BBQ-Review.com

[Rick]

Shore dinners are an east coast tradition for family reunions, company picnics, block partys and have nothing to do with BBQ, except they are usually outside and done in the warmer months of the year. I'm sure someone will have an outstanding variation on this classic seafood feast extraordinaire but here is our version. ( scale up or down depending on the number of people. )
5 lbs. red or white young potatoes
16 ears corn - cut in half and shucked
12 small onions - cut in quarters with a toothpick in each to keep together
10 stalks celery cut in quarters
4 lemons cut in quarters
8 large bay leafs
24 oz. full flavored beer
1 qt. water
1 qt. clam juice
1 lb. butter cut into 16 equal pats
1/4 c. white pepper
Crusty sour dough bread for soppin'
1 c. Old Bay ( any brand of this type) or more to taste
crab, shrimp, lobster, clams, mussels, oysters any or all in amounts to give your guests 8 ozs. cooked per person minus shells. Do not over cook the seafood, if using a combination put the one done first in last.

Put liquids, bay leaf, in a large covered stock pot on your turkey cooker ( a basket insert is handy, I prefer steamed to boiled) and bring to boil. Next add potatoes and bring back to boil for 10 mins., add onions, corn, and celery and 1/2 half lemon quarters and 1/2 of the butter pats and 1/2 Old Bay ( sprinkled evenly over top and bring back to a boil. Add seafood, Old Bay, and white pepper with remaining butter, cover and cook until seafood is just done. Remove from cooker and place in large bowls reserving broth. Make sure a ratio of seafood to vegetables is adequate. Serve in smaller bowls and add the broth to each bowl for sopping ( optional ) Pass around a shaker of the Old Bay to taste. Iced tea and cold beer are great companions for this feast!

Rick- stolen from Bobby Williams a good friend in Edgewater, Md. who taught me how to eat a jimmie

[Purple Haze]

As soon as the weather breaks, this recipe is getting a try. Thanks for sharing.