Hi All,

I have a question concerning the life of my peanut oil from last year.

I used it around Christmas of last year (first use of this oil). I strained
it back into the original container and placed it in my chest freezer. I did
this the same day I used it. I used a pretty good strainer... Little or no
any particulate matter

It's still rock solid.

Does anyone have any idea if it's still good? I will ise it again this year
if it's O.K; but if it's no good, I could use the space for the Boston Butts
I found on sale at Super K.

I know it's off topic but I really didn't know of anywhere else to ask.

Thanks in advance.

Matt

P.S. I'll be smoking a turkey also. Hound's citrus brine is the best.

"Fyrepup" > wrote in message
news:HXcbf.2702$ii.1433@dukeread04...
> Hi All,
>
> I have a question concerning the life of my peanut oil from last year.
>
> I used it around Christmas of last year (first use of this oil). I
> strained it back into the original container and placed it in my chest
> freezer. I did this the same day I used it. I used a pretty good
> strainer... Little or no any particulate matter
>
> It's still rock solid.
>
> Does anyone have any idea if it's still good? I will ise it again this
> year if it's O.K; but if it's no good, I could use the space for the
> Boston Butts I found on sale at Super K.
>
>
The oil is just fine--I just store the oil in a corner of the basement--use
the freezer for the meat

Buzz

2fatbbq wrote:
> "Fyrepup" > wrote in message
> news:HXcbf.2702$ii.1433@dukeread04...
>> Hi All,
>>
>> I have a question concerning the life of my peanut oil from last year.
>>
>> I used it around Christmas of last year (first use of this oil). I
>> strained it back into the original container and placed it in my chest
>> freezer. I did this the same day I used it. I used a pretty good
>> strainer... Little or no any particulate matter
>>
>> It's still rock solid.
>>
>> Does anyone have any idea if it's still good? I will ise it again this
>> year if it's O.K; but if it's no good, I could use the space for the
>> Boston Butts I found on sale at Super K.
>>
>>
> The oil is just fine--I just store the oil in a corner of the basement--use
> the freezer for the meat
>
> Buzz
>
>
I would also like to suggest that after straining, to "cook" the oil,
get it to boiling temperature in order to drive off/remove moisture.

--
Regards, Mike (Piedmont)

http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msn

What is needed next for mankind to advance is; Separation of business
from state, in addition to separation of church from state.

"Fyrepup" > wrote in message
news:HXcbf.2702$ii.1433@dukeread04...
> Hi All,
>
> I have a question concerning the life of my peanut oil from last year.
>
> I used it around Christmas of last year (first use of this oil). I
> strained it back into the original container and placed it in my chest
> freezer. I did this the same day I used it. I used a pretty good
> strainer... Little or no any particulate matter
>
> It's still rock solid.
>
> Does anyone have any idea if it's still good? I will ise it again this
> year if it's O.K; but if it's no good, I could use the space for the
> Boston Butts I found on sale at Super K.
>
> I know it's off topic but I really didn't know of anywhere else to ask.
>
> Thanks in advance.
>
> Matt
>
> P.S. I'll be smoking a turkey also. Hound's citrus brine is the best.
>
Thanks for your help. It's greatly appreciated.

Matt

In article <BIrbf.5844$ii.3550@dukeread04>,
Fyrepup > wrote:
>"Fyrepup" > wrote in message
>news:HXcbf.2702$ii.1433@dukeread04...
>> Hi All,
>>
>> I have a question concerning the life of my peanut oil from last year.
>>
>> I used it around Christmas of last year (first use of this oil). I
>> strained it back into the original container and placed it in my chest
>> freezer. I did this the same day I used it. I used a pretty good
>> strainer... Little or no any particulate matter
>>
>> It's still rock solid.
>>
>> Does anyone have any idea if it's still good? I will ise it again this
>> year if it's O.K; but if it's no good, I could use the space for the
>> Boston Butts I found on sale at Super K.
>>
>> I know it's off topic but I really didn't know of anywhere else to ask.
>>
>> Thanks in advance.
>>
>> Matt
>>
>> P.S. I'll be smoking a turkey also. Hound's citrus brine is the best.
>>
>Thanks for your help. It's greatly appreciated.
>
>Matt

Don't you have to worry about the oil going rancid? My brother-in-law who
likes to cook told me that he doesn't keep used oil for more than 30 days
because of it going bad.

Thanks

Karl

On Sun, 06 Nov 2005 13:22:12 -0600, (Karl
Kingston) wrote:

>Don't you have to worry about the oil going rancid? My brother-in-law who
>likes to cook told me that he doesn't keep used oil for more than 30 days
>because of it going bad.

He FROZE the oil.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

Fyrepup wrote:
Hound's citrus brine is the best.

What is the recipe? Anyone ever fry a turkey after being brined this way?

Keith

On 12-Nov-2005, Keith Benson > wrote:

> Fyrepup wrote:
> Hound's citrus brine is the best.
>
> What is the recipe? Anyone ever fry a turkey after being brined this way?
>
> Keith

Herewith excerpts from past posts.

From: "Jack Curry" >
Subject: Mojo Croillo
Date: Sunday, June 22, 2003 10:20 AM

frohe wrote:
> Cuchulain Libby ( Since deceased )wrote:
>> A cheap, watered down ok-in-a-pinch version of my citrus brine.
>
> Cuch - post your recipe please. I had it at one time but damn if I
> can find it now.
>
> Thanks bud.


Since I made a batch yesterday and my bird is swimmin' now, it was pretty
easy for me to find this for ya, frohe.
Jack Curry (Now deceased)

Or my citrus brine (thieved by Emeril):
------------------------------------------------
2 gallons water
2 cups Kosher salt
3/4 cup brown sugar, lightly packed
Juice of 3 oranges
" " " limes
" " " lemons
rinds from same
1 sliced white onion
! head of garlic, crushed
most of a bunch of cilantro, chopped
Serranos to taste, minimum 4
Rough ground cumin and coriander 2 T ea.
½ cup extra virgin olive oil
1/4 cup chili powder or any ground chile you prefer
[1/4 cup onion powder] optional
[1/4 cup garlic powder] optional

Either way, soak bird for at least a day as much as 3. I use a Gott 5 gal
bev cooler. Use an 8 lb bag of ice in place of 1 gal water.

Place only aromatics in cavity...bay leaves, garlic heads, apples, citrus,
rosemary stems. I like to place orange slices between skin and meat.

Smoke ass end towards fire for 45 minutes/lb @ 225. You can rotate as
charring necessitates. This will result in inedible skin. If you like skin,
cook @ 300ish. A bigger bird is a higher bird which means the top of the
bird will cook at a higher temp. Keep this in mind. Your first bird should
be a 14 lber.

-Cuchulain Libby AKA Hound
ICQ 83719527

I personally endorse Hound's brine for smoking. Sorry to say
I can't comment on frying. TFM fries a bird now and then. Perhaps
he'll throw in a comment. I have made a version of the brine using
only bottled citrus. Big mistake. It's seriously inferior to Hound's
version made from fresh citrus.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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