Sure Beats Wheaties

Lawn Ranger

<p />The rib tips came out great....falling off the bone tender. Served with beer batter onion rings and creamy potato salad. BTW they were seasoned with Dizzy Pig "Swamp Venom" and basted every hour or so with a mixture of Ken Stone's "Happy Pappy" and butter. There were a few other ingredients in there also.[p]Here comes another week.[p]Mike

Unknown

Lawn Ranger,
That looks great.
Were they cooked direct?
How long?
What dome temp?[p]Thank you.[p]Kyle

MickeyT

Hey Mike,[p]How do you do your beer battered onion rings? Those look awesome and I love onions.[p]Thanks,[p]Mick

haywyre

Lawn Ranger,
DO you have the recipes for the beer batter?

Lawn Ranger

KL,
They were done elevated-indirect with a couple of firebricks and a drip pan between them and the fire. Temps ranged from 225 to 275 over a period of 4-5 hours. Just had some more for lunch.[p]Mike

Lawn Ranger

haywyre,
I pulled this off of the Internet yesterday. It's a winner! I fried them in a Fry Daddy.[p]Beer Batter for Fish and Onion Rings[p]1 1/2 cup flour
1/2 tsp. salt
3 tsp. baking powder
1 cup cold beer ( I used the entire bottle as it seemed a little thick ).
3 eggs[p]Slightly beat the eggs in a medium mixing bowl. Add remaining ingredients and blend well with an electric mixer. Use immediately.[p]Good stuff,[p]Mike

Lawn Ranger

MickeyT,
Hey Mick:[p]See the reply to Haywyre. They were excellent![p]Mike