Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I love it - I LOOOVE Maryland style crab cakes. I'll have to try this soon! I agree with him on ordering in restaurants, unless you're in the coastal mid-Atlantic, where my experience is typically that they'll tell how straight up how much "filler" there is vs. crab, and if its lump or not. When I lived on the left coast though and would see them on menus, I'd warn the server that I grew up in VA and my expectations were high. Inevitably they'd insist they were amazing, I'd try them, and be disappointed (and out $20-$30). I haven't tried the brand of crab meat he mentions, be interesting to get it and compare. Thanks for the sneak peak!!! 🦀
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Don't miss the new article linked at the very top of the above post! This includes a link to Paul Sidoriak's (@allsid) new Flippin' Awesome Griddle Cooking book!
I love the way the griddle cooking has taken off on this site. I think just a few months ago there was no sub category for griddle/flat top cooking and now it's one the most frequently posted to sub category. Some awesome recipes posted here and i'm going to order a copy of allsid books!
Thank you Frozen Smoke! I have been cooking on a griddle on and off since I was 15 and after attending some industry events recently, I know we have only seen the tip of the iceberg of offerings in this category.
I must admit all four recipes look really good, bacon wrapped anything is in my wheelhouse, but corn? How decadent !!! I’m also a big crab cake fan, make them almost exactly how the recipe describes. What I like and will try is the aioli that goes with it, sounds excellent !!
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
I can't wait to try the crab cakes. I absolutely love them. Especially since I was recently in San Fran and had all meat crab cakes for the first time. All the ones I've had before had a lot of filler. They were still great, but I had no idea how much better they are when done right.
I recently just bought a griddle and tried out the crab cake recipe. It tasted great and the overall process was easier than I thought. I was a little nervous doing it the first time.
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