We’ve amped up traditional Canadian poutine (fries, gravy, cheese curds) and put a delicious barbecue twist on the New Jersey diner-style “Disco Fries”. In our recipe, we pair tender, juicy Slow ‘N Sear smoked chuck roast with crispy homemade french fries; rich, homemade beef gravy (so easy!); and ooey-gooey mozzarella cheese. It’s a tasty new take on meat and potatoes that will have everyone licking their fingers!
2 1/2 Lbs Chuck Roast, trimmed
2-3 Russet Potatoes
1/2 cup Shredded Mozzarella
4 cups Beef Stock
2 Tbsp Cornstarch
Canola Oil for Frying
2 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
1/4 cup Fresh Cracked Black Pepper
Green Onions for Garnish
Salt the meat: Salting the meat in advance (we call it “dry brining”) will help lock-in moisture and ensure a juicy final product. Use 1/2 tsp Kosher salt per pound of meat (or 1/4 tsp table salt) and let rest in the fridge, ideally, overnight. Shorter is OK, any time the salt has to penetrate the meat is better than none.
Prepare the potatoes: On the day of the cook, slice your potatoes early in the day and let them sit in cold water while the meat cooks. This will help remove starch on the outside of the potato and allow them to achieve the perfect crispiness. To get started: square-off the ends of the potatoes and peel. Stand the potato upright and slice into “planks” about 1/2″ thick. Lay the planks flat-side down and cut vertically into “sticks” or fries. Put them in a bowl with water for an initial rinse, then replace with fresh water and allow them to sit for the duration of the cook. Potatoes will be fine on the counter for many hours or even up to overnight in the fridge.
Since our goal for the chuck roast is chopped not pulled, we’re going to cook/smoke the roast at a little higher temperature than usual. We’re going to aim for 275° F at the start of this cook. To achieve this, start with about 20 fully lit briquettes in the corner of the Slow ‘N Sear and fill the remainder of the basket with unlit coals. Add your favorite wood on top of the charcoal making sure one piece is on the lit coals.
While the kettle is getting up to temperature, get the dry brined roast out, and pat it dry with paper towels. Rub lightly with olive oil and season heavily with black pepper. Add to the indirect side of the kettle as soon as the kettle reaches temperature and you have clean, clear smoke. Put the lid on and cook the meat until the bark sets, about 155° F internal.
When the bark is set to your liking, remove the roast from the grill and set the meat on a large piece of heavy duty aluminum foil. Form a “bowl” with the foil and add 1/2 cup of beef stock. Continue to wrap the meat in foil, then wrap it again in a second layer. Put it back on the indirect side of the grill and open the vents a bit to raise the temp to 325° F. Cook the meat till the internal temperature reaches 195 degrees then wrap in towels and place in a faux cambro, or cooler, for a few hours. The meat will rest up a few more degrees to around 200° F that will be perfect for chopping.
Prepare the gravy: reduce 3 cups of beef stock by half. To thicken, take 2 Tbsp of reduced stock and add it to 2 Tbsp of cornstarch or flour to create a slurry. When the slurry is smooth (no lumps), add it back into the broth. Bring the broth to a boil, then down to a simmer and cook until thickened. Add 2 Tbsp of Worcestershire sauce and season to taste with salt and pepper. Keep warm.
Prepare the fries: Fill a large pot no more than half-way with peanut or canola oil and get it heated up to 300-325° F for the first fry. Meanwhile, drain the potatoes from the water and dry them as best you can. When the oil is up to temperature, cook the potatoes just until they begin to get a little color around the edges, you don’t really want any color at this point, but if you see a little it’s ok. Remove the fries from the oil (a shallow “spider” strainer is great for this) and then let them rest on a wire rack for about 20 minutes. Then bump the heat on the oil up to 375° degrees for the final fry. Cook the fries until crispy and golden brown.
Carefully open up the meat – even after a few hours off the grill it will still be very hot! Add some of the chuck roast juices to the gravy and chop up the meat into bite-sized cubes. Combine the fries and the meat on a small sheet tray and top with shredded mozzarella. Melt the cheese under a broiler for a minute or two, pour over the gravy and add some sliced green onions.