Krackers Dill TarTar Sauce

[Kc_Kracker]

I am a tartar sauce lover but I'm very picky, last night I came up with one i actually kept track of the ingredients, thought id share!

In a bowl add:
1 tsp lemon juice.
1 cup finely chopped dill pickles, very fine.
1 Tbsp dill (very important!)
1 cup real Mayonnaise (i use best food dressing)
1 tsp white sugar.
1/4 tsp freshly ground black pepper.
mix well, and chill 
   

[Crunchy]

Looks good, but other than fried fish, what do most of you use tartar sauce for?

[Remnar]

 No onion ? Gotta have minced onion in mine .

[chiwawadan]

Looks good, but other than fried fish, what do most of you use tartar sauce for?

sustenance

[Angry Perch]

Looks good, but other than fried fish, what do most of you use tartar sauce for?

Fries!

[Kc_Kracker]

No onion ? Gotta have minced onion in mine .

yes a lot like that

[Jake Dogfish]

Thanks Kc! I am going to try that.

[Kc_Kracker]

Looks good, but other than fried fish, what do most of you use tartar sauce for?

Fries! I just ate half a bowl with a plate of big steak fries!

[Crunchy]

I dont fry fish much but do a batch of fries once and a while.  Will try that recipe on the next batch.  Homemade fries or Oreda kind in the bag?  I used to do homemade fries but could never get the cook times right.  Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft.  Maybe I should try once, then let them cool and bake in the oven to crisp up.

[Angry Perch]

I dont fry fish much but do a batch of fries once and a while.  Will try that recipe on the next batch.  Homemade fries or Oreda kind in the bag?  I used to do homemade fries but could never get the cook times right.  Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft.  Maybe I should try once, then let them cool and bake in the oven to crisp up.

There's definitely an art to fries, and I'm apparently not an artist!

[PolarBear]

Thanks!  Been looking for a good dill based tartar sauce recipe. 

[Crunchy]

I dont fry fish much but do a batch of fries once and a while.  Will try that recipe on the next batch.  Homemade fries or Oreda kind in the bag?  I used to do homemade fries but could never get the cook times right.  Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft.  Maybe I should try once, then let them cool and bake in the oven to crisp up.

glad i am not alone.  Nothing better in flavor, but getting it lightly brown, and crisp is something i have yet to figure out.

There's definitely an art to fries, and I'm apparently not an artist!

[Kc_Kracker]

I dont fry fish much but do a batch of fries once and a while.  Will try that recipe on the next batch.  Homemade fries or Oreda kind in the bag?  I used to do homemade fries but could never get the cook times right.  Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft.  Maybe I should try once, then let them cool and bake in the oven to crisp up.

veggie oil, and 360 degrees is all you do!

[Kc_Kracker]

I dont fry fish much but do a batch of fries once and a while.  Will try that recipe on the next batch.  Homemade fries or Oreda kind in the bag?  I used to do homemade fries but could never get the cook times right.  Did the fry twice thing, peanut oil(best for fries) but they rarely came out right. Good flavor but either too soft or dark brown color and still to soft.  Maybe I should try once, then let them cool and bake in the oven to crisp up.

There's definitely an art to fries, and I'm apparently not an artist!

do you have a deep fryer or use a pot? seriously all you need is veggie oil and 360 degrees. cheap walmart fryers usually dont gert as hot as they state.

[Crunchy]

I used a fry daddy until the wife thought she would clean all the grease off with easy-off.  I really think peanut oil is the way to go for frying. 

[Kc_Kracker]

i thought it soaked into the fries and made them mushy myself. but temp is crucial, if its not hot enough (and they need to be thawed) they will soak up oil and not crisp.

[Angry Perch]

i thought it soaked into the fries and made them mushy myself. but temp is crucial, if its not hot enough (and they need to be thawed) they will soak up oil and not crisp.

So you're talking grocery store fries, not home cut. That makes sense.

[chiwawadan]

Homemade fries made brilliantly are work:   soak the cut fries in water overnight (pulls out starch), pat dry,  deep fry them TWICE, first time at 325degrees for 5-7 minutes, drain, fry again at 350degrees until done.

That's the ticket to a crispy, delicious fry.

[Kc_Kracker]

i thought it soaked into the fries and made them mushy myself. but temp is crucial, if its not hot enough (and they need to be thawed) they will soak up oil and not crisp.

So you're talking grocery store fries, not home cut. That makes sense.

oh no, i only do home cut i have a big cast iron slicer with different size bits

[Kc_Kracker]

Homemade fries made brilliantly are work:   soak the cut fries in water overnight (pulls out starch), pat dry,  deep fry them TWICE, first time at 325degrees for 5-7 minutes, drain, fry again at 350degrees until done.

That's the ticket to a crispy, delicious fry.

i dont soak but i always rinse thoroughly. and yes twice fried is great sshhhh dont give away all the secrets

[206]

lol
Reminds me of this feral humanoid I used to "know".  He would buy frozen fried chicken dinners at 7-11 and bbq them in his ECB (extra cheap brinkman).  Said it was the bomb.

[Encore 280]

After I rinse home cut fries I run them in the salad spinner to get most of the water off. Seems to work well.

[Kc_Kracker]

getting the water off makes them not foam up in the fryer, i hate that!

[Encore 280]

Water and hot oil don't mix well.

[Kc_Kracker]

i still dont know how restaurants can drop frozen stuff and i cant 

[Encore 280]

I Googled your question and it's basically the water and starch content I guess. I notice you use aluminum pans. I've never tried my shoulder roasts that way but it looks like you can retain the juices plus it keeps the smoker cleaner inside. Does it take the cooking process any longer? I bought a couple aluminum pans for a shoulder roast tomorrow so I'm going to give it a try.

[Kc_Kracker]

nope no longer and yes keeps the smoker from a mess. i get them at the dollar store 2 for $1

[swampjunke]

Good stuff! Used the leftover smothered over a baked halibut filet.

[Encore 280]

Pork shoulder roast going in the Bradley in the morning! Thanks KC!!

[Crunchy]

Pork shoulder roast going in the Bradley in the morning! Thanks KC!!

Last one I did took 14 hours @ 225.  Put that sucker in tonight!  Had pulled pork sandwiches for two days, then made gorditas with the rest.

[Encore 280]

This one is only 4-5lbs so it shouldn't take that long. I'll get it going around 7 in the morning. Other ones I've done have taken between 8 and 10hrs. at 225 and 175 or so internal temp. Oh yeah, PP sandwiches for a couple days!! We never get tired of them.

[Kc_Kracker]

oddly enough i took a 8 pounder once, and cut it in half to go quicker, but it didnt, still took 10-12 hrs, i was shocked.

[marianigp]

This one is only 4-5lbs so it shouldn't take that long. I'll get it going around 7 in the morning. Other ones I've done have taken between 8 and 10hrs. at 225 and 175 or so internal temp. Oh yeah, PP sandwiches for a couple days!! We never get tired of them.

Larry your "Inbox" is full, I can't PM you.   

[AL WORRELLS KID]

Kc_Kracker, Wonderful Flavor! (Better than "Ivar's.") Made a jar for the Folks on the 4TH of July and spiked it with Chopped Onions. OH LA LA!  PS......(The Fresh Dill really made the difference.)
Doug

[Angry Perch]

This one is really good too. I definitely like the onions.

[Parasite]

Love the ideas on tartar sauce variants.

Three of my personal favorites:

1) Use bread & butter pickles
2) Use the green tabasco sauce
3) Capers! I was surprised at how well they tasted in it.

[Angry Perch]

Love the ideas on tartar sauce variants.

Three of my personal favorites:

1) Use bread & butter pickles
2) Use the green tabasco sauce
3) Capers! I was surprised at how well they tasted in it.

Capers are a must. They are also fantastic in smokes salmon/ trout dip.

[Kc_Kracker]

Kc_Kracker, Wonderful Flavor! (Better than "Ivar's.") Made a jar for the Folks on the 4TH of July and spiked it with Chopped Onions. OH LA LA!  PS......(The Fresh Dill really made the difference.)
Doug

glad you liked it! and yes that dill IS KEY!

[Kc_Kracker]

The onions were a great addition, we now add them  Its like crack, the kids now have replaced ketchup with this for fries 

[BrandonWatts]

Made up a batch of this a week ago, it’s obviously gone now. It is some tasty dip. Awesome with tater tots. Need to make some more up this weekend .