I'm deep frying a turkey for Christmas and also wanted to do a tenderloin or prime rib. I've come across a few positive reviews for deep frying a rib roast but I remain skeptical. Anyone tried this? It would be easy since I'll already have my turkey fryer pumping.

I think it would be better to roast in the oven, then flash fry the outside to get a crust.

schmendeler said:

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I think it would be better to roast in the oven, then flash fry the outside to get a crust.

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reverse sear idea, but fry? Sounds interesting.

My aunt did it one year for a holiday dinner, don't remember which holiday. But it was great.

We tried it for a tailgate one year following that. Was still pretty darn good but as it was our first attempt and we had consumed a few adult beverages it wasn't as good as I remember my aunts.

I've been wanting to do one in my Big Easy.

Icecream_Ag said:

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schmendeler said:

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I think it would be better to roast in the oven, then flash fry the outside to get a crust.

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reverse sear idea, but fry? Sounds interesting.

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yeah, chef steps was the first place I saw that talked about finishing a sous vide steak with a quick deep fry.

schmendeler said:

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Icecream_Ag said:

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schmendeler said:

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I think it would be better to roast in the oven, then flash fry the outside to get a crust.

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reverse sear idea, but fry? Sounds interesting.

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yeah, chef steps was the first place I saw that talked about finishing a sous vide steak with a quick deep fry.

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OK you are in charge of that for food board Xmas dinner

My thoughts: Why mess with perfections (esp. when it comes to an expensive cut of meat).

Baby Backs are the answer. 15 minutes at 350 and it's awesome. Tony's Creole on the ribs before you fry. Thank me latter.

AggieBarstool said:

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My thoughts: Why mess with perfections (esp. when it comes to an expensive cut of meat).

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How do you know it's perfection and couldn't be improved?

Na Zdrav 87 said:

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I've been wanting to do one in my Big Easy.

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Don't do it unless you like a range from med-rare to well-done. I love my BE, but, it's not good for an even temp gradient in a thick piece of beef meant to be served med-rare throughout with only a good crust on the outside.

My thoughts on frying: I sure as hell wouldn't re-use Turkey oil for one so I don't really see enough benefit to justify the cost when there are simple ways to roast and sear to perfection. If I was ready for new oil in my 4 gallon Cajun Fryer, maybe I'd think about it......ok thought about it, still wouldn't

The winning entry at next years State Fair. Batter it in some corn meal and let us know how it goes.

Tumble Weed said:

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The winning entry at next years State Fair. Batter it in some corn meal and let us know how it goes.

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It needs to be funnel cake batter for the state faIr crowd to be interested.

schmendeler said:

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Tumble Weed said:

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The winning entry at next years State Fair. Batter it in some corn meal and let us know how it goes.

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It needs to be funnel cake batter for the state faIr crowd to be interested.

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A thick layer of butter between the meat and funnel cake batter sounds like a sure winner.

aggiebq03+ said:

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schmendeler said:

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Tumble Weed said:

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The winning entry at next years State Fair. Batter it in some corn meal and let us know how it goes.

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It needs to be funnel cake batter for the state faIr crowd to be interested.

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A thick layer of butter between the meat and funnel cake batter sounds like a sure winner.

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This gave me chest pains for multiple reasons....

Na Zdrav 87 said:

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I've been wanting to do one in my Big Easy.

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I did one in my big easy last year, it was fantastic. Go for it.

htxag09 said:

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AggieBarstool said:

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My thoughts: Why mess with perfections (esp. when it comes to an expensive cut of meat).

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How do you know it's perfection and couldn't be improved?

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I remember when someone asked a few years ago about best chicken fried steak and I suggested taking a ribeye and tenderizing it with a hammer and using that. I got eviscerated for it (why ruin a good ribeye???!!!)

Still my favorite CFS.

I do that every once in a while as well. Always delicious.

FIDO*98* said:

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Na Zdrav 87 said:

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I've been wanting to do one in my Big Easy.

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My thoughts on frying: I sure as hell wouldn't re-use Turkey oil for one so I don't really see enough benefit to justify the cost when there are simple ways to roast and sear to perfection. If I was ready for new oil in my 4 gallon Cajun Fryer, maybe I'd think about it......ok thought about it, still wouldn't

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I was also concerned re: using the turkey oil as well.

Oven space might be tight which is why I was considering this route. Also will have the egg at my disposal.

Appreciate all the replies.