Thread: Oiless fryer

Originally Posted by gotta_fish

Cooked a turkey in the Big Easy , instead of my fryer today, I injected the bird and put a rub on it , its good or even better than frying , no big greasy mess to deal with.

Same here, did the Thanksgiving turkey in the Big Easy. Peanut oil and dry rub on the skin and plopped her in. 2 hours and 45 minues later I pullled out a PERFECT bird and that was in 20 degree weather outside also that didn't affect it at all. Everyone at the table said it was the best they ever had, as good or better than the deep fry with oil, much less oily tasting, no oil to buy, no oil to dump or strain or clean up after. The drippings come out in a tray seperated from the bird and made for some fine gravy also. Now that I can cook the perfect bird, next year I've just got to perfect the carving. After that who knows? Cooking Channel with Paula?

My prime rib turned out excellent. It took a total of 2 1/2 hrs. A thermometer is a must, I cooked till center was 120 then took out an covered with tin foil and a towel to let set for 1/2hr. That came out med. rare.
for med I would go to 130.

Looks real good.

That looks very tasty, I think the dog thinks so also.

academy sports got them $89 plus tax saw them yesterday