If a turkey can taste great, anyone ever try a 8 to 10 butt deep fried?
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Thinkin', that the purpose of deepfryin a turkey is the speed and the turkey doesn't have the collagen to break down and the great amount of fat to render.
Smokers, cookin'butts low and slow ,that gives the fat plenty of time to render completely,and the collagen to break down,over time,to bring it to tender.
I guess, give it a try and let us know.
Smokers, cookin'butts low and slow ,that gives the fat plenty of time to render completely,and the collagen to break down,over time,to bring it to tender.
I guess, give it a try and let us know.
Butt.....turkeys are hollow. Oil cooks them from the inside as well as out. Now deep fied Spam....that's the ticket.
Deep fried pork.....basically, that would be carnitas. You would most likely want to cut the butt into smaller peices, say 5 to 6.
Yep,but even the carnitas get a little stewin' to tenderize up that meat.
Ya start talkin' about a 12 year old,700 lb sausage sow,been runnin' around the ozarks,gets a mite chewey.
Ya start talkin' about a 12 year old,700 lb sausage sow,been runnin' around the ozarks,gets a mite chewey.