Sorry for the off topic nature of this question but as a long time
lurker of this group and having learned so much from this group I
figured you all might have the answer. Thanks to this group, I have
people eating at the house all the time it seems; almost gets to be a
nuisance! Anyway, a friend of mine ask me about deep frying a large
sirloin tip roast or maybe a pork loin. We have done turkeys but I
think it would be a terrible waste of great meat to deep fry those
meats. I thought about trying it, but I can't bring myself to
possibly ruin a good piece of meat when I can smoke it and make
something great.

Can you deep fry a pork or beef roast and come up with anything
worthwhile? And if so, (shudder!) how do you do it. Thanks.

Steve

> Can you deep fry a pork or beef roast and come up with anything
> worthwhile? And if so, (shudder!) how do you do it. Thanks.
>
> Steve

While I generally subscribe to the notion that any organic product, with the
possible exception of a leather shoe, benefits from being fried, I think
you're barking up the wrong tree. Had the concept of deepfrying large
chunks of pork and beef produced great results, they would be popular items
and recipes would abound. But they do not.

You could slice that pork loin into medallions, and fry with batter.....but
that's what pork chops are for.

John in Austin

On Mon, 14 Mar 2005 08:33:38 -0500, Steven Laughmiller
> wrote:

>
>Can you deep fry a pork or beef roast and come up with anything
>worthwhile? And if so, (shudder!) how do you do it. Thanks.
>

If you're talking about deep frying a big chunk of beef or
pork, I doubt it. One Chinese dish I like a lot, though, is
"Crispy Beef", which are thin slices or strands of beef that
are deep fried and then sauced in various ways. My local
favorite Chinese restaurant also does chicken and Pork
this way (slices or strands). Google "Crispy Beef" and
you'll see lots of variations on the theme.

Greg

"Steven Laughmiller" > wrote in message
news
> Sorry for the off topic nature of this question but as a long time
> lurker of this group and having learned so much from this group I
> figured you all might have the answer. Thanks to this group, I have
> people eating at the house all the time it seems; almost gets to be a
> nuisance! Anyway, a friend of mine ask me about deep frying a large
> sirloin tip roast or maybe a pork loin. We have done turkeys but I
> think it would be a terrible waste of great meat to deep fry those
> meats. I thought about trying it, but I can't bring myself to
> possibly ruin a good piece of meat when I can smoke it and make
> something great.
>
> Can you deep fry a pork or beef roast and come up with anything
> worthwhile? And if so, (shudder!) how do you do it. Thanks.
>
> Steve

There are several websites discussing this if you google "deep fried prime
rib". This guy swears by it:

http://www.schwedhelm.net/diversions/prime_rib_fry.html

Ive had it before and it was OK but nothing spectacular.

stk

Steven Laughmiller wrote:

> Sorry for the off topic nature of this question but as a long time
> lurker of this group and having learned so much from this group I
> figured you all might have the answer. Thanks to this group, I have
> people eating at the house all the time it seems; almost gets to be a
> nuisance! Anyway, a friend of mine ask me about deep frying a large
> sirloin tip roast or maybe a pork loin. We have done turkeys but I
> think it would be a terrible waste of great meat to deep fry those
> meats. I thought about trying it, but I can't bring myself to
> possibly ruin a good piece of meat when I can smoke it and make
> something great.
>
> Can you deep fry a pork or beef roast and come up with anything
> worthwhile? And if so, (shudder!) how do you do it. Thanks.

I've deep fried several large cuts and I'd say my favorite was the
deep fried standing rib roast. Very good results, surprisingly so.
Excellent crust, one that's unique this technique, and a nice moist
interior. It was a learning experience.

Would I do it again? Probably not, mostly because of the logistical
hassle of deep frying, which I rarely do these days. Also the lack of
smoke flavor is a major drawback if you're a smokehead. For any dinner
guests who don't like smoked meats it would obviously be a plus.

You use the same equipment and technique you do for deep frying turkey.
The key is don't over cook. Watch it like a hawk because it'll
cook quickly. Use a polder type probe thermometer and pull the meat
out a few degrees below your target temp.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Mon, 14 Mar 2005 08:33:38 -0500, Steven Laughmiller
> wrote:

>Sorry for the off topic nature of this question but as a long time
>lurker of this group and having learned so much from this group I
>figured you all might have the answer. Thanks to this group, I have
>people eating at the house all the time it seems; almost gets to be a
>nuisance! Anyway, a friend of mine ask me about deep frying a large
>sirloin tip roast or maybe a pork loin. We have done turkeys but I
>think it would be a terrible waste of great meat to deep fry those
>meats. I thought about trying it, but I can't bring myself to
>possibly ruin a good piece of meat when I can smoke it and make
>something great.
>
>Can you deep fry a pork or beef roast and come up with anything
>worthwhile? And if so, (shudder!) how do you do it. Thanks.
>
>Steve

Steve,

I deep fried a 3-rib roast once. Really didn't do any justice to the
meat.

The problem with deep frying a Sirloin Tip roast or a pork loin roast
is that you are more likely to get either a tough or dry end result.
Cuts that have more internal fat would be better. You can do it with a
Rib Roast or perhaps a Boston butt (more tender and more internal fat
to begin with), but the results aren't particularly better than
roasting or smoking one IMHO (and spending that much $$$ on a mediocre
end result would just be plain silly).


Also, remember that you would need to inject the meat with any desired
flavoring as Deep Frying pretty much destroys any exterior rubs you
could put on.

YMMV


-Chef Juke
"EVERYbody Eats When They Come To MY House!"

Well, it is as I suspected, probably a waste of good meat. You CAN
do it but why? I am going to tell my friend to stick to birds!
Thanks to all who responded; great group!
Steve


Oderint dum metuant

"JakBQuik" > wrote in message

>> Can you deep fry a pork or beef roast and come up with anything
>> worthwhile? And if so, (shudder!) how do you do it. Thanks.
>>
>> Steve
>
> While I generally subscribe to the notion that any organic product,
> with the possible exception of a leather shoe, benefits from being
> fried, I think you're barking up the wrong tree. Had the concept of
> deepfrying large chunks of pork and beef produced great results,
> they
> would be popular items and recipes would abound. But they do not.
>
> You could slice that pork loin into medallions, and fry with
> batter.....but that's what pork chops are for.
>
> John in Austin

Exactly my thoughts, too.

I doubt that the heat would penetrate into the interior of the roast
before the outside was super-crispy shoe leather.

BOB

> On Mon, 14 Mar 2005 08:33:38 -0500, Steven Laughmiller
> > wrote:
>
>
>Can you deep fry a pork or beef roast and come up with anything
>worthwhile? And if so, (shudder!) how do you do it. Thanks.

try "Crispy Pata" - Asians literally die for this dish:
http://pinoycook.net/index.php/recip...e/crispy-pata/

Chef Juke wrote:
snip
> -Chef Juke
> "EVERYbody Eats When They Come To MY House!"

Welcome back CJ! Hopes the trip was uneventful and a good was had for all!

Regards, Mike Willsey

On Mon, 14 Mar 2005 20:28:11 -0500, "Figaro" >
wrote:
>
>try "Crispy Pata" - Asians literally die for this dish:
>http://pinoycook.net/index.php/recip...e/crispy-pata/
>

Hmm. "Boiled to tenderness" first before deep
frying. Definitely a different approach.

Greg

Figaro wrote:
>
> > On Mon, 14 Mar 2005 08:33:38 -0500, Steven Laughmiller
> > > wrote:
> >
> >
> >Can you deep fry a pork or beef roast and come up with anything
> >worthwhile? And if so, (shudder!) how do you do it. Thanks.
>
> try "Crispy Pata" - Asians literally die for this dish:
> http://pinoycook.net/index.php/recip...e/crispy-pata/

Thanks for the tip!

Its a very good resource.

--

Slim

On Mon, 14 Mar 2005 21:43:45 -0600, "Piedmont" >
wrote:

>Chef Juke wrote:
>snip
>> -Chef Juke
>> "EVERYbody Eats When They Come To MY House!"
>
>Welcome back CJ! Hopes the trip was uneventful and a good was had for all!
>
>Regards, Mike Willsey
>

Hey Mike,

It was a great trip, although way too short (as always). Didn't get a
chance to hop down to visit Big Jim, but got to show my wife and
daughters the area where my Dad grew up and we even treked back into
the woods with my cousin and found the location of my great grandma's
homestead where my Dad was raised.

It's just a mound of bricks now from where the hearth used to be, but
considering the house was built around 1878 and was last lived in
around 1940 it was still great to find it (would not have come close
to being able to find it without my cousin Al who is of the last
generation in our family to remember when the house was still
standing). Al also pointed out that there were now wild grapes
growing where my great grandma's arbor had been. We brought back a
brick as a keepsake

A memorable trip indeed.



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

On Wed, 16 Mar 2005 06:55:14 -0800, Chef Juke >
wrote:

>It was a great trip, although way too short (as always). Didn't get a
>chance to hop down to visit Big Jim, but got to show my wife and
>daughters the area where my Dad grew up and we even treked back into
>the woods with my cousin and found the location of my great grandma's
>homestead where my Dad was raised.
>
>It's just a mound of bricks now from where the hearth used to be, but
>considering the house was built around 1878 and was last lived in
>around 1940 it was still great to find it (would not have come close
>to being able to find it without my cousin Al who is of the last
>generation in our family to remember when the house was still
>standing). Al also pointed out that there were now wild grapes
>growing where my great grandma's arbor had been. We brought back a
>brick as a keepsake

Do you know about geocaching, Chef? The search for the homestead
sounds like a good geocaching trip.

http://www.geocaching.com/