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Deep fried boston butt, King kooker, Wings – King Kooker 2292 V Bottom Outdoor Cooker User Manual

Page 27: Steamed clams or mussels, Steamed blue crabs, shrimp, or lobsters

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deep Fried boston butt

Ingredients: 5 lb. Boston Butt Roast, thawed, rinsed and dried, King Kooker

®

Marinade of Choice, King Kooker

®

Cajun Seasoning, cooking oil.

Inject the thawed roast with the marinade of choice. Refer to the injecting

directions, page 23, for information about injecting. Sprinkle King Kooker

®

Cajun

Seasoning on the outside of the roast as desired. Heat the cooking oil to 350°F

(177°C) and immerse the basket with the roast in the oil. Allow the roast to cook for

approximately 8 1/2 minutes per pound. When the calculated time has past, turn off

the cooker. Remove the basket carefully from the oil. Hang on upper rod to drain.

Check for doneness by immediately inserting a meat thermometer into the center

of roast. Pork should reach a temperature of 170° F (77° C) to be done. Check also by slicing and

examining meat. If the roast is not completely cooked, restart the cooker, raise the temperature of the

oil to 350° F (177° C), and immerse the roast once again into the oil for additional cooking time. When

done, turn off the cooker, remove from the oil and drain. Cool, slice and serve.

King Kooker

®

Wings

Ingredients: 3-5 lb. thawed and dried wings, King Kooker

®

Cajun Seasoning, cooking oil, King

Kooker

®

Wing Sauce of flavor of choice.

Heat the cooking oil to 325° F (163° C). Coat the wings with King

Kooker

®

Cajun Seasoning. Place some of the wings into the basket and

carefully submerge into the heated cooking oil. Cook until the wings float

and appear done. Remove the basket from the oil and hang on upper rod

to drain. Check a wing for doneness. If done, add a few more wings to

cook the next batch. Always monitor the temperature of the oil to keep it

at 325°F (163°C). After removing the wings from the oil, dip them into the

King Kooker

®

Wing Sauce of choice. Varieties include: Spicy, Jalapeno,

Habanero and Cayenne/Garlic.

steamed clams or mussels

Clean clams thoroughly in cold water, scrubbing with a brush. Discard any that float. Place clams

into basket. Fill the V-Bottom pot with 5 qts. (4.73 L) of water. Hang the basket(s) with food onto the

lower rod inside of the V-Bottom pot. The basket should be just above the water level.

Bring water to a boil and cover. Periodically check the water level inside of the pot.

Make sure to never allow all of the steaming liquid to evaporate. A hole will be burned

into the bottom of an empty pot on a lit cooker.

The clams are cooked when the shells open. Any shells which do not open

should be discarded. Remove from heat. Too much cooking will toughen the clams.

Serve with drawn or melted butter.

steamed blue crabs, shrimp, or lobsters

Fill the V-Bottom pot with 5 qts. (4.73 L) of water. You can replace one half of a

gallon of the water with 1/2 gallon of vinegar if you would like. Add 2 1/2 tablespoons

of steamer seasoning and 3 tablespoons salt to water/vinegar mixture. Place the

basket with food into the pot and hang on lower rod. The basket should be just

above the water level. Salt to taste. Cover and steam until crabs or lobsters turn

red (approximately 20-25 minutes). Steam shrimp (approximately 10-15 minutes),

the meat will pull away from the shell when done. Periodically check the water level

inside of the pot. Make sure to never allow all of the steaming liquid to evaporate.

A hole will be burned into the bottom of an empty pot on a lit cooker.

For extra flavor pour two ounces of King Kooker

®

Liquid Crab Boil into the

water/vinegar mixture.

We recommend king kooker® complete crab, shrimp, crawfish Boil to add flavor to all your

steamed seafoods and vegetables.