Teardrops n Tiny Travel Trailers

I know this has been discussed on the one forum or another, but when it comes to putting a $70.00 Prime rib into the hot oil, it's a little un-nerving.

We did a Turkey for Thanksgiving and it was fine, but my wife is "freaking out" about the prime rib.

Anyone have any good or bad stories about deep frying a Prime rib??

I personally can't see a problem since it's only "heat" applied to the meat but it's new territory and a little scary considering the price of the meat.

We'll see what happens and I'll let you all know.

ps. my mouth is actually watering as I'm writing this post.

I dunno, you're skeerin' me an I won't even hafta go hungry if ya screw it up!!

Good Luck!!

I would go to the Cajun Injector site and ask there. The turkeys do fine but the only dense meat is the breast and it cooks from the inside and outside.
They do recommend injecting some meats but I do not recall any deep frying, just inject and normal roast but I could be wrong about that.

My fail safe method is to use the deep frier burner as a heat source to season big iron...

Not to disuade, but you simply can't go wrong with a probe cabled digital thermometer, a bag of water softener rock salt, a bag of briquettes and a dutch oven.

Dean in Eureka, CA wrote:My fail safe method is to use the deep frier burner as a heat source to season big iron...

Not to disuade, but you simply can't go wrong with a probe cabled digital thermometer, a bag of water softener rock salt, a bag of briquettes and a dutch oven.

I have tasted Dean's rock salt method, it is probably better than deep frying.

Here is a link that I've been looking at. I have found several with similar recipies.

It seems very straight forward. The temperature is in th same range as turkey and the minutes /pound are very similar too.

looks good to me. The only thing I would be concerned about is the thickness of the cut which is not much of an issue with turkey.
You may have to get a small cut for a test drive to convince your SO but after the first time she may love it. Bon Appetit,

So Kurt,
How'd your deep fried prime rib turn out???
(I still have mass quantities of peanut oil stashed away in the shop)

Dean, actually, we decided, at the last minute, to use the convention method due to some timing and travel problems.

The excitement still awaits.

I still think it will turn out OK, just have to wait for the right moment.

Hmm... Well those jugs have about 1/4" buildup off sawdust on 'em, guess it won't hurt to let it go until it gets to the 12" mark.

dmb90260 wrote:

Dean in Eureka, CA wrote:My fail safe method is to use the deep frier burner as a heat source to season big iron...

Not to disuade, but you simply can't go wrong with a probe cabled digital thermometer, a bag of water softener rock salt, a bag of briquettes and a dutch oven.

I have tasted Dean's rock salt method, it is probably better than deep frying.

You can also pack the whole roast in rock salt like a salt shell.


And, here in the south, they can deep fry ANYTHING.

Personally, I would worry about the outside cooking too fast, and the inside staying raw and cold if you deep fry it. Remember, the goal in cooking turkey is to get it well done all the way through quickly, because it does not have a lot of fat. The faster you can get it cooked, the juicier it will be.

With a fatty beef roast, you want to cook it slowly. That just doesn't sound like deep frying material, to me.

That's my $.03 (inflation).

CD

Dean in Eureka, CA wrote: a bag of water softener rock salt,

Just my .02 but I would not use water softener salt. Here is an excerpt from Cargill Salt .com.


Can you use softener salt with food, such as canning or with meat packing?

Although water softener pellets may be made from food grade salt, the pellet press process, itself, does not meet the criteria required to call the finished pellets "food grade". Therefore, direct application of pellets in food processing is not recommended. Other water softening salt products like solar salt, rock salt and brine blocks are not recommended for food application for the same reason.

Barbara

DRYVEM wrote:

Dean in Eureka, CA wrote: a bag of water softener rock salt,

Just my .02 but I would not use water softener salt. Here is an excerpt from Cargill Salt .com.


Can you use softener salt with food, such as canning or with meat packing?

Although water softener pellets may be made from food grade salt, the pellet press process, itself, does not meet the criteria required to call the finished pellets "food grade". Therefore, direct application of pellets in food processing is not recommended. Other water softening salt products like solar salt, rock salt and brine blocks are not recommended for food application for the same reason.

Barbara

Actually, there are two forms of WS salt -- pellet and granule. The Granule form is like rock-salt for de-icing, but cleaner. I would think that ice-cream making salt would be the cleanest, but I'm not sure.

The pellet form is better for water softeners, though.

DRYVEM wrote:

Dean in Eureka, CA wrote: a bag of water softener rock salt,

Just my .02 but I would not use water softener salt. Here is an excerpt from Cargill Salt .com.


Can you use softener salt with food, such as canning or with meat packing?

Although water softener pellets may be made from food grade salt, the pellet press process, itself, does not meet the criteria required to call the finished pellets "food grade". Therefore, direct application of pellets in food processing is not recommended. Other water softening salt products like solar salt, rock salt and brine blocks are not recommended for food application for the same reason.

Barbara

If it's good enough to go in the water, it ought to be good enough to cook with.

My $0.02 worth...
Dave

Barbara,
Thanks for your concerns, but I really think that's the salt company's way to get you to buy the more expensive product.
I too had concerns until I started asking around...