Keith Lusher 10.23.24
It’s exhausting to vary a stigma, when the stigma is a reality. Sure, southerners do certainly fry all the pieces. Or at the very least we strive anyway.
On my newest fishing journey, I fished alongside Ray Miller. Miller is a real cajun, and thru his 74 years, he’s gathered a ton of life classes, not no point out fishing suggestions, proverbs, and recipes.
As we had been fishing for bream alongside a wooded shoreline, Miller began telling me about his newest BBQ session, which on the floor, appeared to show awry. “I purchased a phenomenal slab of ribs this previous week and was all able to smoke them on Sunday,” he stated. “Properly, you already know what occurred Sunday proper? It poured all day.” Not realizing the place the story was going, my consideration slowly pale from my cork to Miller. “I had my thoughts made as much as cook dinner this stuff so I made a decision to deep fry them as a substitute,” he stated. By this level, I actually thought the story was going to show right into a “don’t do that at house” story. Miller began laying out the substances and the way he ready the ribs.
Components:
1 slab of St. Louis Type Ribs
Peanut oil
Louisiana Hen Fry batter
2 eggs
1 cup of milk
2 tsp of yellow mustard
Miller went on to inform me his means of frying the ribs and it started with making the dredge.
Instructions:
- Whisk the eggs, milk, and yellow mustard collectively in a bowl.
- With a knife, separate every particular person rib from the slab.
- Dip the rib into the eggwash after which coat it with the hen fry.
- Add the ribs to the fryer set to 375 levels.
- Fry for about 6 minutes or till the batter turns from yellow to golden brown. (Simply eyeball it)
- Take away from oil and serve.
After returning house, I informed my spouse concerning the recipe, to which she rolled her eyes. However I insisted we strive it. After a couple of weeks handed, I had my likelihood.
I purchased a slab of ribs and adopted his recipe. After all, I doctored up the batter a bit with a couple of additional substances, together with garlic powder, crushed black pepper, and onion powder.
I added the ribs to the oil and stored a watch on the coloration change. I’d say it took about 7 minutes to achieve the specified colour earlier than I eliminated the ribs from the oil.
Now, it was the second of reality. I let the ribs cool off for a couple of minutes after which took a chew. I used to be very shocked at how tender the meat was when biting into it. The batter fried up crispy and complimented the meat completely. For these “dippers” who prefer to have a sauce on the aspect. I like to recommend a vinegar-based Carolina Type BBQ sauce for an additional kick!
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