Originally Posted by GB
Deep fried turkey has been the "in" thing for a few years here Ayrton. It cooks so quickly (we did a 16lb bird in about 30 minutes) and it comes out so juicy with a great crisp skin. I would imagine the hog would be much the same.
Well, I really found that fryer an eye-opener! Are you telling me that private homes own such things? Aren't they prohibitively expensive? (Yes, of course I could go back to that page you posted and get that answer myself!)
In any event, don't doubt it's delicious, just very surprised by the method!
[Edited to say that while you slept, GB, I did what I ought to have done, i.e. went back to that page and looked at prices. They're surprisingly affordable. Cool! Maybe I'll slip one into my suitcase on my next visit!]