Chicken Fried McRib

Since other ideas of mine had already been done, I decided what better thing to do than chicken fry the lowly pressed pork patty! Did I ever mention I love fried stuff? Anyhow, I got some McRibs, rinsed them, smoked them in the kettle with hickory at about 250 for I don't know exactly how long as I used the bend test...:becky:...then breaded them and deep fried them. For the breadding I used an onion ring dip mix using beer instead of water, then coated that with a mix of the same mix, some zatarains fish fry and crushed panko. Let them sit for a bit and fried them in about a half inch of canola. There were left over green beans so I dipped and coated them and fried for good measure. (These were wonderful by the way). We took three pounds of mini gold taters, cubed, boiled and then Michele smashed 'em with a hand smasher (It took forever so I owe her big time:-D) with butter, buttermilk, chicken broth, chopped fresh parsley and minced garlic. The green beans and mushrooms were layered and dashed with Cavenders and steamed. The Gravy was the simple butter/flour/milk and spices thing I do except I got a wild hair and used some onion hushpuppy mix instead of the flour, buttermilk and chicken broth instead of just milk, had a little leftover chopped parsley so that got tossed in, some onion powder, salt and fresh ground black pepper. It needed a little more salt but was good. Enjoy the pics!

There are more great entries in the Throwdown thread here:
http://www.bbq-brethren.com/forum/showthread.php?t=93835

Thanks for looking!

They were actually pretty darn McTastey:becky:

BigButzBBQ said:

Excellent work! I had hope someone would fry one of those things. You did beyond a most excellent job, hope it tasted as good as it looked.

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Like I said Tom, I love fried stuff.:-D