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Started By
Message
What to fry after the Turkey?
Posted on 11/20/24 at 3:18 pm
Posted on 11/20/24 at 3:18 pm
Wanting suggestions on what to cook to get more use out of the peanut oil after frying the Turkey. I have done a boston butt years ago that came out pretty well. Just have to be careful on seasoning the outside as paprika will burn in the time it takes to fully cook.
What say you F&D? What else should we try?
What say you F&D? What else should we try?
17
Posted on 11/20/24 at 3:22 pm to Zakatak
A couple of whole chickens.
Posted on 11/20/24 at 3:33 pm to Gris Gris
quote:
A couple of whole chickens.
I was contemplating putting a light to medium smoke on a chicken then frying it for something different. But whole chicken is one of our favorite things to eat out of the fryer for sure (usually oil less).
Posted on 11/20/24 at 3:35 pm to Zakatak
Boudin balls
Posted on 11/20/24 at 3:35 pm to Zakatak
I injected and fried a pork loin after the turkey last year. Was pretty good
Posted on 11/20/24 at 3:56 pm to Zakatak
I simply let the oil cool overnight, strain it real good and put it in a container to use to fry another turkey around the Super Bowl or Mardi Gras before I toss the oil.
By then I've typically fried at least 4-5 turkeys------3-4 for Thanksgiving and one in the early New Year for the above mentioned events.
By then I've typically fried at least 4-5 turkeys------3-4 for Thanksgiving and one in the early New Year for the above mentioned events.
Posted on 11/20/24 at 4:08 pm to Zakatak
Strain and reuse. I get 3 turkeys out of the 4 gallons I buy. Thrifty……….
Posted on 11/20/24 at 4:10 pm to gumbo2176
quote:We do the same, only Around Christmas/New Year
I simply let the oil cool overnight, strain it real good and put it in a container to use to fry another turkey around the Super Bowl or Mardi Gras before I toss the oil.
Posted on 11/20/24 at 4:54 pm to Zakatak
Whole chickens
Posted on 11/20/24 at 5:17 pm to Zakatak
A whole gotdang fish. Scale it, gut it, take the gills out. Not required but may want to remove rib cage bones. Butterfly the bottom have enough so you cab get fish fry mix coated on the insides and so it flaps open when frying to cook through
Posted on 11/20/24 at 8:58 pm to Zakatak
Bologna slices. Get the deli to cut them 1/4" thick. Cross hatch the top and bottom with shallow incisions and drop them in hot oil.
Posted on 11/20/24 at 9:10 pm to Zakatak
Mother In-Law?
Posted on 11/20/24 at 9:19 pm to SingleMalt1973
quote:
Mother In-Law?
I actually am blessed with a great MIL. But I understand the sentiment.
Posted on 11/20/24 at 9:25 pm to Zakatak
chickens
ducks
big hunks of bacon
mushrooms
eggplant
catfish/shrimp/oysters
beef roast
pork chops
ducks
big hunks of bacon
mushrooms
eggplant
catfish/shrimp/oysters
beef roast
pork chops
Posted on 11/20/24 at 11:05 pm to Zakatak
Spiral sliced ham
Posted on 11/21/24 at 6:17 am to Zakatak
Canned biscuits, you’re welcome
Posted on 11/21/24 at 6:31 am to cgrand
quote:
big hunks of bacon
quote:
beef roast
pork chops
This is the stuff im looking for. Something that you wouldnt do in a conventional fryer or stove top. Maybe some beef short ribs?
Posted on 11/21/24 at 6:33 am to TigerbaitTigerbait
quote:
Rolls
You just gave me an idea for some pistolette bread!
Posted on 11/21/24 at 6:34 am to LSUEnvy
quote:
Spiral sliced ham
My kids would likely devour this. Good suggestion.
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