King Kooker 2206 Heavy Duty Portable Propane Outdoor Smoker with Cooker Package - Manual (Page 28)

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” (.32 cm) 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,
approximately 1 gallon will half fill our KK2 Fry Pan, 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 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˚ (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 on steamer plate in basket. Pour enough water into pot to come up
to bottom of steamer rack when in pot. Bring water to a boil and cover. 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
Place 1/2 gallon each of water and vinegar into the pot. Add 2 1/2 tablespoons of King Kooker ®
Steamer Seasoning and 3 tablespoons salt to water/vinegar mixture. Place the steamer rack into the
pot and layer the seafood on the steamer rack, sprinkling each layer generously with King Kooker
®
Steamer Seasoning. 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. For extra flavor pour two ounces of King Kooker
® Liquid Crab Boil into the water/vinegar mixture.
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