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Thread: Deep Fried Prime Rib?

  1. #1
    Member wldboar's Avatar
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    Default Deep Fried Prime Rib?

    I have deep fried a turkey, chickens, etc. I was wondering about a prime rib. Has anyone tried this and have any tips? Is even worth the time to do?

    Thanks

  2. #2
    Moderator kingfisherktn's Avatar
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    Quote Originally Posted by wldboar View Post
    I have deep fried a turkey, chickens, etc. I was wondering about a prime rib. Has anyone tried this and have any tips? Is even worth the time to do?

    Thanks
    Who knows, but please let me know when it's done.

  3. #3
    Member Phish Finder's Avatar
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    It did not work well for me, though I'm no deep frying master.

    What makes turkeys, pheasants, sausages, chickens, cornish hens, etc... so good when deep fried is that their skin seals up and seals the juices in. While the outside of the beef will seal a bit, it's nowhere near the seal you get with an actual skin.

    I'll stick with the oven or smoker for prime rib.
    ><((((>.`..`.. ><((((>`..`.><((((>

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  4. #4
    Moderator kingfisherktn's Avatar
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    Thanks Phish, I was working on a free dinner.

  5. #5
    Member Vince's Avatar
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    i used to fry the rib tips off the bones i had to brown them all first then dip in tempura to keep them tender.

    you could deep fry a large roast but you need to seal it first.
    "If you are on a continuous search to be offended, you will always find what you are looking for; even when it isn't there."

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  6. #6
    Member atvalaska's Avatar
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    Post yes...

    seal with a starch.. flour the rite amount of set time in at the rite temp...small, bone off about 6" long...the center pc will be "more" rare then the others...as there is a layer of fat on one side of the beef than the other...its good ..but spende if u do not pay attention,a dam good oven/smoker one done up rite is better...
    WHEN IN DOUBT> THROTTLE OUT.......

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