2019 Sol Dinner Menu

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BEGINNING HANDHELD All handhelds are served with Lobster & Shrimp Cake 18 french fries, sweet potato Florida lobster, Keys' pink shrimp, tater tots or mango lime slaw arugula & macadamia nut pesto Grouper Sandwich 25 Island Ribs 18 Local Florida grouper, heirloom tomato Starter portion of our signature ribs; jam, charred scallion-lime crema, butter pineapple-jerk marinade, mango-scotch lettuce, grilled onion, brioche bonnet glaze Smoked Shrimp & Lobster Roll 19 Wings 17 FROM THE WATER Watercress, arugula, Florida orange Island jerk or Caribbean sticky, avocado tarragon aioli, New England Roll ranch, grilled pineapple Tuna Poke 22 Mango, avocado, cucumber, edamame, Island Fish Taco 22 Keys' Pink Shrimp Bouillabaisse 15 rocoto-ginger dressing, sesame, wonton Mahi-Mahi, house jerk, napa slaw, Fisherman's soup vanilla-coconut crema, charred Peel and Eat Shrimp pineapple relish Served chilled with Naked Turtle Rum spiked cocktail sauce Wasabi Tuna Burger 24 ½ LB 15, 1LB 24 Seared local ahi tuna, pickled ginger TO SHARE ½ Lobster MKT aioli, arugula, heirloom tomato, dill pickle, brioche Spicy Conch Fritters 16 The tail and the claw. Naked Turtle Rum spiked cocktail sauce Chipotle key lime aioli Crab Grilled Cheese 20 Steamed Clams 18 Tomato-shallot jam, blue crab, boursin, Citrus Hummus 15 Caramelized onions, chorizo, white wine mascarpone, cheddar, challah bread Fresh vegetables, olives, naan, EVOO Steamed Mussels 18 Playa Burger 21 Crab Fries 18 White wine, tomato, garlic, saffron, Signature blend of short rib and shank, Fries tossed in Cajun seasoning & Old roasted fennel Benton's bacon, aged Vermont white Bay, aged white cheddar & crab sauce cheddar, lettuce, heirloom tomato, charred red onion, brioche Buttermilk Fried Chicken 18 DOCKSIDE Chicken thigh, pikliz, heirloom tomato, GREEN dill pickles, toasted challah Curry Black Grouper 41 Burrata Salad 17 Island coconut rice, mango chutney, Heirloom tomatoes, marinated cherry banana leaf tomatoes, tomato nectar, baby arugula, balsamic reduction, EVOO, sea salt Line Caught Whole Fish MKT Fried whole fish, nuoc cham sauce, CHOPS & Caesar by the Sea 12 corn, jasmine rice, pikliz Romaine, grilled lemon, tomato, PROVISIONS Seafood Mac-n-Cheese 23 rosemary-thyme crouton, parmesan, Crab, lobster, shrimp, parmesan crumb, anchovy, creamy parmesan dressing 14 oz Boneless Ribeye 42 coriander-tarragon cream Grilled tomato butter, roasted Baby Kale Quinoa Salad 15 Keys Seafood Boil 38 garlic-parmesan fries, asparagus Cherry tomatoes, pumpkin seeds, Cedar Key clams, Florida lobster, whipped pea ricotta, mandarin, mussels, chorizo, Keys pink shrimp, Island Ribs 30 avocado, white balsamic harissa baby russet potatoes, scotch bonnet Full rack, pineapple-jerk marinade, vinaigrette peppers, crab boil spice, corn mango-scotch bonnet glaze, french fries Add Chicken 6 Add Grouper 12 Golden Tile Fish 32 Roasted Half Chicken 28 Shiitake, edamame, lemongrass, Lime & culantro glaze, calabaza puree, Add ½ Lobster tail 15 Add Shrimp 12 coconut broth asparagus For your convenience, an 18% service charge has been added to your check, and is adjustable at your discretion. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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CELEBRATE SMALL PLATES OKTOBERFEST! September 17 - October 29 3 Courses $37 - any appetizer, entrée & dessert SOUP & SALAD SEAFOOD MEAT SIDES Turtle Soup Pork Meatball Gratin Roasted Brussels Sprouts BEERS Des Allemands Home Place Pastures pork, Marsala and topped with sherry 9 fried haloumi, za’atar vinaigrette 9 Urban South, Marzen / Oktoberfest, LA Brewery Catfish Dumplings mushroom sauce, sage, Gruyere, Warsteiner Brauerei, Pilsner housemade ricotta, garlic crouton 13 Wedge Salad Creole dashi, shallots, Napa cabbage, Hickory Smoked Carrots Franziskaner Weissbier, Hefeweizen Schneider Weisse Tap 7, Hefeweizen 500 ml baby iceberg lettuce, soy and ginger ginger mayonnaise, green onions 10 chimichurri, queso fresco 6 Ayinger Jahrundert, Bavarian lager 500 ml dressing, cucumbers, daikon, carrots, VEGETARIAN shiitake mushrooms 8 Smoked Fried Oysters Yukon Gold Potato Purée 7 Sweet Potato Agnolotti WINES bourbon tomato jam, Riesling, Hermann Moser ‘Gebling Vineyard’ ‘14, Kremstal, Austria 12 City Park Salad housemade mascarpone, brown butter, Truffle Fries white remoulade 14 Gruner Veltiner, Schlosskellerei Gobelsburg ‘15, Osterreich, Austria 10.5 baby red oak, romaine, sage, pecans 11 black truffle mayo 9 Riesling, Beerenauslese, Dr. Loosen ‘06, Mosel, Germany 15 granny smith apples, Stilton blue, Tuna Two Way Gewurtztraminer, Dopff & Irion ‘Cuvee Rene Dopff’ ‘15, Alsace 13 applewood smoked bacon 8 Stuffed Eggplant Edelzwicker Reserve Blend, Albert Boxler ‘14, Alsace 16 tartare and pepper seared with vegetable and bulghur wheat filling,
Pride in Glynn County Seafood Cookbook

PRIDE IN GLYNN COUNTY SEAFOOD COOKBOOK RECIPES, STORIES, AND FACTS ABOUT FOOD PRIDE IN GLYNN COUNTY SEAFOOD COOKBOOK RECIPES, STORIES, AND FACTS ABOUT FOOD ACKNOWLEDGMENTS INTRODUCTION People who live around Brunswick love nothing better than a good We thank the many fishers, crabbers, shrimpers and consumers seafood dish, and they also love to talk about a great seafood of seafood who have lived in and around Glynn County over dish! We are blessed to live near a saltwater marsh that is home to a bountiful fish population. The marsh and fishing have been hundreds of years, and who have celebrated our rich and part of our community’s long history and are celebrated today by diverse culture, especially our food! local chefs, festivals, family get-togethers and church fish dinners. We thank all of our neighbors who contributed their art and We asked some of our favorite local cooks to share their recipes taste for this first “Pride in Glynn County” cookbook. We thank and stories. Some cook for a living; others for the pure joy of it. Honeywell for its financial support. We thank our co-workers We invite you to explore the recipes found in our first “Pride in from the Environmental Justice Advisory Board, Rebuilding Glynn County Seafood Cookbook” and try new ways to enjoy Together – Brunswick and the University of Georgia Marine fresh local fish. The University of Georgia Marine Extension and Extension and Georgia Sea Grant who supported us and Georgia Sea Grant offers tips for safe and healthy ways to provided endless feedback on how to create a resource that prepare the catch of the day.
Asian-Cajun Menu (Main)

Asian-Cajun 937 N. Detroit St. Warsaw, IN 46580 (574) 267-2977 Menu Seafood Boil (Main) Spice Level Original Seafood Boil, large shrimp, sausage, red potatoes and corn on the cob original Cajun, spicy cajun or our house thai sauce $16.99 Add to any boil please specify full pound or half check board for market price King Crab 1lb 1/2lb market price Snow Crab 1lb 1/2lb market price Jumbo Shrimp peeled 1lb 1/2lb market price Jumbo Shrimp (Head On) 1lb 1/2lb market price Lobster Tail 1lb Crawfish 1lb 1/2lb market price Half/Shell green Mussell 1lb 1/2lb market price Black Mussell 1lb 1/2lb market price Sausage Corn Potatoes Grilled Dishes Chose: Jasmine Rice choice or Potatoes and vegetables Lobster Tail market price Beef on a skewer $7.99 Chicken on a skewer $6.99 Shrimp on a skewer$8.99 Walleye Fillet Butter/Garlic Sauce, Black Pepper $15.99 Salmon Butter/Garlic Sauce, Black Pepper $15.99 Tilapia Fillet Butter/Garlic Sauce, Black Pepper $15.99 Sea Bass butter garlic sauce and black pepper $15.99 Deep Fried whole fish Comes with Rice or potatoes and vegetable Golden Pompano a firm and clean tasting fish served whole $19.99 Red Snapper white and delicate mildly sweet and fresh taste served whole $19.99 Tilapia a very mild fish served whole $15.99 Fillet battered and breaded, comes with rice or choice of potatoes and vegetables Coconut Shrimp large hand breaded shrimp served with a sweet house dipping sauce Tilapia walleye SeaBass Catfish Special dishes Ask for Heat/Spice level Shrimp Stir Fry (served with Steamed rice and Vegetables) $13.99
Fish Lads Catering Menu GR/ADA2018

BY THE POUND ORDERING GUIDELINES WE SUGGEST ½ POUND PER PERSON • ALL ORDERS MUST BE PLACED 72 HOURS IN ADVANCE • DEPOSIT MAY BE REQUIRED ON ORDERS $500 OR MORE MEAT • 48 HOUR NOTICE IS REQUIRED TO CANCEL ORDERS OR *PULLED PORK $12 PER POUND DEPOSIT WILL BE FORFEITED. *PULLED BRISKET $14 PER POUND • THE MAJORITY OF OUR INVENTORY IS WILD CAUGHT, *PULLED CHICKEN $12 PER POUND HENCE SEASONALITY WILL PLAY A ROLE IN WHAT WE CAN OFFER. PLEASE CALL US IN ADVANCE FOR ITEMS THAT *GABE’S FRIED CHICKEN CUTLETS $12 PER POUND MAY SEEM SEASONAL. CHICKEN WINGS $12 PER POUND • PRICES DO NOT INCLUDE TAX OR GRATUITY. SAUSAGE AND KRAUT $12 PER POUND • DISPOSABLE PLASTIC/PAPER GOODS ARE AVAILABLE FOR BABY BACK RIBS $9 (½ RACK) $17 (FULL RACK) AN ADDITIONAL COST. TRI-TIP $18 PER POUND • ALL DIETARY RESTRICTIONS CAN BE ACCOMMODATED, PLEASE LET US KNOW UPON ORDERING. *AVAILABLE AS SLIDERS (INCLUDES BUNS, SWEET BABY • DELIVERY IS AVAILABLE IN SELECT AREAS. CATERING GABE’S BBQ SAUCE, TANGY SLAW, AND HOUSE BREAD AND BUTTER PICKLES) ADD $2/POUND SPECIAL EVENTS FISH LADS SPECIAL EVENTS ARE PERFECT FROM LARGE-SCALE PARTIES TO SMALL. LET US HELP MAKE YOUR NEXT FOOD EVENT SEAFOOD UNIQUE AND MEMORABLE! WE ASK THAT YOU: • WE SUGGEST SCHEDULING A CONSULTATION FOR FRIED FISH LARGE PARTIES MENU PBR BEER BATTER, SERVED WITH HOUSE GRIBICHE (TARTAR), LEMON • NOTE THAT WE CAN OFFER SERVICES BEYOND THE ICELANDIC COD $15 PER POUND FOOD NEEDS, SUCH AS SILVERWARE AND CHINA, FRESH HALIBUT $20 PER POUND LINENS, AND SERVING STAFF. SIMPLY ASK US! FRESH YELLOW PERCH $18 PER POUND • TAKE NOTE THAT WE OFFER A VARIETY OF OPTIONS SEAFOOD BOIL FOR EVERY BUDGET AND ARE HAPPY TO MAKE FRIED CALAMARI CUSTOM MENUS SPECIALIZED TO YOUR NEEDS.
Instructions

DEEP-FRIED TURKEY BREAST YOU’LL NEED • 2 gallons peanut oil • 1 (5 to 7 lb.) turkey breast,bone-in • 1 cup chicken broth • 1 cup pecans, halved • 1 cup honey • ¾ cup (1 ½ s�cks) bu�er INSTRUCTIONS Fill Bu�erball® Indoor Electric Turkey Fryer with oil to the MAX line. Heat to 375° F; this will take approximately 20 to 25 minutes. To properly thaw a frozen turkey breast in the refrigerator allow approximately 24 hours for every 4 pounds. If present, remove and discard pop-up �mer. Rinse turkey breast thoroughly with warm water, or cover with warm water and soak for no more than 30 minutes to ensure cavi�es are free of ice. Pat turkey breast completely dry with paper towels, inside and out. Using injector syringe, inject ½ cup (4 ounces) of chicken broth into each side of breast. Place turkey in fryer basket and slowly lower basket into hot oil; be cau�ous of spla�ering. Cover and reduce heat to 325° F. Fry turkey breast for 7 minutes per pound. A�er calculated cooking �me is complete, li� the basket from the hot oil slowly, hooking the drain clip of the basket into the drain clip moun�ng hole. To check doneness, insert a meat thermometer into the meaty part of the breast; it is done when it reads 165° F. If turkey breast is not done, lower it back into the oil for an addi�onal 5 minutes. Repeat basket procedure to check temperature again. Once turkey breast reaches a minimum temperature of 165° F, turn the turkey fryer to MIN and unplug it from the outlet.
OF SPICE BLEND RECIPES Adobo Seasoning

INDEX OF SPICE BLEND RECIPES Adobo Seasoning........................................................................................................................................................................................ 1 Annatto Seed .............................................................................................................................................................................................. 1 Apple Pie Spice .......................................................................................................................................................................................... 1 Arrowroot.................................................................................................................................................................................................... 1 Arizona Herbal Spice Mix ....................................................................................................................................................................... 1 Arizona Southwest Mix ........................................................................................................................................................................... 1 Baking Spice.......................................................................................................... ................................................................................... 2 Barbecue Rub.............................................................................................................................................................................................
Snow Crab Boil

Tracye’s Touchdown Snow Crab Boil Ingredients • Snow crab legs, approximately 5 • 3 tablespoons Garlic, diced. clusters, washed thoroughly. • 1 whole Onion, diced. • 1 pound Shrimp, shell on, • 1 Lemon, juiced. deveined, tail on. • 4 sticks Butter • 1 pound Andouille sausage. Cut • 1/4 cup Olive oil into thick slices. • 2 cups Chicken broth, optional • 6 Corn on the cob (see notes below) • 6 Baby red potatoes • 1-2 dashes Tabasco sauce Season the Boiling Water • 5 tablespoons seafood seasoning • 1 whole Lemon, juiced. • 3 Bay leaves Tracye’s Garlic Sauce (to pour over and dip) • 4 sticks Butter, unsalted • 3 tablespoons Paprika • 1/4 cup Olive oil • 1 tablespoon Cayenne pepper • 1 whole Onion, diced. • 1 tablespoon Red pepper flakes • 3 tablespoons Garlic, diced. • 1 tablespoon Lemon pepper • 1 Lemon, juiced. seasoning, (optional depending • 2 cups Chicken broth, optional on fresh lemon juice) (see notes below) • 1-2 dashes hot sauce • 3 tablespoons Old Bay seasoning Instructions SEAFOOD BOIL 1. Fill up a large stock pot with water, leaving enough room at the top to add the seafood. Add seafood seasoning, lemon, and bay leaves. Bring to a light boil. 2. Place the corn and red potatoes into the seasoned water. Boil for 10 minutes. 3. Add the crab legs and sausage. Cover with a lid and boil for an additional 15 minutes. 4. Add the shrimp. Boil for 5 minutes (shrimp will turn pink, do not overcook). 5. Drain the water and remove bay leaves. Transfer to serving dish or leave in the stock pot. 6. Pour that delicious garlic butter sauce all over, and/or reserve some sauce on the side to dip the seafood in (recipe below).
Cookin' Cajun.Pdf

THE COOKIN' CAJUN by E-Cookbooks.net -: Acadian Peppered Shrimp -: Andouille a la Jeannine -: Andouille in Comforting Barbecue Sauce -: Andouille Smoked Sausage in Red Gravy -: Baked Oysters -: Baked Vegetable Gumbo Creole -: Barbecue Sauce -: Barbecued Pot Roast -: Barbecued Shrimp -: Basic Cooked Rice -: Bayou Baked Red Snapper -: Bayou Boeuf Jambalaya -: Bayou Shrimp Creole -: Beef Ribeye Stuffed with Pecans -: Blackened Arctic Char -: Blackened Red Steaks -: Blackened Redfish -: Boiled Crabs -: Boiled Crawfish -: Boiled Crawfish with Vegetables -: Brennan's Shrimp Creole -: Broiled Alligator Tail with Lemon Butter Sauce -: Cajun Catfish -: Cajun Catfish a la Don -: Cajun Catfish Remoulade -: Cajun Chicken Salad -: Cajun Creole -: Cajun Meat Loaf -: Cajun Pork Burgers -: Cajun Prime Rib -: Cajun Shrimp -: Cajun Snapper -: Cajun-Style Andouille -: Cajunized Oriental Pork Chops -: Chicken and Sausage Gumbo -: Chicken Okra Gumbo with Sausage -: Chicken Sausage Oyster Gumbo -: Chicken-Okra Gumbo Plains-Style -: Chili [ Cajun Style ] -: Classic Chicken Gumbo -: Country Rice -: Crawfish Jambalaya -: Crayfish Etouffee -: Cream of Onion Soup -: Creole Baked Fish -: Creole Candied Yams -: Creole Chicken Soup -: Creole Gumbo Pot -: Creole Liver & Rice -: Creole Seafood Gumbo -: Creole-Style Red Beans & Rice -: Dirty Rice -: Dry Roux -: Easy Lamb Creole Gumbo -: File' Gumbo Lafayette -: Grilled Catfish Cajun Style -: Gumbo Ya Ya -: Ham & Corn Chowder -: Ham Skillet Gumbo -: Hoppin John Soup -: Hot and Spicy Shrimp -: Jambalaya Salad -: John's
Order by Mail Marshalls Creek Spices by Pure and Natural Spices 3237 Long Beach Rd., Oceanside, N.Y

ORDER BY MAIL MARSHALLS CREEK SPICES BY PURE AND NATURAL SPICES 3237 LONG BEACH RD., OCEANSIDE, N.Y. 11572 Phone 516-889-5116 Fax 516-889-2682 Follow us on Instagram. @marshallcreekspices WEB ADDRESS…WWW.MARSHALLSCREEKSPICES.COM ALL SPICES PACKED FRESH WEEKLY. $6.99 EACH, FLAT RATE SHIPPING Follow us on Twitter $5.95 PER ORDER. FREE SHIPPING ON ORDERS OF $50 OR MORE @mcreekspices Blog: https://marshallscreekspices.wordpress.com SPICES & HERBS BLENDS WITHOUT SALT BLENDS WITH SALT Follow us on Facebook ANNATTO SEED CANADIAN CHKN N/S EVERYTHING BAGEL https://www.facebook.com/ ANNATTO GROUND CANADIAN STEAK N/S ESSENCE OF EMERIL MarshallsCreekSpice ARROWROOT CRAB BOIL N/S FAJITA SEASONING BACON BITS CREOLE N/S GARAM MASALA SEAS. To receive special deals and BASIL EVERYTHING BAGEL N/S JERK SEASONING steals, Post a recipe with a pic and tag it with BASIL SWEET ESSENCE OF EMERIL LAMB SEASONING, BROILED #MCSFRESH BAY LEAVES WHOLE FAJITA SEAS. N/S LEMON PEPPER #marshallscreekspices BAY LEAVES GROUND FANTASTIC 4 N/S CANADIAN STEAK #pureandnaturalspices CAYENNE PEPPER FISH SEASONING N/S CANADIAN CHICKEN CRUSHED RED PEPPER GARLIC AND PEPPER CRAB BOIL CELERY FLAKES GARLIC & HERB N/S MARYLAND STYLE SEAS. (Old Bay) CHAMOMILE HOT GARLIC ONION SALT CHIVES GARLIC PEPPER N/S PIZZA SEASONING CHILI POWDER GREEK SEAS. N/S POT ROAST SEASONING CHILI POWDER DARK NEW GREEK SEAS. N/S POULTRY SEAS CHILI POWDER HOT HERBS De PROVENCE RED ROBIN BURGER BLEND CHILI PEPPERS WHOLE ITALIAN SEASONING ROAST BEEF SEASONING CILANTRO JERK SEASONING N/S SOUL SEASONING CITRIC ACID
A New Orleans Original and Local Favorite Serving

MENU A New Orleans original and local favorite Deanies.com facebook.com/DeaniesSeafood serving “Authentic Louisiana Wild” twitter.com/DeaniesSeafood seafood for over 50 years. Instagram.com/DeaniesSeafood appetizers SALads ONION RINGS BAYOU SEAFOOD SALAD Hand-cut colossal onions, battered in Lump crabmeat and boiled Gulf shrimp on a bed of mixed greens buttermilk and golden fried. 6.95 with tomatoes, artichoke hearts, red onion, cucumber and cheddar cheese. Choice of housemade dressing. 18.95 BARBEQUE SHRIMP Large head-on Gulf shrimp sautéed in our signature BUCKTOWN “BLUES” SALAD blend of seasonings. French baguette for dipping. 12.95 Romaine hearts, Danish blue cheese crumbles, spiced pecan pieces, and Deanie’s original Fig Vinaigrette. 9.95 STUFFED MUSHROOMS Mushroom caps stuffed with blue crab dressing SHRIMP REMOULADE WEDGE and topped with beurre blanc 7.95 Gulf shrimp boiled in Deanie's signature seafood boil blend, served over iceberg wedge topped with fresh crumbled CRABMEAT AU GRATIN bacon and egg. 14.95 Fresh lump crabmeat baked into our creamy four-cheese blend. Served with French Baguette. 15.95 CAESAR SALAD Romaine leaves tossed in our housemade Caesar dressing CRAB BALLS (3) with shaved Parmesan cheese and croutons. 7.95 Deanie's housemade crab dressing fried to a golden brown. 4.95 HOUSE SALAD CRAWFISH BALLS (3) Mixed greens, tomatoes, cucumber, red onion and cheddar Deanie's housemade crawfish dressing fried to cheese. Choice of housemade dressing. 5.95 a golden brown. 4.95 housemade dressings Blue Cheese Sicilian Tomato Caesar Creole Honey Mustard Fig Vinaigrette Extra Dressing .25 Raw, CHARBROILED Add to any salad Chicken 5 & BARBEQUE Shrimp 7 Oysters 8 Half Dozen / Dozen MARKET PRICE Lump Crabmeat MARKET PRICE Crawfish Tails MARKET PRICE OYSTERS ON THE HALF SHELL Freshly shucked and served raw.
King of Peace Low Country Boil Crawfish Boil

King of Peace Low Country Boil 5 pounds whole new Start by filling the container (we use a 30-quart pot for this potatoes (cut into recipe) half full of water and adding Old Bay seasoning to quarters) taste. About 2 ounces of the Old Bay, which is a third of a 3 pounds corn on the large can, seems flavorful without being too hot for most; cob (cut in half you may want more or less. or thirds to make Bring water to a boil and add potatoes. Cook for 15 minutes pieces about 3-4 and add sausage. Cook for an additional 5 minutes and inches long) add corn on the cob. Cook for an additional 3 minutes and 3 pounds sausage add shrimp. Cook roughly 2 final minutes or until shrimp is (Polska kielbasa pink all over and begin to float. But be quick with the shrimp style cut in pieces once they begin to float or they will get rubbery. 2-3 inches long) 5 pounds shrimp A commonly found variation is to boil each of the individual (with shells on) ingredients separately, but this misses the two main advan- Old Bay seasoning to tages of the low country boil ease of preparation and the taste shared flavors of the various ingredients. Another common variation is to add crab legs to the mix. King of Peace Episcopal Church in Kingsland Crawfish Boil 10 pounds crawfish In very large sauce pot with removable 2 3-ounce packages Zatarain’s Crab wire basket, heat water, crab boil, salt, hot Boil Seasoning sauce and lemon to boiling.
FISH-FRY COOKBOOK-Luis

Beef Safety and Operating Instructions WARNING: FAILURE TO PROPERLY FOLLOW THESE SAFETY WARNINGS AND INSTRUCTIONS COULD RESULT IN FIRE OR EXPLOSION, WHICH COULD CAUSE PROPERTY DAMAGE, PER- Cookbook Tips SONAL INJURY OR DEATH. Safety Highlights E.O. Eastman Outdoors qt. quart (Read detailed information below) tsp. teaspoon pkg. package – KEEP OUT OF REACH OF CHILDREN AND PETS – LOCATE LIQUID PROPANE TANK 3 FEET FROM BURNER Tbs. tablespoon sm. small – COOL DOWN BURNER POT AND OIL BEFORE STORING oz. ounce med. medium – NEVER HEAT OIL OVER 400˚F (204˚C) – DO NOT REMOVE REGULATOR OR POT WITHOUT FIRST TURNING OFF LIQUID lb. pound lg. large PROPANE TANK pt. pint gal. gallon – BURNER MUST BE TURNED OFF AT THE LIQUID PROPANE TANK AND DISCONNECTED WHEN NOT IN USE DO NOT use or operate a burner until you have read and thoroughly understand the operating instructions and safety warnings. DO NOT place anything on burner that weighs more than 150 pounds. DO NOT use lid while deep frying. DO NOT remove hot oil or water from burner until it cools to room temperature. DO NOT leave pot and/or burner unattended while cooking or during cool down period. DO NOT use on a wooden surface including decks and picnic tables. ALWAYS place unit on a flat, fireproof and stable surface. Measurement Equivalents DO NOT light the burner until after you have checked all liquid propane gas connections for leaks. Check for leaks by spreading a thin layer of soapy water on each connection - leaks can be detected by bubbles that form in the soap film.