Fryer

Bill-Chicago · 03-18-2004, 10:03 AM

Thought of this from Jorges post.

Gonna use the basket in my cast iron pot to do up a mess of shrimps and fries tomorrow, maybe hush puppies too.

So plenty of you have turkey fryers, deep fryers, fryers with their cast iron pots, etc.

What do you like to fry? I know turkeys, chickens, wings, drumsticks.

What else?

Anyone bread a atomic buffalo turd and fry it?

I might experiment if I see something I like.

parrothead · 03-18-2004, 10:07 AM

Corn on the cob

clam strips

mozzarella sticks

cheddar nuggets

Catfish nuggets

Shrimp

Frog legs

Just for a start. Firing up the fryer is fun. When we do a neigborhood shindig and the fryer gets busted out, anything goes

parrothead · 03-18-2004, 10:08 AM

I have not tried the dessert thing yet that I have heard so much about. snickers bars, twinkies and such. Just sounds like gluttony.

Jorge · 03-18-2004, 10:09 AM

Something similar to a turd. Most places call them poppers. Take pickled jalapenos and slice them in half, retaining the stem on one half. Remove seeds and veins. Stuff with a mix of cream cheese, garlic, cumin, paprika, onion powder, or whatever you like. Dip stuffed pepper in condensed milk, flower with paprika mixed in, condensed milk again, crushed saltine crackers. Fry em up.

Edit: reason for retaining the stem? Tell the timid that they are fried mice.

parrothead · 03-18-2004, 10:10 AM

Quote:

crushed saltine crackers

Or crushed pork rinds.

brdbbq · 03-18-2004, 10:12 AM

Quote:

Originally Posted by Jorge

Something similar to a turd. Most places call them poppers. Take pickled jalapenos and slice them in half, retaining the stem on one half. Remove seeds and veins. Stuff with a mix of cream cheese, garlic, cumin, paprika, onion powder, or whatever you like. Dip stuffed pepper in condensed milk, flower with paprika mixed in, condensed milk again, crushed saltine crackers. Fry em up.

That be good $hit. I don't split I core

brdbbq · 03-18-2004, 10:13 AM

Quote:

Originally Posted by parrothead

Frog legs

Taste like chicken

parrothead · 03-18-2004, 10:14 AM

Forgot about the last time we got together with the neighbors.

Go to the butcher and ask him for "fresh sides". This is bacon meat that has nothing done to it. Not cured or anything. Cube it up, deep fry and you just made a batch of cracklins. You can probably request fresh sides with the skin still on.

Oh yeah, dust lightly with salt, but I'll bet that so flav would be pretty darned good also. I plan on doing some of these at the sep. bash.

Jorge · 03-18-2004, 10:15 AM

Quote:

Originally Posted by parrothead

Quote:

crushed saltine crackers

Or crushed pork rinds.

Thanks a lot.....one more thing I have to do this weekend :D

brdbbq · 03-18-2004, 10:17 AM

Quote:

Originally Posted by parrothead

Forgot about the last time we got together with the neighbors.

Go to the butcher and ask him for "fresh sides". This is bacon meat that has nothing done to it. Not cured or anything. Cube it up, deep fry and you just made a batch of cracklins. You can probably request fresh sides with the skin still on.

Oh yeah, dust lightly with salt, but I'll bet that so flav would be pretty darned good also. I plan on doing some of these at the sep. bash.

Next will be cane poles and straw hats

Bill-Chicago · 03-18-2004, 10:17 AM

Quote:

Originally Posted by parrothead

Forgot about the last time we got together with the neighbors.

Go to the butcher and ask him for "fresh sides". This is bacon meat that has nothing done to it. Not cured or anything. Cube it up, deep fry and you just made a batch of cracklins. You can probably request fresh sides with the skin still on.

Oh yeah, dust lightly with salt, but I'll bet that so flav would be pretty darned good also. I plan on doing some of these at the sep. bash.

Sounds great! Fat, fried in fat.

Jorge · 03-18-2004, 10:20 AM

Quote:

Originally Posted by brdbbq

Quote:

Originally Posted by parrothead

Forgot about the last time we got together with the neighbors.

Go to the butcher and ask him for "fresh sides". This is bacon meat that has nothing done to it. Not cured or anything. Cube it up, deep fry and you just made a batch of cracklins. You can probably request fresh sides with the skin still on.

Oh yeah, dust lightly with salt, but I'll bet that so flav would be pretty darned good also. I plan on doing some of these at the sep. bash.

Next will be cane poles and straw hats

Bare feet, dueling banjos, and Levi Garret. For the record I don't own a banjo.....

Bill-Chicago · 03-18-2004, 10:35 AM

Thought it was Lief Garret

Solidkick · 03-18-2004, 10:44 AM

You taking tomorrow off and I got to put up with you ALL day long?

I guess it ain't no different than any other day............

-------------------
I'm off today, I got three slabs rubbed down with Tony C's in Black Beauty already. I got 2 packs of thighs and a pack of legs going in on the three hour mark of the ribs, probably use lemon pepper on some and Blues Hog on the rest. Cooking with lump, kingsford, apple and cherry in Black Beauty.
I got the electric out and it's got a shank portion ham in it, using sugar maple in it. This ought to hold me and the neighborhood over until Saturday. LOL

Jorge · 03-18-2004, 10:44 AM

03-18-2004, 10:03 AM	#1
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Fryer Thought of this from Jorges post. Gonna use the basket in my cast iron pot to do up a mess of shrimps and fries tomorrow, maybe hush puppies too. So plenty of you have turkey fryers, deep fryers, fryers with their cast iron pots, etc. What do you like to fry? I know turkeys, chickens, wings, drumsticks. What else? Anyone bread a atomic buffalo turd and fry it? I might experiment if I see something I like. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

03-18-2004, 10:07 AM	#2
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	Corn on the cob clam strips mozzarella sticks cheddar nuggets Catfish nuggets Shrimp Frog legs Just for a start. Firing up the fryer is fun. When we do a neigborhood shindig and the fryer gets busted out, anything goes __________________ Greg American Picker Blog

03-18-2004, 10:08 AM	#3
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	I have not tried the dessert thing yet that I have heard so much about. snickers bars, twinkies and such. Just sounds like gluttony. __________________ Greg American Picker Blog

03-18-2004, 10:14 AM	#8
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	Forgot about the last time we got together with the neighbors. Go to the butcher and ask him for "fresh sides". This is bacon meat that has nothing done to it. Not cured or anything. Cube it up, deep fry and you just made a batch of cracklins. You can probably request fresh sides with the skin still on. Oh yeah, dust lightly with salt, but I'll bet that so flav would be pretty darned good also. I plan on doing some of these at the sep. bash. __________________ Greg American Picker Blog

03-18-2004, 10:35 AM	#13
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Thought it was Lief Garret __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

03-18-2004, 10:09 AM	#4
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Something similar to a turd. Most places call them poppers. Take pickled jalapenos and slice them in half, retaining the stem on one half. Remove seeds and veins. Stuff with a mix of cream cheese, garlic, cumin, paprika, onion powder, or whatever you like. Dip stuffed pepper in condensed milk, flower with paprika mixed in, condensed milk again, crushed saltine crackers. Fry em up. Edit: reason for retaining the stem? Tell the timid that they are fried mice.

03-18-2004, 10:44 AM	#14
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	You taking tomorrow off and I got to put up with you ALL day long? I guess it ain't no different than any other day............ ------------------- I'm off today, I got three slabs rubbed down with Tony C's in Black Beauty already. I got 2 packs of thighs and a pack of legs going in on the three hour mark of the ribs, probably use lemon pepper on some and Blues Hog on the rest. Cooking with lump, kingsford, apple and cherry in Black Beauty. I got the electric out and it's got a shank portion ham in it, using sugar maple in it. This ought to hold me and the neighborhood over until Saturday. LOL __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

03-18-2004, 10:44 AM	#15
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Who? __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

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