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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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01-19-2011, 08:51 PM | #1 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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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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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: 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] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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01-19-2011, 08:52 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very interesting! So how was the texture of the mushrooms?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-19-2011, 08:53 PM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Wow! Pure genius! I wish I could taste one.
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01-19-2011, 08:59 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That does sound pretty darned tasty.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-19-2011, 09:00 PM | #5 |
Knows what a fatty is.
Join Date: 08-23-10
Location: Mount Olive, Alabama
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I will be trying this soon!
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01-19-2011, 09:04 PM | #6 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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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.
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: 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] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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01-19-2011, 09:05 PM | #7 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Nice one!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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01-19-2011, 09:14 PM | #8 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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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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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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01-19-2011, 09:19 PM | #9 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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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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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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01-19-2011, 09:23 PM | #10 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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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.
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: 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] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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01-19-2011, 09:31 PM | #11 |
Full Fledged Farker
Join Date: 03-28-10
Location: Minneapolis, KS
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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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01-19-2011, 09:34 PM | #12 |
Full Fledged Farker
Join Date: 03-28-10
Location: Minneapolis, KS
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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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01-19-2011, 09:36 PM | #13 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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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. Last edited by TIMMAY; 01-19-2011 at 10:02 PM.. |
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01-19-2011, 09:37 PM | #14 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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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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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: 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] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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01-21-2011, 07:16 AM | #15 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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