Now, I may not have seen many of these crabs crawling through any of our camps- but I do love me some seafood. So, whenever I get the chance I like to experiment with fish. A lot of folks are used to steaming or boiling crab, but we’re throwing them on the grill today to give them a good smoky flavor. And as a BONUS, we’re throwing in some good seared scallops too!
The biggest tip I have for fish is you don’t want to use a harsh wood for smoking. Woods like mesquite, hickory, etc. give a more potent flavor and I like a mellow flavor with fish.
Tip: I like to use a little oak and blend of fruit and alder woods with fish.
Get the Fire Hot
Be sure to rake all the coals to one side of the grill/smoker. You want to have direct and indirect heat sides of the fire.
Throw the crab on the indirect side of the fire to get some good smoking going.
Be sure to whip up that good butter spread because you’ll want to baste the legs at least 3 times while they smoke.
Tip: Don’t worry about flipping the legs as they cook- the smoke will penetrate them all around, but you may need to move them around to baste evenly.
I like to give these a little smoke first and then finish them in a skillet for some searing action.
Again, I like to use a mellow smoke flavor for these fellers like a mix of fruit and alder woods. Place these on the indirect side and smoke just a couple minutes each side.
Cast Iron Skillet
While they are smoking go ahead and put a good cast iron skillet over the hot side of the fire so it can start warming up. Add a little avocado oil to the skillet.
Add the scallops to the hot skillet and cook about 2 minutes each side or until you get a good light golden brown crust.
If you want a grilling option you can throw these fellers on the hot side of the fire.
Tip: Be sure your grill is cleaned and well oiled before adding the scallops to prevent sticking.
You may want to lower the fire while grilling because you don’t want the heat too intense. Grill about 2 minutes per side or until you get a little char. Be careful not to overcook.
All the fish I used I got at Sam’s Club in the frozen section. Since we are rural and don’t have a lot of access to fresh fish I use frozen fish a lot. It’s still good- but if you can find fresh go for it. Just be sure the fish is thawed before cooking, if using frozen.
Smoked Crab Legs - Cowboy Kent Rollins
- 2 lbs. crab legs thawed if frozen
- 2 sticks butter melted
- ½ tablespoon Kent's Original seasoning or your favorite all purpose blend or salt and pepper to taste
- 1 teaspoon fresh dill
- ½ tablespoon ground coriander
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
Preheat the grill/smoker to 225 degrees F. For fish I like to use a blend of oak, fruitwood and alder wood. Place all the coals to one side of the grill/smoker. Place the crab legs on the indirect heat side and grill for about 20 to 25 minutes.
- Meanwhile, in a small bowl combine the butter, Kent’s Original Seasoning, dill, coriander, oregano, smoked paprika and garlic powder.
- Generously baste the crab at least 3 times while cooking.
- Remove the crab from the grill. Serve warm or place over ice and serve chilled.
Kent's Original Seasoning available at KentRollins.com
Smoked, Seared, Grilled Scallops - Cowboy Kent Rollins
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 tablespoon avocado oil
- 1 garlic clove minced
- 10 to 12 scallops thawed if frozen
- Coarse ground black pepper
- Sea salt
- In a small bowl, combine the lemon juice, lime juice, avocado oil and garlic.
- Lightly pat the scallops dry with a paper towel.
- Dip the scallops in the lime juice mixture then lightly season with coarse ground black pepper and sea salt.
Make sure the grill is clean and oiled well. For fish I like to use a blend of oak, fruitwood and alder wood. Place all the coals to one side of the grill/smoker..
For seared and smoked scallops: place the scallops on the grill over indirect heat. Close the lid and cook for about 2 to 2 ½ minutes per side, or until they are an opaque color and have a light char.
Preheat a cast iron skillet on the grill over the direct heat. Add about 2 tablespoons avocado oil to the skillet.
Place the scallops in the skillet and sear for about 2 minutes per side or until a light golden brown crust develops. Serve warm.
- For grilled scallops: place the scallops over low direct heat. Grill for about 2 to 3 minutes per side or until light grill marks appear. Serve warm.