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

Default User > said in the newsgroup.......
:


>> Some of us (over here) do use some smoke chips in the Weber, but
>> usually just at the last to give the meat a bit of that flavour. The
>> usual cooking in a Weber is done without smoke chips though.
>
>
> You'll get some smoke just from the charcoal, more with wood chunks.

>If
> you are using a gas grill, well I guess it doesn't heat the house in
> summertime.

And we are going to have a *stinker* of a summer!! Winter was more like
spring, and now spring is getting like summer, so summer is going to be like
Hell :-)

Time to check/fill up the bottles on the 5 burner BBQ and the gas Weber. It's
*definitely* going to be BBQ season outside to keep it cool.


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

(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

On Wed, 08 Oct 2003 00:30:15 GMT, Peter Lucas >
wrote:

>Some of us (over here) do use some smoke chips in the Weber, but usually just
>at the last to give the meat a bit of that flavour. The usual cooking in a
>Weber is done without smoke chips though.


The meat absorbs the flavor better if you use the chips in the
beginning.

Gar

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

> 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.

Not here :-(
Seafood can get quite expensive here...... and we *live* on the bloody
coastline!!

>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?

Nope. If we are boiling up fresh seafood, we tend to do it seperately. And if
we are boiling them, it's because we've caught them ourselves!! Almost all of
the seafood we buy (ie, shellfish) is already cooked.

Last lot of boiling I did was for 8 'Muddies' (Mud Crabs) and about a dozen
'Sandies' (Blue Swimmer Crabs) that I'd caught myself.

If I got fresh prawns, I'd be using them in a different recipe rather than
just boiling them up. But, it's hard to get *real* fresh prawns from any of
the shops. Most of what is caught in our waters goes immediately overseas to
be sold at a high price because the quality is excellent, and then we get the
cheap farmed versions from China/VietNam etc sold in the shops for our own
consumption:-(

>
> 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?

Over here we have a few different types of pumpkin, but they are all edible!!
We dont have the stuff in the tin though.

>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?
>

S'pose I should have said white sauce with onions!! But it's just your basic
bechamel sauce which you can add different things to to suit whatever you're
having it with.

But as for the Swedes.........!!!! I used to get them fed to me, as a kid,
all the time. I haven't had them since I started doing my own cooking :-)


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

On Fri, 10 Oct 2003 03:05:57 GMT, Lucas > wrote:

(A.T. Hagan) said in the newsgroup.......
:
>
>> 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.
>
>Not here :-(
>Seafood can get quite expensive here...... and we *live* on the bloody
>coastline!!
>
>>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?
>
>Nope. If we are boiling up fresh seafood, we tend to do it seperately. And if
>we are boiling them, it's because we've caught them ourselves!! Almost all of
>the seafood we buy (ie, shellfish) is already cooked.

Now in the past we used to go and get it all ourselves as well, but my
parent's generation is getting older and less able and I haven't
gotten a roundtoit for getting out and doing it myself. Not much
longer though, I think. Can't bring myself to pay what the local
grocery wants for shrimp and I need to start getting back into
practice so I can teach my kids. Come to think, it's been a *long*
time since last I threw a cast net. Probably fall out of the boat
now. <laughing>

I'm beginning to think my dad has the right of it. Pull about a half
dozen irons out of the fire and just go fishing once in a while. Of
course, I always get like that when I start a new writing project...
;-)

>Last lot of boiling I did was for 8 'Muddies' (Mud Crabs) and about a dozen
>'Sandies' (Blue Swimmer Crabs) that I'd caught myself.
>
>If I got fresh prawns, I'd be using them in a different recipe rather than
>just boiling them up. But, it's hard to get *real* fresh prawns from any of
>the shops. Most of what is caught in our waters goes immediately overseas to
>be sold at a high price because the quality is excellent, and then we get the
>cheap farmed versions from China/VietNam etc sold in the shops for our own
>consumption:-(

Yeah, even in Florida you'd better look close or ask just exactly
where that seafood came from. Lots of it out there if you can go and
get it yourself, but if you're buying it from the grocer it seems it's
as likely to come from the other side of the planet as from the next
county over.

>>
>> 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?
>
>Over here we have a few different types of pumpkin, but they are all edible!!
>We dont have the stuff in the tin though.

I didn't figure you were talking about canned pumpkin, but there are
many edible squashes called 'pumpkins' so I was trying to get a feel
for the type you were talking about.

......Alan.


Post no bills

Deep Fried Turkey is a Cajun dish, invented in Louisiana and
popularized by Paul Prudhomme and later by Justin Wilson.

Italian seasoning has no place in it - you need to use Cajun seasonings.

It's not "brine", it's not "marinade", it's a vegetable-based injection
sauce that's thick yet just thin enough to inject into the bird easily.
A bird deep fried without the injection (like Justin Wilson made)
doesn't compare to an injected bird - the difference is like
night and day, with the injected bird being far superior.

Paul Prudhomme published a 4-page procedure and recipe in his
"Prudhomme Family Cookbook" complete with a recipe for the injection
sauce. It contains things like onions, celery, peppers, Worcestershire,
and lots of garlic. It doesn't taste anything like an Italian seasoning.

I just can't believe the huge amount of misinformation perpetuating
this thread!

Paul specifies a fresh turkey, but I've prepared it with both fresh
and frozen and it doesn't seem to make enough difference
to really matter. The bird should be injected the day prior to frying.

Yum!



: I got me an eight gallon pot with a propane burner stand and I am
: planning to fry turkeys. Does anyone have experience making the
: marinade you're supposed to inject into the turkey before frying?

: I Googled up several recipes for Italian dressing based marinades.
: Going from the store freezer into my refrigerator how long will it
: take for the bird to soften up to the point where I can inject
: marinade into the fleshy parts? How long should I let the marinade
: "work" before I fire up the peanut oil and prepare for frying? Has
: anyone in the group had personal experience frying a turkey?

: Regards,
: Bill

A couple of years ago at Thanksgiving for a very large family, it was
discovered that one of the turkeys was spoiled. With fifty or more people
ready to eat, the best we could do was to fry a turkey. No one had actually
done this before but it is hard to get take at my cousin's place in rural
Mississippi so we brought out the turkey frying apparatus.

My uncle and I went outside and waited for the oil to heat up - very
important but also difficult when it is extremely cold. For the seasoning,
we found a jar of injectable marinade in the pantry with a 30 cc syringe and
a needle with multiple openings. Being a nurse and a doc, we quickly
injected the turkey and immersed in the oil. Sitting there under blankets,
we read a book and took a gander at the thermometer occasionally and fried
the turkey according to the directions in the book. It was wonderful.

Here is South Louisiana, there are any number of commercial injectable
marinades. Before they were so popular, we used to take syringes home from
the hospital and do the same thing. The marinades are fairly low calorie
which implies there is not a lot of oil in them. In fact, I would be leery
of using oil based stuff because it might heat up faster than the lean meat
causing it to cook unevenly.

If you really, really want to make your own, I would use reduced,
overseasoned pan drippings from another cooking adventure with the fat
skimmed off. Depending on your mood, you could flavor it with garlic,
peppers, etc.

Before I ever cooked my own, we had a nurse at one of the agencies. The
Wednesday before T-day, he would light up the propane and fry turkeys for
anyone who brought him a turkey. Even though they were done a day early,
they were still the best at the table on Thanksgiving.

j


> wrote in message
...
> Deep Fried Turkey is a Cajun dish, invented in Louisiana and
> popularized by Paul Prudhomme and later by Justin Wilson.
>
> Italian seasoning has no place in it - you need to use Cajun seasonings.
>
> It's not "brine", it's not "marinade", it's a vegetable-based injection
> sauce that's thick yet just thin enough to inject into the bird easily.
> A bird deep fried without the injection (like Justin Wilson made)
> doesn't compare to an injected bird - the difference is like
> night and day, with the injected bird being far superior.
>
> Paul Prudhomme published a 4-page procedure and recipe in his
> "Prudhomme Family Cookbook" complete with a recipe for the injection
> sauce. It contains things like onions, celery, peppers, Worcestershire,
> and lots of garlic. It doesn't taste anything like an Italian seasoning.
>
> I just can't believe the huge amount of misinformation perpetuating
> this thread!
>
> Paul specifies a fresh turkey, but I've prepared it with both fresh
> and frozen and it doesn't seem to make enough difference
> to really matter. The bird should be injected the day prior to frying.
>
> Yum!
>
>
>
> : I got me an eight gallon pot with a propane burner stand and I am
> : planning to fry turkeys. Does anyone have experience making the
> : marinade you're supposed to inject into the turkey before frying?
>
> : I Googled up several recipes for Italian dressing based marinades.
> : Going from the store freezer into my refrigerator how long will it
> : take for the bird to soften up to the point where I can inject
> : marinade into the fleshy parts? How long should I let the marinade
> : "work" before I fire up the peanut oil and prepare for frying? Has
> : anyone in the group had personal experience frying a turkey?
>
> : Regards,
> : Bill
>
>
>

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


>>Over here we have a few different types of pumpkin, but they are all
>>edible!! We dont have the stuff in the tin though.
>
> I didn't figure you were talking about canned pumpkin, but there are
> many edible squashes called 'pumpkins' so I was trying to get a feel
> for the type you were talking about.
>

We have Kent, Jap, Qld Blue, Butternut and a couple other pumpkins. Our
squashes are small, but they look like tiny pumpkins :-)


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