King Kooker 2206 Heavy Duty Portable Propane Outdoor Smoker with Cooker Package - Manual (Page 27)

27
King Kooker ® Beans
Ingredients: 2 - 64 oz. cans of Pork & Beans, 2 - large white finely chopped onions, 1 bell pepper
finely chopped, 1 - bunch of shallots finely chopped, 1/2 bunch of celery finely chopped, 1 lb. ground
meat, 1 lb. sliced bacon, 1 lb. light brown sugar, 1 -8 oz. bottle of honey, 1 - King
Kooker
® Gourmet Barbecue Sauce, 3 oz. King Kooker ® Cajun Seasoning, Olive Oil
for sauteing seasonings, King Kooker ® 12 Quart Cast Iron Dutch Oven.
Directions: Brown off the ground meat. Drain off and dispose of the fat. Set aside
the ground meat. Cut the bacon into thirds. Fry the bacon. Drain off and dispose of
the fat. Set aside the bacon. Pour a few ounces of olive oil into a King Kooker
® 12
Quart Cast Iron Dutch Oven. Place the onion, bell pepper, shallots and celery into
the olive oil. Saute until the onions are clear. Add all remaining ingredients, including meat and bacon.
Stir, cover and cook for sixty minutes over low heat. Stir often during cooking to prevent sticking.
King Kooker ® 12 Qt.
Dutch Oven Jambalaya
Ingredients: 2 cans chicken broth, Tabasco, minced garlic, 4 oz. Kitchen Bouquet, 2 cans sliced
mushrooms, 2 onions finely cut, 2 bell peppers finely cut, 2 lbs. smoked sausage, 1 lb. hot sausage
or andouille, 8 small bags (8 oz.) jambalaya mix, 1 lb. bacon, water.
Fry off 1 lb. bacon (cubed) in small amount of cooking oil, then remove. Brown all
meat, then remove. Place onions and bell peppers into pot and cook until soft. Put all
meat back in except bacon. Add chicken broth, mushrooms, Kitchen Bouquet (4 oz.
bottle), minced garlic (3 to 4 tbsp.), and Tabasco Hot Sauce (6 tbsp.) Add enough water
to fill 3/4 of pot and bring to slow boil. Add 8 bags jambalaya mix. Bring back to slow
boil. Boil 5 minutes. Stir occasionally to prevent rice from sticking. Turn fire off, cover,
and let stand 20 to 25 minutes. Makes approximately 32 servings.
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.
Southern Fried Chicken
Ingredients: Chicken, oil, milk, eggs, King Kooker ® Seasoned Fish Fry, skillet or aluminum pot.
Cut, wash and drain chicken pieces. Dip pieces into a mixture of beaten egg and milk. Coat with
King Kooker ® Fish Fry. Heat oil to 350˚ F (177˚C). Place chicken into oil and cook until done. Cooking
outdoors with a large skillet allows for larger quantities to be prepared in
less time.