POUTINE WEEK 2016: Gettin’ frisky with the brisket!

OK bro, I’m pretty sure I’d eat beef brisket off a flip-flop, so if you put it on top of fries, curds and gravy, now you’re cooking with poutine oil. Bareburger specializes in putting fancy cuts of meat between big buns (I think I had some lion tacos there once, or maybe that was in Tampa Bay), but this brisket poutine is actually a regular menu item:

brisket_poutine (1)

Now, let’s break it down. What you’ve got here are thin, tender, melt-in-your-mouth slices of brisket, with some cheese curds that don’t lose their squeaky texture, and poutine sauce that I swear couldda come outta a can from Quebec. But what makes it are the fries. Crispy on the outside, soft and fluffy when you bite into ‘em… Look bro, you can’t have a perfect poutine without killer fries, and these spuds know what’s up.

And hey, call me crazy, but as soon as I finished this delish dish, they started playing “I Believe in Miracles.” Coincidence? No way, Jose!

1 Comment

  1. Pingback: Hot ‘n funky noodle soup @ Fudao Noodle House | Burgers, Bacon & Beer

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