Mike's Seafood Meat Bread & Cheese Appetizer Boards
Mike's Seafood Meat Bread & Cheese Appetizer Boards

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mike's seafood meat bread & cheese appetizer boards. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Seafood Restaurant in Sea Isle City, New Jersey. Mike's Seafood Meat Bread & Cheese Appetizer Boards. Perfect for Summer poolside holiday parties!

Mike's Seafood Meat Bread & Cheese Appetizer Boards is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Mike's Seafood Meat Bread & Cheese Appetizer Boards is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have mike's seafood meat bread & cheese appetizer boards using 46 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Seafood Meat Bread & Cheese Appetizer Boards:
  1. Make ready ● For The Seafood Boil [don't allow seafood to touch water]
  2. Make ready 3 Pounds LG Fresh Raw Snow Crab Legs
  3. Get 2 (8 oz) Fresh Raw Lobster Tails [split - more if needed]
  4. Get 1 Package Dethawed Immatation Crab Meat
  5. Make ready 1 Bag LG Raw Fresh Deveined Shrimp [skins left on]
  6. Make ready 1 tsp Old Bay Seasoning [place on seafood]
  7. Take 4 LG Lemon Wedges [place on seafood]
  8. Make ready 6 Cloves Fresh Garlic [place in water]
  9. Get 1 Dash Quality White Wine [place in water]
  10. Prepare 1 tsp Sea Salt [place in water]
  11. Get 1/4 Brick Salted Butter
  12. Take 1 Dash Lemon Juice [place in water]
  13. Prepare as needed Water
  14. Prepare ● For The Ribs
  15. Take 1 (6 Pound) Rack Of Baby Back Ribs
  16. Make ready ● For The Sausage
  17. Get 1 (1 Pound) Link Smoked Sausage
  18. Prepare ● For The Rib & Sausage Dry Rub
  19. Make ready 1/2 Cup Brown Sugar
  20. Make ready 2 sp Fresh Ground Black Pepper
  21. Prepare 1 tsp Hot Paprika
  22. Take 1 tsp Granulated Garlic Powder
  23. Take 1 tsp Granulated Onion Powder
  24. Take 1 tsp Cayenne Pepper
  25. Make ready 1 tsp Ground Cumin
  26. Make ready 2 tbsp Salt
  27. Prepare 1 tsp Dried Parsley
  28. Make ready 1 tbsp Chili Powder
  29. Prepare 1 tsp Dried Oregano
  30. Get ● For The Rib Braise
  31. Prepare 1/2 Cup Quality White Wine
  32. Take 1/2 tbsp Fine Minced Garlic
  33. Get 1 tbsp Reserved Dry Rub
  34. Take ● For The Sides [as desired]
  35. Get Assorted Breads
  36. Prepare Assorted Crackers
  37. Make ready Assorted Cheeses
  38. Get Assorted Bread Butters
  39. Get Assorted Mustards
  40. Take Assorted BBQ Sauces
  41. Make ready Gee = Clarified Butter [a real time saver]
  42. Prepare Old Bay Seasoning
  43. Prepare Horseradish Sauce
  44. Prepare ● For The Options
  45. Get New Baby Potatoes
  46. Make ready Corn On The Cob [halved]

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Instructions to make Mike's Seafood Meat Bread & Cheese Appetizer Boards:
  1. Your desired outcomes pictured in steps #1 thru #4. Lobster, crab, shrimp and Immatation crab meat pictured.
  2. Ribs and sausage with sauces and spices pictured.
  3. Fresh bread and various butters pictured.
  4. Assorted cheeses pictured. Chop into cubes and serve with crackers.
  5. Start your seafood by adding everything in the Seafood Boil section. Bring to a heavy boil and steam for 8 minutes covered.
  6. At 8 minutes - add your shrimp and immatation crab meat. Steam for 3 minutes longer covered. Place on serving board.
  7. Clean and spray your grill.
  8. Create your dry and wet braise.
  9. Bring your ribs to room temperature.
  10. Rub ribs down with your dry rub the pour on your wet braise ingredients.
  11. Seal ribs up tightly with seam on the top as so the braise doesn't leak.
  12. Season sausage with reserved rub.
  13. Seal sausage up tightly.
  14. Bake ribs at 225° for 2 1/2 hours and your sausage for 1 hour.
  15. Unwrap and prep meat for the grill.
  16. Grill both on high until they have a decent char on them. Allow them to rest for 5 minutes. Then slice ribs and slice sausage on the bias. Place on cutting board. Serve with BBQ sauces, salt, pepper and mustards.
  17. Warm your Gee. [a real time saver!]
  18. Serve with your all of your sides listed above. Enjoy!

The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed. Beef brisket is one of the most flavorful cuts of meat, although it is tough and needs to be cooked in just the right way. It's also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection. Taken from the area around the breastbone, the brisket is.

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