Sweet Lous Bbq Fries Food

KOREAN BBQ KIMCHI FRIES

Korean BBQ Kimchi Fries image

Provided by Food Network

Time P1DT1h

Yield 9 servings

Number Of Ingredients 16

Ingredients

3 pounds thinly sliced beef (top sirloin, strip loin or rib-eye)
2 cups brown sugar
1 cup sliced yellow onions
1 cup soy sauce
1/2 cup thinly sliced green onions
1/4 cup finely chopped garlic
1/4 cup sesame oil
1/8 cup black pepper
1/8 cup granulated sugar
3 tablespoons vegetable oil
5 pounds frozen French fries
16 ounces shredded Colby-Jack cheese
One 16-ounce jar store-bought kimchi, at room temperature
Sriracha mayonnaise, for drizzling
Sriracha, for drizzling
1 1/2 cups thinly sliced green onions

Steps:

For the BBQ beef: Mix the beef, brown sugar, yellow onions, soy sauce, green onions, garlic, sesame oil, pepper and granulated sugar in a large mixing bowl. Cover and refrigerate for 24 hours.
Heat the vegetable oil in a large skillet or wok over high heat. In three batches, cook the marinated beef until browned and cooked through, keeping the beef moving in the skillet and allowing it to sit undisturbed for no more than 5 to 10 seconds, 4 to 6 minutes.
For the kimchi fries: Fry the French fries according to package instructions until crispy and golden brown. Drain and spread out on a baking sheet. Sprinkle the cheese evenly over the hot fries. Distribute the BBQ beef over the cheese and top with the kimchi. Drizzle over the desired amount of sriracha mayonnaise and sriracha in thin ribbons. Garnish with green onions and serve.

SWEET-HOT BBQ TATER FRIES

Sweet-Hot BBQ Tater Fries image

A brown sugar-rosemary rub spiked with cayenne, plus a round of cooking on the grill, gives these sweet potato fries tons of summery flavor.

Provided by Rick Browne

Categories Herb Potato Side Vegetarian Grill/Barbecue Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil, plus more
1 tablespoon chopped fresh rosemary
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Steps:

Prepare barbecue (medium heat). Place potatoes in 13x9x2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.

LOU'S BBQ SAUCE (SWEET AND SMOKY)

Lou's BBQ Sauce (Sweet and Smoky) image

This sauce came from the my friend Lou. He makes the best BBQ. His meat recipe is listed as Boston Butt Bar B Que.

Provided by MsSally

Categories Sauces

Time 35m

Yield 2 pints

Number Of Ingredients 15

Ingredients

6 tablespoons brown sugar (packed)
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
2 tablespoons yellow mustard
1 tablespoon liquid smoke
2 teaspoons chili powder
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon allspice
1/4 teaspoon clove
4 cups ketchup
salt

Steps:

Combine all ingredients, except for the ketchup in a large, deep, saucepan. Cook uncovered, until all ingredients are disolved about 5 minutes.
Add ketchup and bring to a boil stirring constantly so it doesn't splatter.
Add salt and pepper to taste.
Reduce heat slightly and simmer uncovered until dark, thick and richly flavored about 30 minutes, stirring often.
Use right away or transfer to jars, cover and cool to room temp and refrigerate. Sauce will keep for several months.

Nutrition Facts : Calories 979.7, Fat 2.7, SaturatedFat 0.4, Sodium 5934.1, Carbohydrate 241, Fiber 3.8, Sugar 211.7, Protein 10.3

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