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