Weber deep fryer

[Daryl S]

Heating up the Weber deep fry machine
My boss prefers the oil smell and mess to be outside.


Started cooking the buttermilk marinated and coated chicken. Doing it in batches as to not over crowd the pan.
Chicken coating is half flour and corn meal with a few seasonings.


Obviously had to toast up the burger buns too.


Chicken is done



Buns are toasted



Added some hot sauce to my chicken



Spicy deep fried chicken burger, pickles, pickled coleslaw with homemade Caesar salad.
Great way to start the long weekend.

 

[TonyS T-Bone]

O. M. G.

 

[Jim C in Denver]

I've thought of deep frying on the grates of my gasser that doesn't have a side burner. Since deep frying is nice to keep out of the house.

Never thought of going right on the flav bars.

Seems cool. And dangerous.

Would appreciate hearing more about how this works. Does it work better than using the grates?

 

[Scott Smith]

My experience with deep frying is that you don't want the oil to cool down too much after you put the food in. To this end, you want a powerful burner, a heavy pan, lots of preheated oil, and a sensible amount of food at a time. Starting closer to 400 so that the food brings the oil down to cooking temperature also seems to help. Keep a lid handy in case of a fire. A nearby fire extinguisher is good piece of mind as well, but if you turn the gas off and cover the pan, you should be ok.

My concern with deep frying is speed. It seems like I'm always spending a long time doing small batches.

 

[JimK]

Wow, that looks good!

 

[Brenda T]

Awesome!

 

[Mack Manning]

Yum, I fry on the grill and well but never thought of removing the grate. Maybe I'll use the Crafted rack with 12" Lodge to get closer to the burner next time.

 

[Daryl S]

I agree with Scott’s comments. Have found the oil heats up faster and I have more control of the oil temp when the pan is closer to the burners.
I also keep the bottom of the grill free of charred bits, so any splashed oil runs right down into the catch pan.
Chicken flares up more on the grates than this deep fry method, but I am careful.
The oil level in the pan should be much lower than the top lip of the pan.

 

[Tim Campbell]

This is outstanding, Daryl.