Tweet
-
-
The last time I had one of those was in 1998. I still remember how good they were.
Pete
Large BGE
Char Broil Tru-Infrared Commercial series -
Nice..I love those li'l buggers!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
Wonderful!!Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
sigpicComment
-
Perhaps in the future you could give a basic outline on prep. Picts are nice..but...In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
Talk about LATE in the soft-shell crab season (what is it, months without an 'R' (May-August)?). Those are nice looking specimens. Where'd you lay your hands on them?
Yoder YS640, Weber Performer Platinum, Weber OTG, Weber Q220, Traeger BBQ125 Executive
ThunderDome Vortex, Smokenator 1000, GrillGrates, A-Maze-N Tube Smoker (6" & 12")
Weed Dragon Torch with Squeeze Valve (VT2-23SVC), Looftlighter, BernzOmatic High Intensity Torch Head (TS8000)
Tappecue, Maverick ET-732 (x2), Maverick PT-100
SousVide Supreme, VacMaster VP112 (chamber), VacMaster Pro305 (suction)Comment
-
always wanted to try that - never have :-(Made In England - Fine Tuned By The USA
Just call me 'One Grind'
Comment
-
Sorry Rich, I just thought from the pic on the right it was self explained.Originally posted by Richtee View Post
Dust in flour,. then in an egg wash, pat with bread crumbs and fried in canola oil in a cast iron pan. Layered with spinach, tomato, crab and finished with red gravy.Comment
-
I could eat one of those right now! Around here we prep the crab by removing the eyes, gills, and carapacesigpicSmoke meat, not crack
Sullys bangin' ass jerkey-
Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-Comment
-
Yeah, it seems we get a lot of, "show, but no tell"Originally posted by Richtee View Post
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Brinkmann Smokin' Pit Deluxe: heavy gauge, modified
Weber 22.5 Gold
Weber Smokie Joe
"Racing Cars and Smokin' Q, what else is there to do ?"Comment
-
Yum Joey, looks fantastic!
Wish I could get those here. I'd be all over em.
Comment
-
Hell..I'm clueless with this stuff. I have had them out East once on the Cape and a local place has 'em in season. No idea how to prep them tho. Cool.Originally posted by Hot Sauce View PostIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
Funny story a friend of mine from Mass came out and visited us here in Oregon.
We took him to a local seafood place that was having whole Dungeness crab on special. He ordered a dozen. The waiter looked at him funny asked if he was sure.
Waiter went back and came out with a tote and a dozen crab. Asked if he still wanted a dozen whole Dungeness crab. His eyes popped out of his head! He settled for one.
Last time I had soft shell was in half moon bay Georgia. They were delivered in two wheel barrow fulls!Dirtsailor A.K.A. Case
GOSM, (4) Mini-WSM, Mini-ZA, UDS, 1967 Casa Q, StoveTec Rocket Stove, 12" & 18" AMNTS, (2) Mav ET732,
iGrill ThermComment
-
Me Louie can get after em, like you do! me...i'm more of...with the hard blues clean & cook...Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!Comment
Comment