BigButzBBQ
is Blowin Smoke!
- Joined
- Mar 16, 2010
- Location
- Northwes...
It's been awhile since I made a new deep fried creation. With pub grub on my mind, I couldn't help but think of one of my favorite things to get at the bar, stuffed mushrooms! So, why not take these delicious things and put a que twist on them. With that being said, I give you:
Boomer Bacon Bombs!
Simple in design, it started with bacon and mushrooms. My assistant decided that there would be no need for the bacon on the right and she was refusing to work with it.
Next, the mushrooms were wrapped with half a slice of bacon and skewered with a toothpick. From that it was onto the OTG that was set for stun! (offset smoking.)
They cooked until the bacon was nice and crispy, the crispy part is important for optimal flavor.
Now for the main event! The deep frying! First I whipped up some batter.
Then the proper station set up. Now, I thought initially that a flour dredge would be required before the battering but, after the first couple I found you could go just straight to the batter and it would stick.
The one nice thing about these is that if you leave the toothpick on during the battering process, you can slide them off with a fork right into the oil and limit the mess.
Here are these little jewels all fried up!
The first bite was superb!
The smoky meatiness of the mushroom, with the saltiness of the bacon, and sweetness of the batter are a great combo! But, with a bit of ranch dressing or some Butzed-up Sour Cream, these things send the taste buds singing!
Thanks for looking!
Boomer Bacon Bombs!
Simple in design, it started with bacon and mushrooms. My assistant decided that there would be no need for the bacon on the right and she was refusing to work with it.
Next, the mushrooms were wrapped with half a slice of bacon and skewered with a toothpick. From that it was onto the OTG that was set for stun! (offset smoking.)
They cooked until the bacon was nice and crispy, the crispy part is important for optimal flavor.
Now for the main event! The deep frying! First I whipped up some batter.
Then the proper station set up. Now, I thought initially that a flour dredge would be required before the battering but, after the first couple I found you could go just straight to the batter and it would stick.
The one nice thing about these is that if you leave the toothpick on during the battering process, you can slide them off with a fork right into the oil and limit the mess.
Here are these little jewels all fried up!
The first bite was superb!
The smoky meatiness of the mushroom, with the saltiness of the bacon, and sweetness of the batter are a great combo! But, with a bit of ranch dressing or some Butzed-up Sour Cream, these things send the taste buds singing!
Thanks for looking!