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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-22-2012, 11:41 AM | #1 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
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Rub suggestions for brined and fried turkey?
I'm going to deep fry a turkey today. I brined it in Patiodaddio's brine, and it's been air chilling in the fridge overnight. Now I'm looking for any homemade rub suggestions. I'd like to go with a cajun flavor profile, but I'm worried about over-salting because of the salt in the brine. Any ideas?
Thanks and HAPPY THANKSGIVING!
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22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg |
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11-22-2012, 11:47 AM | #2 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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IMO once you brine anything, it's not very good for anything else.
Just kidding. I don't brine much but I do like deep fried. So I will add a question. would not the oil spoil the rub?
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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11-22-2012, 12:27 PM | #3 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
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I don't know. I've seen lots of recipes that call for rubbing a fried turkey, but I've never tried it. Does anyone have experience with this?
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22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg |
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11-22-2012, 12:36 PM | #4 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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Typically with a turkey in the fryer, I simply inject it with the flavors I'm after. The rub in my experience only adds gunk to filter out of the peanut oil.
Might work for others, but it doth not work for me.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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11-22-2012, 01:03 PM | #5 |
Got Wood.
Join Date: 09-06-10
Location: Chattanooga, TN
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I just got done frying 5 birds. I've done these for 7 years this way and always rub them. I do not brine and don't know how that will affect you. What I do is rub it down2 days before I fry and the rub always stays put.
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11-22-2012, 01:08 PM | #6 |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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I use Emerils cajun rub on my fried turkeys. The trick on fried birds is to work your hand between the skin and breast forming a pocket and putting the rub under the skin so it does not wash off in the oil. I also make a small cut above the ankle and work an index finger up and around the leg to get rub up there. I usually try to do this 3 days before frying.
NUTZ
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11-22-2012, 05:00 PM | #7 |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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All my birds get this treatment:
http://www.chefpaul.com/site.php?pag...&productID=168 |
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11-23-2012, 10:39 AM | #8 | |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Quote:
Don't bother rubbing the raw bird (gunks up the oil). Treat em like french fries and wait until you pull it from the fryer to season. At which time, use whatever you like. I typically go with some sort of seasoned salt stuff.
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