Outback's Blooming Onion and Dipping Sauce | Copycat Recipe

[Music] what's good at everybody and welcome back to my channel smoking and grilling and that's right today we're doing a copycat video and we're doing it with meat a be a super simple way as you can see we get ready to copycat you know our bags bloomin onion super easy hey listen I got this smile on my face too you know once I show you guys this if you don't already know you know you put yourself in front of y'all you know in front of your company and listen these don't last long you probably want to make yourself at least you know three or four days it depends on how many people you have in or you know what it depends a big day appetite here's hey so again I'm not going to over talk it I'm get ready to show you guys the ingredients you know what to you know cook it in and we gonna go from there and with that being see it let's get it okay look yeah you can see tip might look like a lot of ingredients but it's really not so look I'm gonna start off by just doing it like this here we got paprika [Music] oregano garlic powder and a little cayenne pepper right these are gonna be our dry ingredients along with the salt you know you gotta watch me you know I like that kosher salt this is for you no ground peppercorns right I'm a grind them down anyway but these happen to be smoked okay that takes care of the dry ingredients and all that that's all go in here and this is just two tables excuse me this is just two cups of all-purpose flour now to transition into we gonna make a wet batter we got a cup and a half this is a cup of half of milk and that's gonna be mixed along with these two eggs right here we're gonna whisk those together you know with this whisk and then look here's the star and let me just go ahead and show this part to you right now you know I got two yellow sweet onions right now this little apparatus right here you can see these little slots you know I mean it just makes it easy for you to I'll just show you right now you guys get the picture look cuz we don't cut it and it stops it gives it a guy so you don't cut all the way down listen you don't have to have that you guys can go ahead and make your dog you can I'm gonna show you how you can do it without having this but this is only like about five or six bucks you know it gotta have got me a little dip in the cup you know for the for idea and seeing that after we get all of this together we get our dry ingredients get our batter and get our wet and once we start bringing this up to temperature we're gonna go ahead and go over the ingredients to go ahead and make our dipping sauce and today i'm gonna be using vegetable oil from my local grocery store you know what i mean this is just our from stater brothers i started that you guys see it you know what hey I ain't going over talking y'all Hey I can't this is it we gonna throw all of that in that whisk it up put that together with this milk whisk that and then we move on okay look now we gonna keep this as simple as possible right two cups of flour and then we got dry ingredients what we're getting ready to do is we can already put them all in here I don't want to overcomplicate it it's just this simple right when it comes to your salt look just give it a couple of little pinches or whatever and we'll just start right there and now we'll grind a little pepper I could just tell you this one you put this in here and this and it's gonna give off an aroma that right there is going to ensure that you're gonna have a great product when I tell you I mean it's gonna be good and delicious trust me when I tell you that yeah get yourself your wish you got a season your flower I mean this this right here you guys know if you want to know why some chicken tastes better than some others people listen it's all in the marinade and then if you fry it you know it's all in that flour you know and seeing that you season the flour and you season your meat so you can see it's got that little tint of color I can see the specs right here I hope you guys can see it you can see the specs from the from the oregano and the fresh ground pepper so you know this is gonna be right right so we'll set this off let me rinse this off and then we're gonna go ahead and get our wet batter together okay now what I want to do is I want to go ahead and just crack my eggs [Music] and then what we want to do is we want to go ahead and introduce you know our milk right now I'm gonna just say this you guys pay for all the new people just learning how to cook you know I mean and you know enjoying this listen what makes it not a chore is when you have a little downtime first thing you do is you set yourself up with some dish water you got to wash your dishes as you as you cook when you do that nothing sticks you get them clean and you got less of a chore you don't want it's all over with now just go ahead and give this a little mix and we do that we got two stations let me set this over here so now you guys can see look we got dry wet dry and then fry okay now first thing you want to do is you want to go ahead and grab your onion I'll take the bottom of the onion right and then this make sure you guys got a sharp knife I'll take this and then I'll just cut it flat a straight you know cut down on the bottom right so now at least we know it is sit up and to show you how I did that because we need that to fit down on the bottom so remember it has these guys where it stops here but it still comes down just ensures that we don't open it all the way up right then I'm gonna take a little bit off the top now we're gonna prepare we just going to peel it just get this layer off of here and then we go from there okay we got the appeal we got our bottom side or bottom part we got a little bit cut off the top right so now I'm just gonna go ahead and insert this so that it fits down right on the bottom flush just like that now you guys get it from here on what I'm gonna do is I'm gonna take this and go straight across from where it's at with a sharp knife did we just drop it down to the bottom like that right real simple it's up to you you can do them every one or you can do them every other one I'm gonna do them here the other one right now and we're just going to repeat this process until we come back around to the beginning and so when you get done it'll look like this so now we just take it out and what we do is we just take our fingers you know and we'll just start getting it to like peel them back you don't want to pull them all the way back because you don't want them to break right you just keep doing this and you just keep feathering them they don't start relaxing and then you go from there but right now you can see that it's a balloon right real easy then if you got any little pieces like this in the beginning in the middle go ahead and just take those out no problem because we don't core it at the end anyway so once you feather and work with it this is what you're gonna come up with something like this now what we want to do is we want to take our bloomin onion we want to just set it right here you know you want to kind of like open it up get yourself like I guess a spoon to work you know best what you want to do is you just want to coat it it doesn't make a difference how heavy you coat it cuz we gonna turn it upside down this you know shake some of this off but you want to open it up you see how I'm doing it right here you just want to make sure all of it get some type of a flower season a flower on it look this is real simple you guys got it okay now that we have it with the flower on it right we're just gonna hold it upside down you want to make sure you you know handling delicately and we just shake it like this now once you got all the excess you know flower you know shake it out it should look like that you know what you want to do is which I probably should've did in the very beginning is how both of my stations right know side by side so what I'm gonna do is I'm gonna dunk it upside down first then you want to get yourself a spoon and you just want to like splash it on there you just want to make sure it gets into the grooves you know but it doesn't make a difference if it's not fully coated because we're gonna flip it over and then we're gonna insert it right you know right side up and then right here what I do is I just go ahead and let make it bloom right there in the egg wash and I use that spoon and I just go ahead and get it everywhere now when you put your egg wash on there that's like the binder right so now you want to drip the excess you know wash off and then we go back into the flour then we bloom it there you guys get the picture and then once it's bloomed and we got that binder on there that egg wash right then you go ahead and get yourself a clean spoon and then what you want to do is you want to take your flour and then just start splashing it you know completely all over it it doesn't make a difference how much you put in there hot it is because listen we gonna shake it and get some of that excess off too but that's how I should look like that then you want to you know turn it upside down and then shake off the rest of the flour and what we're gonna do is we're just gonna make sure we shake it getting the excess off of it but I'm gonna set it back down here and as you can see right now you can almost just see how it's gonna be once we go ahead and deep-fry right but we got another step I'm gonna put it on a plate we're gonna put it in the freezer and we're gonna freeze it for about I guess about 45 minutes I usually do anywhere between thirty to an hour for just two forty-five today we hit it right in the middle now once you get that into the freezer what you want to do is we can ready to make our different songs right so you seeding us to mayonnaise then we got our horseradish I like that horseradish right there because this and this like real smooth and creamy now right here I'll if you guys can follow me you know I say that hi just happen is like the best ketchup on the planet listen I think highs works best with this it it give you that flavor that you're looking for and that is your paprika garlic powder oregano and salt and that's a quarter a quarter of a teaspoon each and then right here we got fresh ground black pepper they I put to taste put this up to you you can just put like you know a couple of those turns and you know grinds in it now having the right tools right you want to get yourself a spatula that's the only way you're gonna get all of your ingredients if you measured on exactly 1/2 a cup so you want to put that in there and then really isn't when I say is no over talking just once you've got all your ingredients measured out is just dump them all in there and then all you got to do is mix them together and then once you start mixing them you guys to be able to see you're starting to become where we're more familiar with you know as far as the color go and then you could smell it and I got to tell you there's you guys listen if you're looking for great burger sauce this right here is it you can put a little deal or a sweet relish inside of that and I can tell you that that right there is that fine and now I'm just showing you the texture you know what I mean yeah it's nice you go ahead and taste it and then you adjust your salt and pepper from here okay there's being what about 50 minutes actually okay we got this out now let me go ahead and check my temperature my temperature reach 350 degrees it's like just say maybe a degree under that's close enough so what we gonna do is now I'm gonna take this and I'm gonna put it in upside down right that mean the bloomin part we want that upside down and then we gonna put it in there and we gonna leave it in there for about maybe about a minute or two now you want to be careful because we in a certain you know something into some hot grease right so you want to put it in upside down and be gentle with it I'm telling you guys this is you don't want it to come apart on you now we only gonna cook it for about about two minutes upside down right after that what you seeing me do is then listen you want to flip it over and now the cook time is I must say it takes about five minutes but really you just want to take a look at the petals and listen once you've achieved that golden-brown color that you you know that you're looking for then you can go ahead and take it out now notice I took it out with it being upside down right the reason being is I'm gonna put it on that paper tub paper towel-lined plate so that it can drain that way then I upright it and then I let it drain and then after that I'll go ahead and put it on a plate and now though apparatus right there is like a little cord that came with the blossom cutter and then once you get that Center out you go ahead and put your dipping sauce right in the middle and boom so I want you guys to tell me what you think about this one here you know what just I'm enjoying doing these copycat recipes I want you guys to leave your suggestions down in the comment section below you know what I'm writing them all down I'm just prioritizing them you know I got a couple of more things that I want to show and then I'm finna start off with you know you guys are suggestions but enough talking I'm gonna show it to you to give hey look here it is right here I hope you guys can see that hey and this sauce right here is fire so I'm gonna go ahead and take me a piece check it out hey let it just pull right apart hey is nice flaky crust let's go ahead and hit it I like the sauce hey I can tell you this right now this has a burger spread awesome man now let me give me a napkin that right there I can't say enough about it this is you know I'm f---ing to wrap it up and get it in right now right so let me just say this let me know what you guys think about this down in the comment section below tell me if you gonna make this what do you suggest it for the future of plainness of copycat now if you new to my channel let me just take this time to say hey thank you for watching this video don't forget to subscribe and like this video and tell everybody out there there's a channel out here that's simplifying these recipes and take it to mystery other cooks and the gear man I got it hey I'm starving peace