Author Topic: Pics to be added but yeah I'm gonna deep fry a..... (Read 4349 times)

h20hunter · « **on:** December 28, 2019, 04:24:31 PM »

7 pound boneless new york roast. I've rubbed it and two days ago I injected it with clarified butter. Basic salt and pepper. The plan is to pitchfork it....yeah a small pitchfork....and deep fry it at 350 for 20 minutes to rare tgen wrap and rest for 45 min before slicing. Got three jugs of peanut oil. Pics and follow along coming soon!

jrebel · « **Reply #1 on:** December 28, 2019, 04:32:51 PM »

Tagging....really curious how this turns out.

BD1 · « **Reply #2 on:** December 28, 2019, 04:33:09 PM »

Video could be entertaining 😂 I can almost smell it on my end of the lake!!! Sounds amazing 👌

RB · « **Reply #3 on:** December 28, 2019, 04:42:34 PM »

Nice!

3boys · « **Reply #4 on:** December 28, 2019, 05:27:52 PM »

Did a prime rib last year after my turkey. Was great but next time I will Sous vide the roast to rare and then deep fry it.

HUNTINCOUPLE · « **Reply #5 on:** December 28, 2019, 05:32:17 PM »

You been watching that cowboy cooking dude on the net?

Pathfinder101 · « **Reply #6 on:** December 28, 2019, 05:54:14 PM »

Tagging along 'cause I wanna see pics and hear how it turns out.

h20hunter · « **Reply #7 on:** December 28, 2019, 06:00:02 PM »

Oil got hot....cooling diwn to 350.....just enough time for a fresh cocktail.

h20hunter · « **Reply #8 on:** December 28, 2019, 06:12:09 PM »

Bubbling and looking good!!!

syoungs · « **Reply #9 on:** December 28, 2019, 07:33:02 PM »

Must be dang good stuff to make us wait this long without pics!

h20hunter · « **Reply #10 on:** December 28, 2019, 07:50:41 PM »

Sorry.....the crust is like beef fried chicken and the steak is like....steak.

lokidog · « **Reply #11 on:** December 28, 2019, 09:56:42 PM »

Quote from: h20hunter on December 28, 2019, 07:50:41 PM

Sorry.....the crust is like beef fried chicken and the steak is like....steak.

I think 3boys has the right idea of sous vide first then finish this way.

h20hunter · « **Reply #12 on:** December 29, 2019, 06:27:50 AM »

So short recap is it went really well. Putting the meat on a tined hoe sized new tool worked perfectly. Went to internal temp of 115 in 20 min. Let it rest and cut into steaks. They were still to rare so 15 min in the traeger was perfect. The crust and fried fatty ends were so good and the mormal cuts were moist and exactly what you want in a steak.

HUNTINCOUPLE · « **Reply #13 on:** December 29, 2019, 11:51:34 AM »

Looks great! How'd your toes fair?

h20hunter · « **Reply #14 on:** December 29, 2019, 05:08:36 PM »

Ah yes. My toes survived and are oil splatter free!

HUNTINCOUPLE · « **Reply #15 on:** December 29, 2019, 05:54:52 PM »

Fletch · « **Reply #16 on:** December 30, 2019, 03:58:31 PM »

I tried this once... over cooked it and ruined a good piece of meat

. I think pulling it at 115 is a smart move as it really keeps cooking outside of the oil. On another note I did this with a 3 lbs chunk of venison. Injected it with Louisiana brand crawfish boil mixed into beer then soaked over night in same. Cooked to medium rare was delicious.

h20hunter · « **Reply #17 on:** December 30, 2019, 05:31:43 PM »

The potential to ruin this was high. Thankfully, sobriety and planning resulted in a successful fry session.

Twispriver · « **Reply #18 on:** December 30, 2019, 06:02:24 PM »

It looks like you had a great idea and it turned out - gotta love it when that happens!
I have found The New York cut to be pretty unforgiving if you over cook it - seems like a nice steak or roast can go from tender and juicy to dry and tough in a matter of a few degrees in temperature. I think that injecting it and pulling it at 115 were good moves that I will copy if I ever try it.

WSU · « **Reply #19 on:** December 30, 2019, 07:01:36 PM »

You lost me at “still too rare.”

Pathfinder101 · « **Reply #20 on:** January 02, 2020, 07:02:50 AM »

Quote from: WSU on December 30, 2019, 07:01:36 PM

You lost me at “still too rare.”

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Author Topic: Pics to be added but yeah I'm gonna deep fry a..... (Read 4349 times)

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