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National Fried Pie Day - December 1st
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smokingal
Posts: 1,025
So tomorrow is National Fried Pie Day. While I wasn't aware of this until just now and therefore had no plans, I feel compelled to celebrate this one. Deep fried desserts aren't something I partake in with frequency, but man are they good. Anyone else have plans? If you are lucky enough to have food establishments which serve up some decent ones, that counts too.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Comments
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Please be sure to show your work, as you always do! We’re in for a treat.
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smokingal said:So tomorrow is National Fried Pie Day. While I wasn't aware of this until just now
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Too many laps of the sun so yes I remember the fried pies and usually the first bite was too hot!! Regarding Sunday, I will be eating crow if I hose up the post turkey purge cook-and it won't be fried. Gonna have to pass but appreciate the alert.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Sorry @SGH. What you are describing is well before my time, but it certainly sounds plausible that it was the best thing McD's had to offer. Well, that and their beef tallow fried fries. My experiences with dry aged A5 Wagyu tallow and fries have been top notch.
Hell, maybe I'll fry the planned pie in it too.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
smokingal said:Sorry @SGH. What you are describing is well before my time, but it certainly sounds plausible that it was the best thing McD's had to offer.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I remember, and miss, the McD deep fried apple pie. As mentioned, I also remember the burnt lips and fingers that would sometimes result on that first bite.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
SGH said:smokingal said:Sorry @SGH. What you are describing is well before my time, but it certainly sounds plausible that it was the best thing McD's had to offer.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
@smokingal You could have at least bought and consumed a beer...Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said:@smokingal You could have at least bought and consumed a beer...It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
I remember fried pies - from before there was a McDonalds. They just seemed to disappear, replaced by those awful Hostess pies! And of course, the McD's version. I had no idea there was now a "day" for them. I miss real fried pies!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
smokingal said:SGH said:smokingal said:Sorry @SGH. What you are describing is well before my time, but it certainly sounds plausible that it was the best thing McD's had to offer.
NC - LBGE -
Bojangles has the sweet potato pie. Not sure if it is deep fried or not.
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I have not been into a McDonald's since I worked there in high school, and that was a long time ago. We had four deep fryers: two for fries, one for pies, and one for the filet-o-fish. All used pure lard. After a while you ate enough and smelled enough that nothing was very appetizing. We did make some interesting things, like a Big Mac bun with a patty on the bottom and the fish on the top. Micky D's surf and turf. Management never bought into the idea.XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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I remember burning my mouth on those Mickey-D's pies. Almost as dangerous as that fresh-out-of-the-oven Shakey's Pizza!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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A little late in posting my celebratory cook, but here it is. My A5 Wagyu fat fried pies utilized cherry wood smoked caramelized peaches and were topped with homemade malted French vanilla gelato.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
The greatness just keeps on coming. Now that is a true celebration. Congrats.Waiting for your repeal prohibition day creation(s).Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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