Homemade Spiralized Sweet Potato Fries!
Homemade Sweet Potato Fries
It's a Fry-Day Friday! Ali and I put a sweet potato through a spiralizer and then fried it in peanut oil and seasoned with two of our favorite shakers! Post your questions or comments below.
Homemade Sweet Potato Fries
Wash your sweet potato thoroughly, making sure to remove any dirt from the skin. Spiralize your fries into long strings and then cut into desired length. Heat up peanut oil in pan, occasionally dropping small pieces in until the fries float at the top and sizzle. Depending on the size of your pan you might have to do this in a few batches. We did one full potato and with a normal sized pot we did it in two batches, though we should have split it into three.
We seasoned one batch with Excalibur’s Signature Pork Rub and the other with Ultimate Steak and Roast Rub! They both came out great, the Signature Pork Rub had a little heat to it which was nice but the Ultimate Steak and Roast Rub did a better job of adding a taste to the fries instead of dominating the taste. So once again, Ultimate Steak and Roast Rub was the winner!
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@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.