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Old 09-01-2014, 06:07 PM   #1
Wildabeast OP
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Seafood cooker?

Not sure where to post this question, figured here was as good as any.

I am after a multi level clam bake / seafood cooker. A friend of mine was explaining a rig he had recently inherited that allowed you to load up a multi level barrel type container with different food. (Clams, lobsters, corn, potatoes, steamers) and then place it over heat (outdoor fire with a grill grate / turkey fryer?). The food all cooks and steams and comes out together.

A few google searches hasn't turned up anything promising for rigs like he described, but I am interested.

Does this exist? Anyone have experience pulling off a solid clam / lobster bake not residing on the beach and doing it the traditional hole in the ground way?
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Old 09-01-2014, 06:13 PM   #2
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like this maybe?

edit, found shortly after, there are several on ebay, do a search for "seafood steamer"

http://shopinthekitchen.com/store/pr...awfish-Cooker/

http://shopinthekitchen.com/store/pr...bster-Steamer/
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Old 09-01-2014, 06:13 PM   #3
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http://www.amazon.com/Granite-6328-1...words=clam+pot

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Old 09-01-2014, 06:20 PM   #4
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Yep, looks like that is EXACTLY what I am after. Thanks!

Now how does one use it? What is the best / proper technique?


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http://www.amazon.com/Granite-6328-1...words=clam+pot

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Old 09-02-2014, 11:41 AM   #5
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Damn, that thing is cool!
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Old 09-02-2014, 11:57 AM   #6
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I've always done them on the beach using hot rocks but the idea is the same.

I put the lobsters on the bottom laying on a bed of sea weed on the rocks. More seaweed then corn, seaweed, clams etc. There is some discretion as to cooking times. Corn is tolerant of being overcooked. Clams don't require much time at all.

Potatoes would seem to take the longest maybe parboil them first?

If I had that pot shown I'd get the water boiling hard below and add a cheap beer and some lemons. Lobsters in the first layer. Corn and semi cooked taters next. Put lid on for 8 minutes to steam. Add steamers to last layer and put them on at the 8 minute mark as they only need 4-5 minutes total. Cover. 15 minutes total cook time.

Going from total memory and experience but growing up in Maine I ate and cooked a ton of lobsters and that should get you close. Err on the side of too long vs under cooked. In a pot of boiling water lobster takes 12 minutes for me so I added a few to the above cook time.
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Old 09-02-2014, 01:20 PM   #7
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The Amazon one will work but I'd look for an alum one. You ding the enamel and it'll rust. I used to work out of various outports along the Gulf of Mex and down there literally everyone has an alum crawfish/shrimp/crab boil pot built to sit on a propane burner stand. I think down there you can buy'em at Walmart in the outdoor/sporting goods section.
How to use? Add water, light flame, boil water, add crawfish/crab/shrimp/corn,sausage whatever, add spices. Cook till done.
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Old 09-02-2014, 02:07 PM   #8
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we put in the long cooking items down at the bottom, like potatoes, and sacrificial seasoning veggies. Put the seasoning veggies in cheese cloth if you're picky about removing them (but who gets that picky?). Start those going first w/ whatever seasoning you fancy (beer, etc). Veggies that you want to actually eat go in later on the bottom. Clams and mussles, etc are thrown in later on the bottom. quick cooking items like lobster and crab go on the stackers, and get stacked later in the cooking too. They release the brine as they steam, and that all goes down into the broth that the potatoes clams mussels were stewing in.
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Old 09-02-2014, 02:11 PM   #9
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Like these?
[IMG][/IMG]

[IMG][/IMG]
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Old 09-02-2014, 05:15 PM   #10
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Quote:
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[IMG][/IMG]
You are a horrible, HORRIBLE bastard! Mudering all of those innocent lobsters and not inviting any of us to help dispose of the evidence
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Old 09-02-2014, 06:09 PM   #11
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>"You are a horrible, HORRIBLE bastard! Mudering all of those innocent lobsters and not inviting any of us to help dispose of the evidence "

Hmmm... sure looks like crayfish to me.

Pot up above on Amazon is too small... way too small for a group feed.
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Old 09-03-2014, 08:02 AM   #12
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Look at "Turkey Fryers" as an option...

Some years back, I purchased a turkey fryer as a gift for my parents, who live on Cape Cod.

The unit I purchased included both a burner unit and a collection of pots and strainer baskets. I think that the kit included two pots (1 about 6" deep, the 2nd is probably 14" deep) and fryer / strainer baskets for each...plus a lid hook, a thermometer, etc...

All were "stainless steel" so the burner hasn't rusted...and the pots and strainers still look good a decade later.

I've cooked up to six (6) 2 1/2# lobsters at a time...using just a little water to steam them (vs boiling them).

I liked the set so much...I bought one for myself, as well.

Mine do "not" have the valve...it wasn't offered at that time, and candidly, I see it as just something that would fail eventually, making the deep well pot useless.
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Old 09-03-2014, 08:39 AM   #13
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Originally Posted by k-moe View Post
You are a horrible, HORRIBLE bastard! Mudering all of those innocent lobsters and not inviting any of us to help dispose of the evidence
Sorry it is my job.

I get to spend the month of August in Maine. Some friends invited us over to Cranberry Island for a lobster bake. They cover it with seaweed and steam it.
Best lobster ever.
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Old 09-03-2014, 08:59 AM   #14
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Try a stainless steel milk can. Not cheap, but they work quite well for you want to do when heated over a turkey fryer burner.
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Old 09-03-2014, 10:36 AM   #15
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Agree 100%

Quote:
Originally Posted by slideways View Post
Sorry it is my job.

I get to spend the month of August in Maine. Some friends invited us over to Cranberry Island for a lobster bake. They cover it with seaweed and steam it.
Best lobster ever.
We would dig a pit in the sand...

Build up a fire using pallets / other scrap wood. When the bonfire had collapsed, we'd add a layer of charcoal. When the coals were glowing, we'd cover it with 5" or more of seaweed...then add the veggies (potatoes / carrots / corn), then more 'weed, then the clams and lobsters. Cover with yet another layer of seaweed...let it steam for hour(s), then rake it all out and assemble the "...mother of all feasts", all washed down with Sam Adams or other such fine ales as you may choose.

On a related topic (food...and N. Atlantic seafood in particular...) anybody going to "OysterFest" in Wellfleet in October. Oysters are plentiful, and very reasonable (for New England, anyway...). Highly recommended!
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