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re: Dawgrant Memorial Day Cookout Thread ™
Posted on 5/25/14 at 9:13 pm to deeprig9
Posted on 5/25/14 at 9:13 pm to deeprig9
Seafood was on the smoker menu for tonight. Started off with smoked jumbo shrimp with Old Bay seasoning as the secret ingredient.
Next, it was the "Famous Jameis" dish consisting of a combination of Alaskan king crab legs and snow crab legs. You don't have to smoke them long as they are already cooked and you have to be careful not to dry them out. Better with butter, of course.
And finally there was corn on the cob rubbed with olive oil and then bacon-wrapped in foil for about 1 1/2 hours. The bacon and foil were then removed and it was smoked on the open grill for another 1/2 hour.
225F is the preferred temp for these types of food items.
Next, it was the "Famous Jameis" dish consisting of a combination of Alaskan king crab legs and snow crab legs. You don't have to smoke them long as they are already cooked and you have to be careful not to dry them out. Better with butter, of course.
And finally there was corn on the cob rubbed with olive oil and then bacon-wrapped in foil for about 1 1/2 hours. The bacon and foil were then removed and it was smoked on the open grill for another 1/2 hour.
225F is the preferred temp for these types of food items.
2
Posted on 5/25/14 at 9:15 pm to Litigator
I'd eat the fricking tails... 
Posted on 5/25/14 at 11:34 pm to Litigator
quote:
finally there was corn on the cob rubbed with olive oil and then bacon-wrapped in foil for about 1 1/2 hours. The bacon and foil were then removed and it was smoked on the open grill for another 1/2 hour.
Damn man....that's some serious prep for a few ears of corn. I grilled mine with Terragon butter and thought I was doing something.
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