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Thread: Tater Steaks

  1. #1
    Join Date
    Jun 2010
    Location
    Louisville Ky area
    Posts
    61

    Default Tater Steaks

    I use #1 Idaho or Sweet Potatoes to make these. All you do is scrub, slice the taters long ways 3/4 in thick, dump in a bowl, oil(canola or PAM spray), and season with whatever. Get the grill med hot, lay on, when you have grill marks, flip over and repeat. Once the grill marks are well established, remove to a pan and cover tight. Let set tightly covered for roughly 15-20 minutes while you finish your other items. The steam will finish cooking them. These are great to pour Queso over or just to dip in Catsup and eat.
    FEC 100, Cookshack 205, (2) 40inch Masterbuilt's, custom Southern Yankee trailer, 1979 DJ-5 "Smokey JeeP" cooker, 6ft Belson Charcoal Grill, several UDS', Masterbuilt stainless bullet style, custom 6ft Mesquite grill, 8ft custom offset pig cooker, and a 8ft rotisserie fire pit out back.

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Never called em tater steaks before, but they're good none the less. Thanks for bringing it up. I haven't done em in a very long time.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I see them at a lot of the real Mexican joints around here, but only at the real Mexican joints. You know, the ones where you have to speak Spanish in order to order. I'm told it is more of a southern Mexico thing. I like 'em and haven't done them for a while. thanx for the input. I'll do some soon.

  4. #4
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    Made some tonight. Rubbed 'em with EVOO ,Seasoned one side with Cayenne, garlic powder, onion powder, Black Pepper and Hungarian paprika. Cheesed the other side. Perfect! My Family loved it.
    Thanks for the idea Skinnycook. This will definitely become a regular around here.



    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Those look fantastic OBCT! Looks like ya could just climb up there and start eating. Nice job buster!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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

    Default

    The cheese addition is a GOOD thing!!!
    "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

  7. #7
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    I have never done them that way but rest assured thay have gone on my "TO DO" list and soon. Good job and thanks for posting.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

  8. #8
    Join Date
    Jun 2010
    Location
    Louisville Ky area
    Posts
    61

    Default

    Nice lookin dish with great pictures there O.B. I can taste them bad boys from here.
    FEC 100, Cookshack 205, (2) 40inch Masterbuilt's, custom Southern Yankee trailer, 1979 DJ-5 "Smokey JeeP" cooker, 6ft Belson Charcoal Grill, several UDS', Masterbuilt stainless bullet style, custom 6ft Mesquite grill, 8ft custom offset pig cooker, and a 8ft rotisserie fire pit out back.

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