Results 1 to 5 of 5

Thread: ??? Anyone ever....

  1. #1
    maunahaole's Avatar
    maunahaole is offline VSalonistas
    Join Date
    Jun 2008
    Location
    On a rock in the middle of the ocean
    Posts
    6,235

    Default ??? Anyone ever....

    Deep fried a prime rib?

    Mrs. Haole is throwing the idea out to me. I have done some research. Looks like 3 min a pound will do it, but I'd like to know some real world results from an actual person before relying on the internets. It is a little different throwing a big expensive nice chunk of beef into the vat as opposed to a turkey.

  2. #2
    Too Tall's Avatar
    Too Tall is offline VelocipedeSalon.1
    Join Date
    May 2008
    Location
    DC
    Posts
    14,036

    Default Re: ??? Anyone ever....

    Quote Originally Posted by maunahaole View Post
    Deep fried a prime rib?

    Mrs. Haole is throwing the idea out to me. I have done some research. Looks like 3 min a pound will do it, but I'd like to know some real world results from an actual person before relying on the internets. It is a little different throwing a big expensive nice chunk of beef into the vat as opposed to a turkey.
    Let me know when it happens, I'll take a knee in support of a good outcome.

  3. #3
    bellman's Avatar
    bellman is offline VSalonistas

    Join Date
    Feb 2009
    Location
    West of Portland Oregon
    Posts
    2,153

    Default Re: ??? Anyone ever....

    My hunting buddy and i have been deep frying elk tenderloin for thanksgiving for 5+ years. red meat is a little tricky compared to a bird because the oil doesn't go inside and it's really dense. Start with a rib steak, then a thicker one before you jump to a roast.

    Beef tenderloin chunks in tempura batter are pretty rad too.
    My guess is that the fattier cut of a rib piece will tend to cook the outside really hard before even touching the inner part.
    I would learn how to bring your oil to 350* and maintain it with half throttle and then floor it when you add the meat to keep it from dropping too far.

    For a steak or thick cut it will be more like3-4 minutes an inch of thickness, once you pull it out I would cover it and let it sit for a bit to finish cooking inside.

  4. #4
    maunahaole's Avatar
    maunahaole is offline VSalonistas
    Join Date
    Jun 2008
    Location
    On a rock in the middle of the ocean
    Posts
    6,235

    Default

    Good things there...experimenting with cooking in oil. I am down with that. I will have to get a lesser cut and give that a whirl. We were already thinking of doing a BBQ this weekend, mrs haole wants to make it boiling oil centric, so we can get another go out of the jug of oil in the laundry room.


    The setup that I have will hold at 350 pretty well. I will probably be using close to 3 gallons of oil. I did not get a significant temp drop this year when I did the turkeys. Not sure if it made a difference, but I switched to a stainless pot this year. It seems to heat faster and hold heat better than the aluminum pot.

  5. #5
    Ben's Avatar
    Ben
    Ben is offline VSalonistas
    Join Date
    Mar 2009
    Location
    Tennessee
    Posts
    1,009

    Default Re: ??? Anyone ever....

    The pot almost certainly made a difference. Heavier is better. If you could find a five-gallon dutch oven, you'd be golden. Well, after you bought an engine puller to get it up onto the burner.

    ETA: So, that exists. It weighs 46 lbs.

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •