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Return to browsing category: Spring/Summer

Beach Boil by Danielle Bergum serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Beach/Cookout boil with easy prep and little cleanup. Easy to substitue with any meat/seafood and any veggies.

Ingredients:

10 cobs

Corn on the Cob

2 pkg

Turkey Kielbasa (and/or other meat/seafood)

10 medium

Red Potatoes

1 lg

Pineapple (or Cabbage) - optional

80 oz

Beer (2 qts/2 40's)

1 lg

Onion

1 lb

Whole Carrots

Directions:

Use a large cooking pot with lid - stainless steal. Coat the outside of the pot with dish detergent - A LOT (this helps with cleanup afterwards).
Wash all the veggies. Peal the husks back on the corn & tear away the silk, then fold the husks back. Cut the onion in quarters. Chunk the carrots & kielbasa. Cut the pineapple leaving a good amount of fruit on the peel and place the rest in a dish to serve fresh.
Layer the edges of the pot with the corn stacking the potatoes in the center. Pile all other ingredients (with the pineapple peel) in and pour in the 2 qts (2 40s) of beer. Add water as needed to cover all the ingredients.
Cover and set over a low flame and boil for 45 minutes after it starts steaming.
On a large table - lay out plastic, butcher paper, or othe paper. When it is done, pour it all out using spatulas & mitts to catch the food as it rolls - be careful of the hot liquid. Grab a plate and pick out what you like!

Note: Beach/Cookout boil with easy prep and little cleanup. Easy to substitute with any meat/seafood and any veggies.

Categories:

Crock Pot Cooking
Fish & Seafood
Main Dishes
Spring/Summer