deep fryer, turkey fryer, bbq smoker, cast iron cookware



We've  included  some  recipes for deep  frying,  grilling,  bbq smoking,  and  comfort  food  in  general. Please  feel  free  to  send  us  your  own  recipes on  our  blog  page  at and we'll get  them  up  on  the  site.Visit us on Facebook for more recipes.


Urban Accents Thanksgiving Gifts

Make sure turkey is completely thawed(ice crystals can cause oil to over flow suddenly and a fire could result) Determine the amount of peanut oil required for cooking by placing the turkey in the strainer basket and set into the empty boiling pot. Add water to the pot until the turkey is covered by no more than an inch of water. Remove the strainer basket with turkey and measure the amount of water in the pot. This will give you a close approximation of how much peanut oil you will need for cooking. Empty the water from the pot and dry completely.

Add measured amount of oil to the pot and preheat to 350°-375°F. using the  deep fry thermometer. Pat turkey dry and rub generously with  Fried Turkey Rub`N Spice. Let turkey marinate for 30 minutes.

Using protective gloves and clothing, place the seasoned turkey in a strainer basket. Carefully lower the basket with turkey slowly into hot oil. Using the deep fry thermometer, maintain a temperature between 350°- 375°F. Once oil regains this temperature, regulate the heat source to maintain this temperature throughout cooking.

Do not let oil overheat or a fire may result. deep fried turkey


Estimate cooking time by the formula of 3 minutes per pound of turkey (example: a 10 lb. turkey should cook at least 30 minutes). Check doneness with a meat thermometer after carefully removing turkey from hot oil.

Do not leave the turkey fryer unattended when hot or in use. Please read your owner`s manual before using your turkey fryer                                                                                                                                                                                    

         Deep  Fried  Strawberries

  • 30-40 fresh and large strawberries
  • 2 cups of flour
  • 1/4 tsp. Salt
  • 1/4 tsp. Sugar
  • 1 1/2 cups of beer                                                                                   
  • 5 egg whites
  • cream of tartar
  • cooking oil (Peanut)
  • powdered sugar


  1. Wash, dry and hull strawberries
  2. Heat oil to 375 F
  3. In a bowl, combine 2 cups of flour and 1/4 tsp. of sugar and salt
  4. Add 1 1/2 cup of beer and beat the mixture until smooth
  5. In another bowl beat 5 egg whites with a pinch of cream of tartar stiff
  6. Fold egg whites into beer batter gently, but thoroughly
  7. Dip strawberries into batter and fry a few at a time, (1-2 minutes or until golden brown)
  8. Drain on a plate lined with paper towels
  9. Roll strawberries in powdered sugar 


              Double Dipped Deep Fried Buffalo Chicken


This is a crunchier take on Buffalo Wings. You marinate the wings in hot sauce prior to dredging in spiced flour & then deep frying. Double dredging gives them more of a southern fried chicken feel.


 30 chicken wings, small wing joint remove (or 2 lbs. chicken tenderloins)

2 cups your favorite hot sauce or wing sauce

1/4 teaspoon Worcestershire sauce

1 1/2 cups all-purpose flour

Kosher salt

Cayenne pepper

2 large eggs

1/4 cup whole milk

Oil, for deep-frying


Celery sticks, for serving



 To make the wings: Place the wings in a glass bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes.

Pour the oil for frying in your stove top deep fryer to a depth of 2 inches and heat over medium heat to 375 degrees F.

Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In another bowl, prepare an egg wash by whisking the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): dredge each wing in the flour mixture, then dip the wing in the egg wash; and again dredge the wing in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes (less time for tenderloins) or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels.

To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with a bleu cheese dipping sauce and celery sticks on the side – and plenty of napkins!

                                                      Ellen's  Sour  Cream  Donuts               deep fryer donuts                                                                                                        

Heat  oil  to  375 degrees F

 Yield: depends on how big the cutter is

4 1/4 cups flour total (or sub 2 C all purpose flour & 2 1\4 C  whole  wheat)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 1/4 cup sugar
3 eggs
1 cup sour cream

Canola oil for deep frying
Cinnamon Sugar:
1 cup sugar
2 teaspoons ground cinnamon
In a large bowl combine the flours, baking powder, baking soda, and nutmeg, and make a well in the center. In a second bowl cream the sugar and eggs until lemon colored then add the sour cream. Pour the wet ingredients into the dry and stir until smooth. Cover the bowl and chill for 1 hour. Turn the dough out onto a lightly floured board and knead about 1 minute. Divide the dough in half and with a rolling pin roll it out to 3/8-inch thick. With a donut or cookie cutter cut out shapes. Repeat with the other half.

Heat canola oil to 375 degrees F. Carefully add donuts in batches of 4 or 5 to the hot oil and fry until golden brown(about 1 to 2 minutes per side.)With a slotted spoon or spider transfer cooked donuts to drain on paper towels. Combine sugar and ground cinnamon, and before they cool, dredge the donuts in the cinnamon sugar.(I personally prefer to skip the cinnamon sugar step & just eat when cool with a tall cold glass of milk!)

    Make sure the oil comes back up to temperature between batches!                                                                                                                                           


Smoked Beef Brisket                                                                                                                                             

1 cup kosher salt
1/2 cup freshly ground black pepper
1 tablespoon granulated garlic                                                   bbq smoker brisket
1 teaspoon cayenne(or use your favorite dry rub mix)
1 whole beef brisket, about 10 pounds
Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl.

Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board let  rest  for  15 mins  and slice. Arrange on a serving platter and serve.

Deep Fried Chocolate Sandwich Cookies                 Deep fried cookie                                                                                        

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt             
1 large egg, lightly beaten
3/4 cup milk ( or just purchase some pre-made pizza dough)
Peanut oil, for frying
20 to 25 cream filled chocolate sandwich cookies(recommended: Oreos or Chocolate dipped Oreos))
Confectioners' sugar, for garnish
Combine the flour, baking powder, and salt together in a large bowl. In a small bowl, whisk together the egg and the milk. Combine the milk mixture with the flour mixture, stirring just until well blended.

In a medium, cast iron,counter top,or stove top deep fryer, add enough oil to come 1/3 of the way up the sides of the pan, or about 1 1/2 inches deep. Heat oil to 360 degrees F. Dip cookies in batter or wrap in pizza dough) and carefully place in hot oil. Fry until batter is golden, about 2 minutes. Turn cookies and fry for 1 more minute. Remove and place cookies on a paper towel-lined plate. Dust with confectioners' sugar and serve immediately.

Deep Fried Pickles                                                                                                                                                                                   

Peanut oil
1 quart dill pickles spears                                        Deep Fried Pickle
1 cup buttermilk
2 cups plain cornmeal
1 tablespoon kosher salt
Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F.

Remove the pickles from their brine. Lay the spears on a sheet pan lined with paper towels and pat them dry.

Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack. Allow to cool for 5 minutes before eating. Season with additional salt.

Apple Fritters                                                                                                                                                      

1 tablespoon butter
2 tablespoons brown sugar
Juice of one lemon                                                           Deep fried apple fritter
1/4 cup water
2 cups chopped apples
1/4 teaspoon cinnamon
2 eggs, separated
2/3 cup milk
1 tablespoon melted butter
1 cup sifted flour
1/4 teaspoon salt
1 tablespoon sugar
Confectioners' sugar
Preheat a deep fryer.

In a saucepan, melt the butter. Stir in the brown sugar and cook for 30 seconds to dissolve the sugar. Add the lemon juice, water, apples,  and cinnamon. Cook the apples for about 3 to 5 minutes or until the apples start to wilt. Remove from the heat and cool completely.

In a mixing bowl, whisk the egg yolks, milk, melted butter and cooled apple mixture. Stir in the dry ingredients into the liquid mixture. Blend until the batter is incorporated. Cover the batter, place in the refrigerator and let rest for 2 to 4 hours.

In a standing mixer or with a whisk, beat egg whites until stiff. Remove the batter from the refrigerator and blend until smooth. Fold in the beaten egg white. Using a large spoon, drop the batter into the hot oil and fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper-lined plate.

To serve, Mound the warm fritters on a platter. Garnish the fritters with powdered sugar.

Traditional Corned Beef & Cabbage      

                                                                                                                                                                                                                                                                                                                                                4 1/2 lbs corned beef                                                                                                                                                              5 black peppercorns                                                                                                                                                                                                                                                                                                                                                                                                                1"2 tsp garlic powder                                                                                                                                                                                                                                                                                                                                                      1 onion, peeled and left whole                                                                                                                                                                                                                                                                                                                                                                                              2 bay leaves                                                                                                                                                                                                                                                                                                                                                                                                                                1 pinch salt                                                                                                                                                                                                                                                                                                                                                                      1 small head cabbage,cored & cut into wedges                                                                                                                                                                                                                                                                                                              4 large carrots,peeled and sliced                                                                                                                                                                                                                                                                                                                                     1/4 cup chopped fresh parsley                                                                                                                                                                                                                                                                                                                                          2 tablespoons of butter                                                                                                                                                                                                                                                                                                                                                                                                                                                     In at least a 6 qt. cast iron dutch oven place the beef brisket, peppercorns, garlic powder, onion, bay leaves & salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat is fork tender. Once the meat is done, add the cabbage, potatoes and carrots pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat. Remove meat from the pot and place on a cutting board to rest for 15 minutes. Remove the vegetables to a bowl and keep warm. Slice meat on a diagonal against the grain. Serve meat on a platter and spoon juices over the meat and vegetables.                                                                                                                                                                                                                                                                                                                                                               Dutch oven                                                                                                                                                                  

More Irish Inspired Fare:


Guinness Beef Stew and Classic Irish Soda Bread

Guinness Beef Stew:

‎2 lbs. beef stew meat
2 cups Guinness
1 garlic clove smashed
2 bay leaves

24 hours before starting the stew, marinate the beef cubes in the refrigerator with the above ingredients in a bag or non-reactive container. (For those that are shy, don’t marinate the meat, and just proceed with the rest of the recipe.)

When you are ready to begin, drain off the marinade and discard the garlic and bay leaves.

1 onion chopped
2 celery ribs chopped
1 large leek, white part only, chopped or sliced

Sweat the vegetables in a deep cast iron skillet or Dutch oven for about 5-7 mins.
Remove and set aside.

Coat the beef cubes in 1"2 cup flour and 2 tsp. black pepper. Add some more butter to the pan and brown the meat. Remove meat.

Deglaze the pan with 2 cups of fresh Guinness.

Now either put the all above ingredients into a crock pot or continue on your stove top in your cast iron Dutch oven.

Add 2-3 cups homemade beef stock, 2 cans of beef broth, OR 2 cups boiling water with 2 beef bullion cubes. (I prefer homemade stock)

A handful or more baby carrots
2 parsnips, peeled and cut up
1 medium turnip, peeled and cubed
A Bouquet garni (tied cheese cloth ball) of 3 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 8-10 black pepper corns)

Bring to a boil on the stove top, reduce heat, cover and simmer for about 1 1"2 hours or until meat and vegetables are tender.
(If using a Crock Pot, about 4 hours on high or 8 hours on low.)

Before serving add a Tbsp. of corn starch mixed with some cold water…to thicken.

Serve with mashed or boiled potatoes and fresh Irish soda bread. Regular butter is great but Kerrygold is even better!

Classic Irish Soda Bread:

4 cups flour

1 1"2 teaspoon salt

1 teaspoon baking SODA

2 cups buttermilk (milk with tablespoon or 2 lemon juice…let it sit & curdle a minute before you add it to flour mixture)

Preheat oven to 375 degrees F.

Grease an 8″ cast iron skillet. In large bowl toss together dry ingredients. Add buttermilk…stir briskly with fork til dough forms together in a rough mass. Knead on a liberally floured surface for about 30 secs. Pat into a 8″ round about 1 1"2 thick (mine is always thicker than that) Slash a large 1"4″ deep cross across the top. Place in cast iron skillet & bake 45-50 mins.until nicely browned and the cross has spread open. Transfer to a rack to cool, then wrap in a slightly damp tea towel and let it rest for 8 hours.

            Venison Balls In Sour Cream

2 lbs ground venison

4 large potatoes, boiled and mashed

2 medium onions, grated

1 egg beaten

seasoned bread crumbs

1/2 stick of butter

1 tbsp oil

1 3\4 cup sour cream


 salt and pepper to taste

Mix together venison, potatoes, onions, egg, enough bread crumbs to help hold everything together, salt and pepper to taste.

Shape mixture into balls.

Heat the butter and oil in a deep cast iron skillet.

Cook the meatballs. When sufficiently cooked, add 1"2 the sour cream and simmer for 20 mins. Add the rest of the sour cream, bring to a boil and serve immediately over egg noodles.

Also tastes great with Heinz Savory Beef & Zesty Onion Gravy.

Somehouse Dry Cured Bacon, Smoked Turkey, and Country Sausage From Johnston County Hams! Shop Now!

Low Country Boil    Turkey Fryer


                                                                                                                                                      Your stainless steel turkey fryer has lots of other uses.You don’t need to put it away because Thanksgiving is over. Spring and summer are perfect outdoor cooking weather and an outdoor cooker is perfect for a Low Country Boil.What is a Low Country Boil do you ask?This is a one pot meal created for a large group of people. It is more famous in the low country area of South Carolina & Georgia.And,the bigger the group of people,the larger the pot.                                                                   Ingredients:                                                                                                                                                                                                                                                                                                                                                                                                                                   Old Bay Seasoning TM to taste,5 lbs new potatoes,3 1lb packages of kielbasa,8 ears or fresh corn(husks removed & broken into about 3 pieces each),5lbs of whole crab broken into pieces or 4lbs of crawfish,4 lbs fresh shrimp,peeled & deveined. Some people like to add a bag of crab boil to the mix(especially if fresh crab isn’t handy.) Heat water in your stainless steel turkey fryer,or a large pot of water on your outdoor  cooker.Add seasoning.Bring to a boil.Add potatoes and sausage.Cook for about 10 mins.Add the corn & crab. cook for another 5 mins,and add the shrimp&/or crawfish when everything is almost done.Cook another 3-4 mins.Pull your drain basket out of your pot,and pour over a table covered in newspapers.(Makes for easier clean-up.Or you can cut holes right into the table big enough for buckets for shells & cobs)  Crack open a cold one,grab a plate & enjoy.                                                                                                                                      (For smaller groups try a pot over medium high heat indoors.Put in 1 bag of crab boil &/ or Old Bay TM,1lb shrimp,1 lb crawfish,1lb kielbasa,2 ears corn,& 2 lbs potatoes.Boil water with seasoning 15 mins,add cut up sausage,cook 3 mins,add potatoes,cook 3mins,add corn,after another 3 mins, add shrimp(peeled & deveined) & crawfish together.Cook another 3 mins,drain & serve.)


1 tsp salt                                                         barbecue

1/4 tsp pepper

1/2 tsp dry mustard

1/2 tsp celery seed

2 TBSP sugar

1/4 C chopped green pepper

1TBSP pimento

3 TBSP oil

1/3 C vinegar

3 C grated cabbage

Toss all the ingredients together.Chill thoroughly.Serves 6. 

Holds up real well due to NO Mayo.Great with Ribs,pulled pork sandwiches,all kinds of BBQ.

cast iron skillet                Pineapple Upside-down Skillet Cake


Pineapple upside-down cake became famous when The Dole Company had a cooking contest in 1925.

4 Tbsp butter(1"2 stick)

3/4 c dark brown sugar

1 can pineapple slices

Maraschino cherries

1"3 c vegetable shortening

2"3 c granulated sugar

1 tsp vanilla extract

2 eggs

1 2"3 c all purpose flour

2 tsp baking powder

1"4 tsp salt

2"3 c milk

Preheat oven to 350 degrees.

Melt the butter over moderate heat in a 9″ cast iron skillet.Add the brown sugar and continue to cook, stirring constantly, until the sugar melts & is very thick and bubbly.(Be careful,mixture will be very hot.)Rapidly arrange pineapple rings in one layer in the pan,pressing them down into the hot syrup,and the adding a cherry to the center of each.Set aside

Cream shortening in a large mixing bowl with the granulated sugar.Mix well.Add vanilla,then the eggs,and continue to beat until the mixture is well blended and fluffy.Combine the flour,baking powder & salt.Add them to the creamed mixture along with the milk,and beat for 30 seconds,until the batter is thoroughly mixed and perfectly smooth.Spread evenly over the pineapple rings.

Bake for 35-40 mins. or until a toothpick inserted into the center comes out clean and the thick,syrupy juices are bubbling up around the edges.Remove from the oven.Let cool for about 5 mins. before turning onto a serving plate,fruit side up.

I like to serve this in a bowl with milk or heavy cream poured over the top.


                  Dark & Smokey Brisket


 3-31\2 lb brisket


2 1\2 tsp brown sugar

1 tsp curry powder

1\2 tsp cumin                                                                                       bbq smoker

1\4 tsp cinnamon

1\4 tsp nutmeg

1\4 tsp ground cloves

1\2 tsp chili powder

1\2 tsp salt

1\2 tsp cayenne pepper


1\4 cup lime juice(or juice from 1 lime)

12 oz. bottle Ginger Beer (Saranac still makes it)

3\4 cup molasses

1 cup dark rum

1-2 jalapenos,sliced

3-4 cloves of garlic,chopped

2 bay leaves

2 tsp liquid smoke

Kosher salt & black pepper to taste

Score brisket on both sides and set aside.

Combine ingredients for the rub. Blend well. Rub all over the brisket. Let rest for 1-2 hours or even over night.

Combine ingredients for sauce in a sauce pan & simmer until reduced to 1/2 or slightly thickened. Reserve 1/2 of the sauce for later.

Get your BBQ smoker or grill going or use your Crock pot BBQ Pit.If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and baste the brisket with the sauce every time you add new coals. Try not to lift the lid of the grill at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours)remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or bbq smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with the sauce on the side.

If using your Crock Pot BBQ Pit set unit to high,insert rack,place brisket with fat cap on top. Brush with sauce. Brush with sauce every 30 mins. if desired,but keep in mind that every time you lift the lid,the longer it takes to cook.Flip once during cooking process.Cook 4-5 hours until brisket becomes tender.

Slice thinly across the grain and serve with the remaining sauce.

                                   GRANNY'S FAMOUS BAKED BEAN RECIPE        


1 CAN OF CAMPBELL'S Pork & Beans                               

2 TBSP OF MOLASSES                                          





                         Don's SpareribsBBQ Spareribs


If you don't don't have a smoker, give this method a shot...

-Pork Spareribs, brined overnight.
-Rinsed, dried and dry-rubbed [use no salt in rub if you brined 'em].
-Baked @ 235 for 3.5 hrs. [2.5 hrs dry and foiled, then uncover, pour off any juice, brush w/ bbq sauce & brown sugar, bake for another hour... meat should have pulled back from bone by now].
-Brush again with sauce, grill on low/med until they get a light char on them and you just can't take the smell any more.

         Grilled Orange Chili Shrimp Skewers

grilled shrimpThis is a great (and one of my favorite) summer appetizer for the grill.

1/2 cup of orange juice(if you’re doing fresh about 2 oranges)

1/2 cup fresh cilantro

1 tbsp Asian red chili paste

1/4 cup oil,preferably extra virgin olive oil

2 cloves garlic

3 scallions,green parts only

1 chipotle chili in adobo sauce

1/2 tsp salt( optional)

2 lbs extra large shrimp,shelled and deveined

Skewers(if wood skewers soak in water or O.J. for an hour prior to cooking)

This recipe is why I always bring a small food processor with a metal blade with me when tailgating.

In small food processor, put orange juice, cilantro, chili paste, oil, garlic, scallion greens, chipotle, & salt.

Blend until smooth.

Put shrimp in a zipper baggie and pour the O.J. mixture over the shrimp.

Marinate in the fridge or an ice filled cooler for 2-3 hours. No Longer!

Remove shrimp from the marinade & place on skewers.(If you want to be less messy, and you have the room to do it, pre-skewer the shrimp, place in a low shallow foil pan, pour marinade over the top, and set in fridge that way for 2-3 hours.)

Toss the remaining marinade.

Grill shrimp over medium high heat on your Brinkmann grill, 3-4 minutes per side. (I like to use the top cooking surface & close the lid.But don’t walk away!)Grilled Shrimp

Remove from heat & serve immediately.

I like to just hand out individual skewers to people & let them have at it!

This is another fan post. By Les S.

Balsamic BBQ Drizzle

1 large bottle of cheap balsamic vinegar
2 tbsp Red Pepper Jelly
2 tbsp Raspberry Jam
2-12 drops Tabasco (to taste)

Pour bottle of balsamic vinegar into a saucepan and bring to a boil (WARNING: THIS IS GUARANTEED TO STINK UP YOUR KITCHEN (if not your whole house). Add in the Red Pepper Jelly, the Raspberry Jam and the Tabasco. Once the jelly and jam melts down, lower to a simmer, stirring occasionally. When the mixture becomes slightly syrupy (pancake syrup texture), take off the flame and allow to cool.

When cool, pour it into an empty squeeze-style ketchup bottle and refrigerate. Will last for about a month, maybe more in the fridge.

Drizzle across your meats or fish when serving for an extra-delicious kick.

Perfect on grilled chicken, burgers and steak.



       Summer New England Clam Bake


Where I grew up, we did this in a pit, in the sand, with rocks, seaweed, and a wood fire. I also know that you can add cleaned and dressed fish & chicken in the pit… but we used to cook the chicken, fish, and sausage separate, on the grill. Not everyone lives near the shore so…we have found yet another use for your Bayou Classic Turkey Fryer.

The secret to doing this right is to add the ingredients in the right order, just like a Low Country Boil. Items that take longer to cook go in first.

If you are in a region to get fresh seaweed, it would add to the authentication of the recipe, and  a nice salty touch, but if it’s not available to you… don’t worry about it.

3-4 large onions, cut into wedges

8 cloves garlic

2 12 oz. bottle beer, a pale ale or pilsner will do

2 cup water

Fresh seaweed, well rinsed (optional)

2 1"2 lbs. new potatoes (red, white, or both)

2 lb sausage, cut into inch long pieces(something on the hot side)

Coarse salt

4 to 6 – Approx. 1 1"2 lb lobsters (washed)

4-5 doz well scrubbed hard shell clams( can be substituted with soft shell or combo of both)

6 ears corn, husked and halved

2 lbs mussels, (optional) scrubbed well and debearded

2 1/2 pounds shrimp (unpeeled)

4 tbsp butter (optional)


Combine onions, garlic, beer, and water in the 32 qt stock pot or larger. Cover with a layer of seaweed or place your steamer basket on top of onions & garlic.

Add potatoes, sausage, and 1 tbsp coarse salt. Bring that to a boil. Add lobsters. Cook over high heat for 15 mins. with the lid on. Add the clams and corn. Cook, covered, for 6 mins. Add mussels and shrimp. Cook, covered, another 5-8 mins…until the clams and mussels have popped open, and the shrimp are cooked.

Remove your steamer basket with all of it’s ingredients.

Strain the liquid in the bottom of the pot. Add butter to it to use as dipping sauce.

Discard any seaweed & get rid of any clams and mussels that did not open.

Serve with your dipping sauce, or just melted butter & with fresh lemon wedges to squeeze on your clam bake.

Serves 4-6 people.

This recipe may be downsized and cooked in a stock pot on top of your stove or up-sized with a larger stock pot on your outdoor patio stove.

                      Gator Done Right

5 Lbs alligator tail meat                                                                                1 tsp baking powder

Lemon Juice                                                                                                      2 tsp salt

2 cups fish fry                                                                                                    2 Tbsp cayenne

1 cup all purpose flour                                                                                      Oil for frying

Cut the gator tail into thin pieces, removing all white,fatty tissue. In a bowl cover the meat with lemon juice & soak for 30 mins. Heat oil in deep fryer to 350 degrees.Mix dry ingredients together in your Coating Buddy. Place your gator meat in Coating Buddy in batches. Shake well.Deep fry until golden brown.


alligator meat

                   Krittor's Krazy Baked Tators

 Take 4 nice baking tators. Take a Phillips screwdriver an punch about 20 holes in each ( a fork won't give a big enough hole )

Put tators in a zip lock bag.
Slice 2 cloves of garlic put them in the bag.
Take 2 bottles of dark beer. (Pour 1 or 2 in bag. Depends on the size of the tators.)
Let set over night or at least 4 hours.
Take tators out of the bag and strain the beer (Don't throw the beer away!) Take the garlic and tator, wrap in bacon then wrap in foil. If baking them on a grill use indirect heat. If in the oven bake at 375 degrees F. Bake until soft about 40 to 50 mins. then unwrap. Take bacon off and bake for about 4 to 6 more mins.
That's the tators -
Here's the best topping ever!
Take and chop up the bacon. Take 1 cup of the left over beer and 1 cream cheese. Whisk together. Take 8 green olives, dice them and the garlic. Whisk them in then.
Now you've you got a Krittor Krazy Baked Tator.
Goes well with fish , pork , chickens and beef!
Doesn't need salt pepper or butter!

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