Nice vid..video... I have the 2.5 gallon perfect for my wife ad me. Game changer where I leave outside and don't have to change the oil often. Keeps the kitchen clean an smoke free.... less clean up... I love it!
Definite game changer. I really need to use mine a bit more. It was an impulse buy that I don't regret. How many cooks can you get out of your oil before you have to change it?
Too many to count. Depends if you fry alot. I go by the color of the oil. When it gets pretty dark and it's hard to see the burner I usually change it. To be honest, the more you cook with the oil the more flavor your food gets. I think I changed the oil in Feb or March. I just changed it 2 days ago. I like that there is no flavor transfer from fish to chicken. All the bits of breading fall below the burner where it stays cool and doest burn. That's what makes the oil last a long time and makes this fryer unique.
@@alge3399 hahaha who are you telling about the flavor from used grease! I agree and remember back in the day grandma used to have an old crisco can that held her used grease. You couldn't find better food back then! Man you are hyping me up to where I may have to go and pull that thing out soon! Thanks for sharing! I love hearing about people's experiences
Not sure how I missed this... I pull it once it floats. I've never temp'd fish before. I like my fish fried extra hard anyway so I tend to leave it a while
I drain it after the cooks. Filter out the solids and store the oil in the original containers in my basement until i am ready to use it again. I don't fry enough to warrant leaving it in the fryer.
First, glad to see you back on the Tube, I see you still got The Big One, definitely looking forward to the rotisserie brisket, never even considered that method for brisket, anything you do about catering is going to be well received, haven’t used Andy’s since I was a single man bringing back memories, love that golden brown color on the fish 👏🏾👏🏾👏🏾
Man that Andy's has a way of bringing back memories for everyone! Everyone swore that their secret was combining both bags lol Yeah I don't remember if I filmed the end part of that brisket cook because I recall thinking it was a train wreck but I will post at least a piece of it sometime soon. I need to put a whole vid together of all my cookers and fryers so I may attach the incomplete brisket cook to that...idk. Have you done anything else with your electric MB?
@@dsquebackyardbbq217 a video of all your cookers/smokers would be interesting 🤔 I can’t even visualize how to secure a brisket to a rotisserie so I’m ready to learn something new, are you using a air fryer in your catering business? I’m considering cooking some salmon on the electric Masterbuilt but planning a brisket flat also,
@@bjsbackyardbuckeyebbq5820 it wasn't too hard to keep it on the spit. I tied the spits together with cooking string if I remember. It wasn't pretty at all. The whole set up was very beta but it got the job done. Did you have your downtime yet? And nope, I hardly use air fryers on my own. Wife loves them but I need to get more used to them because they are very convenient
I will do my best to see if I can find something on it. But I got it here from a 3rd party seller because it had a small dent. It had the barcode and something else inside of it when I bought it and I usually keep all of that kind of stuff in a file. I will check when I get home to see if its there. One quick insider tip.. If you search restaurant type keywords in craigslist there are normally loads of SS equipment available from places closing up. Unfortunately I find the best deals for this type of stuff through CL lol
I personally haven't for the type of event that you are planning. My buddies has and he liked it. I did notice that it didn't take long for the temps to bounce back after a basket drop.
Man becareful with that thing. I started mine once and accidently fell asleep and woke up to my back porch burning down because it blew up! bought thermostaticly controlled ones after that.
Nice vid..video... I have the 2.5 gallon perfect for my wife ad me. Game changer where I leave outside and don't have to change the oil often. Keeps the kitchen clean an smoke free.... less clean up... I love it!
Definite game changer. I really need to use mine a bit more. It was an impulse buy that I don't regret.
How many cooks can you get out of your oil before you have to change it?
Too many to count. Depends if you fry alot. I go by the color of the oil. When it gets pretty dark and it's hard to see the burner I usually change it. To be honest, the more you cook with the oil the more flavor your food gets. I think I changed the oil in Feb or March. I just changed it 2 days ago.
I like that there is no flavor transfer from fish to chicken. All the bits of breading fall below the burner where it stays cool and doest burn. That's what makes the oil last a long time and makes this fryer unique.
@@alge3399 hahaha who are you telling about the flavor from used grease! I agree and remember back in the day grandma used to have an old crisco can that held her used grease. You couldn't find better food back then! Man you are hyping me up to where I may have to go and pull that thing out soon! Thanks for sharing! I love hearing about people's experiences
Love the video just picked up one of these at a garage sale for 25$ today
Woooow that is a huge get! Congrats. You will love it!
You didn't get 4.5 gallon bayou classic fryer for 25 buck's, unless they stole that s*hit they're 450 or higher
@@rowdybroomstick6394 yeah 25 the family didn't look like thief"s used it a few times great fryer fried 10 turkeys this past thanksgiving
Thanks what temp do you take the fish out are do it float to the top when ready
Not sure how I missed this... I pull it once it floats. I've never temp'd fish before. I like my fish fried extra hard anyway so I tend to leave it a while
Do you drain it after every cook? And do you store the filtered oil back in the unit? Or do you store it in a container and refill before using next?
I drain it after the cooks. Filter out the solids and store the oil in the original containers in my basement until i am ready to use it again. I don't fry enough to warrant leaving it in the fryer.
First, glad to see you back on the Tube, I see you still got The Big One, definitely looking forward to the rotisserie brisket, never even considered that method for brisket, anything you do about catering is going to be well received, haven’t used Andy’s since I was a single man bringing back memories, love that golden brown color on the fish 👏🏾👏🏾👏🏾
Man that Andy's has a way of bringing back memories for everyone! Everyone swore that their secret was combining both bags lol Yeah I don't remember if I filmed the end part of that brisket cook because I recall thinking it was a train wreck but I will post at least a piece of it sometime soon. I need to put a whole vid together of all my cookers and fryers so I may attach the incomplete brisket cook to that...idk. Have you done anything else with your electric MB?
@@dsquebackyardbbq217 a video of all your cookers/smokers would be interesting 🤔 I can’t even visualize how to secure a brisket to a rotisserie so I’m ready to learn something new, are you using a air fryer in your catering business? I’m considering cooking some salmon on the electric Masterbuilt but planning a brisket flat also,
@@bjsbackyardbuckeyebbq5820 it wasn't too hard to keep it on the spit. I tied the spits together with cooking string if I remember. It wasn't pretty at all. The whole set up was very beta but it got the job done. Did you have your downtime yet? And nope, I hardly use air fryers on my own. Wife loves them but I need to get more used to them because they are very convenient
Where you get that tube from that the oil come out
Can you please let me know where you got that bowl from?
I will do my best to see if I can find something on it. But I got it here from a 3rd party seller because it had a small dent. It had the barcode and something else inside of it when I bought it and I usually keep all of that kind of stuff in a file. I will check when I get home to see if its there. One quick insider tip.. If you search restaurant type keywords in craigslist there are normally loads of SS equipment available from places closing up. Unfortunately I find the best deals for this type of stuff through CL lol
So this particular bowl came from Sears. 77.00 retail. 30 qt SS mixing bowl by Terrorio. You can find similar ones on Amazon for around 50-60
I just bought one ready to try it out,have you ever cooked for a large crowd? I'm thinking of doing a pop up at a food event
I personally haven't for the type of event that you are planning. My buddies has and he liked it. I did notice that it didn't take long for the temps to bounce back after a basket drop.
Man becareful with that thing. I started mine once and accidently fell asleep and woke up to my back porch burning down because it blew up! bought thermostaticly controlled ones after that.
Yikes! Note to self... stay awake. Seriously though, I'm glad that you are here to talk about it!