Pitchfork Fondue Steak Fry Food
PITCHFORK FONDUE (STEAK FRY)
This is a Western steak oil fry. Absolutely delicious. And yes, pitchforks are used, small ones and large ones. It was started on dude ranches and then oudoor parties. I have made the recipe for 6.
Provided by Montana Heart Song
Categories Meat
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 17.4, Fat 0.3, SaturatedFat 0.1, Sodium 3490.2, Carbohydrate 4.8, Fiber 1, Sugar 1.2, Protein 0.6
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