Whilst my affinity for cast iron is well known, I also have come to thoroughly enjoy my Can Cooker. It falls solidly in the upper white trash culinary demographic. Sure, you can use the same pot you cook meth in, but hey, what else are you going to use your money for? You can't take it with you. So, when I'm cooking for a large group of rednecks or puertoricans, (like today's Mother in Law birthday dinner), I break this bad boy out for a quick and easy low country-type boil. How to: Getcha a Can Cooker with your maxed-out Cabela Club Visa. -spray oil on the bottom and sides (this is the inside--don't spray the outside, just to be clear) -stack half ears of sweet corn vertically around the bottom to create a base -dump in 1.5 lbs of little red potatoes -dump in a stick of butter -dump in 1 bag of Zatarains shrimp boil -dump in 2 bags of lil' smokey's -dump in two lemons cut in half -12 ounces of mountain dew, beer, chicken broth, mad dog 20/20 or any liquid you like -let it start steaming, then wait for 10 minutes Add: 2 lbs of king crab legs, cook for 10 minutes Add: 2 lbs of uncooked shrimp. Cook for 10 more minutes. I like the 21/25 size: Dump the whole thing out on the dining room table and make everyone use their fingers. I have small cast iron bowls that I melt butter and garlic salt in for dipping.
Love it and you made me very very hungry!!!!!!!!!!!!!! Great write-up. And nothing like low-country boil.
by the way, this is the absolute best cocktail sauce on the planet! Get some at your local grocery store or online:
What other can cooker recipes do you have? I've been interested in one of these but I'm not sure what else to use it for.
I mostly copy what I see on youtube. Do a search for can cooker and you'll see a ton of people making different things. I really like the chicken fajitas in them too. You can make fajitas for 20 people easily. The can cooker website has some recipes too. Be aware that I don't think any beef recipes turn out very well. Like the cheesesteaks and other stuff. The meat comes out a little tough. Unless you're British and you're used to terrible prepared meat, in which case you'll think it's awesome.
Zatarain's!?! Ok now I like you even more man! I didn't think anyone north of the I-10 knew what zatarain's was.
I was unfamiliar with the Can Cooker till reading this post. I'm definitely intrigued now. Off I went to the website to do some reading and happy days I score what appears to be a delicious recipe for Salmon Stew. Took it home to the Mrs and she can't wait to try it either. We often cook together and enjoy pleasant libations as we do. This recipe is going to get sampled when we have that first hint that Fall is upon us some nearby weekend. And unless I've run down a Can Cooker before then we are going to do it in the Dutch oven. Certainly I will post pics and commentary when the time comes. Thanks for the idea Ex-man.
This one's for @JMJ I buy this little boxes that have the packet in it. Just throw it in the can cooker.
That looks great! We try to eat fish at least once a week, so you just gave me the idea for tomorrow's dinner. Now for a couple questions: Zatarain's vs Old Bay? Just curious, as I have used Old Bay before, but now mostly use a crab boil from a local seafood place. Also, how am I supposed to buy a can cooker if my Cabela's card is maxed out? Do I "borrow" Mike's while he's distracted with a customer service call?
1. Old Bay is good, too. Try both and see what you like. The local seafood place is probably the best. 2. They'll let you go over the amount of the Can Cooker. They have a smaller size if you're not going to be feeding a bunch of people. My brother has 8 kids so I like to be able to cook for 15 people at once.
My brother raved about his can cooker so I got one. I've mostly used it for steaming crab legs and corn and it works great.
It really shines as a steamer. You can (and I have) cook roast beef and chicken and that sort of stuff but I find it comes out a little chewy. It's ok as an all around cooker but it's great when you are steaming something.
