Start with the roast being at room temp, you don't want to cook it directly out of the refrigerator, it's going to be too cold.
Season the outer surface all over with SPG or you favorite seasoning. Push a knife through the roast to make it easy to mount onto the plunger Melt some butter with the diced garlic to make a garlic butter and use the injector to inject it with the garlic butter
carefully add the beef into the oil once it reaches 350°F, 3 minutes per pound is about right. Use a decent thermometer to check the internal temp, digital probe style for accuracy if you have one, for medium rare you want 130°F to 135°F
The deep fried beans we fried for just minute or two, you want them to still have some bite, dont over do the cooking, once done add the white pepper and salt and some chili flakes and give it a good toss in a big bowl. For the corn, cut it up into pieces and just fry until is looks a little toasted and browned on the edges, dont go too long , you might up up with popcorn, serve it with pleanty butter and salt.
Our cart features 5" casters with brakes for easy maneuvering. The lower shelf is sturdy and an ideal place to stow away your charcoal, wood and BBQ accessories.
You can purchase this table by clicking here.
Top Surface and bottom shelf: 18 Gauge Steel
Legs: 10 Gauge Steel
Overall Dimensions: 65"L x 30"D x 36"H
Weight: 116 lbs.
Casters: 5"each with brake
Finish: Charcoal and Black or Red and Black
Steel Powder Coated Handle 1 1/2" x 24"
Features include: paper towel holder, built-in bottle opener.