How do you cook your critters?

This is my lil gittyup... Anything fried gets cooked in black iron on gas. My house is all electric, electric stoves just don't cut it.
I prefer yellow cornmeal mix, add black pepper until visible, add Lawyrs seasoned salt until salt can be tasted. Perfect! I love Orida shoestring fries but I recently bought a fry cutter. Cut em', soak em' (removes the starches) fry em' up, throw the Lawyrs to em'. I VERY rarely reuse fish grease. I refuse to cook fish without thermometers, I get ridiculed by folks but my cookin is consistent!
Where the smoker comes in "Big Daddy's Cooker" we cook a hog once or twice a year. Nothin but pure Hickory! Who's heard of "Oak Smoked BBQ"? Not me!
I make a "Carolina" sauce which is mustard base. We like to eat good, feed lots of folks, and drink lots of beers, wash it all down with some Arkansas Apple Pie ;) not the pie you eat..... ;)

http://tapatalk.com/mu/a6cd09c2-b987-8fa3.jpg
http://tapatalk.com/mu/a6cd09c2-b9a5-6241.jpg

Just bring your cooker and show us at the build next month.;):D

JigginPoleJoe for cook. I'll second that motion.

Two words for frying - Cajun Fryer. Add 5 gal of Riceland rice bran oil evry six months. We cook once or twice per week year round - fish, frog legs, taters, anything. Oil is like new if you strain it bout every 10 cookings. Best $ I ever spent.

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Originally Posted by TAV2

Two words for frying - Cajun Fryer. Add 5 gal of Riceland rice bran oil evry six months. We cook once or twice per week year round - fish, frog legs, taters, anything. Oil is like new if you strain it bout every 10 cookings. Best $ I ever spent.

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How many $$ ?

Got mine for $304 after taxes. It's the 4 gal model. That's a lot of $ for a cooker, but I promise it's worth it. You can cook for two people or a ton of people with about the same amount of effort and no clean-up!

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Originally Posted by TAV2

Got mine for $304 after taxes. It's the 4 gal model. That's a lot of $ for a cooker, but I promise it's worth it. You can cook for two people or a ton of people with about the same amount of effort and no clean-up!

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I spend twice that much a year on oil. I was just telling someone today I hate when the meat burns on the bottom then sticks to the fish.
How does your cooker work? What is different?

You'll never have that problem again. Check em out at cajunfryer.com. They have good explanation of the design on there - it's definitely one of those 'why didn't I think of that' type deals. R & V Works out of near Shreveport makes them. Quality product.

Hey Joe, where did you find those clip on thermometers? I've been lookin' for one of those and can't seem to find one anywhere! Many thanks.

Ski

cajun fryer is way to go expensive yes but oil never goes bad with a little effort.
Noslab.Attachment 61673Attachment 61675Attachment 61676Attachment 61674

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Originally Posted by ski trip

Hey Joe, where did you find those clip on thermometers? I've been lookin' for one of those and can't seem to find one anywhere! Many thanks.

Ski

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Acadamy sports

[QUOTE=noslab;1530681]cajun fryer is way to go expensive yes but oil never goes bad with a little effort.
Noslab.

Which cooker is that?

I have heard of them but did not know what they were! That is awesome! Will have one soon!

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Originally Posted by TAV2

You'll never have that problem again. Check em out at cajunfryer.com. They have good explanation of the design on there - it's definitely one of those 'why didn't I think of that' type deals. R & V Works out of near Shreveport makes them. Quality product.

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Does anyone sell them locally? I would like to look at several models.

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Originally Posted by noslab

cajun fryer is way to go expensive yes but oil never goes bad with a little effort.
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Ole Noslab gots it goin on don't he!!

Try local true value hardware bought mine locally at building supply but they are built in Homer la. and I have not found anything that works better they have all sizes I have 4 gal two basket model and can cook for 20 people no problem change oil only because I want to not because it needs it I filter oil about every 4 cookings but it never burns.
Noslab.

Joe,
They have a v inthe bottom, so all the meal goes down under the enclosed burner. Grease above enclosed burner is 350, and bottom v is 150 so it won't burn meal therefore don't make grease taste bad. If you want to try one out, I can bring one over to the build. I usually use cast pots, but May as well break this one in right. It is a 8 gal. 3 basket. I got mine up here at Whit Davis Hardware, and they do keep the two basket.

Fort Thompson's in NLR has the Cajun fryer. I have a question about how you save your oil. Do you pour it back in the bottles? Do you put the used oil in the refrigerator or freezer. I have always been leary about keeping oil in the pots and just storing it at room temp or in the garage. Thanks.

LB

Personally I leave oil in fryer I just keep it covered with custom cover I know people that return iit to the containers But I do not I will filter it every four to five cookings and return it to the cooker it has lasted for about a year or longer I change it when I feel quilty Not because of any apparent need I have done this for several years with no problems.
Noslab.

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Originally Posted by steve48

Joe,
They have a v inthe bottom, so all the meal goes down under the enclosed burner. Grease above enclosed burner is 350, and bottom v is 150 so it won't burn meal therefore don't make grease taste bad. If you want to try one out, I can bring one over to the build. I usually use cast pots, but May as well break this one in right. It is a 8 gal. 3 basket. I got mine up here at Whit Davis Hardware, and they do keep the two basket.

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How much was that one?

Does the cooker maintain a constant temp automatically ?

All we got for small fry's is this
http://tapatalk.com/mu/a6898f95-7e7d-2f67.jpg
But. We get results
http://tapatalk.com/mu/a6898f95-7eaf-ffa3.jpghttp://tapatalk.com/mu/a6898f95-7ed0-a3b0.jpg

I think they have the cajunfryers at Mack's too.

You have to regulate the temperature on the Cajun Fryer by adjusting gas flow; it is not controlled by a thermostat or automatically. It is pretty easy though and keeps a constant temperature.