Stamey’s Barbecue hush puppies, Stamey’s Barbecue — 2206 High Point Rd. and 2812 Battleground Ave.
Posted on 09/13/2006 11:37:56 PM PDT by stainlessbanner
Stamey’s Barbecue hush puppies, Stamey’s Barbecue — 2206 High Point Rd. and 2812 Battleground Ave.
Southern Delicacy: Hush Puppies ping
FR BBQ Ping - Hush Puppies for your next Q
Mmmmm. Thanks! Pinging our resident foodie that there are recipes here!
Never heard of putting anything besides lots and lots of onions in hush puppies. Having Cheddar or shrimp in them almost makes them a side dish, instead of a natural part of a fish dinner - one half of the combo, without which the other is not as edible.
Love 'em anyway, so may try them when I'm in my next frying mood.
Those ain't hushpuppies. A hushpuppy is supposed to be round.
Those look more like corn dogs.
My father used to make terrific Hush Puppies. He had a cast iron skillet that he would melt Crisco in over an open flame. His secret ingredient in the Pups was Old Milwaukee beer. I can still taste them...
In mine, I use a mixture of whole wheat flour (that I grind myself -- so it tastes as mild as unbleached or white flour) and masa harina (instead of cornmeal) -- and light beer & oftentimes shallots instead of onions, but I'm from the west coast of Ohio, so what do I know? ;)
Now you've had hushpuppies. It's just a way to keep from wasting perfectly good corn batter. When the fish is about done, chunk an onion into 8 parts. Put them in the batter and then put them in the pan.
So true. I've eaten hush puppies all my life (almost 50 years) and I've never seen hush puppies that looked like that.
Also, I've noticed that celebrity chefs have started adding things like jalapeno peppers to them which is plain wrong! Hush puppies are made with corn meal, self rising flour, buttermilk, finely diced onions, a bit of salt and black pepper. Damn! I just made myself hungry!
Exactly right. Have you ever been to someone's fish fry who made hush puppies that "looked right" but had no onions in them? I have! It's just so wrong! And it has happened to me more than once. I don't get it.
Also, those odd-shaped ones in the BBQ picture are like the ones they serve at Red Lobster. They smell so good and then you bite into one and it has fake onion in it. Not even the kind that plumps up from dehydrated to like normal white onion pieces - these are little flecks of dark green something that is an herb, I think - I think the onion "flavor" is from powder.
As with all fried foods - the grease makes all the difference.
I really hate to say what those look like and it's certainly not appetizing. You can have all the hush puppy recipes you want, but you won't ever get my jalapeno poppers recipe, muhahahaha!
I never could stand onions in hushpuppies. I'm not a fan of onions in the first place.
I have had them with actual corn, instead of onions in them. They were really good that way. I think that may have been on the Gulf Coast somewhere.
BTW, I live in Raleigh. Smithfield's BBQ has the "cat turd" h-ps. I don't know anywhere around here that serves the round kind.
A former post spoke of the grease making all the difference. I concur. I used to work at a fish camp (southern-speak for a seafood restaurant, where most things are only available fried), and you could always tell when they changed the grease in the deep fryer. Nothing was anywhere as good as with the old grease.
ROFLMAO!!
It was on the other night and I caught the very end where she was a hostile witness for the defense. Tire and transmission talk. I'm sitting on the sofa when suddenly I hear a voice from the kitchen......."I thought you saw that before. How come you're watching that again?"
Greensboro is now my hometown. My homes in the past were Florida and TN. BBQ and hush puppies are different in all three regions. I tend to agree, however that hushpuppies should be round and should not be loaded down with too many "extra" ingredients. At that point, they are no longer hushpuppies.
I'm still learning to deal with BBQ here - I miss Memphis style.
Thanks for the heads up on this, Rte66.
Mmmm! Good ol' Southern cooking!
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Forget about hushpuppies. How did my Grandmother make those flat, delcious fried hoecakes that we always ate with the day's catch?
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