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Grilled Poutine

  • Yields: 4 Servings
  • Cook time: 35 minutes
  • Prep time: 15 minutes


  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • ½ tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 (14.5 oz.) can beef gravy
  • ½ pounds cheese curds
  • vegetable grilling basket


Prepare grill for two-zone cooking, placing pre-heated Kingsford® charcoal briquets on one half of the grill’s charcoal grate to create a hot and a cool zone. Add 2–3 chunks of your favorite smoking wood to the charcoal, replace the main charcoal grate and adjust the bottom vents to bring the temperature to 400°F.

Cut potatoes into 1/3-inch thick French fries. Rinse fries well with water then toss with olive oil, salt and garlic powder. Place fries in a vegetable grilling basket and set onto the hot side of the grill. Allow fries to grill while flipping frequently until golden brown on all sides, approximately 15 minutes. Move grilling basket to the cool side of the grill. Cover the grill and allow the fries to continue cooking for another 15–20 minutes until tender.

Once fries are cooked through, place gravy in a small saucepan and set onto the hot side of the grill. Allow the gravy to warm through, approximately 4–5 minutes.

Assemble the poutine by laying out fries on a serving platter then topping with cheese curds and gravy before serving.

  1. Credit: Clint Cantwell