beef roast

[badknee]

is anybody familiar with deep frying a beef roast? i looked on a couple other sites but couldn't really find anything.let me clairify deep frying in peanut oil like a turkey. would like to do one sunday.thank you.

[TruthWalleyes]

Sounds like a good way to ruin a beef roast! My first thought was that the meat would absorb a lot of the oil...but if you put it in hot enough oil it should sear the outside of the roast and keep all the moisture in, as well as the oil out.

Let us know how it is?

[pushbutton]

i have cooked a lot of unconventional food in my life and would never have thought about deep frying roast beef........absolutely love the idea!!!! would think it would be similar to the high heat method(which has never turned out well for me though), but i am almost drooling thinking about the bark/crust on it. hopefully someone has ventured here and will report. i am assuming reinhard has not attempted this

[Harmonica Bear]

Can't beleive Reinhard hasn't chimed in. I'd like to hear is opinion.

Now that I think about it I have had experience with deep frying meat. When preparing 100's of small venison meat balls for a big event. We deep fry those and they turn out great and at 1/4 of the cooking time. Less mess too. you are correct they can get crunchy on the outside, but the inside is fine, not greeasy at all.

[reinhard1]

i have thought about this as well, so far i haven't had the courage to do so. i thought about trying it on a pot roast with two tied together and putting it in the turkey fryer for 10 min. to get a good seal and crunchy outside and then finishing it off on the grill in indirect heat. if it worked out i would do the same thing with a prime rib with a shorter fry time. i will try it first when the chuck roast is on sale. might be the greatest thing ever or a disaster. only way to find out is to try. good luck.

[badknee]

its me again badknee. i have heard of a pitchfork method once again not familiar with it.another question about the turkey fryer method would be the kind of roast as in the cut.

[badknee]

i was thinking a roast that is kind of balled . then letting it go till the center is at the temp i want

[efgh]

The pitch fook method works great on T bones, the secret of the fook method is, have the oil you use just about smoking hot to sear the meat, then turn the heat down. rare is about 3 min.

[efgh]

The pitch fook method works great on T bones, the secret of the fook method is, have the oil you use just about smoking hot to sear the meat, then turn the heat down. rare is about 3 min.

[reinhard1]

i have fried a bunch of different stuff also, but as i said before a large piece of meat to me would have to be uniform, so that is why i said i would tie two roasts together of the chuck roast variety first or tie two chuck eye roasts together. sealing a roast and forming that awesome crust on the outside and then putting it on the grill in indirect heat to finish it off would be my idea to try. i would also probably make some au jus and inject it into the meat prior to the oil bath and season the outside well. i think i am creating a project for myself. good luck.

[badknee]

i did find someone on a video HSOforum that did prime rib,also talked to a buddy of mine that really didn't like the idea at all. i personally have the grill put away till warmer months.

[reinhard1]

i will not attempt this until spring as well, but i will attempt it. i may fail the first time [and cost me money] but not the next time. trial and error on this one. if you dont try once, you will never find out. my grand kids were over last week and found out that they liked corn dogs. they like my fresh sausage i make for them so i told them i would make a fresh kielbasa into a corn dog. so now i am committed to them and to myself with the roast with the fryer involved. good luck.

[pushbutton]

been thinking about this today as well, and think you would almost need to use a really tender cut..... prime rib or tenderloin might work. dont think the fibers on a traditional roast would soften enough, and would need a slower/lower cook as reinhard is suggesting.

[reinhard1]

i look at the deep fryer in this case as a tool to enhance my cooking with a ton of added flavor and texture i did not have before. good luck.

[thirdeye]

I've had deep fried prime ribs from a Turkey fryer and they are great. One problem is that the seasonings need to be heavy, and that combined with the beef juices takes a toll on the oil. Most folks cook 2 or 3 the same day and toss the oil. Anyway here is an email I got from a guy with instructions...

Here is how you do it. Get what ever size of prime rib or standing rib roast or ribeye it all the same depending on if you want bone on or cut off. I get 8 to 10lbs cut of meat, if you have them leave the bone in, make sure you have the butcher use twine to keep the meat close to the bone. During deep fat frying you will loose or the meat will shrink and you do not want the meat to become seperate from the bone. They can use twine to tie it.

Place you favorite rub on the meat the night before you are going to fry. I leave it on for at least a good 12hrs in the frig. When you get ready to fry, you need for it to become room temp which will take about an hour. You want to make sure you do this, the meat turns out so much better.

When place the meat on the turkey stand, take a butcher knife and go thru the center of the meat so that your meat will stand up right. You might need to take twine to make sure all your meat is tight up against the center of the stand. You do not want any meat hanging.

Have your grease around 375 degrees, cook it for about 2 1/2 to 3 mins. a pound (depending on how you like your meat cooked). The meat will look almost burnt on the outside which gives you a great bark.

Good Luck! It is great eating..

[reinhard1]

thank you for the info. from your past posts you are a great source for anyone who wants to do it right. good luck.

[badknee]

thankyou thirdeye and everyone else.i new there was someone out there with experince on this.