Sweet Hot Bbq Tater Fries Recipe Epicuriouscom

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Fry the waffle fries until crispy; transfer to a serving plate.
• Fry the bacon and transfer to a saute pan. Add the Braised Beef Rib and barbecue sauce; heat until hot and well combined. Place the beef-bacon mixture on the fries. Drizzle a little barbecue sauce over the meat. Top with a generous portion of Coleslaw.
• Preheat the oven to 500 degrees F.
• Place the beef in large roasting pan; rub with the oil and sprinkle with 1 tablespoon salt. Roast for 12 minutes.
• Meanwhile, place 1/2 cup of the stock and the onions, carrots, celery and garlic in a blender; blend until almost smooth.
• Remove the beef from the oven and reduce the heat to 325 degrees F. Deglaze the pan with the vegetable mixture. Add the remaining stock until it comes halfway up the sides of the meat. Double wrap the roasting pan with plastic wrap, and then foil. Return to the oven and braise for 5 hours.
• Let cool before shredding into bite-size pieces.
• Whisk together the mayonnaise, vinegar, Dijon, honey, celery seed and a pinch of salt in a bowl.
• In a second bowl, mix together the green cabbage, red cabbage and carrots. Pour the dressing over the cabbage mixture; mix well. Let sit in the refrigerator for 1 hour.

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Combine sweet potato fries and canola oil in a bowl and mix. Season with salt, pepper, garlic powder, and paprika. Mix until all fries are evenly coated.
• Divide sweet potatoes into 2 or 3 batches for cooking. Place an even layer of sweet potatoes in the fry basket, insert in the air fryer, and cook until golden, about 10 minutes. Repeat with remaining sweet potatoes.

Steps:

• Heat oven to 425°. Cut 3 medium peeled sweet potatoes into 1/4-inch-thick fries. In a bowl, combine 1 tablespoon cornstarch and 1/2 teaspoon jalapeño salt; add fries and toss. Arrange fries on two baking sheets coated with vegetable oil cooking spray; coat with more cooking spray. Bake until fries begin to brown, 10 minutes. Remove from oven and flip; spritz with cooking spray and sprinkle with 1 sliced jalapeño. Bake until golden, 8 minutes.

Steps:

• If necessary, remove the thin membrane from the back of each rack of ribs; discard the membrane. Combine the paprika, brown sugar, kosher salt, cayenne pepper, garlic salt and black pepper in a small bowl. Rub the meat with the oil and then rub liberally with the spice blend. Leave at room temperature for 45 minutes.
• Meanwhile, set the grill for indirect cooking at 250 degrees F, with wood chips for flavor if using. (I use bourbon barrel staves. Cherry and hickory would be good, but stay away from mesquite.) Wrap the soaked chips in a double layer of heavy-duty aluminum foil. Place the foil-wrapped chips on the coals.
• Add the spareribs, meat-side up. Close the lid and cook, flipping occasionally, until the meat is smoky and just tender, about 2 1/2 hours. Brush the spareribs with the Sweet Heat Barbecue Sauce and continue cooking until the sauce is nicely caramelized and the meat is completely tender, about an additional 30 minutes. Serve with Sweet Heat Barbecue Sauce on the side.
• In a saucepan, heat the oil over medium heat; add the onions and simmer until soft and melted, 5 to 7 minutes. Add the ketchup, vinegar, Worcestershire sauce, mustard, black pepper, brown sugar, cayenne pepper and lemon juice. Bring to a boil, decrease the heat to low and simmer until the flavors have smoothed and mellowed, at least 10 and up to 30 minutes. Taste and adjust for seasoning with salt and pepper.
• Store in an airtight container in the refrigerator. It will last for months.

Steps:

• Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters. Heat the oil to 325°F.
• Using a chef's knife or a mandoline, cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry the potatoes thoroughly with clean paper towels. Divide the potatoes into batches of about 1 cup each.
• Fry the potatoes until lightly colored but not brown, 4 to 5 minutes per batch. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
• Heat the oil to 375°F. Fry the potatoes in 1-cup batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Repeat with remaining potatoes. Sprinkle with salt and serve immediately.