eyeguy 54 Posted August 26, 2011 Share Posted August 26, 2011 tater was great, onion was really smokey and pretty good. Quote Link to comment Share on other sites More sharing options...
TooTallTom Posted August 26, 2011 Share Posted August 26, 2011 You know, I've heard that wine tastes much better out of a wine glass than a pop can. Not that I'd know...I've never had a real wine glass before. How long did they take? What temp? Quote Link to comment Share on other sites More sharing options...
Mike89 Posted August 26, 2011 Share Posted August 26, 2011 butter falvor crisco is what i place on the potatoe skin, the left overs also make great potatoe salad! the onion sounds good too. Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted August 26, 2011 Author Share Posted August 26, 2011 200 for 2 hours. nuked the tater aa bit first. Ate 1/4 of the onion and then fried it for a while and ate the rest. Not in a hurry to do this one again. lol Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted August 26, 2011 Share Posted August 26, 2011 Did you do anything to the tater before putting it in? Quote Link to comment Share on other sites More sharing options...
eyeguy 54 Posted August 26, 2011 Author Share Posted August 26, 2011 nope, learning lol. Quote Link to comment Share on other sites More sharing options...
hockeybc69 Posted August 26, 2011 Share Posted August 26, 2011 Oh, ya gotta doctor em up.... superb eats!Yes, the recipe is a little "overboard" for potatoes, but dammmmm good!Smoked potatoesCook time: 2-3 hours (depending on potato size)What you will need:•8 baking potatoes•1 c bacon grease (softened) - I use olive oil cuz its readily available•2 T granulated garlic•2 T dried parsley•2 T seasoned salt•2 T coarsely ground black pepper•2 T sugar•2 T paprika•2 T dried chives•1 T onion powderPreparation1.Rinse the potatoes. Dry well with a paper towel. Poke through skin several times with a fork and set aside.2.Wisp all dry ingredients together in a bowl. The chives will mostly rise to the top during wisping. When all dry ingredients are thoroughly mixed, mix for a few seconds with your hands to disperse the chives. Set aside.3.The next steps are easiest is you do one potato at a time. Coat a potato generously with bacon grease. Spend about 15-20 seconds rubbing the grease in. You are trying to force the grease into the holes you made with the fork as well as rub it into the skin. Place the potato in the bowl with the dry ingredients and roll around, completely covering with the mix. Place the potato on a plate. Repeat until all potatoes are coated thoroughly. Let stand for 5-10 minutes.4.Place the potatoes on your smoker when there is about 3 to 3.5 hours of cook time left. I recommend you use a potato rack and rotate the potatoes 180° after 1.5 hours. potatoes are done when toothpick slides easily into the potato. Keep in mind, the outer skin will be crispy and may be difficult to pierce. Once through the skin, the toothpick should slide easily into the potato. Quote Link to comment Share on other sites More sharing options...
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