Spuds

Salads, slaws, veggies, chili, soup, anything you serve with a meal.

Moderator: TBBQF Deputies

User avatar
sparetimetoys
Bandolero
Posts: 580
Joined: Thu Apr 25, 2013 7:57 am
Location: Plano TX
Contact:

Spuds

Postby sparetimetoys » Mon Jun 03, 2013 1:20 pm

Trying kosher crusted baked potatoes on the smoker. We do them in the oven and they are good so I'm trying them in the vertical side of the smoker. We will see how they turn out. Smokers running about 275 and I have about three hours to go on the brisket. If they turn out I'll post photos.
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
User avatar
sparetimetoys
Bandolero
Posts: 580
Joined: Thu Apr 25, 2013 7:57 am
Location: Plano TX
Contact:

Re: Spuds

Postby sparetimetoys » Mon Jun 03, 2013 7:51 pm

They sucked
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
User avatar
Jarhead
Bandolero
Posts: 630
Joined: Mon May 09, 2011 6:28 am
Location: Marionville, MO
Contact:

Re: Spuds

Postby Jarhead » Mon Jun 03, 2013 9:57 pm

sparetimetoys wrote:They sucked

No pics, didn't happen. Right? :laughing7:
I make a Syracuse Salt Potato. Everybody loves them. I got the recipe from Cooks Country.

Ingredients
8 cups water
14 ounces Kosher salt (about 1-1/2 cups)
3 pounds small red potatoes or small white potoates, scrubbed
8 tablespoons (1 stick) unsalted butter, cut into pieces
2 tablespoons minced fresh chives
1 teaspoon pepper

Instructions
1. Bring water to boil in Dutch oven over medium-high heat. Stir in salt and potatoes and cook until potatoes are just tender, 20 to 30 minutes. Drain potatoes and transfer to wire rack set over baking sheet. Let dry until salty crust forms, about 1 minute.
2. Meanwhile, microwave butter, chives, and pepper in medium bowl until melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing butter at table.
"Gunny"
Image
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
User avatar
Russ
Outlaw
Posts: 2164
Joined: Fri Jul 29, 2016 10:31 am
Location: New Zealand
Contact:

Re: Spuds

Postby Russ » Mon Nov 28, 2016 1:49 am

Jarhead wrote:
sparetimetoys wrote:They sucked



Funniest one liner I've seen for ages, I was expecting a great feed and pics but nah, 2 words, lmfao

Russ
4 burner q
Honky hangi
Home smoker.

It costs nothing to be nice. A smile goes a long way.
User avatar
Russ
Outlaw
Posts: 2164
Joined: Fri Jul 29, 2016 10:31 am
Location: New Zealand
Contact:

Re: Spuds

Postby Russ » Wed Dec 07, 2016 10:01 pm

My new potatoes dug from our garden 30 mins ago. Cliff kidney is the brand. Nice with lotsa butter. Having with lamb chops n veges and I will make a sauce. Dinners in 2 hours.
image.jpg


Russ
4 burner q
Honky hangi
Home smoker.

It costs nothing to be nice. A smile goes a long way.
User avatar
OldUsedParts
Deputy
Posts: 7636
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Spuds

Postby OldUsedParts » Thu Dec 08, 2016 8:02 am

Even at 75, I still haven't learned to leave well enuff alone either. Most of the time my reasons for baking a tater (in the oven) is the set temp, poke tater, place in oven and set timer easiness. THEN I can pay attention to the important things like :pig: :cow: :D
OUP

" Country by choice, Texan by the Grace of God "

Return to “Sides and Such”

Who is online

Users browsing this forum: No registered users and 1 guest