The trick is to smoke the meat and not make the meat smoke
HAND CUT FRENCH FRIES
Date:April 15, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Hand Cut French fries
A very simple prep. These items can be thrown together while the grill is heating up
Potatoes are cut into half inch thick slices, then cut into 1/4 inch wedges
Weber Art of Grilling recipe card deck. A recipe is on one side a picture is on the other
The look I was shooting for
Ketchup, Balsamic Vinegar & Chili Sauce make up the doctored spicy ketchup
While the ketchup had a little extra kick the word spicy is a bit of stretch
The fries are tossed in a bowl with EVOO, Kosher salt, black pepper & garlic
The fries were trapped in a grill basket meant to hold small food items
The grill basket made for an easy flip after seven minutes on one side
Seven minutes per side on medium then crisped on high for one minute per side
Smoked hot dogs, toasted buns & hand cut fries
The spicy ketchup was a nice compliment for the fries
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The Weber Art of Grilling recipe card box was the source for these fries. The ingredients were simple: Russet potatoes, EVOO, salt, pepper and garlic. The potatoes are cooked on medium heat to start and finished off on high at the end to crisp them up. I was concerned that these fries would be too soggy, but they surprised me by being tasty and crispy. There is also a “spicy” doctored ketchup you make to accompany the fries.