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Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'm going to a deep-fry party Saturday. We will be DFing a variety of different things. In the past we have done the usuals- wings, hot dogs, cheese sticks, etc. We've done some novelty things like battered Oreos, twinkies, dill pickles.
I would like to try deep fried ribs (already smoked, cut into bones, then DFed) so if I have time to smoke some I'll be taking some to try.
Looking for suggestions as to what might be good, either in theory or from experience. Not really looking for stuff that takes a lot of prep though, just new fun ideas.
Snickers bars...definitely snickers bars. Best advice, unwrap them, put Popsicle stick in them, then freeze them. When you're ready, batter them (like oreos) and fry. Everytime I eat one I feel like I'll become insulin dependent, but man are they good!
Bacon bombs:
1 x Can of "Grands Biscuits"
1 lb bacon
1 pkg Mozzerella cheese
Cut the biscuits into quarters. Cut the bacon pieces in half. Separate the layers of the biscuits and put a small piece of cheese inside. Close up the dough and seal the edges. Wrap each piece of dough in a piece of bacon and pin with a toothpick. Fry at 375 until golden brown.
Beer-battered mushrooms! Look up a simple beer-batter recipe and go to town. It ruined restaurant-style frozen fried mushrooms for us. So worth it.
You can use the same batter for onion rings, but you might want to soak them in buttermilk for a while first
Weber S470 with smoker box and insulated custom cover
RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
GMG Davy Crockett Wifi
Blackstone 1575
Seville Classics Rolling Workbench
Grill Grates searing kit
(2) Maverick ET-732
Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
PickleMeister
Pampered Chef Knives
All Clad BD5
Tyent Water Ionizer
I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
I loved fried food, as evident of my 2 corn dogs and okra for supper last night. But some, if not all, of the stuff listed above has me thanking the Almighty I have never been invited to one of these shin digs.
Bacon bombs:
1 x Can of "Grands Biscuits"
1 lb bacon
1 pkg Mozzerella cheese
Cut the biscuits into quarters. Cut the bacon pieces in half. Separate the layers of the biscuits and put a small piece of cheese inside. Close up the dough and seal the edges. Wrap each piece of dough in a piece of bacon and pin with a toothpick. Fry at 375 until golden brown.
David it seems like every time you pop up to comment... BACON is involved. Or perhaps it's because I am also David and love BACON that I am seeing this incorrectly.
These fried ribs sounded interesting despite the fact that I have tried a Vietnamese version that I didn't like much. These guys look like they have the right kind of beards to do this correctly.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I'm smoking pork Char Siu Friday, courtesy of Marauderer, so I may toss a rack or two of ribs on to take to the party Saturday. Not sure if just deep frying the bones will be good or if they'd need battered. If battered, what type batter would work??? These things keep me up at night...
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