Poutine is a Canadian right of passage, but poutine on the bbq and with smoked bone marrow – dare we say this could be the next big poutine thing? Watch chef Matt Basile fire up his Alchemy Grill and show you how to make the most decadent, over the top and flavourful poutine you’ve ever had.
Related: Melty, Cheesy Kimchi Poutine
This recipe requires a smoker.
Preheat your smoker to 275°F. Bring a large pot of water to boil on the plancha, griddle or stove top.
Season your canoe-cut beef marrow bones with salt and fresh rosemary sprigs. Place in the smoker for 20 minutes.
Cut up your russet potatoes into thick-cut fries by cutting the potato lengthwise into 1-inch thick slices and then chopping each piece into about a 1-inch wide strip, you should get about 3-4 fries per round of potato. Place your cut potatoes into the boiling water, add salt and allow to cook and blanche, about 5 minutes. You don’t want the potatoes too soft, just slightly softened so they don’t take as long to cook through while frying. Once your potatoes are blanched, add canola oil directly to your plancha. Using a small strainer or slotted spoon, add your potatoes to the plancha, drizzle with more canola oil. Or, if you don’t have a plancha, in a Dutch oven with a half inch of canola oil, fry your potatoes until golden brown, making sure to flip midway. Pat dry your potatoes after boiling if you are using this method.
While your potatoes are frying, add a cast iron pan to the plancha. Once hot, add butter to the pan and allow to melt. Sprinkle in your flour, 1 tablespoon at a time, whisking together after each tablespoon, until the butter and flour is combined. Slowly pour in your beef stock about 1 tablespoon to ¼ cup at a time, stirring to combine after each addition. Allow to simmer.
Remove the marrow bones from the smoker. Place on the grill. Remove the fresh rosemary sprigs from 3 of the bones and finely chop. Add the chopped rosemary to your gravy.
Make sure to flip your fries and add more canola oil when necessary. Keep cooking until golden brown and crispy on all sides.
Scrape out the bone marrow from 3 bones directly into the gravy pan, using a spoon, break up the marrow and stir into the gravy, add salt, and allow to simmer until desired thickness, at least 8-10 minutes.
Once your fries are done, remove from the plancha into a large bowl, season with salt and toss gently. If you used a Dutch oven, drain your fries on some paper towel and salt. Place your fries in your serving bowl and top with cheese curds, pour the hot smoked bone marrow gravy over it and then top with the final marrow bone.