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smoked then fried turkey???
Posted on 11/21/13 at 10:32 am
Posted on 11/21/13 at 10:32 am
I have had, in some higher end gastro pub's, chicken wimgs that were first smoked then fried in duck fat. Very good. Anyone ever smoke a turkey for just a couple of hours then finish in deep fryer with peanut oil?
Also, I have heard that cottonseed oil delivers better taste than peanut? Anyone experience this?
Also, I have heard that cottonseed oil delivers better taste than peanut? Anyone experience this?
Posted on 11/21/13 at 10:55 am to cuyahoga tiger
hmmm, this is interesting, hopefully someone can shed some light on to this bc I may try it next week
Posted on 11/21/13 at 11:38 am to LSU-MNCBABY
Where can I get some of this?
Posted on 11/21/13 at 11:41 am to cuyahoga tiger
I've had chicken wings like that.
Posted on 11/21/13 at 11:52 am to cuyahoga tiger
Smoke, then fried poultry is a technique popularized by David Chang. Couple of concerns:
1) The meat probably wont cook all the way through during the smoke phase, so be sure to get it into the oil immediately. If you smoke to temp then fry, you run risk of drying it out in a hurry.
2) Separate the turkey into primals first for better smoke absorption and more even cooking.
3) A nice garlicky, vinegary relish or garnish would be awesome on it. Something like a gremolata even. Chopped parsley, garlic, little bit of vinegar, some lemon zest.
1) The meat probably wont cook all the way through during the smoke phase, so be sure to get it into the oil immediately. If you smoke to temp then fry, you run risk of drying it out in a hurry.
2) Separate the turkey into primals first for better smoke absorption and more even cooking.
3) A nice garlicky, vinegary relish or garnish would be awesome on it. Something like a gremolata even. Chopped parsley, garlic, little bit of vinegar, some lemon zest.
Posted on 11/21/13 at 11:53 am to LakeCountryRed
Surely, someone has done it before. I'm thinking 2 hour apple smoke, 14lb bird, then cut cooking time back from 3 min/lb plus 5 (42 min) to 2 min/lb =5 (33 min)....standard deep fry injection/rub or no?
Posted on 11/21/13 at 11:55 am to cuyahoga tiger
quote:
Surely, someone has done it before
Wise old Chang!
Posted on 11/21/13 at 11:58 am to BlackenedOut
quote:
1) The meat probably wont cook all the way through during the smoke phase, so be sure to get it into the oil immediately. If you smoke to temp then fry, you run risk of drying it out in a hurry.
The 2 hour smoke would be less than 1/4 of time if smoked to temp (7 hours) I am thinking smoke to enhance then deep fry to temp.
Posted on 11/21/13 at 12:55 pm to cuyahoga tiger
quote:This. just "cold" smoke it.
The 2 hour smoke would be less than 1/4 of time if smoked to temp (7 hours) I am thinking smoke to enhance then deep fry to temp.
Posted on 11/21/13 at 1:20 pm to cuyahoga tiger
quote:
The 2 hour smoke would be less than 1/4 of time if smoked to temp (7 hours)
Yikes. I can't imagine smoking a turkey for that long.
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