Well now things have changed
I recently did some research about a turkey fryer. I thought i needed to get an oil one, well, i found this little do hicky contraption.
it uses something called infrared technology. the wave heats the surface of what it hits, but not the air. cool.
but the key was something called brining.
Get2.5 gallon slider bags
Wash bird or meat, dry off with paper towel. put into bag. add seasoning like sea salt, brown sugar, garlic, cumin. etc etc. i used soy sauce for turkey and chicken
put into fridge or cooler. you still need a cold source, so use ice or ice packs.
wait 24 hours.
take bird out, put into fryer, turn it up, use enclosed thermometer, and when it hits target, stop heat, carve and eat.
SO easy. and SO SO juicy.
it has a drip pan to catch all juice, to save for gravy.
12 lb turkey done in 1.5 hours.
2 lb roast beef done in 1 hour
1.5 lb DUCK about 30 mins.
this is a picture of the duck, skin came out so nice, and alot more meat than what you pay for when you get a whole duck at chinatown.
get some frozen pancake from the asian grocery, hoisin sauce, and green onions baby!
and again, NO BURNS< NO SPLATTER.
another good link for a professional griller who uses the big easy
enjoy!
Sam
1 comment:
Hiya. This is CB and I write the email newsletter and web log called Sizzle on the Grill sponsored by Char-Broil. I was a bit shocked just now when I opened up the dashboard to manage the blog and found the words "Juicy breasts" highlighted in the ping-back section. I was pleasantly surprised to find your blog and even more so when I read the post about your experience with The Big Easy. And I love the duck recipe suggestions - yowsah! Here's a link http://charbroilgrilling.com/?p=400 to the post I wrote about cooking a duck in The Big Easy. I'd love to post your recipe, would you send me more details? Thanks and Happy Grilling! - CB
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