Posts Tagged ‘turkey fryer’

Thursday, August 29, 2013 @ 01:08 PM

CWTailgateTailgating season is about to go into full swing. Baseball season is winding down. Racing season is over the hump. Concert season is in full tilt. And the gridiron is about to heat up.

For those of us that are seasoned warriors of the blacktop party, we know the drill. For the newbies, crack your knuckles, grease those joints. It’s time to get cracking.

It is always nice to have a crew. Having more people to do stuff, help out and bring food and party goods is great. But that also means being more elaborate, having more food, more beverages, more stuff. More stuff means bigger and better means of cooking for the masses. That means not just the little grill that could. That little guy is for you and your partner or your best bud. You start getting into numbers and you need bigger and better. Not just grills either. Now is when you can get more creative. Get a stock pot and outdoor propane cooker. Make a big pot of chili. Steam lobsters and clams. You can even deep fry a turkey for those, on or close to, Thanksgiving Day games.

FF2SuperIf you really have a big crew, you may even want to upgrade from a conventional turkey fryer to a safer fryer, like an FF2 Super by R & V Works. This is a 6 gal. deep fryer that you can deep fry just about anything in, including a 15 to 17 pound turkey. It’s safer for frying & it’s mobile. It has a rolling caddy so you can easily move it to where ever on the black top you want it. After cooking you can just leave the fryer cool while your in watching the game, with out the danger of someone bumping into it and knocking it over. After the game, just open the drain valve, attach a drain hose for convenience, and drain your frying oil right back into the original containers. The cooking compartment separates from the caddy for ease of transportation if you are short on height space. Easier use and clean up, means more time to hang with your friends and enjoy the game.

Having a larger fryer like this can add so much more depth to your tailgate menu. Now you can free up the stock pot and patio stove for corn on the cob and potatoes, or Philly Cheese steak, while deep frying French fries, or Buffalo wings in your Cajun Fryer. It doesn’t just have to be frozen burger patties or hot dogs on a rinky dink table top grill anymore. Let’s fire up this parking lot party and jam tailgating season into full gear!!




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Saturday, October 20, 2012 @ 10:10 AM

Chowder is a thick rich soup. Sometimes thickened by milk or cream or by crushed up crackers like “Oysterettes’. The name chowder is possibly derived from the French word “chaudiere” meaning stew pot or the type of pot that this concoction was cooked in. Nowadays you can cook chowder right on your stove top in a large soup pan. Better yet, how about right on the beach with your freshly caught clams or cold weather tailgating in the stadium parking lot using a traditional turkey fryer kit or stock pot and outdoor propane cooker?

Chowder, or chowda, in common New England terminology, usually contains potatoes and onions, sometimes celery and bacon or salt pork. The main ingredient is typically clams, fish or corn.

There have been many variations of clam chowda over the years. The main ingredients like the quahogs or chowder clams always the constant. Smaller clams are easier to eat raw on the half shell or steamed. The larger quahogs or chowder clams are chewy and tough. It is easier to chop them up and put them in soups or cakes.

New England Clam Chowda, probably the most well known, a creamy thick soup of clams, potatoes, onions, milk or cream, and sometimes celery, bacon, or salt pork. Almost always served with saltine type crackers or oyster crackers to crush up in the soup to make it even thicker.

There is a lesser known version of chowder that probably originated in coastal New England. This version is clear broth made of clam juice. The ingredients also include quahogs, potatoes, onions, bacon and sometimes celery. This version has spread from Rhode Island (a possible location of origin), all the way down the coastal eastern seaboard, with versions popping up in Delaware, and the Outer Banks of North Carolina, regions where the hard shell bi-vavle is readily available. Though a spicy version is even found as far south as Florida.

Manhattan style Clam Chowder is the bane of New England apparently. “Manhattan” clam chowder was named due to New Englanders being offended by Rhode Island’s Portuguese immigrants inspired version of their traditional chowda. Portuguese cuisine had many traditional stews based with tomatoes. Instead of adding cream to the clear broth, they added tomatoes instead. Scornful New Englanders called this modified version “New York” clam chowder because, in their view, calling someone a New Yorker was, and probably still is, a major insult. Little did they know how popular the tomato based version would become. Long Island and Jersey chowders typically contain tomato. The people of Maine were so abhorred by this tomatoey version, that their legislature actually passed a bill in 1939, making tomatoes in clam chowder illegal.

Back to the clear broth, that goes by many names: Rhode Island Clam Chowder, Block Island, Delaware, Hatteras, Core Sound and Bogue Sound chowders. I came across a version through the NC Cooperative Extension that I elaborated upon.

If your clams are fresh caught, it is always a good idea to purge them first. This will help to cut down on sandy grit. Get some fresh clean Sound or Bay water and place preferably rinsed clams in the fresh water…24 hours is good. If you can purge them more than once all the better.


Clams and juice (the more the better) 1 qt or more. 30 chowders or more.

3 large onions

6 slices bacon

3 lbs. Potatoes

3 ribs celery

Pepper to taste

Shuck the clams and put the meat and juice in a bowl.

If you are dealing with very large chowders with large muscles or don’t have a clam knife, try freezing the clams. When ready to open clams, run warm water over the clam and take a paring knife and remove clam from shell. Place frozen clams and frozen juice in a bowl. When all clams are removed from shells place clams on chopping board and dice with a large knife or meat cleaver, put diced clams and juice back in a bowl and let thaw. This will allow the sand and grit to settle to the bottom of the bowl resulting in less grit in the chowder. Dice the potatoes, celery, onions, and bacon. In large stock pot or cast iron Dutch oven, place the clams, onions, bacon and celery and simmer until the onions are tender. Add in the clam juice being careful not to put in the contents that have settled in the bottom of the bowl. Add potatoes that have been peeled and diced. Add water until desired salty taste is achieved (about 3 cups). Then black pepper to desired taste.

Whatever your preference may be, get out there and dig some clams! Who wants Chowda??

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Monday, November 14, 2011 @ 02:11 PM

Don’t have time to deep fry a turkey on Thanksgiving Day? Want to have deep fried turkey at a tailgate but don’t want to lug a deep fryer to the stadium? You can always get out your turkey fryer ahead of time, deep fry your bird, store it in the refrigerator, and then reheat the turkey when the time is right.

Reheating directions for deep fried turkey:

Remove the turkey from the refrigerator or cooler 3-4 hours before reheating to allow it to come to room temperature. This will decrease the amount of time it takes to reheat your bird. Place the turkey in preheated 250 degree F. oven or grill for 30 minutes for a 10-12 lb. turkey.  (Time may vary depending on size of turkey)
For microwave re-heating:

Remove any foil from around the turkey.  Place a damp cloth around the bird and heat for 10-15 minutes.  If the turkey is already sliced, place in microwave safe dish and place loosely crumpled damp paper towels on top of the turkey.  (Time may vary according to size of turkey and microwave wattage)

Of course reheating is never the same as right out of the fryer, but it’ll do in a pinch.

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Monday, November 7, 2011 @ 11:11 AM

Tailgating is an art. It can be low key, it can be fancy and over the top. But simple or fancy we are all looking for anything to make this art run as smoothly & easily as possible. This is an homage to all those dedicated fans out there. Whether you’re a race fan, college team fan, pro team fan or you’re just looking for a nice day at the beach. We salute you! So pop the tailgate on the back of your truck and lets get cooking!

The history of tailgating goes all the way back to Ancient Rome. Food and wine were sold outside of the Colosseum for gladiator events and chariot races. There was also food & drink served at jousting tournaments in medieval Europe.
Tailgating has now become an American phenomenon tracing it’s roots back to The Battle of Bull Run in1861 where some Union supporters brought picnic baskets out to watch the first battle of the Civil War. The first college football game ever played in America was also host to tailgating with Rutgers & Princeton playing against each other while people grilled fish & wild game. When Harvard & Yale played against each other, the walk from the train to the field was so long, the people brought picnic lunches with them. Now in the 21st century, tailgating is in full swing. More than 20 million Americans tailgate every year. Some stadiums and race tracks even have a special areas just for tailgaters.

The Weather Channel has recently been focusing on many different tailgating groups. They actually had one program totally devoted to what college football teams that they thought had the best set of tailgaters. There were even some tailgaters that come by boat as their stadium is located right on the water. They tie all of the boats together and just start tailgating!!

The Weather Channel also likes to focus on food choices of tailgaters. My favorites are always the groups that prefer to “eat the competition”. In other words, say the team is playing against Baltimore…they make crab cakes. If they play against a New England team they make lobster rolls or have a New England lobster boil that they steamed in their turkey fryer. Therefore essentially eating the competition before the game even starts.

Tailgating is not just confined to the college or pro football stadium parking lot. It can be a day at the beach or an afternoon in the park. Baseball fans, horse racing fans & concert goers are all potential tailgaters. The Kentucky Derby has turned into a major tailgating venue with pomp & circumstance, seer sucker suits & big hats. And then, there were The Parrotheads. Jimmy Buffett fans have more generators to power blenders than any other tailgaters I know. And lest we not forget The Grateful Dead fans that not only went to one concert, but followed The Dead around the country for a whole tour. I bet there were some very interesting food choices along the road when it came to months of traveling.

That being said, tailgating is obviously not confined to just a single event or day. Some sports fans just come to watch the game and sometimes leave early to beat the traffic if the score is not going their way. Race fans are devotees. They come and stay for days, sometimes even weeks during Speed Week. That’s a lot of food to plan for and race fans are serious about their food. This is not just NASCAR fans either. There are lots of drag racing & road course fans out there. Many of these venues are weekend long events. Some people show up on Thursday & don’t leave until Monday morning after breakfast, which is sometimes the last great tailgate. All of the leftovers and the last of the eggs and bacon come out and are still made into a culinary masterpiece.

The perfect piece of equipment, your latest perfected recipe, the coolest new game can set you apart from the rest of the lot. So many set ups and different things to cook. For some people the food is as important as the game. Some people don’t even go in to watch the event. They stay outside for the party and watch the game on TV. Any good tailgate is not just burgers and dogs. Brats, ribs, chili, steak, deep fried turkey, pork loin, beer can chicken are many favorites. The gadgets that go along with all that food are phenomenal too. Not just grills. Coolers, blenders, kegorators, deep fryers, crock-pots, BBQ smokers, even woks. Tents, couches, easy chairs, lawn games are all common place at a tailgate. There are even highly elaborate homemade & professionally made tailgate trailers with cooking equipment, TV’s & sound systems included.

Part of the art of a good tailgate party comes from proper planning and knowing your grill, BBQ smoker, and cooking equipment. Knowing how many people your cooking for is helpful in pre planning your shopping list(and a little extra never hurts.) Get to know your grill and cooking equipment. Use it at home. Get used to your hot spots and cooking zones. Don’t try out a deep fryer for the first time at the track! When you transport your grill, if you don’t have an enclosed trailer to put it in, put it right behind the cab of your truck with the hinged side of the lid to the backside of the cab. Tie it securely! If you loose your lid, your dead in the water.

Some important things to remember about tailgating is having the right stuff you need to make your life easier. Of course you don’t always need everything but if you can get yourself a big plastic bin and fill it with some of these items you’ll be ready to roll at a moments notice. Just always remember to replenish.

•    Grill tools & can opener
•    Meat Thermometer
•    Sharp Knife & Serving Spoons
•    Plastic utensils to eat with
•    Aluminum foil & baggies
•    Salt, Pepper, Your Favorite Seasonings & Rubs
•    Trash Bags
•    Paper Towels(Cloth towels & wash cloths)
•    Stuff to eat off of, Paper or Plastic Plates, Bowls, Whatever

A jug of water is nice to have to clean your hands with. (Soap is good too.) Foil pans are handy for all sorts of things:cooking, storing, serving & leftovers. Whatever your cooking apparatus, it never hurts to have extra fuel. . . propane, charcoal, wood chips. A fire extinguisher is a great thing to bring along & a squirt bottle for small flare ups. Cutting boards are good, but paper plates make nice clean cutting surfaces. Condiments, olive oil, non-stick cooking spray, onions & garlic are necessity. A table to cut up stuff on and set the food on when its done is always a nice option. A fold up chair or two is great to have too when your taking a break from cooking or after the game when your waiting for the parking lot to clear out a little. Extra beer is always plus. . . it’s a great bartering tool if you forgot something at home. ALWAYS make sure you have a good cooler & PLENTY of ice! Lastly. . . NEVER leave your grill or fryer unattended besides the obvious safety reasons your food can get ruined in a heartbeat! PS…use sober, common sense while cooking.

So, yes, tailgating is an art. It doesn’t matter who you’re routing for either. A great tailgate can bring everyone together. But tailgating is still about one upping your neighbor. (Some people even have cooking competitions right at the venue they are at. I was at a weekend long drag racing competition and a whole group of people came just to have a rib cooking competition). It’s never about putting anyone down. It’s the pride of knowing you’re better. From simple to elaborate, regional favorites like Philly Cheese Steak & Buffalo wings, or just showing off, like grilled tequila & chipotle rubbed butterflied leg of lamb. Deep frying turkey for the Thanksgiving Day game and bringing all of the fixings. . From your tailgate bed or your buddy’s RV. Breakfast to dessert with appetizers & dinner in between, beer to blender drinks. Tailgating is about fun times and making memories. So have fun, enjoy yourself & eat hearty!

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Friday, November 4, 2011 @ 10:11 AM

A question has come through from a reader that should be addressed. Gloria wanted to know how many turkeys she could cook in her frying oil without changing the oil.

If you are deep frying in one cooking session, you can cook as much, or as many items, turkeys, fries, or wings as you want. As long as you are draining everything properly and not just removing he food and dumping it in a food tray…you should have enough oil to get you through that session without having to add more. I had one person tell me that they were vending French fries and going through gallons and gallons of oil at every venue. They were not taking the time to tap the fryer baskets together and drain for a few seconds to return excess oil back into the fryer compartment. It sounded like a very expensive project with not much in pocket return. I am hoping that they took my advice and started trying to save the excess that they were normally just throwing into a waiting hopper.

If you are speaking of more than one day, when your turkey fryer , or other outdoor propane deep fryer,  is not in use, filter the cooled oil into storage containers. I use a strainer, funnel, and coffee filters. Tightly seal the containers. Store in a cool and preferably darkened space, like a closet. Just make sure the oil reaches proper temps. when starting up again.

You don’t have to strain the oil of debris after every use but it is suggested to do so to keep the oil clean and longer lasting. Besides, the debris is what will burn and give the oil an acrid flavoring.

As long as your oil does not take on a strong odor, an off coloring, or a burnt flavor you can continue using the oil.

Keep in mind that oil does degrade after every use. The smoke point will get lower and lower after every use. When you deep fry you need an oil with a high smoke point because you need to keep that constant high temperature for extended periods of time. When you use it, it oxidizes when in contact with the air. This reduces the content of beneficial fats, so it loses a little of it’s purity with every use. Besides the oil will take on some impurities from the food you are deep frying as well . (Anybody that has ever deep fried fish in oil knows this to be true). The impurities lower the cooking temperature. All in all, it depends on what you cook and how much you cook in that session, as to how much work is left in the oil. Keep an eye on your temps. If you get to a point on say the  fourth use of just cooking french fries for dinner (that number is just an example) and you see that your oil is starting to smoke at a lower temp. than it should be, say 300 degrees F, then it is time to get rid of the oil and start fresh. If you cooked 20 turkeys in one day, the second time that you have a major frying session may be your oil’s last use.

So any way,Gloria, in one day, you can deep fry as many turkeys as you want until you are done. Say you are cooking 20 turkeys in one day…just make sure you have some extra frying oil on hand in case you do need to add some to the pot.

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Monday, October 31, 2011 @ 09:10 PM

When you are getting ready to deep fry a turkey, whether it is Thanksgiving, some other holiday, or just an any day, you want to make sure that you are prepared. There is a little bit more to it than just having a turkey fryer, (stock pot and outdoor propane cooker), frying oil, and a turkey. You need to be physically, mentally, and materially prepared.

First things first. If you have never fried a turkey before, read your manual before you begin. Next, use the fryer before the big day. In fact, use it more than once if you can.  Even if you are just boiling water to start, this will help you get used to the nuances of your new outdoor propane deep fryer. This will give a chance to figure out the heat regulator and how to maintain a constant temperature.

When purchasing a turkey for your fryer, you want to make sure that you do not buy too large of a turkey for the size of your stock pot. There may be a suggested guideline in your manual, but here are some suggested sizes:

24 qt. fryer pot- 8-10 lb. turkey

30 qt. fryer pot – 10-12 lb. turkey

36 qt. fryer pot – 12-14 lb. turkey

42 qt. fryer pot – 15-18 lb. turkey

Buying the oil for your fryer may be seem expensive at first, but if you filter, strain, and store your used oil properly it can be used again.

To give you a rough idea, some typical oil amounts are:
26-Qt. – – – – – 2.75 Gallons
30-Qt. – – – – – – – – 3 Gallons
34-Qt. – – – – – – – – 4 Gallons

You want an oil with a high smoke point as you will be keeping your temperature around 350 degrees F for a long period of time. (For info. on smoke points see Frying Oil). Mixing different types of frying oils is not recommended as different oils have different smoke points. Buy what is in your price range but make sure it has a high smoke point.

Decide if you are going to use an injection marinade or rub or both on your bird. There are many recipes out there on the world wide web, but you can always buy a pre-made injection kit, like The Butterball Turkey Seasoning Kit manufactured for Masterbuilt. Inject your thawed bird the night before or early morning. Make sure the turkey is dry of marinade drippings.

Make sure you have enough LP gas. Having a backup propane tank is always a great idea. It is not like it is going to bad, or won’t eventually get used. You do not want to be in the middle of deep frying a turkey and run out of gas.

Get yourself some protective clothing. A pair of good, long, high temperature gloves is recommended. Protective eye wear is an option. Some goggles against spit and splatter is something to keep in mind. Pants, sleeves, and shoes are highly recommended as well.

Get yourself an all purpose fire extinguisher. You never know when you might need one anyway. Hopefully you will never need to use it.

Have a bucket of sand ready to use.Remember: oil & water don’t mix. A hose will make things worse if you have a flare up.

Make sure that your thermometers are working properly.

Be sure that you have a perfect spot to place your fryer. Don’t wait until Thanksgiving Day and find that you have no stable, level surface to cook on. This should be a place well away from any combustible materials, like bushes, but also to include your wooden deck or in your garage. These traditional turkey fryers are meant for outdoors, and not on your patio 3 feet from your house. If it is raining or snowing it is NOT an option to deep fry in your garage. You are only looking for trouble if you go there.

Have a little table set up to keep everything handy: your meat thermometer, gloves, goggles, fire extinguisher, etc.

If there is wind on the day that you are frying, position your tank on the upside of the wind. You don’t want the heat from the flames of the jet cooker blowing right at your propane tank.

Make sure that someone is able to keep the kids and the dog occupied. Let them play inside or just well away from the hot cooker.

Being physically prepared is helpful. If you do not think that you are physically capable of slowly and carefully raising and lowering a 15 lb turkey into a vat of hot oil, then get a lift bar. A lift bar can be slid through the grab hook and two people can do the raising and lowering.

Lastly, you want to be mentally prepared. Relax, but take care. Be sober. Use common sense. Don’t let any drunken friends bully you and try to tell you what to do or not to do. In fact, use the common sense to tell them that they should be out playing with the kids and the dog and you’ll call when the foods ready.

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Monday, October 24, 2011 @ 10:10 AM

So, now we get to the traditional turkey fryer. A stock pot, a jet cooker, and a propane tank. Simple, yet many people are frightened by them.

As long as you read the instructions, follow what they say, use sober, common sense, and have a bucket of sand and/or an all purpose fire extinguisher handy, everything should be fine. Oil and water don’t mix!! There is no need to be a hero either. If you find yourself in a situation that is out of your hands, call the local fire department.

Reading about other peoples bad experiences with traditional outdoor propane deep fryers can be good, but can also be bad. If you read them in order to find out what not to do, that is fine. But if you read them and they just make you more opposed to cooking this way, then you will want to go with a safer outdoor propane fryer, or go oil less.

As long as you follow certain guidelines, you can have a perfect, crispy, & juicy fried turkey in about a third of the the time it takes to roast the same size bird in your oven. Imagine having a fully cooked 14 lb. turkey in less than an hour as compared to taking more than 4 hours to roast the same bird.

Safety is the main thing with this style of fryer. It must be used outdoors, and not inside of your garage or on your wooden deck right next to your house. You want the unit away from buildings and combustible materials.

It should be placed on a sturdy level section of ground or concrete.

You want a good distance between your propane tank and your cooker. But you also want to make sure that the hose between the tank and the cooker are not in a walk through area.

Make sure that the kids, your buddies and the dog all have some place else to play. That goes for after you are done cooking as well. It will take quite a while for the frying oil to cool down once you are done.

If  there is any wind the day you are cooking, place your LP gas on the upside of the wind so that the heat of the burner is blowing in the opposite direction.

Make sure you are properly dressed. You want long sleeves, shoes, and pants. Shorts and flip flops are not a great idea here. You also want to have on a pair of protective gloves, preferably ones that can handle high temps. Safety goggles are not a bad idea either.

You want an oil with a high smoke point. For more on smoke point and cooking oils, see our past blog on Frying Oils.

Having all of your equipment right on hand is important. You want to have your thermometer to constantly monitor your temp. A conventional turkey fryer does not have a temperature gauge that will shut off when it reaches the desired temperature. It does not a safety shut off, or breakaway cord like a counter top deep fryer. You must constantly monitor an outdoor propane deep fat fryer. DO NOT EVER LEAVE THE FRYER UNATTENDED. Have your lifting hooks and everything right where you can get at them. If possible, have a friend that can assist in raising and lowering your turkey into the hot oil.

Make sure your poultry is fully thawed!!! Ice crystals and hot oil do not mix!

I like to start at about 400 degrees. Even though your bird should be at room temp. for about an hour before you fry it, the oil temp. is still going to drop down. Starting a little higher than optimum temp. will help speed temp. recovery time. When the oil has reached optimum temp. you want to raise and lower the bird into the hot oil just like a dunking tea bag. The oil will spit and bubble at this point. So take your time getting the turkey settled in before placing the lid on the unit. If you are worried about hot oil and flames coming in contact, shut the burner off while you are lowering the turkey into the pot. Once everything has settled, immediately turn your burner back on. Remember to monitor your temps. You don’t want the temperature too low, or too high.

Remember to let the unit cool before attempting cool filter and store your oil for future use.

Now, I can never stress the fact enough that a traditional turkey fryer is the perfect piece of outdoor cooking equipment for tailgaters, campers, and even the backyard social butterfly.

This unit not only deep fries. You can steam, boil, and stew with it. You can steam corn on the cob while you are grilling steaks in your back yard. You can have a whole Low Country Boil or New England Style Clam Bake at the beach. You can make beef stew for that cold weather tailgate, or a huge pot of hot chocolate, hot cider or mulled wine. Deep fry a huge mess of Buffalo wings for the Superbowl. Have a Friday Night Fish Fry at church. You can even make corned beef and cabbage for a Half Way to St. Patrick’s Day party at your fire department or in the stadium parking lot at a Notre Dame game. Menu options are endless.This kind of cooking equipment is a tailgater’s best friend.

And that’s not all. There are still at least 100 more applications that a turkey fryer can fit into. You can use them to can beets at harvest time. You can cook down maple sap to make syrup in the spring. Tie die shirts with the kids on a summer afternoon. There is no reason to pack your fryer away just because Thanksgiving is over.

As I have said before, if you are frightened of these wonderful cooking apparatuses due to past horror stories, then this cooker may not be for you. But, if you are willing to get out there and experiment, the options of this versatile piece of cooking equipment are astounding.

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Sunday, October 23, 2011 @ 12:10 PM

Moving on to the great outdoors. There are a few different types of outdoor turkey fryers. Some are electric, some are propane. Some that are traditional deep fat turkey fryers, and some that are oil free or oil less “turkey fryers“.

I wanted to touch upon the later two as they are made by very respectable companies. They are safe, easy and cook great. The thing is, is that they really are not deep fryers. They technically roast the bird using radiant heat or infrared heat.

Some of these units actually have the option of adding wood chips for a smokey flavor.

A few of the upsides here are less mess, easier clean up, less of a fire hazard, other cooking options, etc.

Obviously, you have a virtually splatter free cooking unit, as you have no oil to spit, pop, or boil over. This makes clean up much easier as you do not have to wait for frying oil to cool down. You don’t have oil to filter and store. You still need to wait for the unit to cool down before clean up and storage, but this will take considerably less time than a unit full of hot oil. Some of the pieces of these units are dish washer safe, therefore also saving time. Though, certain parts must be hand cleaned and should never be submerged in water.

These units are  safer as there is no hot oil that can come in contact with open flame, which could pose a potential fire hazard. Safety precautions should still be taken though. No pets or kids, of any age, running around the unit all willy nilly. Remember that you still have  either an electric cord or a propane tank hooked to a hot container that is full of hot food. The sides of the unit will be hot. Make sure that you have appropriate protective gloves and your handling equipment on hand. Even though there is less of a potential for fire, etc, you should still keep a constant eye on any outdoor cooking equipment.

Using no oil is a healthier option compared to deep fried foods. Less calories and no oil, but still having crispy yet juicy turkey is a definite up point.

Another positive point to these units, as compared to a conventional turkey fryer, is you can use seasoning rubs. You can still use injectable seasonings, but rubs that would normally boil right off in hot frying oil, will now be a tasty and crispy part of the outside of your bird or other meats and vegetables that can be roasted in these units.

Now for the down sides. As I said, these units do not technically deep fry. You cannot make traditional french fries or doughnuts in an infrared cooker. You can smoke food but you cannot out and out deep fry. A traditional turkey fryer, you can also boil, steam and stew. This is not an option here.

These units are portable enough, especially the propane units, but if you are tailgating or camping with an electric unit, having a generator is a must. You can roast and smoke all sorts of meats and vegetables in one of these oil less fryers, which is nice for different menu options at the stadium or at a campground get together. But having a traditional fryer that has a stock pot that you can stew chili in, steam corn and lobster in, or deep fry chicken wings is a much more versatile piece of cooking equipment for people that use outdoor cooking equipment all the time.

These radiant heating units are great. They are cleaner and safer than traditional turkey fryers. The infrared heat seals in moisture for crispy, juicy, less fattening and flavorful food. If you have been looking for a turkey fryer for the holidays, but been hesitant to buy for safety issues, than this may be an option for you.

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Saturday, October 22, 2011 @ 06:10 AM

I would like to talk more about  indoor counter top fryers for deep frying turkey.

Masterbulit and Butterball have teamed up together to create some awesome indoor electric turkey fryers.  They state them to be the best performing, most convenient, electric turkey fryers that are indoor safe.

One counter top unit will allow you to cook up to a 14 pound turkey. The other, The Digital Electric Turkey Fryer XL can deep fry up to a 20 pound bird. Both units  using one third less frying oil than conventional turkey fryers, making them more cost effective as well.  You can use 2 gallons of oil in these fryers, where you need 3-5 gallons of oil for an outdoor propane deep fryer.

A tap drain has been added to help make clean up quicker and easier. Many counter top fryers do not come with a drain valve. This makes it more convenient to filter and store your cooled frying oil, so that you can use it again. Also a money saver.

These electric fryers come with a somewhat turkey shaped aluminum cooking basket with a handy drain clip and a double hooked lift handle.

A folding stainless steel lid that has a window so that you can peek inside is easily removable for dish washer cleaning. Snaps right back on when your done.

There is a double porcelain coated inner pot.

The Masterbuilt Butterball Turkey Fryers don’t just fry turkey either. They are versatile enough to fry  a variety of your favorite foods like doughnuts, French fries, onion rings, Buffalo wings, mozzarella sticks, and more. And that’s not all! You can boil and steam with these counter top appliances too.

Both units have a  user-friendly control panel that consists of a digital timer, a red “power” light, a green “ready” light, and a simple control knob for adjusting the thermostat up to 375 degrees F.

The companies have come up with the ideal storage compartment. You have no idea how many people tell me that when they get their units back out after not using them for a while, they seem to have lost the cord. Masterbuilt has made a built in storage compartment right on these units to store that cord, so that you never loose it again. (The rest is up to you…you still have to remember to put the break away cord in there, after the unit has cooled!) This is also the place to store the spigot for your drain valve. (You want to make sure that your valve is in the OFF position before removing the safety cap. When done draining your cooled oil or water turn the valve back to OFF and replace the safety cap.)

Butterball & Masterbuilt have really taken some time and thought into putting this style of counter top deep fryer together. They have put safety, efficiency and economic value into the equation. If there were ever two companies that could put together a better turkey fryer, I can’t think of any better. If an indoor electric turkey fryer is the way that you decide to go, this is a definite area that you should research further.

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Thursday, October 20, 2011 @ 10:10 AM

It’s that time of year again. People start trying to remember where they packed the turkey fryer away. Is it in the garage, the shed, the attic?

I know that some people use their turkey fryers year round, for all sorts of applications, like canning vegetables at the end of the summer or making chili for the tailgate.  But, most people only use their stock pot and propane cooker for one thing, Thanksgiving. I just don’t understand why this versatile piece of cooking equipment would only be used for one holiday a year. The traditional turkey fryer can be used to steam, stew, and boil, beside being able to deep fry anything, like wings, fries, onion rings, etc.

If you don’t already own a turkey fryer but have been thinking about getting one, which one do you choose?

There are so many types of “fryers” to choose from on the market now. There are indoor electric counter top fryers that can hold a small turkey. There is a  larger counter top model by Masterbuilt & Butterball that have made turkey frying more convenient and use less oil too. There are the traditional outdoor propane turkey fryers and larger outdoor professional style deep fryers that you can deep fry turkey in. There are outdoor electric turkey fryers, and “oil-free” turkey fryers. Which one is right for you?

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