|Banner advertisements by bbqads.com|
In Reply to: Deep-frying pork loin and beef tenderloin posted by QSis on March 10, 2011 at 19:36:39:
I do loins. I do a nice injection from Dr. BBQ's books... I've found that rub doesn't really stick when frying. The majority of it just makes the oil dirty from it falling off. (I dust after lulling fromvthe oil) I shoot for 5 minutes a pound and have a polder in it. Usually it is more than 5 minutes per pound. Pork tenderloins are also real good cooking this way. I pull around 132-134. It does rise on temp after pulling from the oil.
The BBQ Forum Home Page