sotv Posted August 9, 2018 Share Posted August 9, 2018 Made some of these yesterday, from a video/recipe found on the net y. Fabulous succulent meat once smoked and reaches 210F internal temp with a crispy bite size corn dog batter on the outside. Struggled to find corn meal (but found some at Tesco) and the Cream Corn came from a Jolly Green Giant Tin. But will probably make my own next time. They use this batter on Hot Links and Corn Dogs as well. So has multiple uses and is a tasty crispy batter http://thesauce.atbbq.com/pork-belly-corn-fritters/ Ingredients 2.5 lb slab of pork belly, sliced into 1.5” strips House of Q Slow Smoke Gold Mustard BBQ Sauce (Used Heinz Honey Yellow Mustard New York Deli Style) Killer Hogs Hot BBQ Rub (Used my own Homemade Rub I use for Pork) 2 quarts vegetable oil, for frying (Oil gets a bit messy after frying. I have kept the oil in a bottle, once cooled. For further corn batter fry-ups.) Used a cast iron pan for frying them up on the cooker For the corn fritter batter: 1 2/3 cup all purpose flour 1 1/3 cup corn meal 2 tbsp Killer Hogs Hot BBQ Rub (Used Homemade Rub) 1 1/2 tsp baking powder 1/2 tsp baking soda 1 cup buttermilk 1 cup creamed corn, pureed 1 cup Boulevard Brewing Co. Tank 7 Farmhouse Ale (Used Wainwright Golden Ale) Nice drop on a hot summers day also Forgot Pictures, but will be making again, so will try to remember to post pics next time. 2 Quote Link to comment Share on other sites More sharing options...
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