King Crab Legs Big Green Egg
KING Crab Legs: Ok, King me. I'm in heaven and will do this again and again. Smoking King Crab on the BGE was a game-changer and adding a little handful of cherry smoked wood added that extra "WOW" factor. Mr. Squeeze had so much butter on his chin it was just dripping as he devoured this heavenly treat. Be sure and serve with plenty of napkins or wet wipes for your honey.
Equipment
- Big Green Egg
- ConvEGGtor
- Aluminum Grilling Pan (throw away)
Ingredients
- 10 lbs King Crab Legs (Albertsons)
- 1 lb Butter
- 2 tbsp Old Bay Seasoning
- 1 lemon for squeezing on the legs and butter sauce
- 1 tbsp Dried Parsley
- 1 handful Cherry smoked BGE wood chips
For Serving:
- Drawn Butter
- Lemon Slices
Instructions
King Crab Legs Cooking on BGE
- Preheat grill: Prepare Charcoal Smoker for indirect cooking at 250⁰. Add 1 chunk of seasoned cherry wood for smoke. Place the ConvEGGtor (legs facing up), then the grates. I placed my King Crab Legs in a disposable tin grill pan.
- Ideal Heat: I let my BGE do all the work, keep a consistent temperature of 250. Place the legs in the disposable tin pan. Close the lid of the Big Green Egg and slow steam for approximately 30 mins. Baste the King Crab Legs every 10 mins or so with butter mixture.
- Remove the crab legs from the BGE after 30 minutes of smoking. Legs should be steaming hot at this point and so juicy and not rubbery.
- Serve immediately with drawn butter and lemon wedges.
Buttery Sauce
- Slowly melt butter on the stovetop. Add your Old Bay Seasoning and a fresh squeeze of lemon to the butter. Feel free to skim the fat layer off the top of the butter. Give each leg a gentle brushing of the butter mixture.
Notes
KING Crab Legs: Ok, King me. I'm in heaven and will do this again and again. Smoking King Crab on the BGE was a game-changer and adding a little handful of cherry smoked wood added that extra "WOW" factor. Don't hesitate, this is amazing.