Who Else Likes Chislic?

[thirdeye]

My friend's Dad is from South Dakota and he just returned from a weeks visit and we were talking about chislic last night..... so, I'm making a batch this evening. Just curious who else likes this stuff??????

This time I'm using lamb, and have 1/2 of it marinating, and will fry the other plain in peanut oil with some lard for good measure. Fried green maters will be a second appetizer.

[reinhard1]

i have never made it myself, but i looked it up and the recepie i found looks preety good. i would think you could do this with venison also, although it calls for top sirloin steak in what i saw. lamb would be great as well. thanks for this new [to me anyway] way of preparing meat. good luck.

[Jim Almquist]

When I would go to SD to pheasant hunt most all of the bars would be selling it on a stick. Great stuff!!!

[reinhard1]

here is a reciepe i found for chislic. this seems to be from the Dakota's with a few different variations. i think this marinade would be great with beef, pork, lamb or venison in general.

CHISLIC

3 pounds of top sirloin cut in cubes

1/4 cup brown sugar

2 tsp garlic powder

1 tsp onion powder

2 tbls chile powder

1 tbls ancho chile powder

2 tsp ground chipotle chile pepper

2 tbls salt free seasoning blend

1 1/2 tsp liquid smoke

3/4 cup worcestershire sauce

black pepper to taste

2 cups vegetable oil for frying

place beef cubes into a large mixing bowl. season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt free seasoning, liquid smoke, worcestershire sauce, and black pepper.

marinate for at least one hour. heat the oil in a large skillet over medium high heat until shimmering. cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness. about 3 minutes for medium. drain the beef cubes briefly on a paper towel lined plate before serving. allow the oil to become hot again before cooking the next batch of beef. good luck.

[thirdeye]

When I would go to SD to pheasant hunt most all of the bars would be selling it on a stick. Great stuff!!!

It's definitely common in bars, about as common as a fried fish sandwich in bars all through the midwest. I have a stack of those little paper serving boats and serve mine up like this. Crackers are usually served on the side, as is garlic salt and sometimes hot sauce.

Hmmmm, salty spicy chunks of meat with crackers and hot sauce.... no doubt that beer sales go up. Heheheee.

[reinhard1]

Thirdeye does that recepie i put up sound close to what you do? i think there are variations according from what i seen. thanks, good luck.

[thirdeye]

reinhard1, there are bound to be many varieties. Thanks for sharing that. The way chislic was explained to me from a bartender was that that during large parties where mountain oysters or lamb fries were served, there were actually folks that did not want to eat them. Imagine that!! Anyways, since they had deep fryers going, chislic was served as a substitute.

The simplest (and I guess the more traditional) recipe is using lamb or mutton cut into cubes and deep fried. Then it's served with garlic salt, crackers and hot sauce. Next would be using different meats like venison or beef.

Some parts of the state, and in eastern North Dakota I've had it marinated in a mix of Italian and Western salad dressing before frying. I don't like the sweet of the Western, so I go with just Italian dressing. Lamb is my favorite meat. and I make a jazzed up garlic salt and grind it really fine in my spice grinder to serve at the table.

1 teaspoon Lawry's garlic salt

1/4 teaspoon seasoned salt

sprinkle of garlic powder

Mix and grind to a fine powder in a spice grinder or mortar & pestle. Serve in a finger bowl and add pinches to taste.

Here is some of each kind from last night. The meat in the foreground is marinated, (it will be more tender) the other pile is just deep fried. It's best to cook the marinated meat last so the plain meat does not pick up the flavors in the oil. I like mine medium rare. It works over a really hot charcoal fire too, but you need to spray some oil on the meat so the garlic salt has something to stick to.

[reinhard1]

thanks for that information and the pictures. love to try new ideas. good luck.

[IlliniWalli]

mmmmmmmm, chislics.

brings back memories of fishing trips to oahe.

great appetizer before the bar would cook our catch of the day - wallys, of course.

i have made chislics a few times using sliced/cubed deer loin and cooked it in a hot wok. turned out pretty good. i always added a splash of lee and perrines at the end.

seemed like everyplace in SD had its own recipe. i always liked the chislics that were a little crispy around the edges.

a buddy of mine who owns a bar/restaurant in wc ill. added it to his menu when we told him how popular it was in sd. his was good and had a few fans but not enough people ordered it for him to keep in on the menu.