Good Sam Club Open Roads Forum: Camp Cooks and Connoisseurs: Deep Fried Delights
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 > Deep Fried Delights

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magnusfide

On the Road Again and Again and Again...

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Posted: 12/17/20 10:54am Link  |  Quote  |  Print  |  Notify Moderator

Inspired by Kent Rollins' Pitchfork Deep Fried Prime Rib I think it would be nice for others to share your favorite deep fried delights.

I'm going to do a practice run of the PDFPR soon. I'll then add it to my Christmas and Hogmanay menus.

Any other deep fried divine delights?


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Lwiddis

Death Valley NP

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Posted: 12/17/20 03:39pm Link  |  Quote  |  Print  |  Notify Moderator

Interesting. I may try that cooking method.


Winnebago 2101DS TT & 2020 Chevy Silverado 1500 LTZ Z71, 300 watt solar-parallel & MPPT, Trojan T-125s. TALL flag pole. Prefer USFS, COE, BLM, NPS, TVA, state & county camps. Bicyclist! 14 year Army vet-11B40 then 11A - (MOS 1542 & 1560) IOBC & IOAC grad


propchef

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Posted: 12/20/20 07:42am Link  |  Quote  |  Print  |  Notify Moderator

Ugh, that poor roast. This is a lot of work and I'm not seeing the advantage over a well-cooked rib roast (this isn't a "prime rib"). Frying at 350 will cook the roast MUCH faster than traditional methods, resulting in tougher meat. Low and slow, not quick and hot. Traditional roasts are seasoned on the outside and long cooking allows the salt and seasonings to penetrate. This can't be done with deep frying, that's why he stuck something INSIDE the roast. Anything on the outside will be washed away.

It seems that Kent gets his own meats locally or butchers them himself, but advising to buy bone-in and then remove the bones seems illogical since the roast will be much better cooked bone-in (NOW it's a "prime rib"). The bones can be removed more easily after cooking and then charred on a grill if desired. I promise they'll be far more tender with less loss of intermuscular fat.

Of course, this is just my $.02. YMMV

magnusfide

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Posted: 12/20/20 08:08am Link  |  Quote  |  Print  |  Notify Moderator

I tested this method yesterday. Mine came out tender following Kent’s instructions. Cut like butter. Was the perfect pink-red. It’s important to watch the thermometer. The outer crust was tasty too. Grandkids fought over the crusts.

I tested my theory about the meat flavoring the oil. Fried up some whole Yukon potatoes. Worked okay. I think I’ll still inject the turkey before frying. That and brining it 24 hours prior should do the trick.

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