Sunday, January 21, 2018

Fried Rib Roast

Right around Thanksgiving this YouTube video showed up on my Facebook feed.

How to Deep Fry a Ribeye with Alabama Boss

It really did open my eyes. The thought of frying a big piece of meat like that had never occurred to me. And the look on the guy's face at the end led me to believe he was having a near-religious experience.

On a recent Saturday, I rounded up some enterprising carnivores and we decided to try it for ourselves. Providence (at least Harris Teeter) was smiling upon us. We got a 9 pound rib roast on special. Normally $12.99/lb, we got it on special for $8.99/lb.


Using a long knife we created a slit in the roast so we could slide the stand through the center. The knife actually only went about 2/3 of the way through but it was enough to create the necessary channel. We then rubbed the roast with a mixture of salt, pepper and garlic powder. The guys in the video injected the roast. We decided to skip that step.


According to the video the goal was to get the peanut oil to 350f and cook the roast 3 minutes for every pound to get to medium rare. Nine pound roast? We did a 27-minute cook.


It was 14 degrees outside, so we mostly huddled in the kitchen. Mike was good about monitoring our progress.


Time's up! We pulled out the roast and wrapped it in foil. We brought it indoors to keep it from becoming a beefsicle.


It looked mighty tasty
In addition to this being a science experiment, it was also a social affair. So we weren't totally locking down all of our variables. For example the oil got way too hot on us and we had to let it cool in order to start. We also figured that one container of peanut oil would suffice. You can see that the very top of the roast is a different color. That's because the end was just above the oil line. Well. These things happen. 

Perhaps most importantly, we took it as gospel that 3 minutes per pound would get us to medium rare. We never backed that up with a meat thermometer. We just rolled with it.

And what we wound up with was quite rare, as you can see. So we all gobbled up healthy portions red meat like savages and then threw it back in for a scientifically, estimated period of time. In this case, 10 minutes.


That seemed to deliver medium rare, which led to more eating.

Speaking of eating more. When you have that quantity of hot peanut oil going, you have to take advantage. And advantage we took. On standby we had a variety of foods to fry.

Wings:


Potatoes:

Green beans:


And Corn:


Looks like a fun day, doesn't it? It really was. I think everyone really had a good time. But what about frying 9 lbs of beef in peanut oil? I would say that the novelty made it worth while. We all really had fun, as I said. And the outside fried, salty beef crust was indeed something special. But will it change how I prepare meat? Nah. The meat didn't cook uniformly and it just wasn't as good as a grilled steak, in my opinion. 

What I will say is that I don't really like green beans all that much. But these were really tasty. We used the same salt, pepper and garlic powder combo on them after they came out of the beefy peanut oil and they may have been gobbled up fastest of any of our foods.

And cleaning up a bunch of peanut oil isn't really all that much fun. So let me be clear that it was some primo male bonding. And some really good eating. But it isn't going to replace how I cook any of these foods on a regular basis. But it does make for a good story. Thanks for the inspiration, Alabama Boss.


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