Tag Archives: Double Wide IPA

Football Feedings 2013 Week 15: Championship Fry


Saturday was the last day of the regular college football season.  It was sprinkled with a few games.  Championship games.  So in honor of that, I decided to make, in my mind, the greatest set of winning deep fried food.  You will be surprised what made the cut as you were last Saturday on the games.  Fortunately for me I had a holiday 4 pack of Smokestack Series beer from Boulevard to try whole doing so.


  • I jug of vegetable oil
  • 1 deep fryer
  • 1/2 cup chopped hatch peppers
  • 1 block of cream cheese
  • 1 bag of shredded mozzarella cheese
  • 1 chicken breast
  • 1 bag of HEB Southwest Tortillas
  • 1 bag of cheese curds
  • 1 bag of boudin balls from Stuffed
  • 1 jar of pickle spears
  • 1 box of beer batter


It’s really easy to fry food.  The biggest danger involves the grease flying out of the pot.  So first, you need to setup the fryer and a safe area of the kitchen.  Pour the oil in the fryer so it covers the basket that’s in there.  Turn on the fryer and set it to at least 375 degrees and let it heat up.  The beer batter should just require water but you can add beer if you like.  Mix the batter until it is nice and smooth.


The boudin balls are the easiest to prepare because you don’t have to do anything.  The pickle spears needs drying off first so use a paper towel to do it.  The cheese curds do not need any handling either.  Now we come to the taquito.  I tried to make it like the fast food joints but I just couldn’t get the tortilla to fit in the fryer that way.  So it’s a burrqito.  To make that, cook and slice up the chicken.  Warm up the tortilla to soften it.  Spread on the cream cheese, the mozorella, the hatch peppers, and the chicken.  Fold up like a burrito and stick toothpicks in them.

To cook, drop the burrqito in and fry until golden brown.  The spears and curds will need to go into the batter before dropping it in the fryer.  Make sure you covered enough batter on them before doing so.  Cook the rest of the items until golden brown.  Make sure you place the cooked items on a plate that has paper towels to suck up the extra oil.

The mixed four pack of Boulevard beer worked great.  I started with the Dark Truth Stout, moved to the Double Wide IPA, then the Sixth Glass, and finally the Tank 7.  They all mixed well with the four fried food groups.  In fact I have to say it was a Championship mix.  The burrqito was the most ambitious and it paid off.  It tasted better than the taquitos I get at the stores.  The curds were just spicy enough.  The spears were super crunchy.  I’ve never had boudin balls but I will have them again.

All in all it was winning combo and when I want to win, I want to fry.  It’s been a great year cooking up food again and I’ve learned so much.  This year I got to try my hand at a few new things as well as hit up some old school favorites.  I have more equipment in the kitchen, which means some more experimentation coming for some new and tasty college football feedings.  I hope y’all had fun and we’ll see ya real soon for some tasty food.