Crab Legs

    Snow, Alaskan, King, whatever your preference ….. Big tasty crab legs …  We love them!

    We watch for sales and stock up when the price is right! We like the pre-cracked legs for easier (faster) consumption!

    Here is the simple way we do them ….

    So we usually get Private Selection when we can. I think this is a Kroger only brand.They are very good and slightly sweet rather than a fishy, salty taste. Yummy! Keep frozen until ready to go in the pot.

    We use a multi-pot with the deep strainer/colander in place for easy removal. We boil the legs so the strainer/colander is not really needed.  You can just put the legs in a pot of boiling water and use tongs or dump the crabs out into another strainer in a sink.

    So I fill the pot up with enough water to cover the legs, but do not put the legs in just yet. Then I get a head of garlic and bust open the cloves. I just lay a clove on the cutting board and place a large wide knife over it and smash it with my hand. This opens it right up as well as break it up a bit. I don’t try to be neat or remove the peels. The main thing is to expose the garlic. Just be careful if you are using a sharp knife not to cut yourself. Try tilting the cutting edge slightly downward so if your hand lands on this area it will slide down and off of the knife. If you are uncomfortable use something else. Heck use a meat tenderizing hammer if you like! Once I have a good amount, I usually use about a half head for 2 pounds of crab legs. I throw that in the pot of water and bring it to a boil. We put in a bit of extra water and let it boil a while to really get the garlic flavor in the water. If I want a bit of spice I toss in a tablespoon or two or Old Bay.

    The pre-cracked legs are good to go, but if the legs are not  pre-cracked you will want to poke a small hole or two in each section of leg to allow the garlic and spice to get into the leg. I have found that corn on the cob holders work great for this.

    Once I am satisfied with the boil I put the frozen legs in and cover the pot with a lid and boil 7 minutes.

Drained and ready to serve!

I remove and place the strainer in a sink and let them drain a bit, then serve and enjoy!

    Good served with hush puppies, corn on the cob, and coleslaw. If you are really hungry, boil up some baby red potatoes or serve up some french fries.

    I make sure to provide a large bowl or two for my guest to have a place to put the empty shells!

    We also like vinegar (malt or cider) and clarified butter for dipping. For an even spicier leg, put a bunch of Old Bay in a paper bag and place in the legs and shake to give them a good coating.

    For a beverage, beer and white wine work well. Lemonade or peach tea are good for a non alcohol choice.

    Here is an awesome guide to some crab info I found online … LINK

Let's Talk Wings

Grill in this photo is a Weber Q1200

    I love wings! I mean who doesn’t, right? When I first started grilling wings years ago I had a meticulous and time-consuming method that required cooking and thickening the sauce. Over time, I  have found I can make wings without the hassle and still achieve an awesome tasting wing.
Here’s how I do it now ………

    Prep -

    I purchase the whole wings and cut them myself. A chicken wing is made up of three parts, The wingtip, lower wing (flat with two bones) and upper wing (mini drumstick) I throw out the tip and divide the remaining wing into two pieces.

    Once this is done I rinse the meat and pat dry and place in a container. I coat the wings in olive oil and heavily season with whatever spice I’m in the mood for or have on hand. Most times it's #Weber’s Beer Can Chicken seasoning, salt, pepper, and garlic. I season heavily because most of the seasoning ends up dripping off with the oil while sitting as well as while cooking. I just throw in the seasoning with the oiled parts and mix it up well then set aside.

The Sauce -

    Although I do reference cookbooks at times, I mostly cook off the cuff. I tend to throw stuff together based on what I think works well together. Most times you won't see a measuring cup either. This is one of those times. After cooking something so many times you eventually develop a feel for how much of what you need.

    I start with a medium mixing bowl (preferably metal) and dump in about half a bottle of #TexasPete Wing Sauce (regular, Texas Pete also makes a milder and a very hot version of the sauce), about a half cup of honey, half stick melted butter, 2-3 tablespoons yellow mustard and a couple tablespoons of preferred seasoning - again whatever I have on hand. Usually, I go for a good amount of garlic powder (unsalted), a bit of salt and pepper, and a Chipotle or Cajun type seasoning. I have been using Weber's New Orleans Cajun and some Cholula Chipotle Hot Sauce.  I try not to add in things like cayenne pepper or jalapenos as the Texas Pete is generally hot enough for me. Be creative and do what works for you. In all, I would say about 2 - 3 tablespoons of total seasoning. Taste and adjust. If it seems to have too much seasoning, add more Pete to dilute it.

Grilling - 

    Originally, I stuck to a strict cooking method of, coating the wings in sauce (no pre-oil mixture), placing on the preheated grill with high heat 12 minutes, turning every 3. Now the method just requires preheating the grill, regulate to med-high, then place the oil-coated wings on. The sauce will be added later. This allows the wings to crisp up and turn a golden brown. I turn as needed for about 12-15 minutes. Once I feel they are done or close to it, I turn the heat down to a medium or medium-low, depending on how the temperature is running on the grill I am using (I have 3 to date), then I remove a batch from the grill and toss in the sauce. I coat them well and return to the grill. Then I let the heat thicken the sauce on the wings and repeat at least once more, sometimes a third coating. If I am cooking other things in the house I just turn down the heat and turn them now and then to make sure nothing is burning. If you insist on juicy wings you may want to adhere to a strict cooking time frame. The sauce is my juice!

Another load on the Q!

These wings are so good - Once you have one, your tongue will reach out and smack ya in the face until you give it another!

Sides -

We usually make coleslaw, hand-cut french fries, and lengths of carrot and celery with ranch and blue cheese dressings for dipping. You will want a large dipping cup so you can slap that wing in there too! Potato salad and baked beans also work with this.

I will blog about the sides at some point I’m sure.

Beverage -

    Ice Tea, Beer, and Margaritas go well. I have occasionally even had white wine. Your taste may vary.

Here are some wings on the big Weber Silver.

FIN