March 2009

 

 

ROUGH MEASUREMENTS: 1/2 TO 3/4 lb. of shrimp per person. 1/4 to 1/3 lb. sausage per person. 2 TO 4 cornettes per person, 2 potatoes per person.

 

 

Old Bay crab and shrimp boil seasoning

Warm flat beer

Onions, cut in rings

Crushed Garlic

Roger Woods hot sausage, cut in pieces

SMALL New potatoes, whole and with skin (if you use large ones and cut they will fall apart)

Corn on the cob, cut in halves

Shrimp, in their shells de-headed

 

Fill a large pot with water and a few warm flat beers.

Add Old Bay, sausage, onion, garlic and bring to boil. Let roll for 10 minutes after it boils.

Add potatoes and cook for 10 minutes.

Add corn and cook for 10 minutes.

Add shrimp and cook an additional 3 minutes or until shrimp are opaque all the way through. (Stir so the ones on the bottom don't get more cooked than the ones on top.)

Remove from heat and let sit for 30 minutes so shrimp, potatoes and corn will absorb the flavors. The longer it sits the more flavorful.

 

FRANKIE’S TIP: I do 2 smaller batches because it is easier and takes less time to reach a boil than 1 large. I use the turkey frying pot so I can lift the strainer with the food out and reuse the seasoned water for the second batch. This helps the mixture cool quicker and helps the shrimp not over cook.

 

 

Bring a flat pizza pan. It works great for cooking potatoes, steak, hot dogs, hamburgers etc. Useful and saves room when packing for a trip.

 

Deepen a shallow pan with heavy duty aluminum foil. Aluminum foil can also be shaped into bowls, cups, plates, etc. in an emergency or for ease of cleaning.

 

Use zip-lock bags for mixing foods, be sure it is closed tight and the top is held shut before shaking or kneading. No cleanup!

 

When traveling you can heat frozen T.V. dinners on the manifold of your car. Also works good to heat sandwiches or thaw out frozen meat.

 

A shoe bag or a shower caddy hung from a low tree limb provides a place to store easily misplaced items such as cooking utensils, seasoning, etc

 

When cooking foil-wrapped foods directly in campfire coals, add a second foil wrap over the first. This creates a package that’s less likely to get punctured, which lets dirt in and steam and juices out. Also, when you remove the outer wrap, the inside package will still be clean, and the opened foil can be used as a plate or serving dish.

 

Make a "hammock" out of an old sheer curtain, to hold our pots, etc. after washing.

 

For ease of clean up and to protect from smoke and fire damage, put liquid soap on outside of your pots and pans before putting over the fire.

 

Use a shoe box for a loaf of  bread – won’t get squished!