King Kooker 94/90TKD - Additional Suggested Recipes

21
Blackened Fish
Heat a cast iron skillet for at least ten minutes on your King Kooker
®
. Allow the skillet to get almost white hot -- hot enough
toseethe“flamecircle”inthecenteroftheskillet.Thisrecipeproduceslotsofsmoke.
Fishfilletsshouldbe1/2”(1.25cm)thickforbestresults.DipfilletsinmeltedbutterormargarineandshakeKingKooker
®
Blackened Redfish Seasoning on both sides of fillets. Drop into the skillet and cook for 45 seconds on each side. Serve piping
hot.
Barbecue Shrimp
Ingredients: 2 lbs. large shrimp, 1 stick butter or margarine, 4 tablespoons King Kooker
®
Blackened Redfish Seasoning.
Melt butter over medium heat in a pot large enough to hold all ingredients. Add seasonings and shrimp. Cover the pot and
cook for 10 minutes. Stir occasionally. Shrimp are ready when they are a pretty pink color.
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.
King Kooker
®
Wings
Ingredients: 3-5 lb. thawed and dried wings, King Kooker
®
Cajun Seasoning, cooking oil, 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 wing sauce of choice.
ADDITIONAL SUGGESTED RECIPES FOR
MODEL 94/90TKD AND 94/602 (CAST BURNER)
The below recipes are intended to be used with the cast burner side of the 94/90TKD and 94/602. If using the jet
burner side of the 94/90TKD or 94/602 with a large pot, see boiling and steaming recipes located on page 20.