Texas Fondue for a Crowd
Source of Recipe
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5 gallons cooking oil
6 to 8 slices bread, for testing
24 T-Bone steaks (1-1 1/2 inch thick)
seasoned salt
ground black pepper
Place the fat in a 10 to 12 gallon cast-iron cauldron with a flat bottom set on a grate over a fire pit filled with hot coals. The fire pit should be about 1 1/2 feet deep in an area cleared of grass and brush. The pit should be wide enough to allow space for the cook to regulate the fire after the pot is placed on top. The pot should never be filled more than half full with the fat..A fire extinguisher is always a good idea when cooking and a lid of sheet metal large enough to cover the pot and smother the flames is important in case the fat catches on fire. Heat the fat slowly and carefully. When a slice of bread lowered into the pot browns in 60 seconds, the temperature shaould have reached about 375 degrees, the proper temp for frying the steaks.
While the fat is heating, season the steaks with salt and pepper. Dip the tines of three or four CLEAN pitchforks into the oil so that the meat won't stick and then thread two to three steaks securely onto each fork.
When the frying temp is reached, lower one fork at a time into the hot fat to cook the steaks. The steaks should be cooked rare in 1 1/2 to 2 minutes, medium-rare in 2 to 2 1/2 minutes, and medium in 3 minutes. Carrefully lift the steaks out of the cauldron and use tongs to remove them to serving pans lined with crumpled paper towels. Thread the remaining steaks on the pitchforks and be sure to allow the fat to come to the proper frying temp between batches.
Serves 24 to 48
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