Friar Franklin's Fries Recipe

Peel (optional) and cut potatoes into 6–8 mm (1/4–3/8 in) sticks. Rinse in cold water until water runs clear to remove surface starch.

Place cut fries in a large bowl of cold water with 1 tsp granulated sugar. Refrigerate and soak for at least 30 minutes or up to 2 hours to draw out starch.

Drain and rinse fries, then spread on clean kitchen towels or a rack to dry thoroughly. Pat dry — moisture will cause oil splatter and soggy fries.

Heat oil in a heavy pot or deep fryer to 160°C (320°F). Working in batches, blanch fries for 4–6 minutes until tender but not colored. Remove and drain on a rack or paper towels.

Increase oil temperature to 190°C (375°F). Fry blanched fries in batches for 2–4 minutes until golden and crisp. Remove, drain, and immediately season with kosher salt and black pepper.

Trim excess fat from the pork shoulder, leaving some fat for flavor. Pat dry.

Combine brown sugar, paprika, garlic powder, onion powder, ground cumin, 1 tbsp kosher salt, and 1 tsp black pepper to make a dry rub. Massage rub all over the pork.

Prepare smoker to maintain 110–120°C (225–250°F) using hickory or apple wood chips. Place pork on the smoker fat side up. Insert a meat thermometer into the thickest part of the shoulder.

Smoke until internal temperature reaches 88–93°C (190–200°F), about 6–8 hours depending on size. Every 2–3 hours, spritz or mop with a mix of apple cider vinegar and water (60 ml vinegar + 250 ml water) to maintain moisture.

When target temperature is reached and the meat is very tender, remove from smoker, tent with foil, and let rest for 20–30 minutes. Shred the pork with forks, discarding large pieces of fat. Reserve juices.

While pork rests, finely dice the yellow onion. Sauté onion in 1 tbsp unsalted butter over medium heat until translucent and lightly browned, about 6–8 minutes. Set aside.

To make the beer cheese: melt remaining 1 tbsp butter in a medium saucepan over medium heat. Whisk in 2 tbsp flour and cook 1–2 minutes to form a roux, stirring so it doesn’t brown.

Slowly whisk in 120 ml Landlubber Lager until smooth, then whisk in 120 ml whole milk. Bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes.

Lower heat and whisk in cream cheese until smooth, then add shredded cheddar a handful at a time, stirring until melted and velvety. Stir in Dijon mustard, Worcestershire sauce, 0.5 tsp salt, and 0.25 tsp black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in up to 60 ml extra lager or milk to reach desired consistency.

Place a generous portion of hot fries on a serving tray or plate.

Top fries with a mound of shredded smoked pork while both are hot to help meld flavors.

Scatter sautéed onions and sliced pickled jalapeños evenly over the pork and fries.

Ladle warm Landlubber lager beer cheese over the piled fries, pork, onions, and jalapeños, covering to taste.

Garnish with sliced chives and optional chopped cilantro. Finish with a light sprinkle of kosher salt if desired and serve immediately with extra sauce on the side.