Bob Musa

mee krob (crispy thai noodle dish)

Sounds great! Would you share the recipe? ← It's hardly a recipe at all. Its more technique than anything else. We just had this last weekend and I wish I would have taken pictures. In any event: 1. use small to medium size lobster tails. I've found that it's really difficult to get a consistent doneness thru large tails when barbequeing. 2. Using shears, cut the back shell in half all the way from the front to the tail. Do not remove the shell but instead peel the shell away from the sides of the lobster meat so that the top half is exposed. The shell will pop back into place as soon as you let go of it but that's ok. 3. grab your favoprite teriaki sauce and liberally douse the meat, pulling the shell away from the meat in order to get the sauce into contact with as much meat as possible. 4. Throw the tails into a plastic bag and back into the fridge and go start the fire. Use lots of fuel. Build the fire off to one side (it helps to have a big grill). 5. When the fire is ready throw the tails on (back side up leg side down). Keep away from direct heat if you can and close the lid. Wait 10 to 12 minutes and check. When they look like they're getting halfway done turn them cut side down over the flame for a few minutes and get a little crust on them. 6. Then move them to the side and crack the lid open (i use a brick) and leave them there until ready to eat. (Could be another 15 minutes - depends on size - you have to use a visual inspection). The trick is not to overdo them or underdo them (although i'm always surprised at how long they take). Also, i'm a little weird in that i prefer to err on the side of overdoneness. Its seems difficult to make them too tough using this method. They always turn out tender even when "overdone". Next time i'll take pictures and use my stopwatch ...

Our family has given up on anything other than home prepared lobster. Our favorite: teriaki glazed lobster bbq'd (actually baked in a BBQ would be more accurate) over mesquite. This was a staple at the Maui Onion in the old Renaissance Hotel in Maui years ago. I don't think they do it any more since ownership changed. There is nothing ... absolutely nothing... better.

I'm putting a lot of faith in this site which describes a "flower pot" tandoor. The author there does say that their pot did develop one long crack. Last night I put a small batch of charcoal in mine and heated the top rim to about 200 (F) with no ill effect. Looking at the charcoal, I was pleasantly surprised at the substantial draft which is produced by the input hole. The air movement is quite visible and the charcoal glows incandescent from the air being drawn in. Thanks for your kind words regarding the pizza oven. Now, we can't imagine ever living without one. Tonight I'm going to take the tandoor to about 400 (F).

greetings from the downtrodden west side of sacto. i'm so glad i found this thread. i'll add some more recommendations tomorrow after i get names straight but sushi king on camino (one block west of I5) is one of those places that if it were located in folsom or roseville, would have a line out the door. excellent sushi at reasonable prices, rarely crowded. good place to stop before a kings game. also, i'll join in the recommendations of taylor's. great meat department. i'll look at their selection before i decide on dinner. they often have meats and fish you just can't get anywhere else.

for those interested in a little amusement... i'm building a tandoor in my backyard with no real idea of what i'm doing. you can find my blog here with plenty of pictures.