On Tue, 07 Oct 2003 01:58:20 GMT, Peter Lucas >
wrote:



>When I originally saw the show on TV where the guy burnt his house down
>trying to deep fry a turkey, I thought "OK,

>he's just some whacko from the
>southern states of the US"

Hay! I resemble that.
>
>But, I don't think it's a cooking form that's going to catch on over here :-)

Well Peter, try it you may like it, and you may become a trend setter
in AU.
The turkey co,es out with a crisp skin and the meat is succulent and
moist.
Pan Ohco

Pan Ohco > said in the newsgroup.......
:

> On Tue, 07 Oct 2003 01:58:20 GMT, Peter Lucas >
> wrote:
>
>
>
>>When I originally saw the show on TV where the guy burnt his house down
>>trying to deep fry a turkey, I thought "OK,
>
>>he's just some whacko from the
>>southern states of the US"
>
> Hay! I resemble that.
>>
>>But, I don't think it's a cooking form that's going to catch on over
>>here :-)
>
> Well Peter, try it you may like it, and you may become a trend setter
> in AU.
> The turkey co,es out with a crisp skin and the meat is succulent and
> moist.

Yeah, maybe so. But what next....... deep fried donkey???
How many gallons of oil are you going to need that that??!!


I've got a recipe for my very own Webered chook..... but I'm too knackered to
post it.

Later.


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Tue, 07 Oct 2003 16:17:31 GMT, Peter Lucas >
wrote:

>Pan Ohco > said in the newsgroup.......
:
>
>> On Tue, 07 Oct 2003 01:58:20 GMT, Peter Lucas >
>> wrote:
>>
>>
>>
>>>When I originally saw the show on TV where the guy burnt his house down
>>>trying to deep fry a turkey, I thought "OK,
>>
>>>he's just some whacko from the
>>>southern states of the US"
>>
>> Hay! I resemble that.
>>>
>>>But, I don't think it's a cooking form that's going to catch on over
>>>here :-)
>>
>> Well Peter, try it you may like it, and you may become a trend setter
>> in AU.
>> The turkey co,es out with a crisp skin and the meat is succulent and
>> moist.
>
>Yeah, maybe so. But what next....... deep fried donkey???
>How many gallons of oil are you going to need that that??!!

Have you ever actually *tried* a properly deep fried turkey?

I am in the Southern U.S., all my life, and when deep fried turkeys
first made the scene I was pretty skeptical myself. Then an uncle got
a turkey frier and started doing the family bird that way and it's
damned good. Of course, it's entirely possible to get some one who
doesn't know what he's doing, but done right it's very good.

Not that I fry turkeys myself. It takes a prodigious quantity of oil
for that and for a single bird I think it's a waste. If you're going
to do three or four it's not a bad idea.

The only thing you'd have invested is the oil. The cooker and pot are
used for other cooking projects like low country boils and such.

>I've got a recipe for my very own Webered chook..... but I'm too knackered to
>post it.

Chicken!

......Alan.


Post no bills

(A.T. Hagan) said in the newsgroup.......
:


> Have you ever actually *tried* a properly deep fried turkey?

Nope! But I'd hazard a guess and say that it wouldn't be too much different
to chopping a turkey up and deep frying the pieces on the stove?


> The only thing you'd have invested is the oil. The cooker and pot are
> used for other cooking projects like low country boils and such.

"Low country boils"?? I had this mental picture...... nahhhhhhhhhh!! I let
you explain :-)

>
>>I've got a recipe for my very own Webered chook..... but I'm too
>>knackered to post it.
>
> Chicken!

It's morning now, feel a lot better after a couple hours sleep :-)

Anyway..........

Get a chook, cut it in half (down the middle). Get a large piece of Alfoil(I
usually use about 3' for one half) and double it over. Slice up a couple of
medium sized lemons. Get some garlic flavoured olive oil and rub it over the
doubled up alfoil with a slice of the lemon. Place one half of the chook skin
side down on the foil. Drizzle a bit of oil in the 'cavity', sprinkle with
some seasonings of your choice (I always include a light sprinkle of chilli
powder), place a couple slices of lemon in the 'cavity' and turn it over so
that it sits on the lemon.
Push your fingers under the skin on the breast and thigh, and push some home
made garlic/chilli butter in there. Stick in a slice or two of lemon if you
so desire.
Give the skin side the same treatment as the underside.

When it's all seasoned, fold the alfoil down over the chook and seal the
ends, so that it is completely encased.

Once you've done that to both halves, place it in the center of the(already
hot) Weber with the fire at the sides (as you would for roasting something).

Give it around 20-25mins (depending on the size of the chook... I used a
1.8kg bird), then carefully open up the alfoil, so as not to spill any of the
juices. Put the lid back on (after dropping some wet smoke chips on the coals
if you so desire) and leave for another 10mins to crisp the skin and roast
the lemons that are on top.

Take out of the Weber and serve on a plate with the juices drizzled over the
top :-)

Goes great with a Mescalin salad (EVOO and Balsamic dressing) and a nice
bottle of a cool climate Riesling :-)

The seasoning of the chook is to personal preference. Sometimes I don't use
anything but the garlic/chilli butter and the lemons.

--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Wed, 08 Oct 2003 00:56:53 GMT, Peter Lucas >
wrote:

(A.T. Hagan) said in the newsgroup.......
:
>
>
>> Have you ever actually *tried* a properly deep fried turkey?
>
>Nope! But I'd hazard a guess and say that it wouldn't be too much different
>to chopping a turkey up and deep frying the pieces on the stove?

No, it's not the same, to me at least. Naturally the outside is
fried, but one does the deed with an intact, whole bird so only the
actual skin and stuffing cavity comes into contact with the oil. The
bird can be brined first, or injected with whatever seasoning one
likes. Properly done it comes out remarkably juicy and tasty and not
at all greasy as one might expect.

>> The only thing you'd have invested is the oil. The cooker and pot are
>> used for other cooking projects like low country boils and such.
>
>"Low country boils"?? I had this mental picture...... nahhhhhhhhhh!! I let
>you explain :-)

I suppose it could be worse, you could have 'up country boils!' ;-)

It's just a boiled dinner, this one specific to the southeastern
coast, notably the Carolina Low Country and the Georgia Coastal
Empire. There's a degree of variability to these things, but when we
do them it's usually fresh shrimp, smoked country sausage, potatoes,
corn on the cob, and onions. If I want to go whole hog we throw in
blue crab, oysters, or clams depending on how much we want to spend.
Crab boil seasoning in the water. Ingredients go into the pot in the
order of longest cooking times which means shrimp and corn just before
you turn off the gas and drain the lot. A bit messy to eat, but very
good.

......Alan.


Post no bills

(A.T. Hagan) said in the newsgroup.......
:

> On Wed, 08 Oct 2003 00:56:53 GMT, Peter Lucas >
> wrote:
>
(A.T. Hagan) said in the
>>newsgroup....... :
>>
>>
>>> Have you ever actually *tried* a properly deep fried turkey?
>>
>>Nope! But I'd hazard a guess and say that it wouldn't be too much
>>different to chopping a turkey up and deep frying the pieces on the
>>stove?
>
> No, it's not the same, to me at least. Naturally the outside is
> fried, but one does the deed with an intact, whole bird so only the
> actual skin and stuffing cavity comes into contact with the oil. The
> bird can be brined first, or injected with whatever seasoning one
> likes. Properly done it comes out remarkably juicy and tasty and not
> at all greasy as one might expect.

Hmmmmmm, just might have to try one when I'm over there next!


>
>>> The only thing you'd have invested is the oil. The cooker and pot are
>>> used for other cooking projects like low country boils and such.
>>
>>"Low country boils"?? I had this mental picture...... nahhhhhhhhhh!! I
>>let you explain :-)
>
> I suppose it could be worse, you could have 'up country boils!' ;-)
>
> It's just a boiled dinner, this one specific to the southeastern
> coast, notably the Carolina Low Country and the Georgia Coastal
> Empire. There's a degree of variability to these things, but when we
> do them it's usually fresh shrimp, smoked country sausage, potatoes,
> corn on the cob, and onions. If I want to go whole hog we throw in
> blue crab, oysters, or clams depending on how much we want to spend.


YUM!!! (But I wouldn't boil the oysters, just eat them raw :-)

> Crab boil seasoning in the water. Ingredients go into the pot in the
> order of longest cooking times which means shrimp and corn just before
> you turn off the gas and drain the lot. A bit messy to eat, but very
> good.

Here in Oz (and specifically in Sth Aust) we used to have what could be
called a 'boiled dinner'. Corned beef, potatos, carrots, cabbage, pumpkin
etc.... and with a white onion sauce for the meat

But I prefer your 'boils' :-)


--
Peter Lucas # Loyalty above all else, #
Brisbane # except honour. #
Australia

On Thu, 09 Oct 2003 00:34:53 GMT, Peter Lucas >
wrote:

(A.T. Hagan) said in the newsgroup.......
:
>
>> Crab boil seasoning in the water. Ingredients go into the pot in the
>> order of longest cooking times which means shrimp and corn just before
>> you turn off the gas and drain the lot. A bit messy to eat, but very
>> good.
>
>Here in Oz (and specifically in Sth Aust) we used to have what could be
>called a 'boiled dinner'. Corned beef, potatos, carrots, cabbage, pumpkin
>etc.... and with a white onion sauce for the meat
>
>But I prefer your 'boils' :-)

I figure just about any place in the world with a coastline and some
sort of seafood has some variation of a boiled dinner. Whatever local
seafood there is, some locally produced veggies, locally preferred
seasonings and it all goes into a big pot to be boiled until done.
Don't you all have something like that in Oz?

We do the corned beef boiled dinner too, but pumpkin is not something
I've ever thought of using before. Are we talking the orange pumpkins
like one would make a pie or a Jack O'Lantern from? My wife is a good
New England girl and has turned me on to putting Swedes (rutabagas
;-)) in with the veggies. A little red wine vinegar over the lot and
it's supper! What's in the white onion sauce?

......Alan.


Post no bills