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Steve-O BBQ Pro

Joined: 31 May 2005 Posts: 747 Location: Dallas, TX
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Posted: Sep 05 2005 Post subject: |
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You want to keep it sheltered from the wind, but wind is not the big problem. The fires result from putting too much in at once. Too much water makes them boil up too fast and the oil spills over into the flames and "boom". Just be very careful when you lower turkeys in. Nice and slow.
The accident we had at the fish fry was when a guy dumped a whole bag of french fries at once into the oil. Everyone was okay, but it sure sobered us up in a hurry! _________________ "BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook" |
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CHRIS 1237 BBQ Fan
Joined: 15 Jun 2005 Posts: 229 Location: PA
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Posted: Sep 05 2005 Post subject: |
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WoooDoggy wrote: | Has anyone ever tried smoking a turkey long enough to get the smoky flavor in and then frying it to crisp up the skin?
Just wondering if that would be good! |
take a look at this link the guy on this site who smoked a turkey to 150 and finished it off in the fryer.
http://dannysbbq.com/restaurant.asp
I also love fried turkey I think it is one of the best ways to cook turkey. |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Sep 07 2005 Post subject: |
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ohhh myyy.....
Thanksgiving is starting to come together! Smoked/Fried Turkey, grilled corn, mashed potatoes with smoked garlic, smoked yams, green bean casserole with smoked bacon, onion and mushrooms....
I better start testing these recipes out! _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Sep 07 2005 Post subject: |
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Guess I better get more cooking area too! _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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Bunqui BBQ Pro

Joined: 13 Mar 2009 Posts: 770 Location: Hattiesburg, Mississippi
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Posted: Aug 04 2009 Post subject: |
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My wife rubs it with olive oil and layers the bird with bacon before baking. That does the trick. She loves bacon....  _________________ CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke
Weber Smokey Joe
LIAR#38 |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 04 2009 Post subject: |
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Bunqui wrote: | My wife rubs it with olive oil and layers the bird with bacon before baking. That does the trick. She loves bacon....  |
Man, you have been digging deep to find this post..  _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Bunqui BBQ Pro

Joined: 13 Mar 2009 Posts: 770 Location: Hattiesburg, Mississippi
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Posted: Aug 06 2009 Post subject: |
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Roxy,
Yeah. Still hope to get good enough to do a turkey this Thanksgiving. That's why I'm skulking around these old posts. Been learning a lot here and doing better with steaks and chicken but the ribs need work. Thanks for all the tips and recipes I've picked up from you.  _________________ CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke
Weber Smokey Joe
LIAR#38 |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 07 2009 Post subject: |
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Bunqui wrote: | Roxy,
Yeah. Still hope to get good enough to do a turkey this Thanksgiving. That's why I'm skulking around these old posts. Been learning a lot here and doing better with steaks and chicken but the ribs need work. Thanks for all the tips and recipes I've picked up from you.  |
IMO, turkey is rather easy to cook and easy to mess up as well. Keep it simple and you will have great results. For me, I dont use a lot of wood for smoke as it can over power the flavour of the meat as well, it will really darken up the skin. Presentation is part of doing a turkey for the family and you want it to look good as well as taste good.
Beer can turkey cajan turkey injected with buffalo wing sauce.
Brined and a simple rub. Wild cherry wood for smoke.
Cajan turkey injected with buffalo wing sauce. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Aug 07 2009 Post subject: |
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The main thing to remember with this sort of fryer, is to not find the biggest Turkey possible, and to measure the volume of oil needed before you get it hot.
I've had Turkey deep fried, smoked and roasted at different times, and I've had them smoked and deep fried and smoked and roasted, but never had it done with all three techniques on the same bird yet.
If you understand that you just need to cover the bird with the oil, you don't put too much oil in, then there is less, (not zero, just less), chance of a spectacular fire that destroys your garage, house or 2500 acres of woodland.
The burners are standard propane burners, there can be some movement on the frame, but generally they burn pretty straight. _________________ Here's a change Robert.
I still work here! |
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Smoked Up BBQ Fan
Joined: 16 Feb 2009 Posts: 105
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Posted: Nov 25 2010 Post subject: |
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roxy wrote: | You will have to excuse my northern ignorance, but whats up with deep frying turkey. I have heard a lot about this, I can see smoking, but why fry it..? |
Don't let this yankee in on our secret. He will be wanting to eat turnip greens and cornbread next.  |
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pyronoel BBQ Pro
Joined: 29 Jan 2010 Posts: 528 Location: St. Charles-ish MO
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Posted: Nov 25 2010 Post subject: |
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My dad started frying them about 25 years ago. love it!
small birds are best, hard to finish a big one without turning the wings to charcoal.
A good tip- turn off your burner when you drop the bird. Only takes a minute. But if something bad happens, you slip, didn't realize there was a bunch of water in the bird etc.... there is no flare up, just a big mess.
Only takes a second to re-light. _________________ FNG Smoker |
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