This is the Shoestring Fries Strategy

Posted by Johnny Salt on 6/19/2026, 16:13:53

Bacon grease on bottom and top of a layer of fries and will go on a direct heat hot charcoal grill. PS... That's #102 grease

Re: This is the Shoestring Fries Strategy

Posted by COINS™ on 6/19/2026, 16:15:13, in reply to "This is the Shoestring Fries Strategy "

Can't wait to see how that works out.

Re: This is the Shoestring Fries Strategy

Posted by Johnny Salt on 6/19/2026, 16:17:00, in reply to "Re: This is the Shoestring Fries Strategy "

The results are in

Posted by Johnny Salt on 6/19/2026, 18:25:27, in reply to "This is the Shoestring Fries Strategy "

That tightly folded packet of shoestrings puffed up like a balloon ready to explode. I had to stab it a few times to release the pressure that was most likely caused by the moisture in the taters turning into water vapor. If I do this again, and I probably will, I will salt the shoestrings first to extract as much moisture as possible before wrapping tightly in foil. They were not crispy or crunchy; they were soft and tasted like bacon flavored taters. Not a total loss at all. A learning experience. I shaved the corn off the cobb and mixed it with chopped Italian olives.

Re: The results are in

Posted by COINS™ on 6/19/2026, 18:29:37, in reply to "The results are in"

They still look extremely edible.

Re: The results are in

Posted by COINS™ on 6/19/2026, 18:34:08, in reply to "The results are in"

I'm having the exact meal as yesterday, leftovers.