SheikYerbuti Posted June 3, 2009 Share Posted June 3, 2009 1. Get some wood and start a fire in a firepit. 2. Get a slab of 1/4" thick steel and place it over the fire. Let it get ripping hot. 3. Put clams, mussels, crabs, lobster. . .any shellfish you can get your hands on and put it on the steel plate. 4. Soak a large piece of burlap and drape it over the food. 5. Check under the burlap every 5 minutes. If it gets dry, re-wet it. When clams and mussels open, take them off and serve with melted garlic butter. When crabs are done serve with old bay. Man was that fun. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 3, 2009 Share Posted June 3, 2009 Quote Link to comment Share on other sites More sharing options...
detlef Posted June 3, 2009 Share Posted June 3, 2009 Nice Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 3, 2009 Share Posted June 3, 2009 a twist on the old New England Clambake. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted June 3, 2009 Author Share Posted June 3, 2009 a twist on the old New England Clambake. Yes I'm thinking of giving it a snazzy new name. How about the "Boston Steamer"? Quote Link to comment Share on other sites More sharing options...
twiley Posted June 4, 2009 Share Posted June 4, 2009 Yes I'm thinking of giving it a snazzy new name. How about the "Boston Steamer"? Just don't call it the cleveland steamer. Quote Link to comment Share on other sites More sharing options...
detlef Posted June 5, 2009 Share Posted June 5, 2009 Just don't call it the cleveland steamer. Funny thing is that one of the most popular brands of convection steamers is Cleveland. It's just really hard not to laugh when one comes up at auction. "OK, this is a very clean Cleveland Steamer. Works great." Quote Link to comment Share on other sites More sharing options...
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