Appetizers, Gameday Appetizers

Smokin’ DUI Fries

Welcome back to Smokin’ and Grillin’ wit AB! Today, I’ve got a recipe that’s gonna blow your taste buds outta the water: Smokin’ DUI Fries! Now, before you go raisin’ an eyebrow, let me tell ya, these fries are not your ordinary spuds. We’re talkin’ crispy, golden fries piled high with a smorgasbord of deliciousness—pastrami, thick-cut bacon, Mexican blend cheese, jalapenos, chili peppers, and more! Trust me, once you try these bad boys, you’ll be hooked!

Think about it—what’s not to love about loaded fries? They’re crispy, they’re cheesy, they’re packed with flavor, and they’re downright addictive! Whether you’re hosting a game day get-together, planning a backyard barbecue, or just craving some serious comfort food, these Smokin’ DUI Fries are guaranteed to hit the spot. Plus, they’re totally customizable, so you can load ’em up with all your favorite toppings!

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For Fries:

  • Potatoes (or frozen fries)
  • Oil for frying
  • Bacon sea salt

For Assembly:

  • Pastrami
  • Thick-cut bacon
  • Mexican blend cheese
  • Jalapenos
  • Chili peppers
  • Carne Asada (Recipe Card Below)
  • Chili (Recipe Card Below)
  • Cheese Sauce (Recipe Card Below)


  • First things first, let’s get our grillin’ game on! Marinate that skirt steak and whip up a batch of chili. Set ’em aside for later.
  • Now, onto the fries! Peel and cut your potatoes into fries, or if you’re feelin’ lazy like me, just grab some frozen fries from the store. Ain’t no shame in that game! Heat up your oil to 375°F and fry those taters until they’re nice and golden. Drain ’em on some paper towels and sprinkle ’em with that magical bacon sea salt while they’re still hot.
  • Fire up your grill to medium-high heat. Take that flank steak outta its marinade and slap it on the grill. Cook it up to your preferred level of doneness—I’m talkin’ medium-rare perfection, baby! Let it rest for a bit, then slice it up real thin against the grain.
  • Now comes the fun part—assembly! Lay those crispy fries out on a platter and start loadin’ ’em up. Cheese, chili, cheese sauce, sliced flank steak, pastrami, bacon—pile it on like there’s no tomorrow! Top it all off with some sliced jalapenos and chili peppers for an extra kick.
  • Serve ’em up hot and watch ’em disappear faster than you can say “Smokin’ DUI Fries!”

Expert Tips and Tricks:

  • Don’t skimp on the bacon sea salt—it’s what takes these fries from good to downright amazing!
  • Feel free to get creative with your toppings. Got some leftover pulled pork or brisket? Throw it on there! The more, the merrier!
  • If you’re short on time, you can use store-bought chili and cheese sauce. Ain’t nobody gonna judge ya!


  1. Swap out the carne asada for grilled chicken or shrimp for a lighter twist.
  2. Add some diced avocado or guacamole for a creamy, dreamy finish.
  3. Drizzle some sriracha mayo or chipotle aioli on top for an extra burst of flavor.
  4. Experiment with different types of cheese—pepper jack, cheddar, or even blue cheese crumbles would all be delicious!
  5. For a vegetarian version, skip the meat and load up on veggies like bell peppers, onions, and mushrooms.
  6. Toss some diced tomatoes and green onions on top for a pop of freshness.
  7. Spice things up with a sprinkle of Cajun seasoning or crushed red pepper flakes.
  8. Crumble up some queso fresco or feta cheese for a tangy twist.
  9. For a decadent finish, drizzle some truffle oil over the top before serving.
  10. Turn up the heat with some sliced habanero or serrano peppers for all you spice lovers out

What to Serve With It:

  1. Ice-cold beer or your favorite craft cocktail
  2. Crisp, refreshing coleslaw
  3. Creamy mac and cheese
  4. Tangy pickles or pickled veggies
  5. Fresh fruit salad
  6. Homemade potato salad
  7. Garlic bread or cheesy garlic knots
  8. Crispy onion rings
  9. Grilled corn on the cob with chili lime butter
  10. Sweet potato fries or onion rings for an extra side of indulgence!


If you find yourself with leftovers (which, let’s be honest, is a rare occurrence with these Smokin’ DUI Fries!), you can absolutely freeze them for later enjoyment. Here’s how:

  1. Allow the fries to cool completely to room temperature.
  2. Transfer the fries to a single layer on a baking sheet lined with parchment paper.
  3. Place the baking sheet in the freezer and freeze the fries until they’re solid, usually for about 1-2 hours.
  4. Once frozen, transfer the fries to a freezer-safe container or resealable plastic bag, making sure to remove as much air as possible before sealing.
  5. Label the container with the date and contents, then store it in the freezer for up to 2 months.


When you’re ready to enjoy your frozen Smokin’ DUI Fries, here’s how to bring ’em back to life:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the frozen fries out in a single layer on a baking sheet lined with parchment paper.
  3. Bake the fries in the preheated oven for 15-20 minutes, or until they’re heated through and crispy.
  4. If desired, you can flip the fries halfway through the cooking time to ensure even heating.
  5. Once heated through, remove the fries from the oven and serve ’em up hot with your favorite dipping sauce or toppings.

Recipe Card

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5 from 1 vote

DUI Fries


For Fries:

For Assembly:


  1. To begin, marinate your skirt steak and make your chili and set aside.

  2. Peel and cut potatoes into fries, or use frozen fries. Heat oil in a deep fryer or pot to 375°F. Fry potatoes until golden and crispy, then drain on paper towels. Season fries with bacon sea salt while hot.

  3. Preheat grill to medium-high heat. Remove flank steak from marinade and grill to desired doneness, about 4-5 minutes per side for medium-rare. Let rest before slicing thinly against the grain.

  4. Layer fries on a serving platter. Top with Mexican blend cheese, chili, cheese sauce, sliced flank steak, pastrami, and chopped bacon. Garnish with sliced jalapenos and chili peppers. Serve hot and enjoy!

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Cheesy Sauce



  1. In a large bowl, toss the shredded cheese with cornstarch until evenly coated.

  2. In a medium saucepan, pour the evaporated milk and heat over medium heat, stirring occasionally until it just starts to simmer.

  3. Remove the saucepan from the heat and gradually add the cheese mixture to the hot milk, a handful at a time, stirring constantly until all the cheese has melted and the sauce is smooth.

  4. Stir in the Creole Kick seasoning, hot sauce (if using), salt, and ground cayenne pepper.

  5. Taste the sauce and adjust seasoning as needed, adding more cayenne pepper or Creole Kick for extra flavor and heat if desired.

  6. Serve the cheesy sauce over nachos, fries, or steamed vegetables, and enjoy the irresistible Creole-infused goodness!

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4 from 3 votes

Grilled Carne Asada Tacos




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  1. In a bowl, combine orange juice, lime juice, olive oil, soy sauce, finely chopped cilantro, brown sugar, minced garlic, ancho chilies powder, cumin powder, dried Mexican oregano, salt, and black pepper. Whisk the ingredients until well incorporated, creating a vibrant and aromatic marinade.

  2. Place the skirt steak in a Ziploc bag or a marinating container. Pour the prepared marinade over the steak, ensuring it’s fully coated. Remove excess air from the bag before sealing to allow the marinade to penetrate the meat effectively. Refrigerate and let it marinate overnight for maximum flavor infusion.

  3. Preheat the grill to high heat, creating direct heat for optimal grilling. Remove the skirt steak from the marinade and let excess marinade drip off. Lay the steak over the hot coals, allowing it to cook for a few minutes on each side until it develops a beautiful char and reaches your desired doneness. For thinner parts of the steak, place them closer to the heat source; for thicker parts, position them farther away to ensure even cooking.

  4. Once grilled to perfection, let the steak rest on a cutting board for a few minutes. Slice the steak against the grain into thin, bite-sized strips or cubes.

  5. Warm the small tortillas on the grill or in a pan.
    Place a generous amount of grilled carne asada on each tortilla. Garnish with fresh cilantro, diced onion, and a squeeze of lime juice. Top with a dollop of guacamole and thinly sliced radishes for an extra crunch.


Just a heads up: This page might contain affiliate links. I’m here to share the kitchen tools I personally rely on daily. If you decide to click on a link and make a purchase, please be assured that you won’t incur any additional costs. However, I may earn a small commission. Your support is greatly appreciated!

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4.9 from 4 votes

Irresistible Chili Topped Nachos



Chili Topping


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  1. Begin by cutting the corn tortillas into small pieces. You can cut them into quarters or smaller if you prefer. And heat a pot of oil to around 355-360°F (180-182°C) for frying the tortilla pieces.

  2. Carefully add the tortilla pieces into the hot oil one by one to avoid sticking together. Fry until they are crispy and golden brown. You can fry in batches if needed

  3. Remove the fried tortilla pieces and set them aside to drain on paper towels

Chili Topping

  1. In a separate pan, cook the ground beef until it’s browned and cooked through. Drain any excess fat.

  2. Add minced garlic to the cooked beef and sauté briefly, taking care not to burn the garlic.

  3. Mix in chili powder to season the beef, stirring well to combine the flavors.

  4. Add diced tomatoes to the beef mixture and continue to cook until the tomatoes are softened. Then stir in yellow mustard and mix thoroughly

  5. Now, it’s time to assemble the nachos. Place a layer of the crispy fried tortilla pieces on a serving platter.

  6. Spoon the chili mixture over the tortilla chips, ensuring they are well covered.


  7. If desired, you can add toppings like shredded cheese, sour cream, or diced green onions.


  8. Your epic nachos are ready to enjoy! Serve them hot and savor the delicious flavors.

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Just a heads up: This page might contain affiliate links. I’m here to share the kitchen tools I personally rely on daily. If you decide to click on a link and make a purchase, please be assured that you won’t incur any additional costs. However, I may earn a small commission. Your support is greatly appreciated!

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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