First, forget your puny, countertop deep fryer for onion rings—you need a massive, pot-bellied outdoor fryer that looks like a prop from a Mad Max film. The typical rig includes a massive stainless steel pot, a propane burner that could double as a jet engine, and a basket that looks like a steel birdcage. Warning: Do not attempt this in your grandma’s finest Le Creuset. You will be cleaning hot oil off the ceiling for years, and she will haunt you.
The Oil Situation: It’s a Commitment
You’ll need about three to four gallons of peanut or canola oil. That’s enough oil to fry a small school of fish or make a burglar slip into the next county. Pour it in, heat it to 350°F (175°C), and pray your propane tank is full. If the oil is too cold, you get a greasy, sad bird. Too hot? You’ll create a jet of fire that will singe your eyebrows off and make you a local legend for all the wrong reasons.
