|Banner advertisements by bbqads.com|
I'm taking my turkey frying stuff to a friend's house this weekend, and we're going to try deep-frying a 3 lb. chunk of pork loin and a 3 lb. chunk of beef tenderloin (the beef first).
I'm going to inject the pork with some sort of cajun marinade, and rub with Tony Cachere's.
Probably just salt, pepper and garlic powder on the beef.
I'd like the pork to be 140 when I pull it out of the oil. I'd like the beef to be 125.
Does anyone have ANY idea how many minutes I should fry these things?
Think I should keep a polder in the meats?
The BBQ Forum Home Page