Thanks! Truth be told... just "regular" poutine is darn good eating too! But this was a fun and delicious twist!Man that looks goooooood! Awesome concept! I love it!
Appreciate it! I think I'm getting the hang of using the Alto Shaam and really nailing down the briskets.Looks awesome! Great idea and another great Brisket meal. That Brisket looks perfectly cooked. Enjoy and thanks for sharing.
That is some fine looking grub Zach! Montreal may adopt you as a native son if you’re not careful!
This has me thinking about a Reuben Poutine. Fries covered in pastrami, sauerkraut, cheese curds and gravy!!
Thanks Ray! Poutine is more or less Gravy covered french fries and cheese curds. Originated in Quebec iirc. It's an interesting sounding combo that is quite delicious!I never heard of a poutine Zach, and after reading this I still don't know what one is. I do know I like that brisket, nice job! RAY
Not sure I'd go that far but I appreciate the sentiment!I love that you may have just perfected the national dish of Canada. This looks amazing.
It's another one of those "why did I wait so long to try this" meals! I mean it always sounded and looked great. Glad I took the plunge. And now I am singing from the rooftops haha.Great idea! Fresh Fries and Gravy are a Food Group by themselves. Add all the Goodies, you have a Feast!...JJ
That combo does sound really great! and thank you Steve!I've had that before in of all places a roadside eatery in Maine. It was out of this world fantastic. And Zach, your meal is nothing short of outstanding sir!
Thanks! A lot went right with this cook for sure. Really happy with all facets. other than it's all gone now time for another cook though!That color is screaming
Thanks Al! Appreciate it.Dang brother!
That looks amazing!
Thanks Jcam! Someday I'll venture North and have some locally. lots of traveling and eating to do on this rock!Man that is a beautiful Plate of food!! I did business in Canada 5 days a week for 7 years. I love a lot of things about Canada but poutine may just be the finest thing created in Canada.
Texas Poutine!A week or so ago my cousin had sent me a pic of some Pulled Pork Poutine that he made and of course I wanted some... I had a pork butt that I had just thawed out too, so all was aligning! Once I split the pork cryovac though, there was an noticeable odor to it. Luckily I had a brisket thawed and ready to roll so I pivoted to that and decided to put a fun twist on classic poutine.
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I went out and started up the Pitts & Spitts and lit the Amaze-N-Torch!
Pecan pellets in the hopper and in the smoke tube. I ran the pit at 180°F for the first few hours, then set at 225°F before bed. After wrapping I went to 250°F to finish it off.
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I Made up some of my usual spritz of ACV, Wooster, and Water. Plus a Jack and Coke for the cook...
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Brisket on for a few hours and getting that color!
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Woke up to this sight and knew the day was gonna be good.
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About an hour later (11 hours total) it got wrapped in butcher paper with some of the spritz. Internal was around 165°F ish iirc...
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I started probing around 195°F for tenderness and think it felt right about 198°F-200°F so I pulled and tossed it into the Alto Shaam at 155°F for a few hours
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This turned out to be one of the better briskets I've done recently. I think a lot had to do with some extra render time in the holding cabinet. Flat moisture was really good. Texture was soft but just held together.
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I sliced some, chopped some, and cubed some point for the poutine.
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I collected all the drippings and goodness from the paper and the pan to use in the upcoming gravy.
For the Gravy I did the following:
4 Tbsp Butter
4 Tbsp Flour
1/2 Sweet Onion Grated
24 oz Bone Broth
6 oz ish drippings
2 Tbsp BBQ Rub
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Next up I grabbed a couple jalapenos from the plant out back and made up some quick pickled jalapenos. I used this recipe here.
10 large jalapeno peppers, sliced
3 tbsp sugar (I like these kind of sweet, so use less or no sugar if you don’t)
3/4 cup white distilled vinegar
3/4 cup water
1 tbsp kosher salt
1/2 tsp oregano
1 clove garlic
I scaled this back a lot since I had only a couple small jalapenos.
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Luckily the store had some cheese Curds. Only 1 bag left. that would've thrown a wrench into the plans haha.
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For the Fries I went with some Red Robin Steak Fries. Next time I'll have to make my own...
And final pic again
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and before @tx smoker and @Brokenhandle jump on me... I went sparingly on the gravy for the pic but I promise I made y'all proud with what I added afterwards.
This was a really good meal. I was super happy with the brisket by itself, but the end result made me really happy. The Gravy was amazing and I now have another use for the drippings from smoked meat sessions. The jalapenos were a nice balance of sweet/heat and went really well with the dish IMHO. I have already repeated this meal a few times, but went the route of mix it all up and not be picky with food placement for photos haha. Quicker cooking to eating time is always a good thing!
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