The Freshman Cook: BBQ Tips & Fries

My all time favorite restaurant in Las Vegas is Bob Taylor’s Original Ranch House. Bob Taylor’s opened in 1955, and is the oldest, existing restaurant in the city. The restaurant opened in the northwest part of the valley, when there was nothing else there except for a few other ranches. It had a cozy, welcoming feel to it from the minute you opened the door, and it still does. But, because of the growth of the city, the Ranch House is now smack in the middle of a neighborhood.  I started eating there in 1981, and I never want to stop. This recipe is my remake of my favorite meal from the Ranch House.  

BBQ Tips & Fries

(Serves 2)

1/2 of an Onion

4 Idaho Potatoes

 2 teaspoon + 1/2 cup BBQ Sauce

Oil for frying

1/2 lb. Prime Top Loin Sirloin

I used this meat for a reason. I wanted a really good cut of meat

that would not need seasoning to bring out the flavor.

There are very few places to get Prime cut meat,

outside of a butcher shoppe, but I 

did find it at Costco where I have gotten it before.

Wash and dry 4 potatoes. 2 per person.

Cut each potato in half.

Cut each half in half.

Slice each quarter piece into slices.

 Put all the potato slices in a colander and rinse well.

You want to get as much starch off of them as you can.

Cut the ends off of the onion.

Cut the onion in half.

Peel the onion.

Cut the half in half.

Chop the quarter onion in 1″ pieces.

Pull the pieces apart. You will have onion pieces that

look a little like petals.

I used a deep fryer to fry the potatoes. Set it at 350 degrees. 

If you do not want to use a deep fryer, you can fill a 

frying pan or a sauce pan with enough oil to cover the 

french fries. Set it at 350 degrees also.

Let’s cut the meat for the tips.

Trim off the excess fat. Slice the sirloin into strips.

Then cut each slice into about a 1/2″ piece of meat.

Place the fries in the fryer. They will take a little longer

to cook than the tips.

Heat up the pan with a teaspoon of oil.

Add your meat. Cook on high temperature.

 Let the meat sizzle.

Add your onions about 3 minutes before you figure the

meat will be done.

Take out the fries and let them drain on a paper towel 

placed on a plate.


When your meat is almost done, add 2 teaspoons

of BBQ sauce. Coat all the meat with the sauce.

Plate the meat and french fries.

Add the 1/2 cup of BBQ sauce.


Thank you for joining me today for one of my favorite meals ever!

Please come back tomorrow when we will be 

constructing a side dish that could be an entree,

Nachos, Nachos, Nachos!!

See you then!!

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