The Deep Fryer Depot

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Permalink Reply by Jen on June 5, 2010 at 4:00pm

Was just at a friends house....cooking up a storm...chuck steak, hot sausage, little beef steaks, a whole fresh ham...been smoking it since 8 am & he was just throwing on a whole pork loin...marinated for 2 days in dijon mustard & then rolled in dry rub, wrapped in foil & indirect heat for about 3 hours. Awesome!

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Permalink Reply by Jen on June 30, 2010 at 9:36pm

Came across this little tidbit recently and just had to share. I love bacon, and I love onions. So let’s fire up the Brinkmann grill & get cooking!

2 large Vidalia onions or other sweet onion

12 apple smoked bacon strips

1\2 c packed brown sugar

1\2 cup cider vinegar

1\4 c molasses

2 tbsp bbq sauce(optional)

24 toothpicks or 3-4 skewers

Cut each onion into 12 wedges.

Cut the bacon strips in half.

Wrap a piece or bacon around each wedge & secure with a toothpick or secure on skewers.

Place on an ungreased cookie sheet.

In a small bowl combine the rest of the ingredients. Pour 1\2 cup over your bacon wrapped onions. Cover with foil & refrigerate for an hour, turning once. Cover and refrigerate rest of marinade for basting while grilling.

Drain your refrigerated onions and discard that marinade. Grill with your bbq grill lid down, over medium heat for 10-15 mins, turning and basting frequently with your reserve marinade.

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Permalink Reply by Jen on July 23, 2010 at 5:42pm

Onions can be stuffed just like a pepper. These fancy containers can be cooked in and eaten as well. Saves on clean up. Better yet, let’s cook them on the grill.

Start with 6 large onions

2 lbs meatloaf mix (substitute with ground beef or turkey if you prefer)

1 egg

1 green pepper, chopped well

1\2 cup- 2\3 cup seasoned bread crumbs

1 tsp salt

1 1\4 cup of your favorite BBQ sauce (or make your own)

Peel & cut the onions in half, crosswise. Remove the centers, leaving 2 or 3 layers of onion. Set aside.

Chop up the centers. Combine the chopped onion, with the rest of the ingredients, but only half of the BBQ sauce. Mix well. Make 6 meat balls.

Fit the meatballs into 6 of the onion halves and afix the other half onion on top.

Set up your charcoal grill. When the coals are ready, wrap the onions in foil and cook over hot coals for 30 mins. After this time, carefully open the foil, and baste the onions with the remaining BBQ sauce. Grill for another 25-30 mins or until the meat is done and the onions are tender. Serve immediately.

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Permalink Reply by Jen on August 2, 2010 at 9:14am

I love fried green tomatoes. My landlord in Florida used to go to the local farmers’ market and buy a bushel of green tomatoes at least once a year. He was on his own, so he always had plenty to spare. You can deep fry these indoors, or if you have a side burner on your grill, you can deep fry them outdoors as well. You can use a stove top deep fryer, but a cast iron skillet will do.

Cut the ends off the green tomatoes & discard. Slice tomatoes about 1\4″ thick.

Get yourself some flour, beaten eggs & Italian seasoned bread crumbs. The amount will all depend on how many people you’re feeding & how many green tomatoes you have.

First, dredge your green tomatoes in flour. This is an added step I never found necessary, but for sake of argument, we are going to do it today. Next dredge the tomatoes in egg wash, and then coat with Italian seasoned bread crumbs.

Heat oil on the side burner of your grill to 350 degrees. Fry the tomatoes until they are golden brown on both sides, about 4-5 mins. Place on plate lined with paper towels to drain. Shake on the salt & pepper & serve immediately.

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Permalink Reply by Jen on August 5, 2010 at 12:41pm

Summer is in full swing. Car shows, street fairs, music festivals, block parties. We Americans sure do love a good summer party. Food goes right along with it all. Grilled burgers, brats, corn dogs. Those are a main stay at most venues because they are easy & hand held. Fried potatoes in one form or another are found at all fairs as well. There are many other foods that are fair staples, but it all depends on where you are in the country. Roasted corn seems to be big at many fairs, no matter where you are. But what about gyros (lamb served in pita bread) and zeppoles? You can’t find those at every street fair you go to. These items are bigger in the northern to north east section of the country or areas that have a strong Greek & Italian heritage. What about a Philly cheese steak sandwiches. You aren’t going to find one of those at a Maine lobster festival or a Memphis BBQ festival.

Kettle corn, which you can make at home with in a cast iron skillet on your grill, is big fair food. Not typically something you find at a New York street fair though. At the State fair in Vermont they make maple cotton candy.Down south, I know a couple that works the fair circuit. They make “Pork Bubbles”, or fried pork rinds. Every region has different tastes, cultures, and favorites.

For those of you that don’t know what a zeppole is, it is a deep fried dough ball with powdered sugar on it. Some come filled with cannoli style filling or jelly filling. That’s too messy for fair food. Most street fair zeppoles that I have seen just come with powdered sugar. Not all fairs in the country have zeppoles, but most do have some form of deep fried dough. Take funnel cakes for instance. Technically, fried dough. Some places don’t even disguise it with a fancy name. They just call it “fried dough”. And they differ from region to region as well. Some are sweet, some are spicy, some are covered in powdered sugar, some you can spread maple butter or honey butter on.

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Permalink Reply by Jen on August 6, 2010 at 11:45am

Grilling fish on your

grill can be a hard task. The main problem is the fish sticking to the grill, making it virtually impossible to flip without the fillet falling apart. Grilled fish is also very easy to overcook.
A few ways to avoid the falling apart factor:

1. Keep your grill grates cleaned & oiled. Make sure it’s hot. When you do flip the fish, make sure it is onto a clean & oiled section that has not already had a piece of fish on it. (you can also lightly oil the fish with spray or brush it on).

2. Buy yourself a perforated foil tray or metal sheet with holes in it. These have greater surface area, but still has holes for heat & smoke. Besides it’s easier to slide a spatula under the fish. You should still spray the sheet with a cooking spray and preheat it as well.

3. Buy yourself a fish hinged grilling basket. These come in a variety of sizes. You can cook a whole fish fillet in one if you like. Oil the baskets before placing the fish in. Set the handle and place on the grilling grate. When it is time to flip, you just flip the whole basket. Simple.

4. Use cedar or wood planks. There are many of these on the market nowadays & you can find other types of wood besides cedar. Alder & maple for instance. Soak the plank in water for an hour, preheat the grill, to 350-400 degrees. Place the plank in the grill & close the lid for 3 minutes. Flip the plank over & place your fish on the plank. Close the lid & cook until done. No flipping necessary.

5. Now, this is cheating, but I’ve done it countless times. The fish comes out perfect, every time, Get yourself a nice sheet of foil. Spray it with a little cooking spray. Place fish skin side down on the foil. Sprinkle with a little dill, or a dill lemon zest mixture. Slice some onion very thin. Slice a lemon, very thin. Put the slices all over the fish. Put in a couple of pats of butter. Sprinkle with a little more dill. Seal up the foil & place it on your pre heated grill. Cook 12-15 mins. Open & test for doneness. No fuss, no muss. No flipping required. Easy clean up. 9 times out of 10, the skin stays in the foil. The inside of the house doesn’t smell like fish. And best of all…the fish NEVER dries out.

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Permalink Reply by Jen on November 10, 2010 at 2:44pm

Wing Bowl 19 Feb 4th In Philly!

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Permalink Reply by Jen on November 11, 2010 at 9:57am

Thank you to all the Veteran's out there. We would not have the freedom to do what we do without your sacrifices.

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