Peel the potatoes and slice them into your favourite french fry shape. I, personally, prefer rectangles, but some like theirs as wedges. Just keep in mind that the size of your fry will determine cooking time.
Soak the sliced up potatoes in hot water for 10 to 30 minutes.
Preheat your grill to 475°F. Prepare for indirect cooking.
When your potatoes have sufficiently soaked, drain the water and dry the potatoes on paper towel. Dry out the bowl you used too. Put the potatoes back in the bowl and toss with 1 tbsp. of oil, the salt and Bone Dust.
Coat a Stainless Steel Griddle, or a large cookie sheet with 3 to 5 tbsp. of oil, you want enough to create a film on the surface, but not too much that it’s like the fries are sitting in a pool of oil, but not so little that they stick and you loose the crunchy bits cause they stuck to the surface.
Place the potatoes into a single layer on the cooking sheet or griddle. Place the sheet/griddle onto the “off” side of the grill and grill bake for 5 to 15 minutes, or until one side is golden brown. Flip the potatoes and continue cooking for 5 to 15 minutes until the other side is brown.
You may have to cook the fries longer if you want all sides to have a golden crunchy surface, or you have large wedges. You may have to cook less time if you have smaller fries like shoestring style.
While the fries are cooking, place the pulled pork into an oven-safe bowl and place that on the warming rack of the grill over the “on” side. If you did not sauce the pork when you pulled it initially, add about 2 to 3 tbsp. of your favourite barbecue sauce to the pork before warming. Just enough to coat the pork, not too much. You don’t want to loose the poutine flavour in barbecue sauce.
While you have those two going, make the gravy by melting the butter or the roast drippings in a small saucepan. Add the onion powder and then add the flour until you have a paste-like substance. Add the beef broth to the paste slowly, mixing in a few tablespoons at a time until you have a very thick gravy, then you can add more stock. Just enough so that it's just too runny, but not completely liquid. Allow the gravy to reduce over medium-low heat until it is the perfect consistency. Add Worcestershire sauce and salt and pepper to taste. For a tutorial on great gravy/sauce check out my how to article.
Once the pork is warmed and the fries are frenched, it is time to assemble. Make a nice layer of fries, some cheese curds, followed by the pulled pork and then s’more curds, then and finally lots of gravy.