Pitchfork Fondue (Steak Fry)

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READY IN: 24hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    rib eye steaks (Note, You can use rib eye or sirloin but they are smaller in size and will cook faster) or 6 porterhouse steaks (Note, You can use rib eye or sirloin but they are smaller in size and will cook faster)
  • 2
    tablespoons paprika
  • 3
    tablespoons salt
  • 5
    gallons vegetable oil
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DIRECTIONS

  • Marinate the steaks in large ziplock bags, overnight if possible.
  • Note: Unfortunately the ingredient reader on this program will not let me put rib steak, it insists on putting rib eye.
  • Lay out the steaks on a tray.
  • Throw away the marinade.
  • Heat the oil in a tall stockpot over a propane burner. Does not take a long time.
  • Pierce the steak at one end and loop the steak twice on the pitchfork. Push the steak back on the fork.
  • Pierce and loop another one. Put 3 steaks on one fork.
  • Carefully lower the steaks into the hot oil. Fry 8 to 10 minutes.
  • Serve with baked beans and baked potatoes with butter and sour cream.
  • Note: Keep that pot and burner as low to the ground as you can. DO NOT LET GO OF THAT PITCHFORK, IT MIGHT TIP OVER THE HOT GREASE.
  • You can use the stock pot or dutch oven over hot coals also, but use a long fork instead of a pitchfork and cook 1 steak at a time.
  • Note: You can use buffalo steak, any steak with a bone is very tender close to the bone. You may also use pork. Chicken or fish is very difficult to pierce and stay on a fork.
  • Do not let children near the cooking!
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