Deep Fried Delights
Inspired by Kent Rollins' Pitchfork Deep Fried Prime Rib I think it would be nice for others to share your favorite deep fried delights. I'm going to do a practice run of the PDFPR soon. I'll then ...
Forum Discussion
Ugh, that poor roast. This is a lot of work and I'm not seeing the advantage over a well-cooked rib roast (this isn't a "prime rib"). Frying at 350 will cook the roast MUCH faster than traditional methods, resulting in tougher meat. Low and slow, not quick and hot. Traditional roasts are seasoned on the outside and long cooking allows the salt and seasonings to penetrate. This can't be done with deep frying, that's why he stuck something INSIDE the roast. Anything on the outside will be washed away.
It seems that Kent gets his own meats locally or butchers them himself, but advising to buy bone-in and then remove the bones seems illogical since the roast will be much better cooked bone-in (NOW it's a "prime rib"). The bones can be removed more easily after cooking and then charred on a grill if desired. I promise they'll be far more tender with less loss of intermuscular fat.
Of course, this is just my $.02. YMMV
It seems that Kent gets his own meats locally or butchers them himself, but advising to buy bone-in and then remove the bones seems illogical since the roast will be much better cooked bone-in (NOW it's a "prime rib"). The bones can be removed more easily after cooking and then charred on a grill if desired. I promise they'll be far more tender with less loss of intermuscular fat.
Of course, this is just my $.02. YMMV
