King Kooker 2607 Smoker/Oven/Stove - Manual (Page 25)

smoked corn on the cob
Ingredients: Corn on the Cob, Frozen or Fresh, with Husk and Silk Removed, and Rinsed
Butter
King Kooker Cajun Seasoning
Melt butter in a dish. Brush each ear of corn with a basting brush and sprinkle with King Kooker
Cajun Seasoning. Wrap each ear individually with aluminum foil. Arrange on the smoker rack and
bake at 300 ˚F (149 ˚C) . Plan to cook the fresh corn for 1 1/2 hours and frozen for 1 hour. When
cooking time has passed, remove the rack from the smoker and cool the corn before serving.
Fried onion rings
Ingredients: Colossal onions (if available), 2 beaten eggs, 1/2 cup milk, flour, King Kooker ®
Seasoned Fish Fry.
Cut onions into rings, wash and drain. Blend eggs and milk in a bowl for dipping. Dip each onion
ring into egg and milk mixture, then into flour. Dip onion ring again in the egg and milk mixture, then coat
with King Kooker ® Seasoned Fish Fry.
Heat oil to 350˚F (177˚C). Drop onion rings one at a time into the heated oil. When the rings float to
the top, remove from oil. Serve warm.
Fried mushrooms
Ingredients: Mushrooms, water, oil, King Kooker ® Seasoned Fish Fry.
Slice mushrooms 1/8” (.32cm) thick and submerge in water to wet the slices. Coat slices thoroughly
with King Kooker ® Seasoned Fish Fry. Heat oil to 350˚ F (177˚C). Place the mushroom slices into heated
oil. When the mushroom slices float to the top, remove from oil. Serve warm.
King Kooker® wings
Ingredients: 3-5 lb. thawed and dried wings, King Kooker ® Cajun Seasoning,
cooking oil, 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 carefully into the heated cooking oil. Cook until the wings float and appear
done. Remove the batch from the grease carefully with a skimmer long enough to keep hands away
from hot oil. 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 wing sauce of choice.
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Fried seafood
Wash and drain seafood. Remove any excess moisture, this will reduce splashing and popping
in hot oil. Thoroughly coat seafood with King Kooker® Seasoned Fish Fry. Place in oil or shortening
at 325 - 350˚F (163-177˚C) and cook until golden brown on all sides. Heavier breading may be
obtained by dipping seafood in a mixture of egg and milk before coating with seasoned fish fry.
other King Kooker
®
specialties
blackened Fish
Heat a cast iron skillet for at least ten minutes on your King Kooker®. Allow the skillet to get almost
white hot -- hot enough to see the “flame circle” in the center of the skillet. This recipe produces lots
of smoke.
Fish fillets should be 1/2” (1.25cm) thick for best results. Dip fillets in melted butter or margarine
and shake King Kooker® Blackened Redfish Seasoning on both sides of fillets. Drop into the skillet
and cook for 45 seconds on each side. Serve piping hot.