We've included some recipes for deep frying, grilling, bbq smoking, and comfort food in general. Please feel free to send us your own recipes on our blog page at www.thedeepfryerdepotinfo.com and we'll get them up on the site.Visit us on Facebook for more recipes.

Ellen's Sour Cream Donuts

Heat oil to 375 degrees F

Yield: depends on how big the cutter is

Ingredients
4 1/4 cups flour total (or sub 2 C all purpose flour & 2 1\4 C whole wheat)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 1/4 cup sugar
3 eggs
1 cup sour cream

Canola oil for deep frying
Cinnamon Sugar:
1 cup sugar
2 teaspoons ground cinnamon
Directions
In a large bowl combine the flours, baking powder, baking soda, and nutmeg, and make a well in the center. In a second bowl cream the sugar and eggs until lemon colored then add the sour cream. Pour the wet ingredients into the dry and stir until smooth. Cover the bowl and chill for 1 hour. Turn the dough out onto a lightly floured board and knead about 1 minute. Divide the dough in half and with a rolling pin roll it out to 3/8-inch thick. With a donut or cookie cutter cut out shapes. Repeat with the other half.

Heat canola oil to 375 degrees F. Carefully add donuts in batches of 4 or 5 to the hot oil and fry until golden brown(about 1 to 2 minutes per side.)With a slotted spoon or spider transfer cooked donuts to drain on paper towels. Combine sugar and ground cinnamon, and before they cool, dredge the donuts in the cinnamon sugar.(I personally prefer to skip the cinnamon sugar step & just eat when cool with a tall cold glass of milk!)

Make sure the oil comes back up to temperature between batches!

Smoked Beef Brisket

Deep Fried Chocolate Sandwich Cookies Deep fried cookie

Deep Fried Pickles

Apple Fritters

Traditional Corned Beef & Cabbage

4 1/2 lbs corned beef 5 black peppercorns 1"2 tsp garlic powder 1 onion, peeled and left whole 2 bay leaves 1 pinch salt 1 small head cabbage,cored & cut into wedges 4 large carrots,peeled and sliced 1/4 cup chopped fresh parsley 2 tablespoons of butter In at least a 6 qt. cast iron dutch oven place the beef brisket, peppercorns, garlic powder, onion, bay leaves & salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat is fork tender. Once the meat is done, add the cabbage, potatoes and carrots pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat. Remove meat from the pot and place on a cutting board to rest for 15 minutes. Remove the vegetables to a bowl and keep warm. Slice meat on a diagonal against the grain. Serve meat on a platter and spoon juices over the meat and vegetables. Dutch oven

Low Country Boil

Your stainless steel turkey fryer has lots of other uses.You don’t need to put it away because Thanksgiving is over. Spring and summer are perfect outdoor cooking weather and an outdoor cooker is perfect for a Low Country Boil.What is a Low Country Boil do you ask?This is a one pot meal created for a large group of people. It is more famous in the low country area of South Carolina & Georgia.And,the bigger the group of people,the larger the pot. Ingredients: Old Bay Seasoning TM to taste,5 lbs new potatoes,3 1lb packages of kielbasa,8 ears or fresh corn(husks removed & broken into about 3 pieces each),5lbs of whole crab broken into pieces or 4lbs of crawfish,4 lbs fresh shrimp,peeled & deveined. Some people like to add a bag of crab boil to the mix(especially if fresh crab isn’t handy.) Heat water in your stainless steel turkey fryer,or a large pot of water on your outdoor cooker.Add seasoning.Bring to a boil.Add potatoes and sausage.Cook for about 10 mins.Add the corn & crab. cook for another 5 mins,and add the shrimp&/or crawfish when everything is almost done.Cook another 3-4 mins.Pull your drain basket out of your pot,and pour over a table covered in newspapers.(Makes for easier clean-up.Or you can cut holes right into the table big enough for buckets for shells & cobs) Crack open a cold one,grab a plate & enjoy. (For smaller groups try a pot over medium high heat indoors.Put in 1 bag of crab boil &/ or Old Bay TM,1lb shrimp,1 lb crawfish,1lb kielbasa,2 ears corn,& 2 lbs potatoes.Boil water with seasoning 15 mins,add cut up sausage,cook 3 mins,add potatoes,cook 3mins,add corn,after another 3 mins, add shrimp(peeled & deveined) & crawfish together.Cook another 3 mins,drain & serve.)

Slaw:

Pineapple Upside-down Skillet Cake

Pineapple upside-down cake became famous when The Dole Company had a cooking contest in 1925.

Melt the butter over moderate heat in a 9″ cast iron skillet

.Add the brown sugar and continue to cook, stirring constantly, until the sugar melts & is very thick and bubbly.(Be careful,mixture will be very hot.)Rapidly arrange pineapple rings in one layer in the pan,pressing them down into the hot syrup,and the adding a cherry to the center of each.Set aside

Cream shortening in a large mixing bowl with the granulated sugar.Mix well.Add vanilla,then the eggs,and continue to beat until the mixture is well blended and fluffy.Combine the flour,baking powder & salt.Add them to the creamed mixture along with the milk,and beat for 30 seconds,until the batter is thoroughly mixed and perfectly smooth.Spread evenly over the pineapple rings.

Bake for 35-40 mins. or until a toothpick inserted into the center comes out clean and the thick,syrupy juices are bubbling up around the edges.Remove from the oven.Let cool for about 5 mins. before turning onto a serving plate,fruit side up.

Dark & Smokey Brisket

Combine ingredients for the rub. Blend well. Rub all over the brisket. Let rest for 1-2 hours or even over night.

Combine ingredients for sauce in a sauce pan & simmer until reduced to 1"2 or slightly thickened. Resevre 1"2 of the sauce for later.

Get your BBQ smoker or grill going or use your Crock pot BBQ Pit.If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and baste the brisket with the sauce every time you add new coals. Try not to lift the lid of the grill at any other time.

When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours)remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or bbq smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with the sauce on the side.

If using your Crock Pot BBQ Pit set unit to high,insert rack,place brisket with fat cap on top. Brush with sauce. Brush with sauce every 30 mins. if desired,but keep in mind that every time you lift the lid,the longer it takes to cook.Flip once during cooking process.Cook 4-5 hours until brisket becomes tender.

GRANNY'S FAMOUS BAKED BEAN RECIPE

MIX ALL TOGETHER.PLACE BACON SLICES AND SLICED ONIONS ON TOP. COVER WITH TIN FOIL AND BAKE FOR APPROX. 4 HRS. AT 325 DEGREES.

Don's Spareribs BBQ Spareribs

Grilled Orange Chili Shrimp Skewers

This recipe is why I always bring a small food processor with a metal blade with me when tailgating.

In small food processor, put orange juice, cilantro, chili paste, oil, garlic, scallion greens, chipotle, & salt.

Remove shrimp from the marinade & place on skewers.(If you want to be less messy, and you have the room to do it, pre-skewer the shrimp, place in a low shallow foil pan, pour marinade over the top, and set in fridge that way for 2-3 hours.)

Grill shrimp over medium high heat on your Brinkmann gri ll, 3-4 minutes per side. (I like to use the top cooking surface & close the lid.But don’t walk away!)

Balsamic BBQ Drizzle

1 large bottle of cheap balsamic vinegar
2 tbsp Red Pepper Jelly
2 tbsp Raspberry Jam
2-12 drops Tabasco (to taste)

Pour bottle of balsamic vinegar into a saucepan and bring to a boil (WARNING: THIS IS GUARANTEED TO STINK UP YOUR KITCHEN (if not your whole house). Add in the Red Pepper Jelly, the Raspberry Jam and the Tabasco. Once the jelly and jam melts down, lower to a simmer, stirring occasionally. When the mixture becomes slightly syrupy (pancake syrup texture), take off the flame and allow to cool.

When cool, pour it into an empty squeeze-style ketchup bottle and refrigerate. Will last for about a month, maybe more in the fridge.

Drizzle across your meats or fish when serving for an extra-delicious kick.

Perfect on grilled chicken, burgers and steak.

Summer New England Clam Bake

Where I grew up, we did this in a pit, in the sand, with rocks, seaweed, and a wood fire. I also know that you can add cleaned and dressed fish & chicken in the pit… but we used to cook the chicken, fish, and sausage separate, on the grill. Not everyone lives near the shore so…we have found yet another use for your Bayou Classic Turkey Fryer.

The secret to doing this right is to add the ingredients in the right order, just like a Low Country Boil. Items that take longer to cook go in first.

If you are in a region to get fresh seaweed, it would add to the authentication of the recipe, and a nice salty touch, but if it’s not available to you… don’t worry about it.

4-5 doz well scrubbed hard shell clams( can be substituted with soft shell or combo of both)

Combine onions, garlic, beer, and water in the 32 qt stock pot or larger. Cover with a layer of seaweed or place your steamer basket on top of onions & garlic.

Add potatoes, sausage, and 1 tbsp coarse salt. Bring that to a boil. Add lobsters. Cook over high heat for 15 mins. with the lid on. Add the clams and corn. Cook, covered, for 6 mins. Add mussels and shrimp. Cook, covered, another 5-8 mins…until the clams and mussels have popped open, and the shrimp are cooked.

Strain the liquid in the bottom of the pot. Add butter to it to use as dipping sauce.

Serve with your dipping sauce, or just melted butter & with fresh lemon wedges to squeeze on your clam bake.

This recipe may be downsized and cooked in a stock pot on top of your stove or up-sized with a larger stock pot on your outdoor patio stove.

Gator Done Right

Cut the gator tail into thin pieces, removing all white,fatty tissue. In a bowl cover the meat with lemon juice & soak for 30 mins. Heat oil in deep fryer to 350 degrees.Mix dry ingredients together in your Coating Buddy. Place your gator meat in Coating Buddy in batches. Shake well.Deep fry until golden brown.

Deep Fried Turkey

Deep Fried Strawberries