Seth McGinn’s is the simplest, healthiest, and most convenient cooking system available. CanCooker takes the cattle drive tradition of cooking in a cream can and updates it for today’s busy lifestyle.
Pack the with ingredients and enjoy a mouthwatering, slow-cooked meal in a fraction of the time. Use it indoors or outdoors to cook a healthy meal on any heat source: stovetop, campfire, burner, grill or the new Multi-Fuel Portable Cooktop. The revolutionary CanCooker uses steam to cook tender, flavorful meals that don’t have to simmer all day in a crock pot. The lightweight, high-strength aluminum construction and latch-closed, silicon-sealed lid ensure years of hassle-free enjoyment.
The is great for everyday life, weekend life, and adventure life.
Check out the following sample recipes that are sure to make your mouth water!!
Shrimp and Sausage-
INGREDIENTS:
- 2 pounds new potatoes, quartered
- 1-2 onions, quartered
- 12 half ears of corn, placed on end
- 2 lemons cut in half
- 1-2 pounds of large, fresh un-pealed shrimp
- 1 package of kielbasa sausage, whole- preferably elk or mule deer
- 1-3 oz. package of shrimp or crab seasoning
- CanCooker All Purpose Seasoning
- 1-stick of butter
- 1 or 2 12 oz. liquid (water or beer)
Place in the CanCooker ears of corn standing on end.
Add potatoes, onions and lemons.
Place kielbasa on top of vegetables.
Add shrimp or crab boil seasoning, All purpose seasoning, butter and beer (or water).
Latch the lid and place on heat source.
Once the cooker begins to vent steam, keep on heat source for additional 25-30 minutes (approx).
CAREFULLY open lid and add shrimp.
COOKER AND CONTENTS WILL BE HOT. USE OVEN MITTS.
Re-latch lid and cook for an additional 5- 10 minutes.
Remove from heat source and let stand for a minimum of 5 to10- minutes.
Place food into large serving tray and enjoy.
****Always spray the inside of the CanCooker with Non Stick cooking spray before you add contents.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
One Pot Spare Ribs-
INGREDIENTS:
2 slabs Baby Back or St. Louis spareribs, cut lengthwise into 3 strips, then cut into single riblets
1/4 cup water
3/4 cup sugar
1/4 cup red wine
3/4 cup soy sauce
2 tbsp white vinegar
Add the water, sugar, red wine and soy sauce to the Mix completely and bring to a simmer, stirring frequently. Add the spareribs and coat them with the sauce.
Cover and cook on medium heat for 15 minutes. Remove from heat. Turn the spareribs over and thoroughly coat them with the sauce.
Cover, return to medium-low heat and cook for 10 minutes. Remove from heat again. Turn the spareribs over and thoroughly coat with the sauce. Cover, return to low heat and simmer for 10 minutes.
Remove from heat. Turn the spareribs over and thoroughly coat them with the sauce one last time. Stir in the vinegar.
Cover, return to low heat and simmer for 10 minutes.
Garnish with pineapple and green onion. Serve as an appetizer or a main course.
Teriyaki Glazed Chicken Wings-
Ingredients:
10 Chicken Wings
1⁄2 cup water
1⁄2 cup soy sauce
1⁄2 cup sugar
1⁄4 pineapple juice
1 tbsp minced garlic
1 tbsp minced ginger
Directions:
Add all the ingredients (except chicken wings) in a non-stick CanCooker Junior or Companion.
Stir on low to low medium heat until it starts to boil.
Add chicken wings, close lid and simmer for 25 minutes, stirring occasionally.
Take off the lid and allow sauce to caramelize, cook additional 10-15 minutes on low until done.
