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Thread: Smoked Taters

  1. #1
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default Smoked Taters

    Had to post this here before posting cops moved it here from another location.
    The bacon grease is the secret. Put some in your hand and generously coat the taters. Use the herb rub or your own. They are YOUR taters, do what YOU like!
    About 3 hours at 250 with smoke. They should be well done. If not, nukem.
    ENJOY!

    Smoked Potatoes

    These are basically smoked potatoes with an herb and spice rub. Sounds like barbecue to me.
    INGREDIENTS:
    • 8 baking potatoes (Yukon gold's are good for this)
    • 1 cup bacon grease, softened, not melted
    • HERB MIX:
    • 2 tablespoons ground sage
    • 2 tablespoons granulated garlic
    • 2 tablespoons dried parsley
    • 2 tablespoons salt
    • 2 tablespoons coarsely ground black pepper
    • 2 tablespoons sugar
    • 2 tablespoons paprika
    PREPARATION:

    Wash and dry potatoes. Rub warm, soft bacon grease into the skin of each potato, covering completely. Mix the herbs together; roll each potato in herb mixture, making sure to cover completely. Puncture each potato several times. Place on hot grill in a smoker, and smoke for 1 hour at 250 deg, turning once. Remove potato and wrap each in double layer of heavy duty aluminum foil. Seal the foil and place back in smoker for another 1 to 1 1/2 hours or until soft when poked.
    I do not foil the potatoes because I like a crunchy skin. Don't turn them either. I eat the skin.
    Mike
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    MMMMMMM Bacon grease. Thanks for that, I usually just use EVOO.
    FBJ

  3. #3
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Oh yeah! I'll definitly be trying that.

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Bacon grease is much better. Besides the most satisfying flavor, it allows you to stick more rub on.

    Slather well with room temp grease


    Apply as much rub as you can


    Smoke to an IT of 190. If youlook closely, you can see the end of the nail


    Serve with you favorite tater topping (In my case, it's my Tempting Tater Topping)
    Last edited by SmokyOkie; 07-17-2008 at 11:14 AM.

  5. #5
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by peculiarmike View Post
    Had to post this here before posting cops moved it here from another location.
    Beat me to it! Sure, take my fun away.

    Looks like a great recipe, Mike! Thanks!
    Rob - TX Sandman
    Plank Owner, TQJ

  6. #6
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    I like the probe potato and the bone on there.
    FBJ

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Fatback Joe View Post
    I like the probe potato and the bone on there.
    It's a thermomotater. The smokey bone is for lamb stew later, or the dog if we don't have any left overs.

  8. #8
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by SmokyOkie View Post
    It's a thermomotater.
    LMAO Sounds like an evil villain.
    FBJ

  9. #9
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default




    This guy will do..........I AM THE THERMOMOTATER
    FBJ

  10. #10
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    mmmmm taters

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