Deep Frying Over an Open Fire

[18rabbit]

Re: Deep Frying Over an Open Fire

The solution is incredibly simple; don’t do it! Get a diff recipe.<br /><br />You know those big pots used to deep fry a whole turkey, well…you’ll never find one that is UL approved. That’s because there is no way to regulate the open gas flame promotional to the oil’s temperature. Deep frying over an open flame IS NOT SAFE! When/if a fire results a couple handheld extinguishers isn’t going to be enough…for a turkey fryer. I suppose you’ll be using less oil so maybe a couple extinguishers will be ok. Gotta question the idea of cooking with a methodology that requires a back-up extinguishing system.<br /><br />No, I do not/will not deep fry over on open flame, ever. There’s just too much going on in life that I don’t need to take time out to do something stupid.<br /><br />Don’t know if it’s still there but UL’s website used to have information about open-flame deep-frying without regulation relative to the oil’s temp. It’s worth reading, may help shed some light on the practice, may change your mind about wanting to do it.

 

[heycods]

Re: Deep Frying Over an Open Fire

Years ago on some website( dont remember the name)their was a article on how to regulate heat with the no. of coals (charcoal) I think it was on the website of a majot castiron cookware company. Sorry the memory aint up to it.

 

[heycods]

Re: Deep Frying Over an Open Fire

www.t23.ma.bsatroops.org/Cooking/dutch_oven/control.htm<br />Try this site not exactly what I was looking for but close

 

[heycods]

Re: Deep Frying Over an Open Fire

Didya win?????

 

[Boomyal]

Re: Deep Frying Over an Open Fire

Originally posted by LadyFish:<br /> When I got there yesterday, one of the other cooks who's letting me use his grill and helping me with my fire had a plate welded with legs on it so its up off the fire about 6". We have a little shovel to adjust the amount of coals underneath. I'm not sure about the thickness accept he said that he chose not to go too thick since it would hold the heat too long and we wouldn't be able to cool it down fast enough. I kinda wish he had holes drilled in it but I'm excited that we at least have something.<br /><br />I think this might just do the trick.

Hrmmmmmfph! Some kinda Boy Scout you'd make LF!

 

[LadyFish]

Re: Deep Frying Over an Open Fire

LOL at Boomyal.<br /> <br />Anyway, I came in 2nd place out of 70 cook teams with my other entry ....."Snapper Ponchartrain."

 

[Ron G]

Re: Deep Frying Over an Open Fire

Great im sure it was tasty!

 

[LadyFish]

Re: Deep Frying Over an Open Fire

Here's the winning recipe guys. It would be great on any fish.<br /><br />LadyFish's Snapper Ponchartrain<br /><br />4 fresh Red Snapper filets<br />1-pound fresh jumbo lump crabmeat<br />1/2 pound small-med fresh shrimp peeled & deveined <br />1 oz. diced fresh red pepper (dice very small)<br />1 oz. diced fresh yellow pepper (dice very small)<br />8 button mushrooms, quartered<br />½ diced minced fresh shallot<br />1/8 tsp. Worcestershire sauce<br />Dash Tabasco<br />1/8 T. seasoned salt<br />1/8 T. white pepper<br />2 cups heavy cream<br />Chopped basil, parsley, & thyme<br />Juice of 1 small lemon<br />1/3 cup Madeira wine (any white wine will do)<br />1 stick whole butter<br />Dash of salt & white pepper<br />4 tbsp fresh flat leaf parsley chopped fine<br />3 tbsp scallions chopped fine<br /><br /><br />SAUCE:<br />Simmer cream till it reduces to half. Set aside. Pick crabmeat to be sure it doesn’t contain any cartilages. Melt 1/2 butter in sauté pan. Add shallots, sauté till soft. Add peppers, garlic, and cook al dente. Add mushrooms. Deglaze the pan with wine. Add shrimp and cook until pink. Add cream, stirring in with a wooden spoon. Set heat on low; add seasonings, Worcestershire sauce, Tabasco, lemon, and wine. Let flavors meld. Add crabmeat and the very end, be careful and stir sauce gently to keep lump crabmeat whole. After you remove sauce from heat add flat leaf parsley and chopped scallions.<br /><br />SNAPPER:<br />Lightly dust snapper filet with a mixture of cracker meal, corm meal and flour, salt and pepper and 2 tbsp of blackening seasoning.<br /><br />Sauté fish in remaining butter with about 3 tbsp of oil to keep butter from burning. Pan fry about 2-3 minutes a side for ½ inch filets. <br /><br />Remove filet from pan and lightly salt, cover with Ponchartrain sauce.

 

[one more cast]

Re: Deep Frying Over an Open Fire

Congratulations LadyFish, Sounds good.

 

[heycods]

Re: Deep Frying Over an Open Fire

What one more cast said. but I dont get all them fresh ingredients up here in the sticks.

 

[Boomyal]

Re: Deep Frying Over an Open Fire

No that sounds gourmet, Boy Scout or not!