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Seafood cookout


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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.

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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."

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