Calamus Outfitters Pitchfork Fondue Recipe
from Adam Switzer
We use 6 oz. steaks. The smaller the steak, the better it cooks. Season lightly.
Use any cooking oil, but peanut oil works the best for oil, and lard even better, but it’s getting hard to come by these days. The lard keeps its heat and it gets to a higher temperature without scorching. Peanut oil also keeps its heat well, so don’t worry about it too much if you can’t get the lard. Heat the lard or oil to 350 to 375 degrees. Keep it under 400 or you will scorch the oil, which will lead to an off taste.
Load up several steaks on pitchforks, cooking in the lard for about 2 minutes for medium well. The rest is trial and error. Good luck!
