thanks for the props Bro...That looks so good I am starting to hate you! LOL
I have been cooking for more years than most of the folks here have lived. I still have trouble keeping the batter/breading on fried peppers.
How the heck did you do those???
Thanks for your help.
Good luck and good smoking.
Hush PuppiesSounds like the old tri coating or anglaise method. Some call it the standard coating.
What were the coating ingredients you used? My coating seems to stick to everything EXCEPT peppers.
Do you allow the coating to dry on the peppers before you fry, or do you just dump them straight in from the coating process?
My only luck with these has been with a traditional Japanese tempura, and that is a pain to make and use properly. Ice water, rice flour, make in small batches and repeat the process regularly. You get the pic.
Sorry to be so much trouble to you, but those are just absolutely beautiful, and I have to learn to duplicate that!
Good luck and good smoking.
Ranch and Tiger Sauce
Thanks. I will have to do some research on that Kentucky Kernal stuff. I prolly can't get it here, but I might be able to duplicate it.
Yea that is it.I love ranch based dips. Can you elaborate on the Tiger sauce? is it this:
and what does this taste like hot sauce, bbq... I've very interested. and thanks
Wow thanks, I will sure pickup a bottle of this. Sounds really good.Yea that is it.
It is also Johnny Triggs secret to his kickin good ribs... a little brown suger, parkay butter and tiger sauce then wrap in foil.
Walmart and Kroger both sell it next to the hot sauces