Best Sweet Lous Bbq Fries Recipes

Lou's BBQ Sauce (Sweet and Smoky) image

Provided by MsSally

Categories Sauces

Time 35m

Yield 2 pints

Number Of Ingredients 15

6 tablespoons brown sugar (packed)
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
2 tablespoons yellow mustard
1 tablespoon liquid smoke
2 teaspoons chili powder
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon allspice
1/4 teaspoon clove
4 cups ketchup
salt

Steps:

Combine all ingredients, except for the ketchup in a large, deep, saucepan. Cook uncovered, until all ingredients are disolved about 5 minutes.
Add ketchup and bring to a boil stirring constantly so it doesn't splatter.
Add salt and pepper to taste.
Reduce heat slightly and simmer uncovered until dark, thick and richly flavored about 30 minutes, stirring often.
Use right away or transfer to jars, cover and cool to room temp and refrigerate. Sauce will keep for several months.

Nutrition Facts : Calories 979.7, Fat 2.7, SaturatedFat 0.4, Sodium 5934.1, Carbohydrate 241, Fiber 3.8, Sugar 211.7, Protein 10.3

Sweet Potato Fries With BBQ Mayo image

Provided by Sharon123

Time 50m

Yield 8 serving(s)

Number Of Ingredients 3

2 lbs sweet potatoes, cut into skinny fries (or 2-inch long wedges)
1 cup good quality mayonnaise, divided
1/4 cup barbecue sauce (your favorite)

Steps:

Preheat oven to 425*F.
Spray cookie sheets(or baking pans) with nonstick cooking spray(you may line with foil for quicker cleanup if you wish). Set aside.
Mix potatos with 1/2 cup mayonnaise in a large bowl, toss to coat. Arrange in a single layer on cookie sheets.
Bake 20 minutes. Rotate pans and bake an additional 15 minutes or until poatoes are golden.
Combine remaining 1/2 cup mayonnaise with 1/4 cup barbeque sauce in a small bowl.
Serve with fries. Enjoy!

Sweet-Hot BBQ Tater Fries image

Provided by Rick Browne

Yield Makes 4 to 6 servings

Number Of Ingredients 6

2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil, plus more
1 tablespoon chopped fresh rosemary
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Steps:

Prepare barbecue (medium heat). Place potatoes in 13x9x2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat. Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total. Transfer potatoes to bowl, season to taste with salt and pepper, and serve.