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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-10-2009, 09:10 PM   #1
HumboldtSmokeBBQ
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Default Look What my wife got me for my birthday!

I know, it is not a new smoker or nothing, but an 80 quart stock pot! That is awesome! It will fit great on my big Bayou Classic burner! I cant wait for that next big party...Super Bowl??? Wings???? Heck yeah! whole bunch of wings all in one cook! We can our own beans too, usually requires 3 pots to boil our beans in, now...all in one, outside on the Bayou classic burner. Sweet!
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Old 12-10-2009, 09:12 PM   #2
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That is the perfect pot for a low country boil - nice score!
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Old 12-10-2009, 09:12 PM   #3
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That's damn near a hot tub!! Happy Birthday.
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Old 12-10-2009, 09:13 PM   #4
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Sweeet! Sure would have made canning season a lot easier. :-)
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Old 12-10-2009, 09:16 PM   #5
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If she gets lippy, i can boil her in it! Yeah, it makes water bath canning a breeze...but i have a pressure canner for beans.
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Old 12-10-2009, 09:17 PM   #6
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Quote:
Originally Posted by jshepwnc View Post
That is the perfect pot for a low country boil - nice score!

explain this low country boil please.
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Old 12-10-2009, 09:32 PM   #7
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Great pot for a crawfish Boil!
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Old 12-10-2009, 09:38 PM   #8
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Quote:
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Great pot for a crawfish Boil!
Yeah, up here it is a crab boil...web page I read said it will hole 40lb of craw fish. That Bayou Classic burner is going to get tested! A b unch of crab, potato....mmmmm
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Old 12-10-2009, 09:45 PM   #9
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Your wife bought you a beer and a radio? Nice, I suppose.
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Old 12-10-2009, 09:48 PM   #10
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Wings, beans? Heck, that's perfect for making some beer!
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Old 12-10-2009, 09:48 PM   #11
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Quote:
Originally Posted by HumboldtSmokeBBQ View Post
explain this low country boil please.
It goes by many names, depending on what part of the country you are from.
Hell it even has more than one name in it's native home of SC.

In Charleston, SC area (the low country of SC) it is called a low country boil. A little further south (and I mean a little, like an hour and half) in Beaufort, Hilton head, SC area it is called Frogmore stew.

It is ridiculously simple, and outrageously good.

Take a large stock pot (hmm, wonder where you could get one of those??)
fill it a little less than half full with water - get a rapid boil going.
Add potatoes, a couple of whole onions cut in half, Old Bay seasoning (or similar, Zatarains , etc) some sliced link sausage ( I like to use kielbasa).

Simmer until potatoes are done, add shellfish of your choice - traditionally shrimp and oysters in SC, but I prefer shrimp, oysters & crab legs.
When shellfish are done - drain the water, and dump entire pot on a 8' table covered in newspaper - and eat until you are ready to explode.

Oh and it is required to drink copious amounts of beer during the cook and the following food orgy.

EDIT: After reading your post, it is probably not a whole lot different than a crab (or crawfish) boil
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Old 12-10-2009, 09:57 PM   #12
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That would hold 213 twelve ounce cans of beer - 8.75 cases!! holy chit - huge pitcher mod.
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Old 12-10-2009, 09:58 PM   #13
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Quote:
Originally Posted by jshepwnc View Post
It goes by many names, depending on what part of the country you are from.
Hell it even has more than one name in it's native home of SC.

In Charleston, SC area (the low country of SC) it is called a low country boil. A little further south (and I mean a little, like an hour and half) in Beaufort, Hilton head, SC area it is called Frogmore stew.

It is ridiculously simple, and outrageously good.

Take a large stock pot (hmm, wonder where you could get one of those??)
fill it a little less than half full with water - get a rapid boil going.
Add potatoes, a couple of whole onions cut in half, Old Bay seasoning (or similar, Zatarains , etc) some sliced link sausage ( I like to use kielbasa).

Simmer until potatoes are done, add shellfish of your choice - traditionally shrimp and oysters in SC, but I prefer shrimp, oysters & crab legs.
When shellfish are done - drain the water, and dump entire pot on a 8' table covered in newspaper - and eat until you are ready to explode.

Oh and it is required to drink copious amounts of beer during the cook and the following food orgy.

EDIT: After reading your post, it is probably not a whole lot different than a crab (or crawfish) boil
Or a boillibaise, except the stew gets boozed along with the cook. ;-)
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Old 12-10-2009, 09:59 PM   #14
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Nice score Bro, that is a beauty for sure. Up there, you can do a fine crab boil along with some Taylor's sausage, some shrimp and the Dungies that should be landing anytime soon. Your burner will handle it all just fine. We did loads of boils on a Bayou Classic.
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Old 12-10-2009, 10:03 PM   #15
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Quote:
Originally Posted by BBQ Grail View Post
Your wife bought you a beer and a radio? Nice, I suppose.
My fire radio and a beer for scale...you making me laugh though!

Landarc....Great crab season...3.99 a pound cooked....but that is my plan. I have been snacking on crab since december 1st.
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