tcoliver Posted January 1, 2009 Report Share Posted January 1, 2009 Happy New Year To All!!!! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 1, 2009 Report Share Posted January 1, 2009 Happy New Year to all My last supper of 2008 was a crab cake (Timbuktu style for all of you Marylanders) Quote Link to comment Share on other sites More sharing options...
Sanny Posted January 1, 2009 Report Share Posted January 1, 2009 Timbuktu crab cakes My last supper of 2008 was a crab cake (Timbuktu style for all of you Marylanders) Never had the crab cakes with pork, potatoes, veggies, etc. Is that how you did your Timbuktu? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 1, 2009 Report Share Posted January 1, 2009 Sometimes...usually as a sandwich with fries for lunch, baked potato and some sort of vegetable at dinner time Of course one of the crab cakes would have to go home with me, since I always started with a bowl (not cup) of cream of crab soup. You've been to Timbuktu, or were you just being resourceful with google? Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted January 1, 2009 Report Share Posted January 1, 2009 Happy New Year, Tony! Quote Link to comment Share on other sites More sharing options...
jdbower Posted January 1, 2009 Report Share Posted January 1, 2009 You've been to Timbuktu' date=' or were you just being resourceful with google?[/quote'] I have (corporate HQ is there), but I can't bring myself to eat them sea spiders People in the area rave about G&M's crabcakes if you're ever back there. My last meal (imagined, of course) was a paltry chicken salad sandwich but with sub-zero windchill and 6" of snow falling I hope you can forgive me for not grilling. The problem with the KK is that it can be used in temperatures where I don't want to be, at least with the Weber I could claim it wouldn't get hot enough! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 1, 2009 Report Share Posted January 1, 2009 They are basically the same crab cake. FWIR, G&M and Timbuktu were owned by the same Greek brothers, but I think both have changed hands. Both G&M and Timbuktu are non-traditional crab cakes, and you have to either love them or hate them - there doesnt seem to be much in between. My traditional-style favorite is The Narrows, located (surprisingly) at Kent Narrows across the bridge. But I am not picky, all crab cakes fall into the class of either really good, or really bad. Most anything in the MD region is in the former class. Gunnings, 1/4 mile down at the end of the street, has good ones too. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted January 2, 2009 Report Share Posted January 2, 2009 Tony, how come the kids look so much happier than you do???? Happy New Year to you and the rest too!!!! Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted January 2, 2009 Report Share Posted January 2, 2009 tcoliver - Great pics! I know one of the reasons I picked up the KK was to have fun with the family while doing cooks. My son and I love to go outside and cook on the KK! As my daughter comes of age and my newborn gets an interest, I see all three of us out there having a good time! My wife is happy to be cookin' up the sides inside during the winter months! lol Wayne Quote Link to comment Share on other sites More sharing options...
tcoliver Posted January 2, 2009 Author Report Share Posted January 2, 2009 Tony' date=' how come the kids look so much happier than you do???? [/quote'] Well they got the Lobster I only got the london broil!!! Wayne, my wife is happy when I do ANY of the cooking. The kids have loved the food that comes off the KK, they don't like things that are dry or burnt and as we all know everything that comes off the KK is moist and juicy. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 3, 2009 Report Share Posted January 3, 2009 London Broil is a preparation Tony' date=' how come the kids look so much happier than you do???? [/quote'] Well they got the Lobster I only got the london broil!!! . That London broil looks great.. sort of Tri Tip-ish! Was it a flank steak? What ever it was.. it looks great and deserving of a big smile! I googled London broil and saw that it is a preparation, not a cut of meat. Wikipedia: The preparation of London Broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is commonly served in thin slices, cut across the grain. Quote Link to comment Share on other sites More sharing options...
jdbower Posted January 3, 2009 Report Share Posted January 3, 2009 Maybe it's an East Coast thing, in NJ they sell a "London Broil" cut which I believe to be a top round roast, I haven't checked here in MA if there's a similar cut. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 3, 2009 Report Share Posted January 3, 2009 London Broil is a big slab of top round. They market it here in FL, and I recall seeing it in Missouri, too. Quote Link to comment Share on other sites More sharing options...
tcoliver Posted January 3, 2009 Author Report Share Posted January 3, 2009 Yeah, they package it here as a cut also. It is very tasty if you slice it up thinly. We enjoyed both the London Broil and the lobster. The lobsters were so big we only ate the claws and even the legs, along with the steak it was plenty. We froze the tails and will have another feast tommorow evening. We'll heat them up in boiling water in the shrink wrap package and then throw them on the grill for a short high temp grill. Quote Link to comment Share on other sites More sharing options...
trish Posted January 3, 2009 Report Share Posted January 3, 2009 I see it as a cut here in central Calif as well, but have not tried it since owning a ceramic. Quote Link to comment Share on other sites More sharing options...
tcoliver Posted January 4, 2009 Author Report Share Posted January 4, 2009 but have not tried it since owning a ceramic. So what are you waiting for??? Quote Link to comment Share on other sites More sharing options...
trish Posted January 5, 2009 Report Share Posted January 5, 2009 Habit I guess. I tend to stay with the cuts I'm more familiar with. But, I will probably give it a try now. Quote Link to comment Share on other sites More sharing options...
primeats Posted January 5, 2009 Report Share Posted January 5, 2009 London broil is indeed a preparation, not necessarily a cut of meat. Top round,thick sirloin,cap from the sirloin,flank steak, and tritip have all been labeled at one time or another as London Broil. As with a Boston Butt, I'm not sure what London actually has to do with the cut of meat,and my apologies to the Brits everywhere, they're not well known for their beef,or at least their cooking of it. Quote Link to comment Share on other sites More sharing options...
tcoliver Posted January 5, 2009 Author Report Share Posted January 5, 2009 Well I love this type of preparation, go to store and buy a "steak", take out of package and wahlah its prepared!! Oh I usually add some meat magic too! Quote Link to comment Share on other sites More sharing options...
primeats Posted January 6, 2009 Report Share Posted January 6, 2009 And it looks great from where I'm sitting. may have to grill one up this week and give my family a break from the onslaught of chili recipes I'm working on. Nice work T.O.! Quote Link to comment Share on other sites More sharing options...
