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For some reason I have always been a bit of a hush puppy addict. Even if the fish served up at a restaurant was horrible, I could still enjoy the place if the fried cornbread balls were good. Did I mention that Pabst Blue Ribbon comes into play as well?


This recipe comes from my collection used in the official Kent Whitaker Pabst Blue Ribbon Cook Booklet and was also used in the magazine Kick Stand Up Magazine which is a regional motorcycle magazine that promotes all types of riding and family fun.

As with many of my recipes, feel free to season these to your own liking if you want to back off some of the jalapenos. We all have our own tastes. But I think you will like these straight from the recipe.

HOT oil for frying is the secret to any good hush puppy. Then make sure you don’t fry too many at one time and don’t make them too big. If there are too many, then the heat is not even, and if they are too big, they burn on the outside, and are mush on the inside.

That being said, enjoy my Pabst Blue Ribbon puppies.

Pabst Puppies
3 1/4 cups self rising cornmeal
1 cup all-purpose flour
1 tablespoons sugar
1/2 tablespoon garlic powder
2 teaspoons salt
2 eggs, beaten
1 Pabst Blue Ribbon room temp
3/4 cup finely chopped onion
2 tablespoons hot sauce
2 tablespoons fine chopped jalapenos, optional
Hot vegetable oil for frying

Combine all of the ingredients in a large bowl and mix well. Allow to rest for 5-10 minutes while oil gets hot. Use a deep fryer. Drop batter by the spoonful into oil and cook until golden brown. They will expand slightly. Try a few to master size of batter ball. Larger sizes will not fully cook in the middle. Add additional flour if needed. Drain on paper towels and serve hot.

From the official PBR mini cookbook by Kent Whitaker.... which you can download for FREE HERE!

Published in Breads

Easy Pabst Blue Ribbon Chili - Here is a great starter recipe for chilli using simple ingredients including some Pabst Blue Ribbon Beer. This recipe is from my PBR cookbooklet which is available now as a PDF FREE!Look in more of my cookbooks for additional great chili recipes.

Published in Soup Stew Chili

Free Download - The Kent Whitaker Pabst Blue Ribbon cookbooklet

Published in Deck Chef Blog

Pabst BBQ Sauce! Here are two quick and easy barbecue sauces that you can make with simple ingredients that you may already have in the kitchen. The first is from my Kent The Deck Chef Pabst Blue Ribbon Recipe book - which you can download as a PDF on www.thedeckchef.com


Pabst BQ Sauce & Baste
From the Pabst Blue Ribbon Recipe Booklet by Kent Whitaker
1/2 can PBR room temp
1/4 cup butter melted

1/2 cup onion, finely chopped
1 tablespoon minced garlic
1/3 cup apple juice
1 cup ketchup1/4 cup mustard (or more)
1 beef or chicken bouillon cube
1/4 cup vinegar
1 tablespoon brown sugar
Salt and pepper dashes
Dash of hot sauce
Directions: In a large saucepan combine all ingredients and simmer for about 20 minutes on medium low. Cool before serving.

Look for more recipes on www.thedeckchef.com

Texas Honey Mustard
From the Texas Hometown Cookbook by Kent Whitaker and Sheila Simmons
1 cup mayonnaise
3 Tablespoons orange juice
1 Tablespoon half-and-half
3 Tablespoons Dijon mustard
2 Tablespoons honey
Directions: Combine and chill before serving.

Look for more recipes on www.thedeckchef.com

Published in Sauces & Rubs

Pabst BBQ Dip! Here are two quick and easy tailgate dips that you can make with simple ingredients that you may already have in the kitchen. The first is from my Kent The Deck Chef Pabst Blue Ribbon Recipe book - which you can download as a PDF on www.thedeckchef.com



Ultimate PBR Cheese Dip
From the Pabst Blue Ribbon Recipe Booklet by Kent Whitaker
2 cups processed cheese food cubed
1 cup white American cheese cubed

1 cup Pepper Jack Cheese cubed
1/2 can Pabst Blue Ribbon
1/2 cup milk
1 cup green chilies chopped tomatoes drained
1/2 cup real bacon bits
1/2 cup chopped onions
1/2 packet taco seasoning mix
Directions: Combine all of the ingredients in a crock pot and cook covered on low until cheese is melted. Add more PBR or milk as needed to thin or additional cheese or a few spoonfuls of self rising corn meal to thicken to desired consistency. For added flavor you can stir in crumbled cook sausage or ground beef.

Kent's Tailgate Crab Dip
From the Tennessee Hometown Cookbook by Kent Whitaker and Sheila Simmons
1 package of cream cheese softened (8 ounce)
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Worcester sauce
1/2 teaspoon Italian seasoning
1/2 pound crab meat or imitation crab meat chopped
1/2 cup bacon bits
In a bowl combine cream cheese, mayo and water until well blended and smooth. Add remaining ingredients, mix until well blended. Add sour cream or more mayonnaise if desired. You can also add adash or two of hotsauce and seafood seasoning.

Published in Dips & Salsa