BBQ Poutine (Barbecue and Grilling)

 

               In the 1950s,or so the legend goes , someone walked  into a restaurant in Quebec and ordered fries topped with beef gravy and cheese curds. "That's a real mess," someone said in Québécois slang "Poutine". And so this dish was born.

               The BBQ poutine features pulled pork and barbecue sauce over fries, topprd with cheese.

Serves 4

• Vegetable oil 
• 4 baking potatoes, peeled and cut into ½-inch (1 cm) wide fries
• Kosher or sea salt
• 2 cups Blue Ribbon Pulled Pork (click here for recipe)
• 1 cup tomato-ased barbecue sauce
• 1 cup cheese curds, quesco fresco or shredded Monteray Jack cheese

1. In deep fryer, heat 2 inches (5 cm) of oil over medium heat until it registers 350F (180C) on the thermometer.
2. Add potatoes, in batches, and fry, stirring frequently, for 8 to 10 minutes per batch, or until golden.
3. Remove with a slotted spoon to a plate lined with paper towels ; season to taste with salt.
4. Portion fries among plates and top with pulled pork, sauce and cheese.

BON APPÉTIT