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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 22, for information about injecting. Sprinkle King Kooker
®
Cajun
Seasoning on the outside of the roast as desired. Heat the cooking oil to 350˚ 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 or 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, 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,
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. 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˚. 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.
We recommend King Kooker® Steamer Seasonings
to add flavor to all your steamed seafoods and vegetables.