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-   -   if you have a turkey fryer, then you need to try this! (http://www.bbq-brethren.com/forum/showthread.php?t=105552)

Big slick 05-01-2011 02:48 PM

if you have a turkey fryer, then you need to try this!
 
1 Attachment(s)
I got a turkey fryer this past week from my family and decided that i want to do a shrimp boil.

Here is the exact recipe i used

1 1/2 cup Old Bay Seasoning
6 Tbs salt
3 gallons of water
3 cans of beer
8 boiler/small red potatoes
2 Large Vidalia Onions, cut in quarters
2 lbs smoked sausage, cut in 2 inch lengths
8 ears frozen corn on the cob (thawed)
2 1/2lbs large shrimp (16-20) tail on, peeled and deveined
3 Dozen Middle Neck Clams
2 Lemons Cut in Half

In a 30 quart stock pot bring Old Bay, Salt, Water and beer to a boil

Add Potatoes, and onions and cook over high for 8 minutes

Add smoked sausage and corn and cook on high for 10 minutes

Add Clams and lemons cook for 4 minutes

Add shrimp and cook till shrimp are pink (about 2-3 minutes)

This is the end result and it was out of this world. it was a great dinner to end the work week and welcome the weekend.

VERY SIMPLE TO DO. It took about 40 minutes to cook and clean up is a breeze.

SmokeOCD 05-01-2011 02:54 PM

Looks great - gotta ask.
Where in Illinois would one go for clams? :confused:
Anytime I find a place for good seafood, it usually goes out of business soon after.

chicagokp 05-01-2011 03:01 PM

Next time, invite me over!

Boshizzle 05-01-2011 03:22 PM

Looking good! Those kinds of dishes are great with friends and family. Everyone has to huddle around the pot.

Phrasty 05-01-2011 04:39 PM

Nice! I love seafood boils brother! Looks Great!

Cheers

el_matt 05-01-2011 04:43 PM

That looks amazing. I've always wanted to do something like that. I mayhave tobreak down and finally do it this year. Thanks for the recipe.

Matt

cpw 05-01-2011 05:55 PM

Around here, they call it low country boil, but without the clams, and sometimes with crab legs and a little (or a lot) of hot sauce to make it spicy.

Big slick 05-01-2011 10:40 PM

Quote:

Originally Posted by SmokeOCD (Post 1627202)
Looks great - gotta ask.
Where in Illinois would one go for clams? :confused:
Anytime I find a place for good seafood, it usually goes out of business soon after.

My father in law is in the meat delivery industry so he buys directly from the fish markets in the city (Isacson and stein). If I had to buy it I would try either Meijers or Costco. Both are well priced for seafood and meat as well.

SmokeOCD 05-01-2011 11:06 PM

If you ever make it out to Niles there is Fresh Farms International Market. It will make your eyes bug out to see their fish section. It's amazing, I just live too far away. Did Meijers for fish before, not Costco yet.

The Pigman 05-02-2011 06:42 AM

How many would you say this feeds.........

Big slick 05-02-2011 08:56 AM

Quote:

Originally Posted by SmokeOCD (Post 1627617)
If you ever make it out to Niles there is Fresh Farms International Market. It will make your eyes bug out to see their fish section. It's amazing, I just live too far away. Did Meijers for fish before, not Costco yet.

If i'm ever in the area i'll be sure to check it out. I highly reccomend costco. Their prices are very competetive to what my father-in law pays. Also if you know anyone with access to Restaurant Depot i would check them out too.

Quote:

Originally Posted by The Pigman (Post 1627803)
How many would you say this feeds.........

It depends on your eaters i guess. If you are going to have some sort of appetizers before hand to fill up on then i would say it will feed between 8-10. If you are serving just this then i would say between 5-7. I made this for 5 (this is all i was serving) and we are pretty good eaters. It filled to large aluminum pans. by the time we finished eating i had one heaping aluminum half pan of leftovers (the picture above). Obviously if you have a larger stock pot you can add more to the recipe. 30 quarts was the size of my stock pot and by the time i was done adding everything the water was almost to the top of the pot. However if you cut out the clams and relaced it with more shrimp you could stretch the serving size out a little more.

zwylde1 05-02-2011 12:36 PM

That looks wonderful. Thanks for sharing!

Rubmybutt 05-02-2011 01:09 PM

That looks AWSOME and with the price of turkey friers going down it makes sense to have a spare around cuze you never know when someone will show up with shrimp and clams!:thumb:

3 Rivers BBQ 05-02-2011 02:24 PM

Nice!

upjeeper 05-02-2011 02:27 PM

wow. very well done!!


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