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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-09-2011, 08:13 AM   #16
Phrasty
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Quote:
Originally Posted by SmokinAussie View Post
If it was not you ThirdEye, posting this I'd have not even, looked at this thread.

Farkin' FRIED Prime Rib???

Why the fark would you do that to such a top cut!

Now I might have to try it. That's if I can find a big enough vessel...

Cheers!

Bill
LOL was thinking the same thing. Yah got me curious though.
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Unread 12-09-2011, 09:33 AM   #17
thirdeye
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Thanks for posting that recipe tish. The one thing I recall from every time I've eaten one is that the cooks mentioned that the amount of seasonings, marinade or injection, and the amount of blood takes a toll on the oil..... Since I was at big events, they always had several fryers set up and would only cook 3 or so batches in each fryer.

I can recall that some had a coarse seasoning, like Montreal Steak, and others were more like salt and pepper. One time the roasts were injected first. All the ones I've seen were boneless.

I'm glad you had a time per pound listed.... all I recall on that is that they used a formula of some sorts. I suppose you could take an internal temp toward the end of the cook if you had a steady helper to hold the roast.

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Originally Posted by boogiesnap View Post
do you think it could be given a little smoke on the cooker and THEN deep fried to finish?

anybody try this with turkey?
I was actually talking about the same thing with my buddy. He sometimes barbecues ribs until almost done, then deep fries them in 2-bone sections. Then they get re-seasoned while still hot. I suggested he try using lard next time and see what that does for the flavor (verses peanut oil)
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Unread 12-09-2011, 09:47 AM   #18
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On a slightly related subject, in the Dakota's a popular bar appetizer is chislic. Basically fried cubes of meat (usually lamb, but it can be beef) that is sometimes marinated. It's seasoned at the table with garlic salt. I make my own version of garlic seasoning.
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