Christmas before last G received an Oil Less Turkey Fryer. It is an infrared propane fryer.
G has "fried" turkey, chickens and hens. Sunday he decided to try a bone in Boston Butt roast.
G injected the roast with Cajun Power liquid seasoning. He rubbed the out side of the roast with a paste of Cajun Power, Sea salt, Cayenne Pepper, Smoked Paprika and Granulated Garlic. I did remove the heavy fat cap.
The roast weighed 9.38 lbs. G cooked it for 4 hours. The color was beautiful. There was a wonderful, crisp bark. The meat was "falling off of the bone" tender and 3 or 4 napkin juicy.
The next time we "fry" a pork roast I want to cut slits in the meat and stuff it with minced onions, garlic and just a little Jalapeno. Sea salt and Cayenne.
G wants to try "Fried" Baby Back Ribs.
G has lots of toys that he could not live without. Most of them go unused for years at a time. This is the exception. A lot of bang for the buck.
- ElizabethB
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- sweetiepie
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- ElizabethB
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Sweetie Pie - I read you loud and clear. "Boys and their toys"
G has an electric Masterbuilt smoker. It is pretty cool - 4 racks with smoke box and drip pan. What G likes is the remote that allows him to sit in his recliner and monitor or adjust the temperature.
My problem is that as much as he hunts he has his sausage commercially processed because actually making the sausage has gotten to be a lot of work. The smoker is at least 5 years old and I know it has not been used more than 3 or 4 times.
One time he found chickens on sale and smoked several. They went into the freezer and I used them in Gumbo. Outstanding!
This hunting season I plan to encourage him to make his own sausage. We have the smoker and a commercial grade grinder and stuffer. It is a lot of work and I will be drafted to assist. I don't mind. I much prefer our own sausage because I can control the seasoning and flavors.
Our friend with the chickens built a walk in smoke house. His wife fusses because it is underutilized.
Oh well - such a "guy thing"
G has an electric Masterbuilt smoker. It is pretty cool - 4 racks with smoke box and drip pan. What G likes is the remote that allows him to sit in his recliner and monitor or adjust the temperature.
My problem is that as much as he hunts he has his sausage commercially processed because actually making the sausage has gotten to be a lot of work. The smoker is at least 5 years old and I know it has not been used more than 3 or 4 times.
One time he found chickens on sale and smoked several. They went into the freezer and I used them in Gumbo. Outstanding!
This hunting season I plan to encourage him to make his own sausage. We have the smoker and a commercial grade grinder and stuffer. It is a lot of work and I will be drafted to assist. I don't mind. I much prefer our own sausage because I can control the seasoning and flavors.
Our friend with the chickens built a walk in smoke house. His wife fusses because it is underutilized.
Oh well - such a "guy thing"
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Elizabeth, I haven't made sausage since I was a kid but we hope to this year. Hoping to use our own pork. I agree homemade sausage is so much better for just those reasons you listed. He wants a different smoker because he wants to make his own bacon, which is time consuming.
I hope you get your way. I love it when things turn out yummy.
I hope you get your way. I love it when things turn out yummy.
- GardeningCook
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GardeningCook -
Deep fried turkey originated in the south. I remember frying turkeys in the early 1980's.
It can be VERY dangerous.
Tips for first timers.
Use a basket rather than a "dingle dangle".
Defrost the turkey.
Use water to test the level of oil needed.
- fill the pot half full of water
-put the defrosted turkey in the basket and immerse in the water.
-add or remove water until it just covers the top of the bird
- remove the basket and turkey
-mark the water level with a marker on the outside of the pot - that is how much oil you need
-completely dry the bird before seasoning
-heat the oil
-have your seasoned bird in the basket ready to immerse
-use oven mitts
-turn off the burner, immerse the basket into the oil then quickly re-lite the burner
Roger - the "fryer" is a Char Broil - "The Big Easy". It is about $100 at Lowe's. That has been a good investment. G's smoker is a MasterBuilt Electric Smoke House. It is a VERY nice unit. If I remember correctly it was about $400 from Lowe's. It has done a great job when G has used it. My issue is that it has been under used.
I did bring up making and smoking our own sausage this hunting season. As of now G is agreeable.
I have never smoked fish and would have to do some research on the "how to". We do not have fresh water trout but we do have wonderful salt water trout - Speckled Trout and White Trout. Next to Flounder Trout is my favorite salt water fish. SOOO light and delicate with more flavor then you would expect.
We always have a good bit of Red Fish - I like it but it is not my favorite. It is not as delicate and flaky as Flounder and Trout.
Roger - how do you use your smoked fish? I am an excellent home cook and I am always looking for new ideas and techniques. The only smoked fish I have used has been smoked Salmon. I have used it in omelets, Quiche and as an appetizer. I don't have experience with smoked fish and would love to learn how to smoke it and how to use the finished product. I wonder how smoked Redfish would be.
If you Guys and Gals keep up the suggestions - and recipes - that smoker may earn it's keep.
Deep fried turkey originated in the south. I remember frying turkeys in the early 1980's.
It can be VERY dangerous.
Tips for first timers.
Use a basket rather than a "dingle dangle".
Defrost the turkey.
Use water to test the level of oil needed.
- fill the pot half full of water
-put the defrosted turkey in the basket and immerse in the water.
-add or remove water until it just covers the top of the bird
- remove the basket and turkey
-mark the water level with a marker on the outside of the pot - that is how much oil you need
-completely dry the bird before seasoning
-heat the oil
-have your seasoned bird in the basket ready to immerse
-use oven mitts
-turn off the burner, immerse the basket into the oil then quickly re-lite the burner
Roger - the "fryer" is a Char Broil - "The Big Easy". It is about $100 at Lowe's. That has been a good investment. G's smoker is a MasterBuilt Electric Smoke House. It is a VERY nice unit. If I remember correctly it was about $400 from Lowe's. It has done a great job when G has used it. My issue is that it has been under used.
I did bring up making and smoking our own sausage this hunting season. As of now G is agreeable.
I have never smoked fish and would have to do some research on the "how to". We do not have fresh water trout but we do have wonderful salt water trout - Speckled Trout and White Trout. Next to Flounder Trout is my favorite salt water fish. SOOO light and delicate with more flavor then you would expect.
We always have a good bit of Red Fish - I like it but it is not my favorite. It is not as delicate and flaky as Flounder and Trout.
Roger - how do you use your smoked fish? I am an excellent home cook and I am always looking for new ideas and techniques. The only smoked fish I have used has been smoked Salmon. I have used it in omelets, Quiche and as an appetizer. I don't have experience with smoked fish and would love to learn how to smoke it and how to use the finished product. I wonder how smoked Redfish would be.
If you Guys and Gals keep up the suggestions - and recipes - that smoker may earn it's keep.