CAPE Posted February 21, 2016 Share Posted February 21, 2016 Amen! I will see your 100000000000000000% and raise you 100000000000000000% more! ETA: I have been known on a few occasions to make the hour and a half drive to have a steak at Theo's in St. Michaels. Can't beat the scenery either. Theo's is awesome. Best burgers too. Link to comment Share on other sites More sharing options...
H2O Posted February 21, 2016 Author Share Posted February 21, 2016 acceptable sides for crab: Melted butter Cider vinegar More old bay Cocktail sauce Anyone who disagrees can call the complaint line at 1-800-YOUAREWRONG Link to comment Share on other sites More sharing options...
H2O Posted February 21, 2016 Author Share Posted February 21, 2016 Agree 100000000000000000%. Who would eat a water spider with giant pinchers and tentacle eye-balls? Literally, there is nothing on earth I'd be less likely to eat. Wanna know what hot dogs are made of? Link to comment Share on other sites More sharing options...
MacintoshPro Posted February 21, 2016 Share Posted February 21, 2016 I've been allergic to shellfish since I was 6. Link to comment Share on other sites More sharing options...
Scarlet Pimpernel Posted February 21, 2016 Share Posted February 21, 2016 Amen! I will see your 100000000000000000% and raise you 100000000000000000% more! ETA: I have been known on a few occasions to make the hour and a half drive to have a steak at Theo's in St. Michaels. Can't beat the scenery either. A fine stake is something to behold, yes! But I sure won't scoff at good crab or lobster either! Link to comment Share on other sites More sharing options...
Scarlet Pimpernel Posted February 21, 2016 Share Posted February 21, 2016 I've been allergic to shellfish since I was 6. That really sucks...and is obviously a good reason to not care for crab! Link to comment Share on other sites More sharing options...
MacintoshPro Posted February 21, 2016 Share Posted February 21, 2016 That really sucks...and is obviously a good reason to not care for crab! If they ever come out with a drug that temporarily stops allergic reactions, I will have High expectations when eating crab based on all these posts. Link to comment Share on other sites More sharing options...
snowfan Posted February 21, 2016 Share Posted February 21, 2016 acceptable sides for crab: Melted butter Cider vinegar More old bay Cocktail sauce Anyone who disagrees can call the complaint line at 1-800-YOUAREWRONG Cocktail sauce w crabs? Where did you go wrong in life? Link to comment Share on other sites More sharing options...
snowfan Posted February 21, 2016 Share Posted February 21, 2016 Speaking of steaks....brown sugar in your rub is where it's at. Gives it a great crust. Link to comment Share on other sites More sharing options...
CAPE Posted February 21, 2016 Share Posted February 21, 2016 Speaking of steaks....brown sugar in your rub is where it's at. Gives it a great crust. I just press in a good amount of sea salt and pepper. Makes a great crust as well. Most people are way too afraid of salt. Link to comment Share on other sites More sharing options...
dailylurker Posted February 21, 2016 Share Posted February 21, 2016 Well then.. see what happens when you bring up crabs in the MA. I catch and eat crabs just about every weekend from Mid-May through Late October. JO spice- never old bay Always steam- never boil Cider vinegar-never butter These are a few tips for you rookies. Link to comment Share on other sites More sharing options...
Bob Chill Posted February 21, 2016 Share Posted February 21, 2016 Speaking of grilling, I've switched over to hardwood lump charcoal (royal oak brand) and haven't touched my gas grill in almost a year. It only takes a few minutes longer to get the coals piping than it does to get the gas grill up to temp. But night and day with flavor. Link to comment Share on other sites More sharing options...
snowfan Posted February 21, 2016 Share Posted February 21, 2016 Def charcoal > propane. I think people want to impress w their weber summit series grills. I'll take my weber charcoal grill any day. Slower, yes. Tastes better, yes. Link to comment Share on other sites More sharing options...
CAPE Posted February 21, 2016 Share Posted February 21, 2016 Well then.. see what happens when you bring up crabs in the MA. I catch and eat crabs just about every weekend from Mid-May through Late October. JO spice- never old bay Always steam- never boil Cider vinegar-never butter These are a few tips for you rookies. JO seems to be more popular here on the eastern shore. I prefer a blend, but it has to include old bay. And the only acceptable condiment for crabs is more seasoning, which leads to more beer consumption. Vinegar? eww. This aint fish n chips man. Link to comment Share on other sites More sharing options...
CAPE Posted February 21, 2016 Share Posted February 21, 2016 Def charcoal > propane. I think people want to impress w their weber summit series grills. I'll take my weber charcoal grill any day. Slower, yes. Tastes better, yes. Agree. Love my simple, cheap, weber kettle. Link to comment Share on other sites More sharing options...
H2O Posted February 21, 2016 Author Share Posted February 21, 2016 Cocktail sauce w crabs? Where did you go wrong in life? i didn't say tartar sauce. Geez. Link to comment Share on other sites More sharing options...
Bob Chill Posted February 21, 2016 Share Posted February 21, 2016 Def charcoal > propane. I think people want to impress w their weber summit series grills. I'll take my weber charcoal grill any day. Slower, yes. Tastes better, yes. I think charcoal is cheaper too. I can get 30 lbs of royal oak for the same price as a propane tank. I get more grills out of the charcoal. A chimney load only takes 15 minutes to rage. I'm a total convert now. Flavor is wonderful. My family loves it. Link to comment Share on other sites More sharing options...
Kingstonian Posted February 21, 2016 Share Posted February 21, 2016 Charcoal basically makes your food taste more like bacon. Mmm, bacon. http://www.wired.com/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas-2/ Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
snowfan Posted February 21, 2016 Share Posted February 21, 2016 Now I'm kicking myself for not grilling yesterday. Have some good ground bison in the fridge for burgers. Link to comment Share on other sites More sharing options...
Bob Chill Posted February 21, 2016 Share Posted February 21, 2016 I grilled Greek seasoned lamb chops last night. Oh so good. I ate a leftover one for breakfast and am already eyeballing the last one for lunch Link to comment Share on other sites More sharing options...
smokeybandit Posted February 21, 2016 Share Posted February 21, 2016 I've never had bison, but my gf says it's the real deal. Gotta try some someday. It's good, but not worth the price. Just get your steak direct from a butcher and not from the store. You'll never buy store steaks or restaurant steaks again Link to comment Share on other sites More sharing options...
Kingstonian Posted February 21, 2016 Share Posted February 21, 2016 LOL and then I read the opposition article and it says the science is totally wrong. America. My favorite barbecue/meat science site actually aligns more with the opposition article. http://amazingribs.com/BBQ_buyers_guide/grills/charcoal_grills_vs_gas_grills.html But it's not as much fun as talking about bacon. Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Bob Chill Posted February 21, 2016 Share Posted February 21, 2016 It's good, but not worth the price. Just get your steak direct from a butcher and not from the store. You'll never buy store steaks or restaurant steaks again Bison is good from the health aspect. Much leaner than beef with less bad stuff. We use ground bison for tacos and meatloaf. I'm too cheap to buy from a butcher. I usually buy entire cuts from Costco and cut my own steaks and grind the random pieces for top shelf burgers. My icebox is always loaded. Doomsday style. Lol Agree that butchers like the one in Mt airy are elite cuts but I can't swallow thr price tag. Link to comment Share on other sites More sharing options...
dailylurker Posted February 21, 2016 Share Posted February 21, 2016 Speaking of grilling, I've switched over to hardwood lump charcoal (royal oak brand) and haven't touched my gas grill in almost a year. It only takes a few minutes longer to get the coals piping than it does to get the gas grill up to temp. But night and day with flavor. Man.. we have a lot in common. I made the switch to lump about 2 years ago. I've also gotten into low and slow smoking. Pulled pork is the bomb after 10 hours. Link to comment Share on other sites More sharing options...
smokeybandit Posted February 21, 2016 Share Posted February 21, 2016 Bison is good from the health aspect. Much leaner than beef with less bad stuff. We use ground bison for tacos and meatloaf. I'm too cheap to buy from a butcher. I usually buy entire cuts from Costco and cut my own steaks and grind the random pieces for top shelf burgers. My icebox is always loaded. Doomsday style. Lol Agree that butchers like the one in Mt airy are elite cuts but I can't swallow thr price tag. You have to buy in bulk. I buy a half a cow at a time from a butcher in PA. Last time around it cost me less than $3/lb for all cuts of meat, portioned and vacuum packed. You usually can't find any type of beef for less than $3/lb at a store, none the less t-bones. Link to comment Share on other sites More sharing options...
CAPE Posted February 21, 2016 Share Posted February 21, 2016 You want bacon flavor, grill over hickory. I used to have plenty in my wood pile from when I cleared to build my house. I used to cut it up on a chop saw then chunk it into smaller pieces. Made everything yummier. Link to comment Share on other sites More sharing options...
WinterWxLuvr Posted February 21, 2016 Share Posted February 21, 2016 Damn, what happened to this thread? LOL Link to comment Share on other sites More sharing options...
CAPE Posted February 21, 2016 Share Posted February 21, 2016 Damn, what happened to this thread? LOL Nice weather...talk of crabs and such. I think Chill started it. Link to comment Share on other sites More sharing options...
EastCoast NPZ Posted February 21, 2016 Share Posted February 21, 2016 Wanna know what hot dogs are made of? Well, they're not made of crab, so they've got that going for them. Link to comment Share on other sites More sharing options...
clskinsfan Posted February 21, 2016 Share Posted February 21, 2016 Bison is good from the health aspect. Much leaner than beef with less bad stuff. We use ground bison for tacos and meatloaf. I'm too cheap to buy from a butcher. I usually buy entire cuts from Costco and cut my own steaks and grind the random pieces for top shelf burgers. My icebox is always loaded. Doomsday style. Lol Agree that butchers like the one in Mt airy are elite cuts but I can't swallow thr price tag. This is the way I do it as well. Break down the Costco meats. I used to by a side of beef. But I ended up with so much ground beef out of it it wasnt worth it to me. Link to comment Share on other sites More sharing options...
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