Traeger Kitchen
Roasted Potato Poutine with Pulled Pork and Burnt Ends
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8
Apple
There's not much that can top burnt ends, except for this dish. Wood-fired roasted potatoes are topped with sweet and salty burnt ends, melt-in-your-mouth pulled pork, and cheese curds all doused in a savory gravy.
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2 Cup beef broth
1 Whole point cut brisket
1 Bottle Traeger Texas Spicy BBQ Sauce, divided
Traeger Beef Rub
1/2 Pound leftover pulled pork
6 Large russet potatoes, cut into wedges
2 Tablespoon Olive oil
salt and pepper
1 Tablespoon Traeger Pork & Poultry Rub
2 Tablespoon butter
1 Medium yellow onion, diced small
2 Tablespoon flour
2 Cup beef stock
1 Cup cheese curds, for serving
Sour cream, for serving
Chopped scallions, for serving
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For the Burnt Ends: Combine broth and 1-1/2 cup Traeger Texas Spicy BBQ Sauce in small bowl, and set aside. Trim excess fat off brisket point. Rub brisket with Traeger Beef Rub.2 Cup beef broth
1 Whole point cut brisket
1 Bottle Traeger Texas Spicy BBQ Sauce, divided
As Needed Traeger Beef Rub
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When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.250 ˚F
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Place brisket directly on the grill grate. Cook until internal temperature of brisket reaches 190°F, approximately 6 to 7 hours.190 ˚F
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Remove brisket from Traeger and cut into 1 inch cubes. Toss brisket cubes with sauce mixture in a pan. Cover pan with aluminum foil. Place pan in grill and cook for 1 hour. Stir contents of pan and cook one additional hour. Reserve.360 ˚F
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For the Fries: When ready to cook, set Traeger temperature to 325°F and preheat, lid closed for 15 minutes.325 ˚F
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Mix leftover pulled pork with 1/2 cup Traeger Texas Spicy BBQ Sauce and wrap in foil. Place on grill for 15 minutes to warm up.1/2 Pound leftover pulled pork
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Increase the Traeger temperature to 375°F. In a bowl, toss potatoes, olive oil, salt and pepper. Transfer to a baking sheet and place on the grill. Cook for approximately 35 minutes, or until golden brown. Remove from the grill and toss with Traeger Pork & Poultry Rub. Reserve.375 ˚F
6 Large russet potatoes, cut into wedges
2 Tablespoon Olive oil
To Taste salt and pepper
1 Tablespoon Traeger Pork & Poultry Rub
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For the Gravy: Meanwhile in a sauce pan over medium heat, add butter and onion. Cook for approximately 3 minutes. Add in flour and cook for 4 more minutes. While whisking, add beef stock, salt and pepper. Simmer and continue mixing until desired consistency.2 Tablespoon butter
1 Medium yellow onion, diced small
2 Tablespoon flour
2 Cup beef stock
To Taste salt and pepper
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When ready to serve, lay a stack of fries down on a sheet tray, plate or serving platter. Cover with pulled pork and burnt ends, cheese curds and gravy. Top with sour cream and scallions if desired. Enjoy!1 Cup cheese curds, for serving
As Needed Sour cream, for serving
As Needed Chopped scallions, for serving