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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:
Good tip about not rubbing - I found the same thing when I do turkeys (rub falls off and dirties the oil), but it DOES make the skin taste even better! I'll omit the rub on the pork.
So, five minutes a pound at an oil temp of 350-375, to start? I agree with pulling the meats out at lower internal temps, as they surely will rise quickly when resting.
Jeff, your fried pork loin slices sound fantastic!
Again, thanks, everyone. I'll take pictures!
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