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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-28-2013, 02:45 AM   #1
is One Chatty Farker

Join Date: 07-01-09
Location: Redmond, WA
Default Hey, we want some...PouTine!!

Wanted to come up with something for the "For Love of the Gravy" throwdown.

Maybe it's because I spend a few days a week working in Bellingham, WA...just a stone's throw from the border with Canada. But, my thought was poutine...French fries, topped with GRAVY and cheese curds (don't ask...not really sure what this is. All I know is that it's little chunks o' cheese, and it tastes good).

Knew I was gonna need some beef broth for this cook. So I started by making my own. Hunks of beef from the butcher, onions, carrots, celery, mushrooms, garlic, peppercorns, and Stone Brewing Smoked Porter...

Into the DO in the mini over some hickory wood. Left it there while the kids had soccer practice, gymnastics and dress rehersal for a musical...not sure how long this was in real time, but seemed like an eternity in dad-time.

Strained the broth and set aside until it was needed (we put the veggies in a blender to make a kind of a paste that can be used to thicken gravies, flavor soups etc. Good stuff).

Needed some fries next. Broke out the potato cutter and some northwest-grown potatoes.

Soaked the cut potatoes/fries in water for a couple hours. Dried them, and (I must admit) fried them inside the house.

While they were cooking. Figured they needed something to go along side. Burgers!!

Gave the patties a short blast of smoke in the mini, maybe 15 minutes over some hickory smoke. Then switched to a cast iron pan on the grate, directly over the coals.

When burger was done, I added a couple tablespoons of butter and flour to skillet. Then added some of the beef stock. Brought it all to a quick boil and removed from the heat.

Decided to build the "poutine burger" by combining the fries and the burger...served with some more fries on the side, and some Firestone Walker Wookey Jack (one of my favorite brews)...

Was pretty tasty. Gravy was a little "dark" but tasted amazing!! Love making home made fries with the cutter. Burgers, fries and Wookey Jack...definitely had me some quality poutine!!
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Old 10-28-2013, 02:56 AM   #2
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Location: valley village, ca.

That looks freakin awesome! Not too dark at all. Some of the best gravies ive had were dark and rich just like that. Pan sauces rule.

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Old 10-28-2013, 05:08 AM   #3
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Join Date: 12-11-12
Location: kettering. ohio

Looks great! Never heard of poutine?? Not what I was expecting. I was thinking more alomg the lines of " wang dang sweet....." something or another. I forgot the rest of the song
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Old 10-28-2013, 05:12 AM   #4
somebody shut me the fark up.

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I just drooled down my chin.
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Old 10-28-2013, 05:38 AM   #5
somebody shut me the fark up.

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I want that for breakfast, looks bloody beautiful
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Old 10-28-2013, 05:54 AM   #6
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Wow! I love poutine.
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Old 10-28-2013, 06:04 AM   #7
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Great lookin' burger & fries there!
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Old 10-28-2013, 06:25 AM   #8
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Mighty fine looking burger there, and the gravy looks and sounds amazing!
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Old 10-28-2013, 06:58 AM   #9
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Top shelf/would hit!

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Old 10-28-2013, 07:40 AM   #10
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Join Date: 08-18-13
Location: Thornton, Ontario

Mmmmm Poutine. It's gotta be cheese curds to make it real poutine.
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Old 10-28-2013, 08:13 AM   #11
somebody shut me the fark up.

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Location: Stuart, Fl

Dang fine!
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Old 10-28-2013, 09:28 AM   #12
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Love poutine! I thought about making poutine for the gravy throwdown but not a poutine burger! Great idea!
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Old 10-28-2013, 09:36 AM   #13
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Great cook FMBBQ!

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Old 10-28-2013, 10:37 AM   #14
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Absolutely perfect!!!!
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Old 10-28-2013, 10:50 AM   #15
Thermal Mass
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Very creative, Loooove fries on a burger with gravy!!
A contender for sure.
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