No surprises here: according to the Hearth, Patio & Barbecue Association's (HPBA) State of the Barbecue Industry Report, Super Bowl Sunday is the most popular grilling day of the winter and is one of the Top 10 most popular grilling days of the year. 62 percent of grill owners say they will fire up their grills to feed family and friends for the Big Game. Now that's a fire.
I've been saying for years that you shouldn't pack away the grill in the winter. Why should you give up the grilled goodness just because there's a blizzard outside? Grab a shovel, dig a path, and light 'em up.
If you're gonna grill out for the game, the HPBA has a few tips:
• Pre-game Prep - Plan ahead to ensure that you'll be watching the game instead of still preparing the food. Prep food ahead of time by marinating meats the day before. On game day remove from the refrigerator and throw on the grill.
• Burgers, steaks, and chicken are the most popular foods for the grill, but try some other ideas like grilled pizza, grilled veggies and even grilled fruit.
• Using skewers? Soak bamboo skewers in water for at least 30 minutes to prevent veggies from sticking.
• Before grilling, trim the excess fat from meat to avoid flare-ups.
• Place vegetables and fruits at the outer edge of the grill to prevent burning.
• When grilling, use tongs or spatulas to move or turn meats instead of a fork to minimize the loss of juices.
You can find other tips and recipes for the game at
www.hpba.org
They say raw oysters are an aphrodisiac. Maybe they are. I don't know for sure. I've only eaten raw oysters with a woman once. In a raw bar in Key West. And I'm pretty sure the seven margaritas had something to do with the effect they had on her.
I have, however, seen the effect stone crabs have on women. I don't think it's anything chemical, but when a plate of those claws hits the table, something takes over. There's that look she gets. She'll shift in her seat. Smile slowly. Maybe you'll hear a little moan that comes from deep down.
Why do these ugly, rock-hard claws get so much attention? A couple of reasons. First, they are only available part of the year, from October 15th through May 15th. So they are a "special" item on menus when they are available.
Secondly, besides being incredibly delicious, they are incredibly expensive. At a good restaurant you can expect to pay around $3 per ounce. Which comes out to about $48 per pound. Putting it above steak on the costly list. And, figuring claws can run 3-4 ounces, a couple of claws for her and a couple for you adds up to a $50 appetizer. Not dinner. Appetizer. So order her some and she's knows she's special.
Want to rock some stone crabs at home? Excellent idea. It's much cheaper, and there is nothing easier to prepare and serve. Here's part of the reason. Only the claw meat is ever eaten. (BTW- fishermen remove the claw from the crab, and the crab is returned to the water. The claw regenerates over the next year or so. No one has to die.) The claw meat sticks to the shell if it's chilled or frozen, so the claws are cooked immediately after they are caught. Meaning when you buy it from your local fish peddler, it's already cooked and chilled, ready for eating. All you have to do is fill a couple of plates with crushed ice, place the claws on the ice, add some dipping sauce, and you are done.
Except for cracking them open. Which can be tricky. The shell is much harder than typical crab shells. (Hence the name "stone crabs".) You can have them cracked for you when you buy them, but keep in mind you should eat them right after. Otherwise the meat won't be as fresh. Hammers tend work better than crackers. But be careful not to smash them too hard. You don't want pieces of shell to mix into the meat. (Nothing end's a date faster than a chipped tooth.) Try for a good spider-web crack on each side and you'll be good to go. And crack them before serving to your date. You want her enjoying those claws as soon as possible. Not fighting for them. Or wielding a hammer near you.