Bbq - Tine Recipe
Hand-cut Red River Valley French Fries, topped with cheese curds, beer cheese, pulled pork, jalapenos, French’s onion straws, and BBQ sauce.
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Ingredients
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Fries
Pulled pork
Cheeses & toppings
Beer cheese (if making from scratch)
Method
Fries
Prep potatoes
Wash and peel potatoes if desired. Cut into 1/4 to 1/2-inch thick French-fry shapes (hand-cut). Rinse cut fries in cold water until water runs clear to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.
Par-cook (optional for crispier fries)
Bring a large pot of water to a simmer and blanch fries for 3 minutes, or microwave diced fries in a covered dish with a tablespoon of water for 3 minutes. Drain and dry thoroughly. (This step improves interior softness and exterior crisp after frying.)
Fry
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until pale golden but not fully browned. Remove to a paper-towel-lined tray. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes until deep golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper while hot.
Pulled pork
If using pre-cooked pulled pork, warm the pulled pork in a saucepan over medium-low heat with 1/2 cup BBQ sauce. Stir frequently until heated through (about 5–8 minutes). If making pulled pork from scratch, cook and shred pork shoulder separately and toss with BBQ sauce to yield about 1.5 cups warmed pulled pork.
Beer cheese (if making from scratch)
Make roux
In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes until bubbly and slightly golden (do not brown).
Add liquids
Slowly whisk in 1/2 cup beer and 1/2 cup milk until smooth. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
Finish cheese sauce
Lower heat, remove from direct heat, and whisk in 1 cup shredded sharp cheddar a handful at a time until melted and smooth. Stir in 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and a pinch (1/8 tsp) black pepper. Keep warm on very low heat or in a small thermal container until assembly.
Assembly & finishing
Place a large platter or individual plates down. Arrange a generous layer of hot fries as the base so they stay crisp.
Scatter 1 cup cheese curds evenly over the fries while they are still hot so curds soften slightly.
Spoon 1 cup warm beer cheese sauce over the fries and curds, covering evenly. If using store-bought beer cheese, warm according to package instructions before spooning.
Scatter 1/4 cup sliced pickled jalapeños over the pork and cheese (adjust amount to taste).
Drizzle remaining 1/4 cup BBQ sauce over the assembled dish in a thin zig-zag or circles for extra saucy flavor.
Serve immediately while fries are hot and cheese is melty. Provide napkins and forks; the dish is meant for sharing.