Banner advertisements by bbqads.com

Just a thought


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by SaySeeBone on March 11, 2011 at 09:06:26:

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.

Jeff


Follow Ups:



The BBQ Forum Home Page

Source:
66.238.207.34.ptr.us.xo.net
66.238.207.34
Mozilla/5.0 (Windows; U; Windows NT 6.1; en-US; rv:1.9.2.13) Gecko/20101203 Firefox/3.6.13



[ BBQ Search ]