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How To Make PBR Cheese Nuggets You Can Eat Straight From The Can

If you’re unfamiliar with the Vulgar Chef, this is what you need to know immediately: Cheeto-coated cheese-stuffed meatball, bacon-wrapped hot dog with a mac and cheese bunmarshmallow-stuffed jalapeno s’mores.

Alright, now that you’re all caught up we can properly intro one of his latest and greatest concoctions: PBR Cheddar Cheese NUGGETS. These bad boys are PBR beer battered and fried cheese nugs, then served out of a beautifully and safely repurposed PBR can that’s been smoothed out on the edges. They’re even paired with a PBR bacon cream cheese dipping sauce, also in a PBR can! Damn, that’s fresh.

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Now, we know the Vulgar Chef for his heart-stopping, panty-dropping works of deep-fried perfection, but who knew he was eco-friendly, too? Just another bullet point to add to our list of reasons why we are in L-O-V-E with this guy. Check out his recipe below:

PBR Cheddar Cheese Nuggets

1 egg

1 c flour

½ tsp of chili powder

½ tsp black pepper

½ tsp salt

2 c PBR

Cracker Barrel cheddar cheese

Cooking oil

8 oz cream cheese

2 c shredded cheddar cheese

Cooked bacon, chopped

1) Whisk egg. Add flour, chili powder, black pepper, salt, 1 cup of PBR, and whisk until ingredients are mixed well to achieve a batter consistency.

2) Slice cheddar cheese into chunks, slightly larger than cubes. Add chunks to beer batter and mix.

3) Pour battered cheese into a fryer or pot with oil. Fry until golden brown.

4) For the cheese dipping sauce, pour 1 cup of PBR, cream cheese, shredded cheddar cheese, and bacon bits into a large pot and cook on low heat. Stir continuously until sauce is creamy and smooth.

By Molly Shannon

Molly is the original krill queen and co-founder of the Boba Belt. She fancies a mean ramen burger, and a cold glass of nonfat milk.

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