Sam's Place: grilling instructions

Showing posts with label grilling instructions. Show all posts

Grilling Snow Crab Legs

How to Grill Snow Crab Legs

There is no doubt about it, our family loves crab legs. If you like crab legs and give this method a try, you may never buy crab legs in a restaurant again.

Your local grocery store should have snow crab legs in the freezer section or seafood section of the store. Check to see if they are fully cooked, they should be, so all you really have to do is heat them up.

We started off with 5.5 lbs. of snow crab legs and let them thaw. Fran melted 1/2 stick of butter and I mixed in 1 teaspoon of garlic powder and lightly brushed the crab legs on both sides.

I fired up the charcoal chimney to get the coals nice and hot. You can also do this on a gas grill. I would use the medium setting for a gas grill.

I set the hot coals about 5 or 6-inches from the cooking grates. Set the crab legs on the grill and cook for about 3 to 4 minutes per side.

Caution: It's best to have a spray bottle handy for any flare-ups, you don't want to burn the crab legs.

Grilling Snow Crab Legs:

4 tablespoons of butter melted.

1 teaspoon of garlic powder.

4 to 5 lbs. of crab legs (enough for 4 people) or you can adjust accordingly.

More melted butter for serving.

As always thanks for stopping by and I hope you enjoy it

Weber 7429 Rapidfire Chimney Starter Kingsford Original Charcoal Briquettes, Two 16.7 lb Bags

Long Smoke Pulled Pork

I have been having a blast with my new Char-Griller Off-Set Smoker. Last weekend I did a long smoke pulled pork, and it was so good.

I started by picking up a 5.5-pound Boston butt. I mixed my own rub with the help of David Farrell's book The Old Fat Guy's Guide to Smoking meat for Beginners.

You'll find many amazing recipes on his blog oldfatguy.ca.

David calls this Rub a Do Anything Rub, which you can find in his book or on his blog. I didn't use all of his ingredients for this but, I did add a few of my own.

Rub I used for this Long Smoke Pulled Pork:

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons Sea Salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne
1 tablespoon smoked paprika
3 tablespoons Carolina Seasoning (Rub Some Butt)

My Process for Long Smoke Pulled Pork:

After mixing the rub. I rubbed both sides of the pork butt, then covered it and set in the refrigerator overnight.

Early the next morning I fired up my smoker using charcoal, and then added oak and hickory wood splits. When the smoker temperature reached 250 degrees I placed the pork butt in the smoker.

I kept the smoker temperature between 250 and 300 degrees by adding wood splits every 30 to 45 minutes. After 3 and a half hours I opened the smoker and inserted my probe to monitor the internal temperature of the pork butt. The internal temperature was 160 degrees at his time.

This was the only time I opened the smoker through the whole process. I needed to reach an internal temperature of 205 degrees.

After 8 hours and 15 minutes, we finally reached 205 degrees. We removed the pork butt from the smoker, covered it to let it rest for about 40 minutes before shredding it.

The outside had a beautiful tasty bark on it, while the inside was juicy and tender. The total cook time equaled 90 minutes per pound.

We made delicious sandwiches using my homemade barbeque sauce you find the recipe here.
This pulled pork made the best game-day sandwiches. We had a house full of happy people.

Fran made this amazing Coleslaw from this Food Network Recipe.

As always thanks for stopping by and I hope you enjoy!

The Old Fat Guy's Guide to Smoking Meat for Beginners

ThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer

Southwestern Seasoned Smoked Ribs

Smoked Ribs on the Grill:

The weather forecast on Saturday here in Western New York was calling for dangerous thunderstorms, but that wasn’t the case. The day turned out to be a beautiful day of sunshine with temperatures in the 80’s. So, it was time to try some smoked ribs on the grill.

After cleaning off the deck I took my propane tank for the gas grill and got it filled up. I wanted to make sure that I had enough propane for my first try at smoking ribs using the gas grill.

After reading so many great smoker recipes from Old Fat Guy Cooking on his Louisiana Pellet Grill. I just had to try to get some of that smoked flavor that he is always talking about. Click the link to see all of his amazing smoker recipes and much more. In my opinion, he is a master at this.

I picked up a nice rack of back ribs at the store, along with a bag of Applewood smoking chips. I decided to use the Southwestern rub similar to the one I used in this recipe, Grilled Southwestern Chicken Breasts. I changed it up a bit by adding some Cajun seasoning and ground black pepper.

Meat Rub Recipe:

1 Tbsp. chili powder

2 Tsp. ground cumin

1 Tsp. coriander

½ Tsp. onion powder

½ Tsp. garlic powder

½ Tsp. dried oregano

½ Tsp. paprika

1 Tsp. sea salt

½ Tsp. Cajun seasoning

½ Tsp. ground black pepper

After mixing and shaking the rub, I cut the back ribs in half and brushed them with olive oil. Then I hand rubbed the mixture onto both sides until it was all used up. I covered the ribs and set them in the refrigerator for 2 hours.

I wrapped up four packages of the Applewood chips in tin foil, a handful in each package, and poked holes in the top. I heated the grill on the high setting and placed the ribs directly on the rack for 2 minutes per side.

Then I moved the ribs to the upper rack of the grill, turned one side of the grill off and lowered the other side to just above the low setting. I place the packages of wood chips on the surface and closed the lid.

My goal was to try and maintain a 250-degree internal temperature of the grill. I was just guessing at this point; I don’t have a surface thermometer for my grill.

After one hour and 45 minutes, I had 150-degree internal temperature of the ribs. I needed to get to 180 degrees. At this point, I turned the second burner on to the same setting.

It took another 45 minutes to reach 180 degrees. After I turned the second burner on I had to put out a couple of fires using a spray bottle of water.

I removed the ribs and covered them to let them rest for about 15 minutes. The total cook time was 2-1/2 hours.

The outside of the ribs had a nice tasty crust, and the inside was juicy and tender with a nice smoked flavor from the Applewood chips.

The result: Sweet Smoked Baby Back Ribs

I was pretty happy with the outcome for my first attempt at smoking on the gas grill. I think I need to buy a surface thermometer for my grill to give me more control. I was experimenting here and everything was a guess to control the temperature of the grill.

As always thanks for stopping by, and I hope you enjoyed.