FRICKLES - FRIED PICKLES
1 bottle hamburger dill slices
1/2 cup all purpose flour
1/2 cup yellow corn meal
1 teaspoon BBQ rub
1/2 cup yellow mustard
1/2 cup beer
Combine the flour and cornmeal (50/50) and season with your favorite BBQ spice rub. In a small bowl make a slurry of the mustard and beer.
Dip the pickle slices in the mustard-beer mixture and then in the flour-cornmeal [personally, I prefer to shake the pickle slices in plain flour first, THEN into the slurry, THEN into the flour/cornmeal - kc]. Deep fry 5 to 6 pickles at a time at about 370º degrees until the batter is browned, about 30 seconds. Pickles will float to top when done.
Serve hot with cold beer, with ranch dressing as a dip if desired.
Serves 4-6
Recipe from Steak Out in Fairfield, Texas, as shown on Barbecue American Episode 203
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FRENCH FRIED PICKLES
1 qt. dill pickles, thinly sliced
1 3/4 c. all purpose flour, divided
2 T. red pepper
2 t. paprika
2 t. pepper
2 t. garlic salt
1 t. salt
3 dashes Tabasco sauce
1 c. beer
Dredge pickles in 1 c. flour and set aside. Combine remaining 3/4 c. flour with dry ingredients and mix well. Add hot sauce and beer and mix well. Dip dredged pickles into batter and fry in hot oil (375°) til pickles float to the surface and are golden brown. Drain on paper towels and serve immediately.
(yield: 2 1/2 dozen appetizer servings)
(Can't remember where I got this one... sorry)
Keri C, smokin' on Tulsa Time
1 bottle hamburger dill slices
1/2 cup all purpose flour
1/2 cup yellow corn meal
1 teaspoon BBQ rub
1/2 cup yellow mustard
1/2 cup beer
Combine the flour and cornmeal (50/50) and season with your favorite BBQ spice rub. In a small bowl make a slurry of the mustard and beer.
Dip the pickle slices in the mustard-beer mixture and then in the flour-cornmeal [personally, I prefer to shake the pickle slices in plain flour first, THEN into the slurry, THEN into the flour/cornmeal - kc]. Deep fry 5 to 6 pickles at a time at about 370º degrees until the batter is browned, about 30 seconds. Pickles will float to top when done.
Serve hot with cold beer, with ranch dressing as a dip if desired.
Serves 4-6
Recipe from Steak Out in Fairfield, Texas, as shown on Barbecue American Episode 203
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FRENCH FRIED PICKLES
1 qt. dill pickles, thinly sliced
1 3/4 c. all purpose flour, divided
2 T. red pepper
2 t. paprika
2 t. pepper
2 t. garlic salt
1 t. salt
3 dashes Tabasco sauce
1 c. beer
Dredge pickles in 1 c. flour and set aside. Combine remaining 3/4 c. flour with dry ingredients and mix well. Add hot sauce and beer and mix well. Dip dredged pickles into batter and fry in hot oil (375°) til pickles float to the surface and are golden brown. Drain on paper towels and serve immediately.
(yield: 2 1/2 dozen appetizer servings)
(Can't remember where I got this one... sorry)
Keri C, smokin' on Tulsa Time