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08-17-2011, 08:10 AM
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Join Date: Oct 2008
Posts: 543
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Deep Fried Meat Explosion?
1/2lb mozzerella in 1 1/4lb rolled fully cooked ham wrapped in 2lb ground elk wrapped in 2lbs bacon. Do any of you Meat Explosion Chefs have any thoughts on deep fry time
Last edited by thrude1; 08-17-2011 at 08:11 AM.
Reason: content
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08-17-2011, 08:24 AM
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Join Date: Jun 2009
Posts: 4,672
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I'm thinking around 2 minutes per pound. Use a meat thermometer to make sure the cheese has hit the gooey stage before you pull it out.
Personally, I'd smoke that fatty. Delicious.
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08-17-2011, 08:40 AM
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Join Date: May 2007
Location: Uh, guess? :)
Posts: 26,739
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Quote:
Originally Posted by thrude1
1/2lb mozzerella in 1 1/4lb rolled fully cooked ham wrapped in 2lb ground elk wrapped in 2lbs bacon. Do any of you Meat Explosion Chefs have any thoughts on deep fry time
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Dunno, how quickly do you want to end up in Emergency with Cardiac Arrest? LOL But yeah, I'd eat some... when the better half isn't around. LOL
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08-17-2011, 09:03 AM
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Join Date: May 2007
Location: Calgary
Posts: 178
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I'll have the meat explosion and let's see....I'll have the lipitor with that.
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08-17-2011, 09:38 AM
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Join Date: Apr 2011
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Ya, I think Id want to smoke that thing too.
The neighbour uses a "big green egg" for bbq'ing or smoking big roasts. That thing is cadillac, and gets it cooked evenly.
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08-17-2011, 09:47 AM
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Join Date: Aug 2007
Location: airdrie
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3 mins a pound at 350 And i will be over for dinner
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08-17-2011, 10:00 AM
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Join Date: Dec 2009
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Challenge will be the ground elk. All of that cut surface will contract and force moisture out under the bacon. When that moisture hits the deep fat it will convert to steam and the party will begin. If deep frying-I would do this outside!!!!!!!!!!
Or as with other posters-I would smoke it or do a combination of the two and quickly deep fry for color and then finish in the smoker or oven for about 15-20 minutes a lb..
Ordinarily the challenge would be with the cheese leaking out, but I think in this case it won't be much of a factor.
The whole thing should be extra-ordinarily fun and you might have great stories to tell.
Last edited by omega50; 08-17-2011 at 10:06 AM.
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08-17-2011, 10:49 AM
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Join Date: Jul 2011
Location: Langley, BC
Posts: 3
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I`m with Omega... deep fry elk? sounds like an equation to overcook it... better off smoking in my opinion.
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Brian Misko
House of Q Foods Ltd
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08-17-2011, 01:28 PM
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Join Date: May 2007
Location: Millet
Posts: 457
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Quote:
Originally Posted by cody c
Ya, I think Id want to smoke that thing too.
The neighbour uses a "big green egg" for bbq'ing or smoking big roasts. That thing is cadillac, and gets it cooked evenly.
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My buddy has the egg and I'm forwarding him this recipe ASAP
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08-17-2011, 05:32 PM
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Join Date: Aug 2011
Posts: 3
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Quote:
Originally Posted by Bear Ballz
My buddy has the egg and I'm forwarding him this recipe ASAP
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In the Egg I cook at 225degF for 1hr per inch thickness. Cook until 165 internal temp.
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08-18-2011, 04:09 AM
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Banned
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Join Date: May 2011
Posts: 792
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Is that even food or a science experiment
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08-18-2011, 09:48 AM
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Join Date: Jan 2010
Location: Coalhurst,Alberta
Posts: 657
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we need pictures.....or it never happened...
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08-18-2011, 11:01 AM
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Join Date: Sep 2008
Location: Edmonton Alberta
Posts: 9,612
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An AED is readily available for purchase at most medical supply shops
Make sure airway is clear, place the palms of your hands 2" above the xyphoid process, and continue chest compressions until EMS arrives.
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08-18-2011, 02:15 PM
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Join Date: May 2008
Location: Bonnyville Alberta
Posts: 2,355
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Pics? Where are the dinner pics? 
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08-19-2011, 06:35 PM
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Join Date: Oct 2008
Posts: 543
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Its alive
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08-19-2011, 06:41 PM
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Join Date: Apr 2008
Location: Manitoulin Island, Ontario
Posts: 426
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mmmmm, nummy!
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08-19-2011, 07:58 PM
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Join Date: Nov 2010
Location: Edmonton
Posts: 2,499
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That looks wicked awesome. I got those same plates.
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08-20-2011, 07:59 AM
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Join Date: May 2008
Location: Bonnyville Alberta
Posts: 2,355
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That does look yummy. 
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08-20-2011, 08:35 AM
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Join Date: Oct 2008
Posts: 543
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I ended up taking the advice of my fellow outdoorsmen and smoked it at 225for 3hrs, it was about 5"x14" before cooking those plate are platters that dont sit into a regular cabinet I would say it woukd feed about 12-16 peple I sliced it into 12 1" slices
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08-21-2011, 01:33 AM
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Join Date: Sep 2010
Location: Rural Central Saskatchewan
Posts: 545
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Quote:
Originally Posted by thrude1
I ended up taking the advice of my fellow outdoorsmen and smoked it at 225for 3hrs, it was about 5"x14" before cooking those plate are platters that dont sit into a regular cabinet I would say it woukd feed about 12-16 peple I sliced it into 12 1" slices |
12-16 people???? are you kidding???
my 5 brothers and I could clean that up as an appetizer!
Bring on the Perogies!
(hmmm.... I feel my arteries hardening as I type)
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