King Kooker 2292 V Bottom Outdoor Cooker - Manual (Page 27)

27
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.