Thanks Freeze, you've given me an idea for Memorial Day weekend...I will have to do a practice run first, so I'll be drawing on your expertise when that time comes...nothing worse than having guests when you're cooking something for the first time...tools...that's what I'm gonna need for everyone...and a wine recommendation... [Show/Hide Quoted Message](Quoting Message by Deep Freeze from Sunday, February 22, 2009 9:14:23 AM)
Deep Freeze wrote:
You do not "turn it". You simply wrap it loosely in the foil as I mentioned and you put it on the grill. Close the lid and leave it for about ten minutes. (All crab is pre-cooked) That is it!!!
ronhartsell wrote:
So, how do I know when to turn it or when it is done??...
Deep Freeze wrote:
It tastes INCREDIBLE, my friend!! I made 40 pounds of it once when we were on vacation in Calif!!!!!! It is not too much different from steaming. You simply wrap three or four legs in foil along with a few lemon slices, several pats of butter and garlic salt. YUM!!!!!!!!!!!! It is best to put the on "indirect" heat but the smoky goodness is there!!
ronhartsell wrote:
The smell doesn't bother me at all...although I cook on the grill, I've never grilled crab before...how different does it taste compared to steaming it??...for me, it's all about the effort that goes into getting to the meat, and we're all meat lovers over here, so we're talking a lot of crab to make...
Deep Freeze wrote:
HA!!!!!!!!!!!!! Yeah Bev, you know what I mean!!! HAHAHAHAAA!!!!!!!
You know Ron, crab is one of my all time favorites. I just love it. I try to do King Crab once a month or so. The Princess does not like the smell so I tend to cook it in the summer when I can simply put it out on the grill. I also try to cut the lower part of the shell open, along the leg, prior to cooking it. That way, it is considerably easier to get at when it is done!!
