I ran across this on youtube tonight:
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Deep fried brisket?
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Deep frying the brisket notwithstanding, that is a good video, with nice production values and an easy manner about it. Seems like a nice family, even if he is misguided.
If I were thinking about deep frying a brisket, I'd just braise it instead. It's easier and healthier. I mean, he bought a deep fryer, and used 3 gallons of oil, to knock 4 hours in the oven down to 22 minutes in the deep fryer and 3 hours in the oven? Nah.
The mashed potatoes look killer though.Last edited by Mosca; October 21, 2020, 11:45 AM.
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I do have a 4.5 gallon fryer on stand by at all times. I would be willing give this a try. The RV Works fryer would make short work of this.
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Growing up we had beef fondue. A hot pot of oil at the table skewers meat chunks and dipping sauce. We loved it. I can't imagine doing it now but I bet this was similar in taste.
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Nice video, but not something I'm going to try.
The "up next" was Harry Soo trying a similar thing, but then he decided to turn it up to 11. The Harry Soo video is a year old, so this might be old news...
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I love cooking with wine. Sometimes I put it in my food.
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About 16 years ago I was on the turkey frying kick for Thanksgiving. So what to do with all of that oil before it goes rancid? I did a Fish Fry..A Shrimp Fry..Fried Chicken...French Fries..After that..Well I tried a Fried Pot Roast...I Did a similar thing and Fried it first and put it in the oven...It was good but it tasted like fish and chicken because the oil must have been infused with those flavors. I remember my wife, step daughter and I sitting at the table laughing because we were eating "cheef", chicken and beef.
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