I use this batter for almost anything I deep fry. There are many different types of batter, but this is simple and easy. Some recipes call for cornmeal, but I prefer straight flour.

I don't have this down to an exact science, but I'll explain it the best I can. You kind of just mix it till it feels right to you.

In a Tupperware container (easy transport to the tailgate), dump a cup of flour. Mix in a pinch of salt, pepper and chili pepper (I'll add a touch more chili pepper because I like a little zing). For our purposes, I pinch is exactly what it is; a pinch. Grab a pinch and mix it in. And, because I like some zing, I'll add a splash of Frank's Original HotSauce. My wife thinks this is craziness, but she loves the result every time.

Open your favorite beer and stir it into the flour until you find the right consistency. You want it thick enough to cling to whatever you're frying, but not so thick that it overpowers everything. You want it to be the consistency of pancake batter when you're done. Drink remaining beer.

Refrigerate until the tailgate.

Set up your fryer at the tailgate and bring a gallon of oil to a boil at approx. 300 degrees. Not too hot, or you'll just flash-fry everything.

Take your onion (chopped into rings), your cocktail shrimp, or your jalepeno peppers stuffed with cheddar or cream cheese and toss them into the batter. Coat them liberally and fling 'em in the fryer.

Cook it till it floats
My rule of thumb for deep frying is, "To hell with timing, cook it till it floats." This technique works virtually every time with whatever you're cooking; french fries, onion rings, shrimp, chicken wings... even turkeys! Once it floats to the top all golden brown, use your strainer to fish it out. There is an artistry involved and a little trial and error is expected until you can recognize the fry that is perfect for you. Let it cool in a foil pan and serve.