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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-19-2011, 08:51 PM   #1
BigButzBBQ
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Talking 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!
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Old 01-19-2011, 08:52 PM   #2
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Very interesting! So how was the texture of the mushrooms?
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Old 01-19-2011, 08:53 PM   #3
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Wow! Pure genius! I wish I could taste one.
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Old 01-19-2011, 08:59 PM   #4
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That does sound pretty darned tasty.
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Old 01-19-2011, 09:00 PM   #5
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I will be trying this soon!
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Old 01-19-2011, 09:04 PM   #6
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Quote:
Originally Posted by bigabyte View Post
Very interesting! So how was the texture of the mushrooms?
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.
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Old 01-19-2011, 09:05 PM   #7
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Nice one!
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Old 01-19-2011, 09:14 PM   #8
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I don't like mushrooms but wrapping them in bacon makes me want to try them! At least the outside part. Very creative and awesome!
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Old 01-19-2011, 09:19 PM   #9
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Looks great. How do you think they would be stuffed with sausage or crab then breaded and fried?
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Old 01-19-2011, 09:23 PM   #10
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Looks great. How do you think they would be stuffed with sausage or crab then breaded and fried?
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.
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Old 01-19-2011, 09:31 PM   #11
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Hooooolllllly Cow!, those mushrooms look awesome. Finally done for the day here and having a COLD-ONE, wish I had that to go with the brew!!

awesome job!!!
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Old 01-19-2011, 09:34 PM   #12
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My last comment brings me to the next question and I may start a thread for it. Good Breading recipes!!!
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Old 01-19-2011, 09:36 PM   #13
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Those shrooms look pretty darn good.
Personally I like my mushrooms breaded instead of batter dipped but I think this would still taste great!


Anything stuffed with sausage that is wrapped in bacon, smoked, then batter dipped and fried has to be one of the greatest thing EVER I would imagine.

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Old 01-19-2011, 09:37 PM   #14
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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.
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Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR]
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Old 01-21-2011, 07:16 AM   #15
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OK Tom, I LOVE deep fried mushrooms in the first place and we have them pretty regularly but your twist just adds a whole new dimension. We are MOST definitely doing this! Muchisimo gracias mi amigo!
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