very high for certain items. Florida bugs were priced like gold there... insane. They were priced higher than the King crab... WTF?

 

[RamFan503]

I know I didn't pay $40 per. I think it's usually around $20 per and I'm usually able to get next to nothing on shipping. Normally I order around $300 worth. Pops tells me that they are huge legs... and he knows the difference. I've ordered them for myself too and they are the Big Monsters.

I remember being there at the market and thinking some of their prices were very high for certain items. Florida bugs were priced like gold there... insane. They were priced higher than the King crab... WTF?

If you can recall, post or text me the info on who you are going through. I need to get with some of my crabber customers to see if they can get me some. Problem is that they generally already have them all sold before they get home.

 

[RAMSinLA]

I love crab and lobster; I went to Georgia last summer and my nephew made us low country boil with crab legs. These legs where the biggest crab legs I've ever seen. Delicious...with corn, potatoes, and home made sausage. Dang it was good! I have more to say on this but I made myself hungry...got to go!

 

[Dieter the Brock]

I love crab and lobster; I went to Georgia last summer and my nephew made us low country boil with crab legs. These legs where the biggest crab legs I've ever seen. Delicious...with corn, potatoes, and home made sausage. Dang it was good! I have more to say on this but I made myself hungry...got to go!

I had really good friends from little Saigon in Garden Grove / Bolsa Chica area of OC and those guys not only were true patriots, great ganja entrepreneurs, but their moms would also make the best Fried Crab ever
They salt and pepper the heck out of it and deep fry it -- nothing better in the world
Smoking Crabs might be a bit of a challenge for me know I'm in central Texas - so far from the coast - but damn this thread is giving me ideas!!!!

 

[Selassie I]

I love crab and lobster; I went to Georgia last summer and my nephew made us low country boil with crab legs. These legs where the biggest crab legs I've ever seen. Delicious...with corn, potatoes, and home made sausage. Dang it was good! I have more to say on this but I made myself hungry...got to go!

Here's what mine looks like. I have a contraption called a Can Cooker that makes this awesome. I use stone crab claws instead of legs... but I got everything else you mentioned in there and more.

 

[LesBaker]

@iced nice job putting the wraps on that degree.

I feel smarter knowing you and posting with you.

 

[RamFan503]

@iced nice job putting the wraps on that degree.

I feel smarter knowing you and posting with you.

How could you not? :fighting:

 

[iced]

Lol doin' a little experiment tonight with a whole chicken. Seasoned it like one of the ones the other day - just the only difference is i filled 3/4 of the water bowl with 2/3's with apple juice and 1/3 cherry juicy juice

 

[Selassie I]

Lol doin' a little experiment tonight with a whole chicken. Seasoned it like one of the ones the other day - just the only difference is i filled 3/4 of the water bowl with 2/3's with apple juice and 1/3 cherry juicy juice

I use apple juice in my "beer can" chickens sometimes instead of beer. It's very good. I like the unfiltered apple juice that's kinda like a cider.

 

[iced]

I use apple juice in my "beer can" chickens sometimes instead of beer. It's very good. I like the unfiltered apple juice that's kinda like a cider.

yea, i'm no longer brining anymore - just gonna start soaking in juice mixtures from now on. don't like the salt from bining either - and thats with using less than what the recipes calls for with kosher salt on top of that

 

[RamFan503]

yea, i'm no longer brining anymore - just gonna start soaking in juice mixtures from now on. don't like the salt from bining either - and thats with using less than what the recipes calls for with kosher salt on top of that

I generally rub my chickens liberally (I'm kind of a sick puppy) and let them sit for a couple days. It is a type of brining but less salt involved and more flavor. The skin is freaking awesome too that way.

You may want to be careful with low pH juices as they can break down tissue and make chicken a little mealy and feel a little dry even if it isn't. Apple isn't terribly acidic (4 - 4.5 generally) but cherry juice is really inconsistent and can be anywhere from the low 2s to the mid 4s. The nice thing though with juices though is that they do work quickly. I never really used juice much so my methods could have been to blame. I just think I get more consistency and the right flavors out of dry rubs.

All that being said, I use juices, wine, and beer during the smoking/cooking process quite a bit and love the flavors it gives. I love smoking a leg of lamb over Pinot Noir and fresh rosemary - two of the ingredients in my favorite lamb marinade.

 

[iced]

I generally rub my chickens liberally (I'm kind of a sick puppy) and let them sit for a couple days. It is a type of brining but less salt involved and more flavor. The skin is freaking awesome too that way.

oh yea i never season w/out my rubs and seasonings

You may want to be careful with low pH juices as they can break down tissue and make chicken a little mealy and feel a little dry even if it isn't. Apple isn't terribly acidic (4 - 4.5 generally) but cherry juice is really inconsistent and can be anywhere from the low 2s to the mid 4s. The nice thing though with juices though is that they do work quickly. I never really used juice much so my methods could have been to blame. I just think I get more consistency and the right flavors out of dry rubs.

All that being said, I use juices, wine, and beer during the smoking/cooking process quite a bit and love the flavors it gives. I love smoking a leg of lamb over Pinot Noir and fresh rosemary - two of the ingredients in my favorite lamb marinade.

both of the juices actually turned out very well when they marinated the other day - but for this case, neither one of those have actually touched the chicken. they're only in the water bowl, so as to add flavor and moisture

 

[RamFan503]

oh yea i never season w/out my rubs and seasonings



both of the juices actually turned out very well when they marinated the other day - but for this case, neither one of those have actually touched the chicken. they're only in the water bowl, so as to add flavor and moisture

Confused. What did you marinate the other day - the crab? You mentioned that you were going to start soaking in juice mixtures. Mainly curious in what you end up soaking and for how long. I always like messing around with different ideas.