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In Reply to: Deep-frying pork loin and beef tenderloin posted by QSis on March 10, 2011 at 19:36:39:
I haven't deep fried whole/chunks of pork loins but Buddy mentioned making sandwiches and this is what I do. A day ahead I will inject/rub the loin just like it was going in the smoker. On the day of the cook I make 1" thick slices, pound them out and either do flour-egg-flour (seasoned) or flour-egg-bread crumbs. I'm sure either way chunks or slices will yield excellent results I just do it that way because when I deep fry something I want all of that deep fried goodness. I imagine that going with chunks would yield a somewhat healthier option though.
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