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!"