King Kooker Cast Cookers with Timers - Manual (Page 36)

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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 28, 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 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 roast carefully from the oil. 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 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 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. Pour enough water into pot to come up to bottom
of steamer plate 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 water in the pot up to the bottom of the steaming plate. 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 steamer rack into the pot and layer the seafood on the steamer
rack, sprinkling each layer generously with 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.
We recommend king kooker® complete crab, shrimp, crawfish Boil to add flavor to all your
steamed seafoods and vegetables.