28
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 23, for information about injecting. Sprinkle King Kooker
®
Cajun
Seasoning on the outside of the roast as desired. Heat the cooking oil to 350°F
(177°C) 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 (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 (177° C), 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, King
Kooker
®
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.
Summary of Contents for 551306
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