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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Smoked Lobster?

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  • NukeGuy
    Club Member
    • Oct 2017
    • 58
    • Grand Bay-Westfield, New Brunswick

    Top | #1

    Smoked Lobster?

    Lobster season opens in 2 weeks here. Anybody ever try to smoke lobster?
  • kmhfive
    Club Member
    • Mar 2017
    • 3161
    • Northern Illinois
    • Weber Kettle -- 22.5" (In-Service Date June 2015)
      Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
      Pit Boss 820 (Retired)
      GMG Jim Bowie WiFi (In-Service Date April 2017)
      Maverick ET-733
      Fireboard
      Home-brewer

    Top | #2
    No, but ship me a couple of two-pounders and I’ll let you know how it worked!😉😁

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 2636
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      Top | #3
      No but I’m very interested where this thread goes.
      What part of the country are you NukeGuy ?

      Comment

      • NukeGuy
        Club Member
        • Oct 2017
        • 58
        • Grand Bay-Westfield, New Brunswick

        Top | #4
        New Brunswick Canada. Just outside Saint John. Born and bred in Georgia though but been here 16 years. Best lobster and scallops come from the Bay of Fundy.

        Comment


        • RonB
          RonB commented
          Editing a comment
          I hear ya'll get a little tidal action in the Bay of Fundy.
      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3277
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        Top | #5
        I've never tried smoking it (I'm from New England). But it might be interesting to try!

        Comment

        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 8123
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          Top | #6
          Smoked lobster tails many times, but not th' whole shebang...don't catch 'em often, here...
          Very good stuff, what I've had/made...

          Comment


          • EdF
            EdF commented
            Editing a comment
            Got details?

          • FireMan
            FireMan commented
            Editing a comment
            Yeah I imagine you don’t have many crawlin around your yard.
        • NukeGuy
          Club Member
          • Oct 2017
          • 58
          • Grand Bay-Westfield, New Brunswick

          Top | #7
          Originally posted by Mr. Bones View Post
          Smoked lobster tails many times, but not th' whole shebang...don't catch 'em often, here...
          Very good stuff, what I've had/made...
          Well spill your secrets.

          Comment

          • Steve B
            Club Member
            • Jun 2016
            • 2636
            • Rockland county New York
            • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
              Yoke Up custom charcoal basket and a Grill Wraps cover.

              22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

              Napoleon gas grill (soon to go bye bye) rotting out.

              1 maverick et-733 digital thermometer - black
              1 maverick et-733 - gray
              1 new standard grilling remote digital thermometer
              1 thermoworks thermopen mk4 - red
              1 thermoworks thermopop - red

              Pre Miala flavor injector
              taylor digital scale
              TSM meat grinder
              chefs choice food slicer
              cuisinhart food processor
              food saver vacuum sealer
              TSM harvest food dehydrator

            Top | #8
            I would have to assume that you would dispatch the crustacean prior to smoking. Otherwise that would be one hell of a slow torturing death 💀.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Nah, that kinda demise should be reserved fer particularly deservin' hominids..
              I would never do that to an animal...

              I've only done tails, an' they arrive frozen, here in th' Plains

            • Steve B
              Steve B commented
              Editing a comment
              You’re right Mr. Bones animals deserve better. Those so called hominids, as you call them, well that’s a different story. ☠️
          • texastweeter
            Club Member
            • Jul 2017
            • 1970
            • Republic of Texas

            Top | #9
            I smoke shrimp with bay leaves a vegetable steamer, and an old pot. probably do something similar but bigger for lobster.

            Comment


            • FireMan
              FireMan commented
              Editing a comment
              Yup.
          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 8123
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              Accessories:
              *********************************************
              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            Top | #10
            In general, I have procured several tails per cook from my local grocer's meat/seafood section, split spinal side of their exoskeleton's open with some kitchen shears, lightly added melted butter, an' seasonin's, prior to smokin'...

            (Y'all can use infused olive oil, etc., if preferred.) Haven't tried bacon grease, yet, but it is an option I'm considerin...

            Old Bay works good here, as does my own, or likely, most Cajun seasonin's...SPG jus' fine, too, especially good fresh of each...

            I smoke 'em indirect on a weber kettle, most often, easier to control temps since that SnS thingie came along, but did it fer decades before, so please,don't think it cain't be done without...

            I jus' cut mine open, so th' meat can absorb some smoke; some kinda split th' whole tail, spatchcock like, when they grill tails, but I think this would remove too much moisture, smokin' indirect, lower, slower, like I do.

            Often, I have moved th' tails closer to th' direct area, as they look ready...get a lil, wee bit of sear/char up on 'em.

            I'm lookin' fer an IT of 135...

            Lobster tail is very light, flaky, an' absorbs a good bit of smoke, so I'd start with a lower fire, small amount of wood chunks/chips, an' work gently towards yer preferred flavour profile...

            I generally use one chunk*, right on th' lit chimley poured in...Apple works well, as does peach, mulberry...Also done hickory, an' mesquite, delicious, but watch how much ya' use...

            I run my kettle 225°-250°~ish fer this, since th' tails are very removed from direct area, with large cross section initially toward direct heat source...

            I check them fairly often, maybe rotate each check, kinda depends on how they look...often, I baste/mop with more herbed melted butter

            Total time, mebbe minus 45 to 60 mins. Keep a watch; post an internal probe, if ya wish...
            Let 'em rest a few don't hurt, neither.

            Well, there's a brief primer to what I know...

            Please, let me know if ya' want any more from my poor brain, but: lotsa other, likely better stuff out there, a mouse click away

            *^Chunk^, here in my world, is roughly a 3"cube or wedge, when I process wood fer my lil' KBB burner fellers...
            Last edited by Mr. Bones; October 31st, 2017, 11:13 PM.

            Comment


            • Steve B
              Steve B commented
              Editing a comment
              Nice brother. Love the de”tail” in your ways of cookin those little buggers. 👍
          • NukeGuy
            Club Member
            • Oct 2017
            • 58
            • Grand Bay-Westfield, New Brunswick

            Top | #11
            Thanks for the tips! I may give it a try but my lobster is alive when I get them. I'll have to think about it. (BTW yall don't need the ' thing where I come from, we get it)

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Yep, but, ya' see...
              One time, I ordered a hundred asterisks from offa Amazon, fer a paper I was doin'...
              Well, they sent me 10,000,000, at th' same price, an' refused return on them...
              Unnerstood not needed where I'm from, or yerself...
              But, also can do some real global good here, with 'em, like learnin' folks th' difference between y'all, ya'all, all ya'all, an you'uns!

            • EdF
              EdF commented
              Editing a comment
              I think that more than half the time we have lobster (formerly from Mass), I kill them and section them up, so we can make them different ways. Best way I know is a sharp knife into the area behind the eyes (there's a cross there), blade facing towards the front, then down through the head/face. Don't worry if they flip around for a while - they're dead, it's just reflex.
          • HawkerXP
            Club Member
            • Jul 2016
            • 3933
            • Northern Virginia
            • 3 Weber kettles, and a PBC
              Thermopop
              Dot w two probes
              Slo n Sear
              Cold beer

            Top | #12
            Click image for larger version  Name:	IMG_9928.JPG Views:	1 Size:	1.50 MB ID:	404386 Not really smoked. Just a quick boil, split and on the grill with some butter garlic + swab. MMmm

            Click image for larger version  Name:	IMG_9931.JPG Views:	1 Size:	2.66 MB ID:	404387

            Comment


            • CandySueQ
              CandySueQ commented
              Editing a comment
              Enough to stuff center of 2 halved lobsters! 1 chopped green onion, 1 T fine chopped celery, 1T butter, melt add 1 t flour, 1 t dry mustard, 1/4 cup sour cream, dash Worcestershire sauce. Heat until it boils add 1 can lump crab meat 2 T bread crumbs. Add orange smoke to grill. This is fancy dinner good!

            • Troutman
              Troutman commented
              Editing a comment
              I pretty much have done it the way CandySueQ describes, on the grill. Never tried smoking but it would be the same technique. Just don't over cokk or smoke them or you end up with rubber bands.

            • HawkerXP
              HawkerXP commented
              Editing a comment
              Wow, thanks CandySueQ nothing better then crab stuffed lobster!
          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 3672
            • Stockholm, Sweden

            Top | #13
            Personally I think they're great to cook on the grill, but not so much smoke. The thick crust makes it hard for the smoke to get through. I cook mine like HawkerXP, so fresh!

            Comment


            • HawkerXP
              HawkerXP commented
              Editing a comment
              Thank you.
          • DWCowles
            Founding Member
            • Jul 2014
            • 10247
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            Top | #14
            I like the way that Malcom Reed smokes them.

            Comment


            • DWCowles
              DWCowles commented
              Editing a comment
              Yes he does. I used a lot of his recipes

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Great video, thanks, DW!

            • lonnie mac
              lonnie mac commented
              Editing a comment
              I gotta whole bunch of channels I have followed for years. Malcom is probably at the top of that list!
          • Danjohnston949
            In Memoriam
            • Dec 2014
            • 4630
            • 1410 9th. St. N, Fargo ND

            Top | #15
            @DWCoweles, @"The Pit", @One and All Thanks For the Lobster Smoking Info‼️
            Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

            Comment

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