Captain Morgan
Chef Extraordinaire
I've never done it, but here's the technique from Reece Williams
"Ultimate Turkey Fryer Cookbook".
Pre heat oil to 350.
Wrap beef roast with plastic wrap. Inject with about 2 oz of marinade per pound of meat. Remove plastic wrap. Pat surface of meat dry and sprinkle with a rub or salt and pepper.
Fry for 45 mins to 1 hour (usually around 10 minutes per pound. Remove from oil and check temp for doneness (around 160 for medium).
Drain on paper towels.
Cover with a piece of aluminum foil and let stand 10 minutes to rest.
"Ultimate Turkey Fryer Cookbook".
Pre heat oil to 350.
Wrap beef roast with plastic wrap. Inject with about 2 oz of marinade per pound of meat. Remove plastic wrap. Pat surface of meat dry and sprinkle with a rub or salt and pepper.
Fry for 45 mins to 1 hour (usually around 10 minutes per pound. Remove from oil and check temp for doneness (around 160 for medium).
Drain on paper towels.
Cover with a piece of aluminum foil and let stand 10 minutes to rest.