Smoked Buffalo Fries
4 Chicken Breasts, bone-in
2 cups Blue Cheese Dressing
1/2 cup Frank's Hot Sauce
1 Celery Stalk, cut into 2" long sticks, soaked in water
6 Russet Potatoes
Oil, for frying
When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Season chicken breast with salt and pepper. Smoke for 25-30 minutes or until 165 degrees. Pull and set aside.
Whisk blue cheese dressing and hot sauce together in a bowl; set aside.
Soak cut celery in cold water until serving
Cut potatoes into ¼ in sticks, resembling French fries.
Heat oil to 375 degrees in a Dutch oven or deep pot and gently place in potatoes. Fry until golden brown, drain on a sheet pan lined with paper towels. Season with kosher or sea salt. Repeat until all the potatoes are cooked. Keep them warm in an oven until you are ready to serve.
To assemble, place fries on a platter or wood board lined with butchers paper. Drizzle with franks sauce mixture, then the pulled chicken. Garnish with celery and serve immediately. Enjoy!