Grigg
Deep frying does not take very long.
Yes, a whole turkey does but, small stuff does not.
It is real easy to over cook things.
The set up can be done the day before and it will take about 20 minutes to get the oil to 275 degrees. 3/8" SS thick bottom and 1/4"x 7" sides. Once it is hot it will hold the temp better and you can really do some frying.
Things like fries or sliced potatoes are real quick.
Get it warmed up and grab the food out of the cooler.
Have a roaster oven on warm lined with either aluminium foil or aluminium pan, lined with paper towels.
Keep the lid angled 45 degrees so the food does not get soggy.
Anyone helping or just giving moral support, get to taste as it come out of the pot.
Here is the type of stand we use.
http://www.basspro.com/Browning-3Burner-Camp-Stove/product/1302160526237/The big pot covers two burners and the third burner can be something like a pot of baked beans.
The back of a 65 GMC flatbed would work good as a cooking table.
Will also need a runner to feed the roaster/s it the food table, to guard and protect against those that are not helping the cook.
I'm really leaning toward doing a fry and have done a lot of blue Cat and Crappie. Fries or sliced taters, hush puppies cubed pork, deer back strap, and shoe leather the list goes on.
It all taste good as long as you don't over cook it.
I have never deep fried sea food and could use advice from anyone that has done it, or seen it done.
The burner stand can also be used to cook breakfast.
All can be done outside the house, in one of the shops.
Don
