You say “white” bar-b-q sauce!
How do you like your fries? I like mine with mustard instead of ketchup. Some people eat cheese fries, chili fries, loaded fries or even milk gravy on their fries. While in France a few years ago, every afternoon we stopped for frites and wine.
Now, these are not your normal fries. Far from it because they are not even made from potatoes; they are made from pork and I guess, in a way they look like chicken-fried anything — but I’m calling them fries.
If you grew up where we did, pork was the king of bar-b-q meats and just about the only type of bar-b-q you ate was some kind of pork.
I’m sure these days there’s some chicken, sausage, and brisket thrown in now and then but never beef until we moved to Texas; and Texans do love their beef brisket. The last few years I’ve been seeing more and more pulled pork showing up on menus and it must be the influx of southerners moving to Texas that caused Texans to start lovin their pulled pork.
In our home town (Caruthersville, MO) you know where to find the good bar-b-q (Carmean’s). If you live anywhere close to me there’s only one place for bar-b-q and that’s my house with my husband at the smoker.
When it comes to sauce red sauce (bbq sauce) was the only type of sauce to go on bar-b-q or so I thought until eating these “fries” with white bbq sauce.
I love telling you (if there’s anybody out there listening) about restaurants we visit. WELL, here’s another one. While in Nashville a couple of years ago with my sister, we visited the Urban Grub restaurant. We loved it from the minute we walked in, but, I will have to say my shrimp and grits were better than their’s.
The appetizer we were fascinated by was their pork fries with white bar-b-q sauce. Not bar-b-q pork but fried pork tenderloin french fries with a white bar-b-q sauce. So, of course we had to try them. After googling the restaurant for a bit I found an article that talked about their buttermilk batter fried pork tenderloin strips so now I knew just how to try to make them. The white bar-b-q sauce has been made famous by Big Bob Gibson BBQ in Decatur, AL
These could be done on skewers or just fry up a batch and put in your favorite French fry dish and I just happened to have one of those lying around.
BLAST FROM THE PAST: Onion Rings do not have to be complicated to make and these were one of my dad’s favorite ways of making Thin and Crispy Onion Rings.
Cut the silver skin from the pork tenderloin then cut in strips about 1/2″ x 3-4″.
Mix the flour, Slap Ya Mama and other seasonings together in a shallow dish for dredging.
Dip the pork strips into the buttermilk/egg mixture.
Remove strips from milk and roll in flour mixture.
Heat oil to 350° and fry strips until nice and crispy.
Drain on paper towels.
Mix all the ingredients for the white bar-b-q sauce together and chill until ready to serve.
- 1 pork tenderloin (for 2-4 people)
- flour for dredging
- salt and pepper
- 1 tsp. Slap your Mama or Tony Chacheriers
- 1 c. buttermilk
- 1 eggs, beaten
- White BBQ Sauce
- 3/4 cups mayonnaise
- 1/8 cup water
- 1/8 cup apple cider vinegar
- 1/2 tablespoon coarsely ground pepper
- 1/2 tsp. dried mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1 teaspoons prepared horseradish
- Prepare White Bar-B-Q Sauce early in day and refrigerate. Whisk all ingredients for the sauce together in a bowl until thoroughly blended. Cover and refrigerate.
- For the pork fries cut the tenderloin into strips about 3" long by about 1/2" wide. Season with salt and pepper.
- Mix the flour, salt and pepper and Slap Your Mama seasoning in a separate bowl. In another bowl beat the two eggs with the buttermilk.
- When ready to fry, take the pork pieces a few at a time and put into the buttermilk mixture then into the flour mixture. Lay out on sheet until ready to fry.
- Have oil 350° for frying. Drop 4-5 breaded pork fries into the oil oil and fry until golden brown.
- Remove from heat and put on a wire rack to drain.
- Serve in your favorite dish with the white Bar-B-Q Sauce for dipping.