Deep fried ribeye

Discussion in 'The Cooking Channel' started by kcult, Sep 2, 2019.

  1. kcult

    kcult Change my mind. Charter Member Supporting Member

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    I plan to deep fry a ribeye today and was curious about something.

    You guys may have seen my thread about mustard fried chicken. If not...

    https://www.carolinafirearmsforum.com/index.php?threads/holy-shiznit-mustard-fried.47776/

    A couple of replies in that thread mentioned using mustard as a pre-rub coating. The guide I was going by says season, then fry. Simple enough. But, what should I expect if I gave the roast a light coating of mustard before adding season? Because I'm not going to roll this in flour, can I expect the same awesomeness I experienced with the mustard fried chicken, or would this most likely turn into a cluster?

    Thoughts?
     
  2. NCMedic

    NCMedic Memento Mori Charter Member Life Member

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    I've coated some ribeyes with a light coat of mustard before I have dusted them with some rub and salt before I air fry'd then, got a decent crust on them, dunno how it would fair actually being deep-fried
     
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  3. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Wuuut..? Deep fried ribeye? I hear ya... Murica!
     
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  4. Pink_Vapor

    Pink_Vapor Well-Known Member

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    I want to know how it turns out!
     
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  5. kcult

    kcult Change my mind. Charter Member Supporting Member

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    Loosely following this video for the frying.



    On a side note, the dude cutting the roast is Ken Witter. I don't have any affiliation with him, but just noted that he runs a lawn care service in Brevard county.
     
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  6. Jeppo

    Jeppo Very LARGE Member Supporting Member

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    He needs a sharper knife. :eek:
     
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  7. lowspeed

    lowspeed Happy to be here Benefactor Life Member

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    I deep fried some pork chops a couple of weeks ago. Damn....................... They were fantastic.
     
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  8. Jeppo

    Jeppo Very LARGE Member Supporting Member

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    It’s now close to 7:30 pm and there’s no word from @kcult. Is he in a beef coma or has he decided we don’t need to know how it turned out? :mad:
     
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  9. HMP

    HMP Well-Known Member Supporting Member

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    Youve got my attention
     
  10. kcult

    kcult Change my mind. Charter Member Supporting Member

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    I made a beginner's mistake. I thought I could set it and forget it. Plus, it started to rain, so I tossed the lid on the fryer. That resulted in a temp skyrocket. Luckily, I took it out 5 minutes early, but not early enough for a true medium rare. More like medium well, except for the thickest portion.

    The good news is no one treated it like your typical ribeye. It was more like roast. The edges were definitely crispy. That, I liked. The flavor was a bit dark, but that was to be expected, considering my oil is now black.

    I do consider it a fail, but with an asterisk. It was plenty edible. Especially, considering how free the beer was flowing.

    Sides included green beans (from a can, but I think they were Glory), homemade mashed ranch potatoes, and baked onions. See @Geezer for that recipe. They have been a hit everytime I made them.

    I definitely will be hovering over the cooker next time.
     
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  11. kcult

    kcult Change my mind. Charter Member Supporting Member

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    If that's on the menu, I'l see you this weekend..

    Say it is...
     
  12. lowspeed

    lowspeed Happy to be here Benefactor Life Member

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    Not yet, but I'm trying a few new things.
     
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