 Cooking Method - Fry
A Recipe From:America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk This recipe and other can be found in the Book Excerpt: America's Best BBQ 
A Recipe From:America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk This recipe and other can be found in the Book Excerpt: America's Best BBQ
This recipe and others can be found in the following article: Bugged Out in Thailand! By Paul Ross This recipe was collected by travel editor Richard Sterling on his trip to Burma. It was created by Renatto Buhlman, executive chef of the Strand Hotel. Renatto says to use the best quality, unscented tea available. At the Strand they give you a fork, but everywhere else you eat this with your fingers. Serving suggestion: La Phet makes an excellent appetizer with chips and a lager beer or a dry sparkling wine. In Hawaii, you might try a Maui Blanc dry pineapple wine. At any rate, don't take it with iced tea! From the article Exotic & Spicy Salads.
This recipe comes from Sam Etheridge, formerly of Ambrozia, now of Nob Hill Bar and Grill in Albuquerque, NM.
Lobster (or Shrimp) Corndogs with Chipolte Ketchup and Wasabi Mustard
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
This recipe and others can be found in the following article:
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