GREAT BOOK OF GRILLING
4 – 6
(Until Temp. Inside Shoulder Is 145 ℉)
About this Cookbook
This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!
- 2 to 3 pounds Alaska King Crab legs, frozen
- Wood chips (alder, cedar, apple,
- 2 to 3 tablespoons olive oil
- 2 to 3 tablespoons favorite seafood spice blend
- 1 large-size foil cooking bag or 2 sheets (15-inch) heavy-duty aluminum foil
Step by Step Instructions
Smoky Grilled King Crab Recipe
Soak wood chips in water for 30 minutes; drain. Preheat grill to medium high. Add chips to grill or smoker box.
Rinse crab legs under cold water to remove any ice glaze; pat dry with paper towels. For each pound of crab, use 1 tablespoon olive oil and 1 teaspoon of seafood spice. Blend olive oil and seasoning. Place foil
bag in a 1-inch-deep baking pan. Place crab legs in bag. Pour or brush oil blend onto legs; seal the bag tightly. If using foil sheets, place crab legs on the foil, and pour or brush oil blend onto legs. Lay second foil sheet over crab, and tightly crimp edges to seal foil, leaving room for heat circulation inside.
To cook, slide bag onto grill, and cook for 8 to 10 minutes, until the internal temperature of the crab reaches 145°F. (Use an instant-read thermometer, and test crab in shoulder section.)
Famous Chefs Grilling Testimonials
“Food is not just eating energy. It’s an experience.”