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I just deep fried a porterhouse steak! with Q-view. - Page 2

post #21 of 29
Thread Starter 

My dad grew up in central Illinois (farm country).  The little taverns used to make something called a tenderloin sandwich.  I've also heard them called "flatties".  It was a cut of pork tenderloin pounded out, then floured, and fried.  I suspect that is what you are thinking of.

 

These are bone-in porkchops.  It is the pork equivalent to a porterhouse beef steak.  Fried in oil about 375 degrees for five minutes.

 

We do porkchops about once a month, but we do fry our dinner once - twice a week.  It may be chicken wings, fried chicken, cubed beef/venison steak, pork chops, etc - or just some french fries which you can't get with one of those counter-top fryers.

 

DaveOmak mentioned gravy.  We even switch that up and I believe gravy could be its' own food group.  Country white gravy with cubed steak, brown gravy with porkchops, poultry gravy with chicken.
 

I love good food and the way it makes people feel!

post #22 of 29
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Wow those bring back some memories. They look excellent in my opinion!


That they do.  I like to do these when I have some of my country family over.  Surprisingly, most of them have quit frying things like this as well.

 

It's becoming a lost art.

 

They still fry up some good fish, but seem to think that fried pork is bad for you.  Go figure.

post #23 of 29
Quote:
Originally Posted by JaxRmrJmr View Post

My dad grew up in central Illinois (farm country).  The little taverns used to make something called a tenderloin sandwich.  I've also heard them called "flatties".  It was a cut of pork tenderloin pounded out, then floured, and fried.  I suspect that is what you are thinking of.

These are bone-in porkchops.  It is the pork equivalent to a porterhouse beef steak.  Fried in oil about 375 degrees for five minutes.

We do porkchops about once a month, but we do fry our dinner once - twice a week.  It may be chicken wings, fried chicken, cubed beef/venison steak, pork chops, etc - or just some french fries which you can't get with one of those counter-top fryers.

DaveOmak mentioned gravy.  We even switch that up and I believe gravy could be its' own food group.  Country white gravy with cubed steak, brown gravy with porkchops, poultry gravy with chicken.

 
I love good food and the way it makes people feel!

why is that... I do my fries this way and they turn out great... just have to do a single serving at a time.... this way the oil doesn't get to cool and stop frying...
post #24 of 29
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post


why is that... I do my fries this way and they turn out great... just have to do a single serving at a time.... this way the oil doesn't get to cool and stop frying...

 

That's probably the biggest thing as I have four kids (and usually a friend or two sleeping over) and have to cook a lot.  Besides that, I like the thick cut crinkle fries dropped in almost smoking oil that browns them up and leaves the inside tender and fluffy.  I have not been able to get the same results with the counter-top fryers.

post #25 of 29
Quote:
Originally Posted by mneeley490 View Post

Those look great! But you scared me at first. I thought you had deep fried a beef porterhouse!  th_crybaby2.gif

 

I used to cut up hunks of beef into cubes around stew size and toss them in the hot oil for a bath then hit with whatever my favorite seasoning was at that time, crispy outside and soft inside really good stuff.

post #26 of 29

Wow, those look really good. I just felt an artery slam shut just looking at 'em. But what the heck I still have a few others left. I'm in.

post #27 of 29
Quote:
Originally Posted by shtrdave View Post

 

I used to cut up hunks of beef into cubes around stew size and toss them in the hot oil for a bath then hit with whatever my favorite seasoning was at that time, crispy outside and soft inside really good stuff.

YEP! It is not uncommon in the restaurant biz to trim a case of Beef Tenderloins removing Fat, Silver Skin and the " Chain " a strip of meat and connective tissue running the length of the cut. There is about 1/4 of the chain that can be re-purposed into 1 inch cubes for Beef Tip Dinners or Sandwiches and get posted as a Special in the Dining Room. The rest is edible but a bit chewy to sell. This 3/4's is marinated, cubed and Deep Fried for Family Meal or that which is served to the staff. The Fried Beef is very tasty with, as Dave described, a crispy surface and med/rare interior. Good stuff and a very different flavor from Tender Tips cooked any other way. Fast cooking too. Bottom line, although I never did it and learning the timing would take practice, I can vouch for a DEEP FRIED STEAK being Good Eats! ...JJ

post #28 of 29

Mmmmmmm, fantastic! We have a little cafe here that serves deep fried chops with grits, gravy and two sunny side up eggs. Quite a treat!

post #29 of 29

Mmmmmmm, fantastic! We have a little cafe here that serves deep fried chops with grits, gravy and two sunny side up eggs. Quite a treat!

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