1 1/2 to 2 pound beef shoulder
2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
2 tablespoons Irvine Spices Garlic Pepper
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 Bermuda onion, sliced into 1/2-inch thick slices
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons canola oil
1 1/3 cups milk
Freshly ground black pepper
1 quart canola oil (approximately, as needed for deep-frying)
1 cup water
2 tablespoons balsamic vinegar
1/4 cup instant flour (recommended: Wondra)
4 ounces Gorgonzola, cut into small cubes
Pepper and salt, if needed
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