Text 14282, 60 rader
Skriven 2007-04-19 12:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: seafood 388
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 DS> I can sort of do that with steaks on the grill.   With a smoker, it
 DS> is different since opening to check on it loses heat and smoke.

Losing heat doesn't sound like a problem, as it sounds as though
most of the smokers we've been talking about here use a higher
heat than I'd like for smoking.

 ML> Mark was saying something about a fire of 200 to 300F. I'd
 DS> I think that the top temperature our smoker will do is 275.

Which is fine for cooking but not for smoking. I guess that
if your aim is a roasted or baked product with some smoke
flavoring, 275 would work fine.

 ML> On the other hand, it could conceivably be worthwhile to do crabcakes
 ML> ourselves and not bother with G&M ...
 DS> If Earl were here, we might do that.   I know that I'm going to be
 DS> busy enough with Cajun and smoker stuff.

I didn't mean to imply you would have time to do this. However,
if I don't do the very labor intensive puffy skin chicharrones
and instead just the crunchy fatty ones, that will take an hour
off my time, and I could easily do crabcakes or virtually any
other kind of cake at my leisure.

=

 DS> When we are doing steaks on the grill, we will often microwave
 DS> baking potatoes to almost done and then finish them on a rack on the
 DS> grill while we cook the steaks.   They come out pretty good that way.
 DS> The high heat of the grill crisps the outside.

I repeated this with a meal with Carol not long after, and I
finished the taters by plopping them in with some asparagus
that was roasting in the oven. Worked fine.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Maryland Crab Cakes
 Categories: Appetizers
      Yield: 6 servings

      6 sl White bread                         2 ts Worcestershire Sauce
    3/4 c  Olive oil                       1 1/2 lb Crab meat
      3    Eggs--seperated                          Paprika
    1/4 ts Dry mustard                         3 tb Butter
    1/2 ts Salt

  Trim crusts from bread and lay slices on a shallow platter. Pour oil over
  them and let stand until bread is thoroughly saturated.  Use forks to break
  into small pieces. Combine egg yolks with mustard, salt and Worcestershire
  sauce. Beat lightly.  Stir in bread and crab meat, gently fold in stiffly
  beaten egg whites, and shape mixture into patties. Sprinkle with paprika
  and saute in heated butter until golden on both sides. Source unknown

  M's note: less bread; fewer eggs

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