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Onion Rings & Jalapeno Rings . . .

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Post Sat Aug 10, 2013 5:00 pm
Bob-BQN User avatar
well done
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Posts: 12904
Location: Texas
. . . are the perfect companions for smoked ribs!!! :D

Ate these ribs back in late Winter/early Spring sometime. Still worth sharing though. :wink:

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I'm making myself hungry again ... Gotta go! We're having ribs for dinner.
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Post Sat Aug 10, 2013 10:21 pm
ScreamingChicken BBQ Deputy
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Posts: 7504
Location: Stoughton, WI
Those rings look great, Bob! I'm a fan of onion rings, especially when they're cooked really dark golden brown.

Oh, and I see you had a few ribs. Yeah, I guess they turned out pretty good, too. :wink:

Post Sun Aug 11, 2013 10:01 am
Bob-BQN User avatar
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Posts: 12904
Location: Texas
Yeah, they were OK, if you like that kind of thing. :lol:

Grilled some corn last night and got a rack of ribs out of the deep freezer. Made for a quick, awesome meal! I just ate the two leftover ribs for breakfast with a tall glass of ice tea. :D
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Post Mon Aug 12, 2013 8:01 am
Griffin well done
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Posts: 3312
Location: Dallas, Texas

Got a recipe for that batter, Bob? They look great.

Post Mon Aug 12, 2013 10:33 am
CharredGriller User avatar
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Location: Central Alberta, Canada
Griffin wrote:
Got a recipe for that batter, Bob? They look great.


+1. I love onion rings, and I often go out of the way to find good ones so the recipe would be really good to have. :D
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Post Mon Aug 12, 2013 2:04 pm
sroach well done
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Posts: 1166
Location: Warrington, PA
Nice looking rings and pepper, and hell nice looking ribs..

Did you deep fry them out at the grill?
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Post Mon Aug 12, 2013 6:51 pm
Bob-BQN User avatar
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Posts: 12904
Location: Texas
It's just a basic Tempura recipe, however, I rarely "stick" to it. I am always adding a little of this or a pinch of that.

1/2 cup flour
1/2 cup corn starch
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar

Mix all the dry ingredients

1/2 cup milk
1/2 cup water

I don't add all the water unless it needs it. Sometimes I'll add pepper, cayenne pepper, bbq rub, or whatever whim hits me.

I've used this to deep fry pickles, mushrooms, pineapple, cherries, cookies, etc. Whenever the "fry bug" bites me I'll batter most anything! :lol:
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Post Wed Aug 14, 2013 12:38 pm
tex_toby well done
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Posts: 1791
Location: Van Alstyne, Texas

YUM! :shock:
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Post Fri Aug 16, 2013 7:39 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Seems simple enough even I could do it. Thanks for sharing it, Bob. 6:40 in the morning and I want tempura now. :evil: :D


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