That's the most creative fart-lighting ceremony I've ever seen.
Posted on 11/24/2015 4:36:07 PM PST by GeorgiaDawg32
I’ve had the equipment for years to fry a Turkey for Thanksgiving, but I never get around to it. I just brine ‘em, and rotisserie them on the old, and I mean old BBQ’s Galore five burner. Great turkey every year.
A few years ago I did one Turkey on the BBQ’s Galore, and another on a charcoal burner. Both were great, but the one I did on the charcoal had a great smoky flavor I’ll never forget. That flavor transferred to the soup we made of the leftovers, and WOW! Good stuff.
I am thinking of doing fine injections of duck lard in my fried turkey this year
You forgot “ hold muh beer; watch this” as keywords.
How to properly split an infinitive.
Or just watch Alton Brown’s VERY good video on the whole procedure.
http://www.foodnetwork.com/shows/good-eats/10-series/fry-turkey-fry.html
Love his ladder solution for putting the turkey into the fryer and taking it back out.
Also agree with his advice of taking the oil to 300, inserting the turkey, then bringing it up to cooking temperature.
Start injecting it 36 hours before you fry it. Injecting it some more every 6 hours or so. You won't regret it :)
one thing that happens to me is that once I drop the bird in the oil, the oil temp drops to about 300 and I can never get it back to 375. The bird still comes out good cooking at 3 minutes a pound.
That's the most creative fart-lighting ceremony I've ever seen.
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