Cajun Fried Loinbacks

maxqMember

Granted, not barbecue but these were delicious:

1 rack loinbacks, skin removed, cut into 4 sections and placed in a Zip Lock with Cajun marinade overnight. We used Tony Chachere Turkey Injection.

Deep fry @ 350 for 16-20 minutes until toothpick tender. Drain, season with your favorite Cajun spice rub, slice and enjoy. If you like the crispy edge of a pork chop you'll love these.

2/4/1310:27 AM

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tomMember

Max,my "coonass" relatives down there in New Iberia have also been known to take large racks of spares,trim ,smoke around a half hr.
Remove from smoker and coat with rub.Hot smoke around 350º for about another 90 mins.

They remove and completely cool.Cut into singles ,dip into a milk/egg/beer soak and then lightly dredge in an all purpose breading with "coonass seasoning".

Deepfry at about 350º until golden brown-maybe five mins.

Serve with sauce for dippin'.

Byron Chism down here on Santa Rosa Beach[ButtRub.com]served us some about the same way.
Of course he is a CIA chef and you know they can be a little strange.

2/4/1311:15 AM

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Former Member

Try coating them with a flour mixture for "deep fried ribs". I post back a few years about doing that at the Houston Rodeo with a team that is known for them.

2/5/138:02 AM

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maxqMember

Tom....MOST chefs are STRANGE