Filet Mignon and Snowcrab Legs -
Treating myself on a day off. My partner a few days ago, cut way too many Filet Mignon. Bought a couple when they were marked down a couple days later. 😁
Snow Crab legs were $7.99/lb last week. Cherry picked and loaded a couple bags for myself, when bagging them. Will put them in the Smoker. (Highly recommended.) Drawn/melted Butter.
Of course, Taters and Onions on the grill as well.
Mmmnnnnn...................Mmmnnnnn....................................👍
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Tell more about smoking the crab legs. I wouldn't think they would benefit much from the smoke with their hard shell.
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A few months back, I smoked some (other than Snow Crab) legs (?) I was blown away with how good they were. Just phenomenal. By far, the Best way, I have ever eaten them. I was blown away. 😁
Like ribs, go low and slow. 175°ish for a few hours.
Have the drawn/melted butter ready. 😘
*Was not very happy with my Filet Mignon cuts. (The trimming.) He left way more fat than you usually will find on a Filet Mignon. I ended up trimming them the way I like/present them. A person willing to spend the extra $$ for Filet Mignon, does not want to see extraneous fat on them. If I was a Customer, I would not have been happy.
*I only paid $9'ish instead of $17. I will still be happy eating them. If I was gonna cut/choose some for myself, I'da done a better job. Just saying.
I do not like fat on a steak. That is $$ wasted. (Probably why I prefer a NY Strip over a Ribeye.)
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Since I had the Smoker fired up anyway, 175° for 4 hours for the Snow Crab - I elected to put in about 7-8 small halved Russet Taters coated in EVOO & seasoned salt/pepper. Same with 3 large Onions, cut into thirds. (Thick horizontal slices.)
Taters take longer than you would think in the Smoker. I plan on giving both them and the Onions some Char on the grill, when I throw my 3 pieces of Filet Mignon on for a Rare Char.
Been marinating the Filets in Worcestershire sauce, salt/pepper for a couple hours now. (Room temp.)
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84, you going to have to quit posting such food comments.
I gain pounds just reading them. Not to mention all the drool on the keyboard.
MC needs a good eating place, you might have a second calling. No that won't work, you and Buddy would eat up all the profit.
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So how much smoke did they absorb, or were they just cooked good?
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I only ate about 3 crab legs w/claws. (I had too much steak and potatoes/onions.) They were excellent. (As was the Filet Mignon) Rare char.
Not sure how they absorb the smoke flavor but they do. Perhaps the smoke permeats from the open ends?
I will be warming up the remainder of the Crab legs, Taters and Onions for dinner tonight. 😁
If you have a Smoker, I would encourage you to try this method. You might be pleasantly surprised.
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@...: 30129639019419/comments/30129648001051
I only ate about 3 crab legs w/claws. (I had too much steak and potatoes/onions.) They were excellent. (As was the Filet Mignon) Rare char.
Not sure how they absorb the smoke flavor but they do. Perhaps the smoke permeats from the open ends?
I will be warming up the remainder of the Crab legs, Taters and Onions for dinner tonight. 😁
If you have a Smoker, I would encourage you to try this method. You might be pleasantly surprised.
I don't believe you! However I will make the supreme sacrifice to try them and let the board know the results. Just pack those leftovers with dry ice and overnight them to me. Shouldn't cost you more than $50 or so and I'll get going on the taste test. Oh yeah, don't forget the butter and maybe 1 or 2 of those spuds. Don't bother thanking me, that's what friends are for.😁Bob
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84's cooking posts must needs pictures!
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Marinating two NY Strips in the same Worcestershire and seasoned salt/pepper, for the grill here shortly. Also have two large "Southwest Style" marinated Chicken Breasts, to go one the same grill.
Will fire up the Smoker in order to re-heat the Snow Crab legs. (Of course, will be dipping them in spice infused drawn butter.)
Still have some smoked onions and Russet Taters to consume. (If I have room, may throw a couple more halved Russet Taters on the grill.)
Two days off in a row, Loving it. 👍😁
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I love me some King crab legs. Had a nice 12oz ribeye yesterday
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In around 2002-07 an IGA here would have a nice pack of fat King legs at $6.99 lb. They werent there everyday but I stayed well stacked up. Oh and $4.99 Rib steaks and racks.
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I've been told our Snow Crab will be $5.99/lb in a week or two, for 4th July.
I plan on Cherry Picking/loading some prime pieces. (Like this time.)
Too cheap to pass up. (They will be flying out of our chest freezer on the floor.)
*We couldnt keep them stocked @$7.99/lb.
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I like the 14/17 size king crab
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Sounds great, though I am not a fan of smoked meats. Guess I already smoked too long, but quit 17 years ago.
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Smoked Boneless Pork Chops, are the Bomb.
Ribs, etc, no other way to cook them, once you have a Smoker. Much Mo Betta.
* Once you go Smoked, you will never go back. (To paraphrase a common phrase.)
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Road kill and fish here on Wolverton Mountain. Squirrel season starts in August.
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elubsme: 30129639019419/comments/30129660509211
Road kill and fish here on Wolverton Mountain. Squirrel season starts in August.
How is Clifton's daughter doing?
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