Hi Folks,
I have heared My sister talk about this for a couple of years now, it's zatterans shrimp and crab boil and down there they use it for all kinds of meat and veggies. She and her family of six came in from Mississippi ( she ended up there after retiring fom the navy ) and my brother with four came in last week from Tenn. ( work relocation ) because our mother passed away last monday. We where all born and raised in Michigan. Any way with all them plus my kids we had alot of mouths to feed so while going through moms place we found in the freezer Chicken Thighs, Country Ribs, Pork Chops Chicken Breasts, Smoked Sausage and a small Ham. My Sister brougt me a gallon of this boil and a pound of what you call pro boil, you use very little of this. I see it in the grocery store for a couple of bucks for a airline size booze bottle. Id'e say in a 12 inch stock pot put about 1/8 inch in the bottom and a Tbls. of pro boil. add meat cover with water and cook till done. Then let set , the longer it sits the more spice it absorbs. We had three pots on the stove, though everything was frozen and it was great. This stuff will be experimented by me along with the smoked meat the rest of the summer. they said corned beef was real good. I think I will try a fresh smoked picnic and the give a boil along with corn which they said really picked up flavor along with potatoes a mushrooms, oh yea we had some sliced portabellas in the pot so excellent I better shut up
I have heared My sister talk about this for a couple of years now, it's zatterans shrimp and crab boil and down there they use it for all kinds of meat and veggies. She and her family of six came in from Mississippi ( she ended up there after retiring fom the navy ) and my brother with four came in last week from Tenn. ( work relocation ) because our mother passed away last monday. We where all born and raised in Michigan. Any way with all them plus my kids we had alot of mouths to feed so while going through moms place we found in the freezer Chicken Thighs, Country Ribs, Pork Chops Chicken Breasts, Smoked Sausage and a small Ham. My Sister brougt me a gallon of this boil and a pound of what you call pro boil, you use very little of this. I see it in the grocery store for a couple of bucks for a airline size booze bottle. Id'e say in a 12 inch stock pot put about 1/8 inch in the bottom and a Tbls. of pro boil. add meat cover with water and cook till done. Then let set , the longer it sits the more spice it absorbs. We had three pots on the stove, though everything was frozen and it was great. This stuff will be experimented by me along with the smoked meat the rest of the summer. they said corned beef was real good. I think I will try a fresh smoked picnic and the give a boil along with corn which they said really picked up flavor along with potatoes a mushrooms, oh yea we had some sliced portabellas in the pot so excellent I better shut up
