Tender and smoky beef brisket burnt ends coated in a pale ale batter and fried until golden. Served with dipping sides of sweet & tangy BBQ sauce and spicy ranch. This recipe is scaled for 24 servings.
12 Cups Self-Rising Flour
3/8 Cup Steakhouse Seasoning
12 Cups Pale Ale Beer
120 Pieces Beef Brisket Burnt Ends, fully cooked and cooled
6 Teaspoons Kosher Salt
3 Cups Carolina Gold BBQ Sauce
3 Cups Spicy Ranch Dressing
In a mixing bowl, whisk together self-rising flour, steakhouse seasoning, and pale ale beer.
Coat beef burnt ends in batter and deep fry for 2-3 minutes, until batter crisps and becomes golden brown.
Transfer fried finger steak bites to a paper towel lined sheet and season with salt.