Originally Posted by salt and pepper
I have deep fried turkeys, steaks, chickens, ducks, and even prime ribs. All I can say it it depends on the size. As pork should be cooked at a higher temp then beef.
Don't have any idea about temp, but I do agree deep frying most anything is a go.
Seems deep frying would produce a moist result and a nice crust.
This is how I heat up left over steak for lunch. I drop into my Fry Daddy for a minute and remove promptly.
My only concern would be over cooking the outside before the inside was fully done.