Larry the Cable Guy Chicken Batter

On a scale of 1 to 10 I have to give this product a 10!  It's delicious!

I know it says 'Chicken Batter' but I wasn't making fried chicken, I was making cube steak.  For 4 pieces of steak I put about 1/2 cup in a shallow bowl and coated the meat well pressing the batter into the meat as I went.  I heated the oven to 400 degrees and put a light coat of oil in a cast iron frying pan.  This I placed in the oven while it preheated.  When the oven was hot I placed the battered meat into the hot oil and placed the pan back into the oven.  After about 5 minutes I turned the meat and cooked the other side for about 5 minutes. 

After removing the meat from the pan I poured off all but about 1 Tbsp. of oil and added a couple of Larry's batter to make gravy.  Another great move!  This batter has the perfect balance of seasonings, including salt and pepper.  I added nothing other than the batter to my meat.  Now I can't wait to try this with what it was made for - chicken.

Willie's Hog Dust Spicy BBQ Pork Rind Pellets Willie's Hog Dust

Willie's Hog Dust Spicy BBQ Pork Rind Pellets

On a scale of 1 - 10 I give this product an 8.

I've never seen anything like these pork rind pellets!  If you look at the picture on the left you will see the pellets on the left side of the plate and the cooked rinds on the right side.  They are already seasoned and all you do is put a few on a plate or napkin and microwave for about 90 seconds.  It's fun to watch them pop up as they cook.



Now why an 8 and not a 10.  The spice is good but a touch hot for some people.  I would like to see them in an unseasoned flavor.  Other than that, they are great.



Now I'll tell you about the Willie's Hog Dust.

On a scale of 1 - 10 I also give this product an 8.

The blends of the spices/herbs are perfect for BBQ.  To make mine I used Boston Butt 'ribs.'  I gave them a good coating of Willie's Hog Dust, wrapped them in plastic wrap and then in a good coating of foil.  They were then placed in a 325 degree oven for about 4 hours.  They were not only flavorful but also juicy and tender.  Again, why an 8 and not a 10?  A little too hot for some tastes.