Beer-battered-brisket-burnt-end Corndogs Recipe

Bow & Arrow

1. 1

   Prepare skewers

   Soak the wooden skewers in water for 15 minutes to prevent sticking, then pat dry.

2. 2

   Skewer the burnt ends

   Thread the beef brisket burnt ends onto each skewer, aiming for 4–5 cubes per skewer. Set on a tray.

3. 3

   Make the beer batter

   In a bowl, whisk together beer, egg, and milk until smooth. Add cold water and whisk to combine.

4. 4

   Prepare dry coating

   In a separate bowl, whisk together flour, cornmeal, baking powder, sugar, salt, black pepper, garlic powder, onion powder, and cayenne (if using).

5. 5

   Heat oil

   Pour the frying oil into a heavy pot to a depth of 3–4 inches and heat to 350°F (175°C).

6. 6

   Dredge and batter

   Dip each skewered burnt end into the beer batter, allowing excess to drip off, then roll (or dredge) in the dry coating until evenly coated.

7. 7

   Fry

   Carefully lower skewers into the hot oil, frying in batches for 2–4 minutes until golden brown and crisp. Maintain oil temperature; adjust heat as needed.

8. 8

   Drain and serve

   Remove from oil and drain on a rack or paper towels. Sprinkle with a little extra salt if desired and serve hot with dipping sauces.