'Eddie jazzes up old-school onion rings by using red ale in the batter and serving them with spicy jerk ketchup! Get the recipe ▶ https://foodtv.com/3PhXpyn Subscribe to Food Network ▶ http://foodtv.com/YouTube  Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!  Red Ale Onion Rings RECIPE COURTESY OF EDDIE JACKSON Level: Intermediate Total: 30 min Active: 30 min Yield: 8 to 10 servings  Ingredients  About 4 cups (1 liter) canola oil, for deep-frying 2 large Vidalia onions 1 cup (125 grams) all-purpose flour 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 cup (8 fluid ounces/240 milliliters) red ale Coarse sea salt Jerk Ketchup, for serving, recipe follows  Jerk Ketchup:  1 cup (240 milliliters) ketchup Juice of 1 lime 1 teaspoon brown sugar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground allspice 1 teaspoon cayenne pepper 1 teaspoon red pepper flakes 1/2 teaspoon kosher salt  Directions  Special equipment: a deep-fry thermometer  Pour 4 inches (10 centimeters) oil into an 8-quart (8 liter) Dutch oven and bring to 350 degrees F (177 degrees C) over medium-high heat.  While the oil comes to temperature, peel the onions and slice into rings 1/2 inch (12 millimeter) thick.  In a large bowl, combine the flour, salt, garlic powder, and black pepper. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.  Place a wire rack in a sheet pan. Working in batches, dip the rings into the batter. Drain off any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Using a spider, transfer the onions to the wire rack and lightly season with sea salt.  Jerk Ketchup: Yield: About 1 1/4 cups (280 milliliters)  In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, pepper flakes, and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days.  Cook’s Note  There are a handful of items I always keep on hand in my pantry: my 24/7 Rub, Holy Molasses Barbecue Sauce, and this jerk ketchup. Ketchup has been a favorite condiment of mine for as long as I can remember, but I\'ve always felt it was lacking in the flavor department. And because I love Caribbean flavors so much, I felt it was only fitting that I added them to my ketchup as well. This flavorful condiment is perfect for topping a burger or dipping your fries in--try it and see.  Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork  #EddieJackson #RedAleOnionRings #JerkKetchup #FoodNetwork  Eddie Jackson\'s Red Ale Onion Rings and Jerk Ketchup | Food Network https://www.youtube.com/watch?v=VkC_kFVM6qM' 

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