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Unread 11-27-2012, 03:48 PM   #27
chad
somebody shut me the fark up.
 
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I've been tempted, but I use my rig for boils, too, and water-less shrimp boil just doesn't have the same ring!! Great looking turkey.
I usually use canola and strain after use. I get 2-3 turkeys out of the oil. Restaurants don't toss oil after one fry job but only when it either gets "old" which usually means too dark. "Old" oil will burn on ya for sure. I've done peanut oil but honestly can't justify the cost.
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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