Need some advice from the BBQ chefs out there
 

As payback to our good friends who always take us out on their boat but
never accept money for gas we are having them over tonight for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all served with grilled
peppers and mushrooms.

I would like to do all the cooking on the grill but have only done shrimp on
the grill before.

Any suggestions from you seafood cooks out there on the tails and king crab?

"*JimH*" wrote in message
...
As payback to our good friends who always take us out on their boat but
never accept money for gas we are having them over tonight for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all served with grilled
peppers and mushrooms.

I would like to do all the cooking on the grill but have only done shrimp
on the grill before.

Any suggestions from you seafood cooks out there on the tails and king
crab?


Two suggestions

1) Try rec.food.cooking where you'll find lots of foodies more than welcome
to help.

2) Do not try something you have never done before when you want to impress
guests. It is a recipe (haha) for disaster.


--
Peter Aitken

Actually, I boil the lobster and then split it, and grill for a couple of
minutes.
Crab, should be boiled, not grilled. Shrimp, get a flat plate with holes in
it and toss the shrimp on it, and throw some lemon slices on top. Cook
until pink, and serve.

"HarryKrause" wrote in message
...
*JimH* wrote:
As payback to our good friends who always take us out on their boat but
never accept money for gas we are having them over tonight for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all served with
grilled peppers and mushrooms.

I would like to do all the cooking on the grill but have only done shrimp
on the grill before.

Any suggestions from you seafood cooks out there on the tails and king
crab?

Large shrimp on the barbe are fine, if you watch them. Lobster and crab
legs are too expensive and too delicate to trust to guesswork. Cook them
inside so they don't get overcooked and tough. You can steam the shellfish
outside, of course, but I wouldn't grill the lobster tails.


--
If it is Bad for Bush,
It is Good for the United States.

"HarryKrause" wrote in message
...

Large shrimp on the barbe are fine, if you watch them. Lobster and crab
legs are too expensive and too delicate to trust to guesswork. Cook them
inside so they don't get overcooked and tough. You can steam the
shellfish outside, of course, but I wouldn't grill the lobster tails.


Split the lobster tails on the thinner underside, then grill using melted
butter, white wine and garlic brushed or drizzled down into the tails. Like
shrimp, don't overcook them. I do it all the time... delicious!

Crab legs... boiled or heated in the oven.

Jack Goff wrote:
"HarryKrause" wrote in message
...

Large shrimp on the barbe are fine, if you watch them. Lobster and crab
legs are too expensive and too delicate to trust to guesswork. Cook them
inside so they don't get overcooked and tough. You can steam the
shellfish outside, of course, but I wouldn't grill the lobster tails.



Split the lobster tails on the thinner underside, then grill using melted
butter, white wine and garlic brushed or drizzled down into the tails. Like
shrimp, don't overcook them. I do it all the time... delicious!

Crab legs... boiled or heated in the oven.




The lying idiot Krause can't even pretend to know how to even cook
seafood without disclosing how non boater he really is:-)

Don't grill lobster tails indeed!!!:-) Seeing he just posted that; I
tell you all his I've been to this or that seafood joint are lies too:-)
Damn this idiot can't even pay for seafood other than watching others on
paid charter boat trips, what a lying smuck.

Too hilarious for words what a lying dope you are Krause.


K

For today here's just a tiny few of his boat claim lies, yes an oldie
but a goody all the same.


Here are some:

Hatteras 43' sportfish
Swan 41' racing/cruising sloop
Morgan 33
O'Day 30
Cruisers, Inc., Mackinac 22
Century Coronado
Bill Luders 16, as sweet a sailboat as ever caught a breeze.
Century 19' wood lapstrake with side wheel steering
Cruisers, Inc. 18' and 16' wood lapstrakes
Wolverines. Molded plywood. Gorgeous. Several. 14,15,17
footers with various
Evinrudes
Lighting class sailboat
Botved Coronet with twin 50 hp Evinrudes. Interesting boat.
Aristocraft (a piece of junk...13', fast, held together with
spit)
Alcort Sunfish
Ancarrow Marine Aquiflyer. 22' footer with two Caddy Crusaders.
Guaranteed 60
mph. In the late 1950's.
Skimmar brand skiff
Arkansas Traveler fiberglass bowrider (I think it was a
bowrider)
Dyer Dhow
Su-Mark round bilge runabout, fiberglass
Penn Yan runabouts. Wood.
Old Town wood and canvas canoe
Old Town sailing canoe...different than above canoe

The only way to cook real New England lobster is to steam or boil it for 17
minutes. Any other kind of lobster is unfit for human consumption no matter
how it's cooked.
JIMinFL

"K. Smith" wrote in message
...

Don't grill lobster tails indeed!!!:-) Seeing he just posted that; I tell
you all his I've been to this or that seafood joint are lies too:-)
Damn this idiot can't even pay for seafood other than watching others on
paid charter boat trips, what a lying smuck.

Too hilarious for words what a lying dope you are Krause.


K

On Sat, 09 Jul 2005 22:02:16 GMT, "JIMinFL"
wrote:

The only way to cook real New England lobster is to steam or boil it for 17
minutes. Any other kind of lobster is unfit for human consumption no matter
how it's cooked.

ROTFL!!!

*JimH* wrote:
As payback to our good friends who always take us out on their boat but
never accept money for gas we are having them over tonight for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all served with grilled
peppers and mushrooms.

I would like to do all the cooking on the grill but have only done shrimp on
the grill before.

Any suggestions from you seafood cooks out there on the tails and king crab?

The grilled peppers and mushrooms sound good.

My favorite BBQ food: Soak some unshucked ears of corn, leaves and all,
in a pail of water for a few minutes. Pull out of pail and drain the
bulk of the water off, but don't worry about getting the corn dry. Put
the corn on the BBQ, and let it cook until the outer leaves begin
burning off. (Your neighbors may look over the fence to see just what
the JimH family is smokin' over there)

Peel away the charred leaves and enjoy. It's perfectly done if the
brownest kernals are not quite burnt.

JIMinFL wrote:
The only way to cook real New England lobster is to steam or boil it for 17
minutes. Any other kind of lobster is unfit for human consumption no matter
how it's cooked.
JIMinFL


I guess y'all never been up to the Maritimes.

I grew up in a lobstering family never short of 'em for free, and we
always did that (for 2 1/2 pounders, anything bigger was unfit to eat &
anything much smaller was for selling). But times advance. It may
sound tacky to you, but it's hard to beat what a microwave will do for
lobster tails & big crab legs in the shell. Put grill marks on 'em
after that for 15 seconds if you have to have the citified tourist look
to your food at the expense of some taste. No lobsterman would split a
lobster tail & ruin it on a grille, unless it was one of those
warm-water make-believe lobster tails that need to be dried out &
burned a little to seem like seafood, and to add a little rubberiness
to it so you feel like you've chewed & eaten something worthwhile. ;-)

I apoloigze in advance to all the homosexual chefs that ruin lobsters &
crabs for high salaries.

"*JimH*" wrote in message
...
As payback to our good friends who always take us out on their boat but
never accept money for gas we are having them over tonight for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all served with grilled
peppers and mushrooms.

I would like to do all the cooking on the grill but have only done shrimp
on the grill before.

Any suggestions from you seafood cooks out there on the tails and king
crab?


Never done crab on the grill so I will not comment.

Lobster on the other hand is easy. Take some scissors and cut a slit down
the center of the lobster tail lengthwise. Heat up your grill, place
lobster tails on grill after it has reached cooking temperature, cook on one
side for about 3 minutes, cook on the other side for about 3 minutes. Make
a mixture of butter and lemon. Pry the slits in the lobster tail open and
pour some of the mixture into each tail. Cook another couple minutes....

mmm mmm good !!!!!!

Duke

"*JimH*" wrote in message
...
As payback to our good friends who always take us out on their boat but
never accept money for gas we are having them over tonight for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all served with grilled
peppers and mushrooms.

I would like to do all the cooking on the grill but have only done shrimp
on the grill before.

Any suggestions from you seafood cooks out there on the tails and king
crab?


I follow the instructions from Steven Raichlen's book, _How to Grill_. My
wife and I have prepared lobster (Pacific Coast California) dinners for our
guests with side-by-side comparisons of grilling vs broiling. Each has its
own merits, but my preference, and the majority of our guests, is grilled
lobster tails. You do have to pay attention and not get distracted if you
want it to come out well!

We always try to have 1 dinner each summer with grilled lobster tails, corn
on the cob, wine and beer, key lime pie, and good friends. It's always a
hit.

We will broil lobster tails for family dinners a few times each year just
because it's easier than grilling.

Grilled lobster tails after sailing from Southern California to Catalina
Island is another wonderful tradition that really hits the spot.

Bottom line, though, is that I will eat lobster, even that stuff from Maine,
anytime and anywhere, grilled or broiled.

"Duke" wrote in message
m...
Lobster on the other hand is easy. Take some scissors and cut a slit down
the center of the lobster tail lengthwise. Heat up your grill, place
lobster tails on grill after it has reached cooking temperature, cook on
one side for about 3 minutes, cook on the other side for about 3 minutes.
Make a mixture of butter and lemon. Pry the slits in the lobster tail
open and pour some of the mixture into each tail. Cook another couple
minutes....

mmm mmm good !!!!!!

Duke

I always enjoy remembering the time my east coast father-in-law came to
visit his daughter and I in San Diego. He had never had our lobster and we
introduced him to lobster Puerto Nuevo style (in Baja California) with the
refried beans, rice, lime, butter, and flour tortillas. He sat there
telling us how it wasn't real lobster and couldn't compare with "real"
lobster (Maine, of course); yet, he devoured his meal, including seconds and
he asks for return visits each time. It's funny how he never treats us to
Maine lobster when we visit back east, but always wants more of our "not
real" lobster when he visits our coast.

"JIMinFL" wrote in message
hlink.net...
The only way to cook real New England lobster is to steam or boil it for
17 minutes. Any other kind of lobster is unfit for human consumption no
matter how it's cooked.
JIMinFL


One of my customers was the Chinet Company and I would spend close to a full
week between their plants in Providence, RI and Waterville, Maine (the
larger of the 2).

When in Waterville we would always go to a local seafood restaurant on the
river and have what they call doubles or even triples....2 or 3 lobsters.
The price was cheap and the food was excellent.

On the way from Providence to Waterville we would also stop at the shops in
Freeport, including the LL Bean store.

I have very fond memories of Maine.

wrote in message
ups.com...
I grew up in a lobstering family never short of 'em for free, and we
always did that (for 2 1/2 pounders, anything bigger was unfit to eat &
anything much smaller was for selling). But times advance. It may
sound tacky to you, but it's hard to beat what a microwave will do for
lobster tails & big crab legs in the shell. Put grill marks on 'em
after that for 15 seconds if you have to have the citified tourist look
to your food at the expense of some taste. No lobsterman would split a
lobster tail & ruin it on a grille, unless it was one of those
warm-water make-believe lobster tails that need to be dried out &
burned a little to seem like seafood, and to add a little rubberiness
to it so you feel like you've chewed & eaten something worthwhile. ;-)

To each his own, I guess. However, it *is* worthwhile to learn how to do
something on a grill other than burn hamburgers. There's a whole art and
science to it... you need not be afraid. You *can* control heat... amount,
direct, indirect, moisture, heck... even the cooking time! The food *can*
be removed before it's blackened. :-)

Oh, and throw away that gas grill... it's truly for the unwashed masses.
Charcoal, and a Weber kettle-style grille, or one of the many other
varieties that are built properly to include variable vents and inlets are
your best choice. You'll be amazed at how much flavor you've been boiling
away while depending on the water to keep your seafood water-logged.. err,
moist.

It does help to live in an area where our grilling weather is only three
weeks... short of a full year! As opposed to a northern three week grilling
season, it does let us become "one with the grill". :-)

A microwave? You are kidding, I hope. Microwaved meat taste like...
microwaved meat. Barf.

Not me, I have the fire dept on speed dial, seems what ever I try to cook i
burn lmao sad thing is this is a true story

Ed
"Jack Goff" wrote in message
m...

wrote in message
ups.com...
I grew up in a lobstering family never short of 'em for free, and we
always did that (for 2 1/2 pounders, anything bigger was unfit to eat &
anything much smaller was for selling). But times advance. It may
sound tacky to you, but it's hard to beat what a microwave will do for
lobster tails & big crab legs in the shell. Put grill marks on 'em
after that for 15 seconds if you have to have the citified tourist look
to your food at the expense of some taste. No lobsterman would split a
lobster tail & ruin it on a grille, unless it was one of those
warm-water make-believe lobster tails that need to be dried out &
burned a little to seem like seafood, and to add a little rubberiness
to it so you feel like you've chewed & eaten something worthwhile. ;-)

To each his own, I guess. However, it *is* worthwhile to learn how to do
something on a grill other than burn hamburgers. There's a whole art and
science to it... you need not be afraid. You *can* control heat...
amount,
direct, indirect, moisture, heck... even the cooking time! The food *can*
be removed before it's blackened. :-)

Oh, and throw away that gas grill... it's truly for the unwashed masses.
Charcoal, and a Weber kettle-style grille, or one of the many other
varieties that are built properly to include variable vents and inlets are
your best choice. You'll be amazed at how much flavor you've been boiling
away while depending on the water to keep your seafood water-logged.. err,
moist.

It does help to live in an area where our grilling weather is only three
weeks... short of a full year! As opposed to a northern three week
grilling
season, it does let us become "one with the grill". :-)

A microwave? You are kidding, I hope. Microwaved meat taste like...
microwaved meat. Barf.

On Sun, 10 Jul 2005 21:40:21 GMT, "Jack Goff" wrote:


wrote in message
oups.com...
I grew up in a lobstering family never short of 'em for free, and we
always did that (for 2 1/2 pounders, anything bigger was unfit to eat &
anything much smaller was for selling). But times advance. It may
sound tacky to you, but it's hard to beat what a microwave will do for
lobster tails & big crab legs in the shell. Put grill marks on 'em
after that for 15 seconds if you have to have the citified tourist look
to your food at the expense of some taste. No lobsterman would split a
lobster tail & ruin it on a grille, unless it was one of those
warm-water make-believe lobster tails that need to be dried out &
burned a little to seem like seafood, and to add a little rubberiness
to it so you feel like you've chewed & eaten something worthwhile. ;-)

To each his own, I guess. However, it *is* worthwhile to learn how to do
something on a grill other than burn hamburgers. There's a whole art and
science to it... you need not be afraid. You *can* control heat... amount,
direct, indirect, moisture, heck... even the cooking time! The food *can*
be removed before it's blackened. :-)

Oh, and throw away that gas grill... it's truly for the unwashed masses.
Charcoal, and a Weber kettle-style grille, or one of the many other
varieties that are built properly to include variable vents and inlets are
your best choice. You'll be amazed at how much flavor you've been boiling
away while depending on the water to keep your seafood water-logged.. err,
moist.

It does help to live in an area where our grilling weather is only three
weeks... short of a full year! As opposed to a northern three week grilling
season, it does let us become "one with the grill". :-)

A microwave? You are kidding, I hope. Microwaved meat taste like...
microwaved meat. Barf.

Y'all forget that lobster. Buy a 13lb turkey and rotisserie it on your Weber for
about 4 1/2 hours. You've never had anything better!

--
John H.
On the 'PocoLoco' out of Deale, MD

Hello JimH,

IMHO, fresh lobster tastes best boiled: add just enough
water to barely cover the creatures, some salt, a touch of
sugar (really, try it) and four or five thin slices of fresh
ginger (talk about impressing your friends). Boil for 10 to
12 minutes. DO NOT REMOVE COVER during this time to steal a
look, otherwise, the meat will stick to the inside of the
shell. To serve, remove from boiled water and let cool for
five minutes. Separate head from tail. Remove middle tail
fin by twisting and pulling -- insert dowel-end of wooden
spoon (or your clean thumb) to push meat cleanly out of
shell (try not to lick thumb before doing same to next
lobster). Add lemon to melted butter (salted or unsalted).

King crab legs and claws can be prepared the same way as
above but boil for 7 to 9 minutes only. Do not remove cover
during this time... If you wish to grill instead of boil,
cover the pieces with a very large stainless steel bowl or
pan while on the grill for about 8 -10 minutes.

Jumbo shrimp (or prawns as we call 'em downunda) can be
grilled same way as above: cover with SS bowl or pan on the
grill for about 6 to 8 minutes.

Good luck and let us know how things go!!!

Regards,
Franko

"*JimH*" wrote in message
...
As payback to our good friends who always take us out on
their boat but
never accept money for gas we are having them over tonight
for a seafood
fest.....lobster tail, king crab and jumbo shrimp, all
served with grilled
peppers and mushrooms.

I would like to do all the cooking on the grill but have
only done shrimp on
the grill before.

Any suggestions from you seafood cooks out there on the
tails and king crab?

*JimH* wrote:

On the way from Providence to Waterville we would also stop at the shops in
Freeport, including the LL Bean store.

Did they bend you over there? :-)

I have very fond memories of Maine.

Fortunate, as Maine has been re-annexed by Massachussetts who is now
bascially supporting Maine again as it did before 1820 when it could
not longer afford to do so because of the biggest military blunder by
white man in history here which it had financed during the revolution,
which set in motion the chain of events originally leading to
discontent, separation & statehood. Only the name deceptively remains.
There have been half-supported movements by Aroostock County to seceed
for this reason, but the sailing is lousy there. :-)

Jack Goff wrote:

Oh, and throw away that gas grill... it's truly for the unwashed masses.
Charcoal, and a Weber kettle-style grille, or one of the many other
varieties that are built properly to include variable vents and inlets are
your best choice.

Yes - complexity and mystery is necessary to bemuse and baffle guests
into thinking that secret, arcane art is involved...especially the
wife, if there be one...(though properly-fired charcoal is surely far
superior cookery to propane burners).

It does help to live in an area where our grilling weather is only three
weeks... short of a full year! As opposed to a northern three week grilling
season, it does let us become "one with the grill". :-)

Sound Buddist/mystical. The Dali Lama ordering a burger: "Make me one
with everything..."

What is "grilling weather"? We have 11 months of winter & 30 days of
poor sledding, but we grille & smoke things outdoors year-round. Even
the southern winter tourists in rentals do it (for the high rates they
are ripped off for, they have to do *something* besides watch the 60"
tube, get drunk & ski, yes? It is very important to give them a grille
or two on the snow-covered deck so they will throw most of their beer
cans & kid's diapers off the deck, instead of into the fireplace or hot
tub where they are messier to deal withg).

A microwave? You are kidding, I hope. Microwaved meat taste like...
microwaved meat. Barf.

It is obvious you have never microwaved the shellfish under discussion.
As for freshly shucked big sea scallops, they are even sweeter &
better raw - but not for squeamish flatlanders. :-)

wrote in message
oups.com...
Jack Goff wrote:

Oh, and throw away that gas grill... it's truly for the unwashed masses.
Charcoal, and a Weber kettle-style grille, or one of the many other
varieties that are built properly to include variable vents and inlets
are
your best choice.

Yes - complexity and mystery is necessary to bemuse and baffle guests
into thinking that secret, arcane art is involved...especially the
wife, if there be one...(though properly-fired charcoal is surely far
superior cookery to propane burners).

It does help to live in an area where our grilling weather is only three
weeks... short of a full year! As opposed to a northern three week
grilling
season, it does let us become "one with the grill". :-)

Sound Buddist/mystical. The Dali Lama ordering a burger: "Make me one
with everything..."

What is "grilling weather"? We have 11 months of winter & 30 days of
poor sledding, but we grille & smoke things outdoors year-round. Even
the southern winter tourists in rentals do it (for the high rates they
are ripped off for, they have to do *something* besides watch the 60"
tube, get drunk & ski, yes? It is very important to give them a grille
or two on the snow-covered deck so they will throw most of their beer
cans & kid's diapers off the deck, instead of into the fireplace or hot
tub where they are messier to deal withg).

A microwave? You are kidding, I hope. Microwaved meat taste like...
microwaved meat. Barf.

It is obvious you have never microwaved the shellfish under discussion.
As for freshly shucked big sea scallops, they are even sweeter &
better raw - but not for squeamish flatlanders. :-)


We grill out year round also. We do, however, have to shovel a path on the
deck from the back door to the grill in the winter. ;-)

BTW: The cookout was excellent! Thanks to all for the advice.

I ended up steaming the crab and tails and then put the tails on the grill
for a couple of minutes after the jumbo shrimp were done.

wrote in message
oups.com...
Jack Goff wrote:

Oh, and throw away that gas grill... it's truly for the unwashed masses.
Charcoal, and a Weber kettle-style grille, or one of the many other
varieties that are built properly to include variable vents and inlets
are
your best choice.

Yes - complexity and mystery is necessary to bemuse and baffle guests
into thinking that secret, arcane art is involved

Seems to have worked with you!


...(though properly-fired charcoal is surely far
superior cookery to propane burners).

A glimmer of hope.


What is "grilling weather"? We have 11 months of winter & 30 days of
poor sledding, but we grille & smoke things outdoors year-round.

When it's 20 degrees, wind chill -10, and you can't tend the grill more than
5 minutes without frostbite, you aren't grilling. Hell, the grill won't
heat up properly! I grill more in two months than you probably do in a
year. Grilling once between September and June doesn't really count now,
does it? ;-)

Don White wrote:

They could always give back the northern half to Canada.
Our Trans Canada highway has to go all the $%^%$ way up to Quebec when
we drive west. A straighter road would shave miles and hours off the trip.

I suppose this would be economically beneficial both ways. But our
northerm Mainers would have to start wearing black rubber boots & get
used to expensive beer, eh?