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re: Best Oil Less Fryers, Elect Or Propane ?
Posted on 12/21/14 at 8:29 pm to Geauxtiga
Posted on 12/21/14 at 8:29 pm to Geauxtiga
quote:
Why are you buying so many? Gifts?
Gifts, the first two - butterball and Char-Broil are already in Louisiana and one of the other Char-Broils is headed that way this week. I brought the first two to try out as an alternative to frying with peanut oil. I told my friend that which ever one he preferred I would take the other. It has taken awhile but I think he is coming around to the Char-Broil propane. So I told him he can keep both. He seemed happy and said that was great because he likes both.
I got a CB for another friend and one will stay here in Houston with me. They did bone in pork roasts today injected with creole butter using the CB and everyone said they were fantastic. I will try that soon after returning from Christmas in La.
Oh, and after frying turkeys since the early 80's using horse needles from the feed store and italian dressing for the injection WE ARE DONE FRYING WITH PEANUT OIL. That's why I am leaving two cookers with my friend. His house is where everyone goes for the holidays and we always do multiple birds every year. I'll probably load up my CB and a propane tank also.
0
Posted on 12/22/14 at 5:13 pm to FISH N TIGER
I have the Butterball electric one from Master Built and it works great. I inject the turkey with marinade and it comes out plenty moist. As for browning, in the past I've rubbed the bird down with olive oil with okay results but this Thanksgiving I forgot and the skin was really crispy, just like my mom would get from the oven. I left the glass lid in place the whole time as per usual.
Hope this helps.
Hope this helps.
Posted on 12/22/14 at 5:41 pm to ob right
Have used both now, very similar results. Own the electric so I don't have to worry about propane.
They are good and much healthier, but fried is still much better
Been using the smoke tray a lot lately for chicken and a few other things. Ended up going out and buying a masterbuilt smoker over the weekend.
They are good and much healthier, but fried is still much better
Been using the smoke tray a lot lately for chicken and a few other things. Ended up going out and buying a masterbuilt smoker over the weekend.
This post was edited on 12/22/14 at 5:44 pm
Posted on 12/22/14 at 7:04 pm to FISH N TIGER
Love my big easy fryer. My wife and i use it often.
Posted on 12/25/14 at 8:28 am to Tiger Ree
( Update: ) Merry Christmas everyone. Well i have the Big Easy and have seasoned the inside and it's ready to go. after watching video's i have yet to see where to place the turkey neck,gizzard in the Big Easy, do you place them on top the bird in the cooker ? someone help me out ?
Posted on 12/25/14 at 9:07 am to FISH N TIGER
Yea just lay the neck across the top of the bird. Comes out delicious.
Posted on 12/25/14 at 9:21 am to FISH N TIGER
quote:
Best Oil Less Fryers
You mean an oven?
Posted on 12/25/14 at 6:36 pm to FISH N TIGER
I have the Charbroil propane type. Love it. I've done turkey, wings, chicken and a roast. I do brine the turkey the night before then inject it the day of. The brining will cut down the time of the cooking. Even if you don't brine, I usually cook the turkey 15 minutes for every pound. I also rub olive oil on the bird then season the outside. It helps with the browning and helps the seasoning stick. A 12-13 pound turkey does the best. Lower cook time and doesn't tend to dry out. I'll look for the young turkeys especially when they put them on sale for 50 cents a pound and throw it in the freezer. They freeze well.
Posted on 12/25/14 at 10:13 pm to Crowley Cajun
I did a 15lb turkey today and it was very good,took about 2 hrs and let it rest for 15 mins.The family devoured it down to the bones. I must say i'm sold on this method from now on.I'm also gonna try some chicken,pork in near future. Big thanks to all for sharing tips, you guys were a big help 
Posted on 12/26/14 at 7:36 pm to FISH N TIGER
I have to amend my time. It is 10 min. per pound. I think it's 15 min. for chicken.
Posted on 12/26/14 at 8:02 pm to Crowley Cajun
The BIG EASY propane. Cook by temp,not time #1. #2 inject or not it's your choice. #3 put in refrigerator overnight uncovered/unwrapped completely thawed to dry out skin if you want crispy. Just before you set into basket, rub with oil and season to choice. Just be aware of sugar content in the seasoning because it will burn. Great device the Big Easy.I bought propane so I could cook if power fails ie post storm. Nothing I have cooked in my Big Easy has not been 100% great.
This post was edited on 12/26/14 at 8:06 pm
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