Big Jim and Hushpuppies Recipes
What did folks originally eat with barbecue?  We can't answer that question precisely but we do know that hushpuppies have become a popular accompaniment to barbecue in Eastern North Carolina barbecue joints over the years.

We have sampled many hushpuppies at various barbecue joints in the region.  The best hushpuppies we've ever come across are made by barbecue enthusiast "Big Jim" Whitten of Micanopy,  Florida.

Big Jim is a great cook and is famous throughout Internet circles for the fabulous spreads he lays out for guests at Q-Fests.

He also operates "Big Jim's Barbecue",  which is located only five minutes from I-75 at the Micanopy exit just south of Gainesville, Florida.  Though not traditional barbecue based on our very narrow definition of traditional barbecue,  Big Jim's barbecue,  accompaniments and hospitality have made his place a "must stop" for barbecue folks traveling through Florida.

Below are Big Jim's hushpuppy recipes.  Bob in Ga.com recommends that you fry them in good old-fashioned hog lard!

Basic Hushpuppies
1/2 cup flour
2 tsp baking powder
1 Tbs sugar
1/2 tsp salt
2 cups corn meal
1 small onion, finely chopped
1 large egg, well beaten
3/4 cup milk
Sift dry ingredients together.  Stir in finely chopped onion.  Add beaten egg and milk to dry ingredients, stirring lightly.  Drop a tablespoon of batter into hot deep oil, frying only a few at a time until golden brown.  Drain on paper towels.

Jalapeno And Cheddar Hushpuppies
2 cups white self rising cornmeal
2 large eggs
1/4 cup finely chopped onion
1/4 cup shredded cheddar cheese
1/4 cup finely chopped jalapeno peppers
1/4 tsp salt
orange juice
Mix all ingredients until well blended.  Then add orange juice until you have a stiff moist batter.

Drop by teaspoon (like you stir tea with) into 350 degree oil and fry until golden brown.  Drain on paper towels.

Tuna And Tomato Hushpuppies
4 cups white self rising cornmeal
2 large eggs
1 can (large can, 10 0z.) stewed tomatoes; mashed with juice
2 cans (small can) white tuna in water; don't drain
1/2 cup finely chopped onions
1/2 tsp salt
Mix all ingredients until well blended.  Makes a stiff moist batter.  Drop by teaspoon (like you stir tea with) into 350 degree oil and fry until golden brown.  Drain on paper towels.

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