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Oil-Less fryer recipes?
Posted on 5/26/16 at 7:08 pm
Posted on 5/26/16 at 7:08 pm
I received an oil less fryer as a gift recently and I plan to put it to use this weekend. I cook/grill/boil fairly often but never really smoked/fried anything.
Anybody got any recipes for turkey, roast, chicken, etc. to share? Dry rub, marinade... whatever
Anybody got any recipes for turkey, roast, chicken, etc. to share? Dry rub, marinade... whatever
5
Posted on 5/26/16 at 9:08 pm to TigeRoots
Did you get the extra basket accessories? If so, wings are really good in there...actually any chicken, even if it's whole comes out nice.
Posted on 5/26/16 at 9:10 pm to TigeRoots
Inject the hell out of it with Cajun butter, rub outside down with Tony's and rosemary
Posted on 5/26/16 at 9:31 pm to TigeRoots
Boston butt injected with Tony's Jalapeño butter and rubbed with salt, pepper, and garlic powder is money!
Posted on 5/26/16 at 11:36 pm to dreww221
Boston butt
Posted on 5/27/16 at 6:41 am to TigeRoots
I mainly do whole turkey, turkey breast, whole chicken and pork butt. Just place in the basket and let it go until it reaches temperature.
There are quite a few videos on youtube if you search oil-less fryer or Charbroil fryer.
There are quite a few videos on youtube if you search oil-less fryer or Charbroil fryer.
Posted on 5/27/16 at 8:28 am to TigeRoots
The extra accessory kit is a must. I buy a family of drum sticks, brine them for 8 hours then stick them in the oil less fryer for an hour. They come out great.
I've done Boston butts, 2 whole chickens, ribs, fresh sausage, turkey wings. Everything was good, didn't really follow a recipe.
One bit of advice I have is to spray the grease catch with Pam before you start cooking in it and empty it immediately after you done cooking before it gets cool. Otherwise it's a bitch to clean.
I've done Boston butts, 2 whole chickens, ribs, fresh sausage, turkey wings. Everything was good, didn't really follow a recipe.
One bit of advice I have is to spray the grease catch with Pam before you start cooking in it and empty it immediately after you done cooking before it gets cool. Otherwise it's a bitch to clean.
Posted on 5/27/16 at 8:52 am to CHEDBALLZ
Thanks everyone. I plan to use all of these tips.
So do y'all follow the 10 min./Lb. for turkey, 15 for chicken and 20 for pork or just shoot for internal temp?
Do y'all implement the top screen at all? Perhaps at the end of your cook?
And the accessory kit is a must. I will be grabbing it.
So do y'all follow the 10 min./Lb. for turkey, 15 for chicken and 20 for pork or just shoot for internal temp?
Do y'all implement the top screen at all? Perhaps at the end of your cook?
And the accessory kit is a must. I will be grabbing it.
This post was edited on 5/27/16 at 8:55 am
Posted on 5/27/16 at 11:34 am to TigeRoots
I use a thermometer and cook to temperature. Never trust a time, too many variables.
Posted on 5/27/16 at 2:08 pm to TigeRoots
quote:
just shoot for internal temp
If you don't have a digital probe, you are doing it wrong.
quote:
Do y'all implement the top screen at all? Perhaps at the end of your cook?
Yes. It makes a huge difference with browning and crisping.
Posted on 5/27/16 at 2:29 pm to CHEDBALLZ
quote:
to spray the grease catch with Pam before you start cooking
Or get an aluminum pans from Walmart or any grocery store. I got like 10 for $3. Same size that comes with the Charbroil but not the CB brand and a lot cheaper.
Then even if the grease is cold just throw the whole aluminum pan away.
Posted on 5/27/16 at 2:42 pm to TigeRoots
quote:
Do y'all implement the top screen at all?
Only if needed and only at the end. If you cook in a place that won't have wind you probably won't need it.
This is a video of a guy with a Charbroil fryer (I think myself and the others talking about the accessory kit are assuming this is the brand you have) cooking with the lid on the whole time. First time I had ever seen a blackened turkey. He said it was still good.
https://www.youtube.com/watch?v=6dWWlOzVknE
The Butterball fryer requires the lid to always be on the cooker.
Use the temperature gauge that comes with it to spot check the food in a couple few places even if you use a wireless. Better safe than sorry since most if not all of the stuff that is prepared in an oil-less fryer (poultry and pork) needs to be thoroughly cooked.
Posted on 5/27/16 at 2:49 pm to Tiger Ree
quote:
pork needs to be thoroughly cooked
Posted on 5/27/16 at 3:05 pm to CHEDBALLZ
quote:
One bit of advice I have is to spray the grease catch with Pam before you start cooking in it and empty it immediately after you done cooking before it gets cool. Otherwise it's a bitch to clean.
Weber makes a 5" x 7.5" foil pan that will fit nicely in your grease drawer. Once it cools off to room temp, I like to put my drawer (with the foil pan still in it) in the freezer. It turns into a brick of frozen grease that falls out of the foil pan right into the trash. Most times you can re-use the pan, if you like.
Posted on 5/27/16 at 3:11 pm to TigeRoots
quote:
Do y'all implement the top screen at all? Perhaps at the end of your cook?
I find it is better to do just the opposite, and use the screen early in the cook and take it off (if needed) later. Your bird can get to temp earlier than you might expect, leaving you with no time for extra browning at the end.
This post was edited on 5/27/16 at 3:16 pm
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