Loaded Cheese Fries
It has been a long week for a Michigander! We’ve had 3, yes I said 3, snow days this week. So to reminisce on the days of Summer for this Mitten Movie Night we fired up the smoker, a thing we do often when it’s warmer, to slow cook a bottom round roast. It was the perfect addition to put on top of some Loaded Cheese Fries!
For the beer we’re enjoying some Devil Dancer from Founders. The movie, Lights Out. I had wanted to see this in the theaters so bad because I LOVE scary movies but alas we just didn’t have time to go. This is precisely why I love Mitten Movie Night because it gives me a chance to make great meals like a Pepper Steak Pizza or even special treats for the kids like these Peanut Butter Candy Bar Blossoms and catch up on a movie we’ve been waiting to see. Thank you Netflix! So now on to the recipe.
A key that I’ve found to smoking meat is ‘prior preparation’. The night before take the meat and put it into a great brine and make sure to give it at least 8 hours in the refrigerator. We use a brine of Coca-Cola, garlic & onion powders, kosher salt, molasses and apple cider vinegar. Before putting the meat into the smoker pat it dry then generously cover with a dry rub like this Bayou Black from Legion of Spice. I also used their Jerk seasoning to make these amazing Jerk Chicken Sandwiches which has been my most popular recipe on the blog to date. Follow your smokers user directions for cooking time but it generally is 1 Hour per 1 Pound of meat. This roast took an 2-1/2 hours. Turn off heat. Take out the roast and cover with tinfoil and return to smoker to rest for 20 minutes.
About a half hour before the meat is done prepare the bagged fries according to package directions. I grabbed a bag of Alexia Organics Fries from the grocery store. Now let me tell you-I’ve used other types of frozen fries before and never liked the way they came out. Usually soggy and never crispy. These however were phenomenal and not to mention easier than making my own. For the toppings chop up some tomatoes and jalapenos. Sautee an onion in some butter. Get some parsley for added flair. Whip up a quick cheese sauce by creating a roux with butter and milk then add cheese.
The smoked roast came out perfect. Juicy and moist with a slight crust on it from the rub. It came out medium/rare with the cooking method I mentioned above but as always with meat cook to your preference and follow food safety guidelines. Now time to assemble!
Start with a french fry base, add sweet onions, tomatoes and jalapenos, the meat that has been cut into strips then finally smother in cheese sauce. Garnish with parsley and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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