Pitchfork Fondue (Steak Fry)

• 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)
• 1 cup lemon juice
• 1 cup strong black coffee
• 6 bay leaves
• 2 tablespoons paprika
• 3 tablespoons salt
• 5 gallons vegetable oil

1. Marinate the steaks in large ziplock bags, overnight if possible.
2. Note: Unfortunately the ingredient reader on this program will not let me put rib steak, it insists on putting rib eye.
3. Lay out the steaks on a tray.
4. Throw away the marinade.
5. Heat the oil in a tall stockpot over a propane burner. Does not take a long time.
6. Pierce the steak at one end and loop the steak twice on the pitchfork. Push the steak back on the fork.
7. Pierce and loop another one. Put 3 steaks on one fork.
8. Carefully lower the steaks into the hot oil. Fry 8 to 10 minutes.
9. Serve with baked beans and baked potatoes with butter and sour cream.
10. 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.
11. 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.
12. 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.
13. Do not let children near the cooking!

they, lemon juice, black coffee, bay leaves, paprika, salt, vegetable oil

Taken from www.food.com/recipe/pitchfork-fondue-steak-fry-159767 (may not work)