Robbys Drydock Fries Recipes

Steps:

• Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
• Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
• Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
• Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
• Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
• Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.

Steps:

• Combine all the ingredients in a medium bowl.
• Divide among small spice containers and store for up to 4 months.

Steps:

• You can always use frozen potatoes (baked), canned beef gravy (heated), and canned cheese sauce (heated) but it will be much better if you don't go that route and actually use the home-made stuff.
• To assemble: Place steak fries on an oblong plate, cover with beef gravy (it's even better if there are bits of beef thrown in) and cheese sauce.
• Give everyone a fork and knife and let them eat right off the platter. It's great fun! (:.

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.