Sponsored by Beleaves
Very few things can be as show-stopping and rustic yet easy and delicious as a loaded fry-fest. I present: Loaded Fries and Onion Rings with Pulled BBQ Cheek Meat.
There are so many good things in this recipe that they didn’t all fit in the title.
Let’s start with the tender, soft meat. Cheek meat is underrated, but as it cooks low and slow, it becomes buttery soft. The BBQ sauce adds a flavorful kick to the dish.
The next, and most important, part of this whole dish are the french fries and onion rings that act as the base. Beleaves frozen french fries and onion rings MAKE this. They are amazing, convenient, and fry up to a perfect crisp. The flavor and crunch elevate the loaded board to a whole new level.
Then there’s the pico de gallo (fresh and punchy!), the guac (it’s guac, enough said), and the pickled jalapenos (I eat them on their own, but they add a lot of good stuff here).
Finish it up with a drizzle of ranch, and you won’t even miss the ketchup. But you can invite it to the party even if it’s already crowded. On this board, the more the merrier.
Enjoy!
Loaded Fries and Onion Rings with BBQ Cheek Meat
For the Meat
2 teaspoons oil
1 and 1/2 pound cheek meat
salt and pepper
1 bottle BBQ sauce
1 cup boiling water
For the Fries
1 bag Beleaves french fries
1 bag Beleaves onion rings
1/4 cup guacamole
10 pickled jalapenos
For the Pico de Gallo
2 Roma tomatoes, diced
1/2 jalapeno, diced
1/4 red onion, diced
1 tablespoon chopped parsley
Juice from 1/2 lemon
For the Ranch Dressing
1 heaping tablespoon mayonnaise
2 teaspoons parve ranch dressing powder (I used Lipton)
juice from 1/2 lemon
Prepare the Meat
Instant Pot:
1. Turn pot on sauté.
2. Heat oil and add the meat. Season meat with salt and pepper. Sear on both sides until browned, about five to seven minutes.
3. Add water and BBQ sauce. Mix well.
4. Place the cover, turn the valve, and cook on high pressure for two hours.
5. Remove meat and click on sauté, simmer the sauce until most of the water evaporates, about 10 minutes.
In the Oven:
1. Heat oven to 350 degrees Fahrenheit.
2. Place cheek meat in a small ovenproof baking dish and season with salt and pepper. Add water and BBQ sauce, mix well.
3. Cover and bake for three hours or until fork tender. Allow meat to cool.
4. With gloved hands, pull the meat until shredded. Remove any gummy, unpleasant pieces. Set aside.
5. Fry the french fries and onion rings according to package directions.
Prepare the Pico de Gallo:
1. Combine ingredients and mix well.
2. Prepare the ranch dressing: combine ingredients and mix well. For a looser consistency, add more lemon juice to dilute.
Prepare the Dish:
1. On a wood board or parchment paper, layer the french fries, pulled meat, pico de gallo. Dollop guacamole.
2. Scatter jalapenos, and drizzle ranch dressing over the whole thing.
3. Serve immediately and you will see how it will be devoured immediately!
Enjoy!
