Recipes
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Re-Fried Mashed Potatoes
Recipe courtesy of Russell Bry, Chef/Partner , Wildfire, Chicago, IL
Ingredients
For Tenderloin
- 1 Pork tenderloin
- 1T Corn oil
- 1/8tsp Liquid smoke
- 3T BBQ dry rub
For BBQ Au Jus
- 1C BBQ sauce
- 2C Chicken stock
- 3T Molasses
- 3 C Yellow mustard
- 3 C Louisiana hot sauce
For Refried Mashed Idaho Potatoes
- 2 lbs leftover mashed Idaho potatoes
- 2 C Cooked bacon, diced
- 1 C Caramelized Spanish onions
- 4T Olive Oil
- 2 C Sliced scallions
- 2 C Grated cheddar cheese
- Salt and pepper to taste
Directions
For Tenderloin
- Mix the corn oil and liquid smoke together.
- Then rub the flavored oil over the tenderloin.
- Rub the dry rub into the meat.
- Flatten the tenderloin to 1/2-inch thickness between plastic wrap using meat mallet.
- Charcoal grill.
- Slice thin.
- Serve with BBQ au jus.
For BBQ Au Jus
- Bring all ingredients to a boil using a heavy bottom sauce pot.
Refried Mashed Idaho Potatoes
- In a cast iron skillet, heat the oil until smoking.
- Add the caramelized onions and bacon.
- Add the potatoes and fry them turning often until they look the color of hash browns.
- Season to taste with salt and pepper, and sprinkle with scallions and cheddar cheese, before serving.
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