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Unread 10-07-2004, 08:11 PM   #40
somebody shut me the fark up.
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Join Date: 07-21-04
Location: Keller, Texas
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When the breast go on sale, get a couple. Slice into 1/4" medallions. Roll in a flour mix. Chicken fried turkey! We do this after turkey hunts. Great smothered with cream gravy.

I also do fish frys and seafood boils for large groups. Done shrimp, crawfish, dove, chicken parts, whole chickens, cornish hens & corn on the cob.

Couldn't live without it.

My original fryer is a cast iron washing pot. (witch's kettle). Holds about 5 gallons of oil with lots of room. Cut the top off a 50 gallon drum, and punch holes in the sides. Build a burner head that sits in the bottom with a pipe running along the ground and up to a propane tank.

My family has used these for 30yrs.
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
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