Boomer Bacon Bombs! (Pr0n)

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!

bigabyte said:

Very interesting!:thumb: So how was the texture of the mushrooms?

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They had the classic mushroom squishy snap to them. Like they get when they are saute'ed. That was one of the main reasons that I left the stem on as well. Didn't want them turning into complete mush globuals. :becky:

Buster Dog BBQ said:

Looks great. How do you think they would be stuffed with sausage or crab then breaded and fried?

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Not sure, I think it could work but, I would probably cool them down quit a bit before doing so otherwise you might be looking at them falling apart in the fry.

This is the one I used. It's usually the one I use for fish but figured it was worth a shot.

Tom's magic pub batter:

2 Cups Whole Wheat Flour

1/4 Cup Corn Starch

2 eggs

1/2 Can of Light Beer

2 Tbs Cooking Oil (I use Extra Virgin Olive Oil)

1 Tbs Sugar

1 Tbs Kosher Salt

1 Tbs Rub/Seasoning blend (You can substitute 1/2 Tbs Seasoning Salt & 1/2 Tbs Black Pepper)

Milk You will need atleast 1 & 1/2 cups but need more to create desired consistency.

I already am thinking about the next evolution of these. It involves taking the stem off the shroom, putting a cheese curd inside of it, wrapping it in bacon, then smoking and deep frying. I also really want to try dousing the mushrooms in basalmic vinegar to start with.

One-Eyed Jack said:

Gonna have to try that tonite, should go great with a few Stan Rogers & Great Big Sea tunes, er and a few Schooners to wash her down with of course.

http://www.youtube.com/watch?v=fT-aEcPgkuA

And can't forget Lightfoot..

http://www.youtube.com/watch?v=Q0DqPSF2fyo&feature=fvw

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Darn good tunes there! Throw on some Zydeco and you would be close to my kitchen's standard sound track, :laugh: