Smoked potatoes?

cops25 · Posted: Jul 07 2007 Post subject: Smoked potatoes?

I'm always trying to experiment...some times it works out great, other times....well, lets just say they're not so great Embarassed

I'm having a cookout this evening, and apparently, so is everyone else, as there were only two briskets at the market, both topping out under 4 lbs. I didnt want to waste a day smoking just a small peice of meat, so I figured I'd throw a little extra in there. What I did was chop up some golden yukons, seasoned them, and stuck them in the drip pan to catch the briskets runoff (figure get that "meat & potatoes" taste in every bite)
Oh yea, workin on some pig candy and ABTs as well (thanks to AlienBBQ for getting me strung out on the turds)

Anyone ever try this? good/bad/indifferent results?
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Markbb · Posted: Jul 08 2007 Post subject: Cook

I've done simular but not in the smoker, put a chicken over potatos and carrots turned out really good, I'll bet in the smoker it'll be just as good!!

mrcustomsteel · Posted: Jul 08 2007 Post subject:

It sounds great. I have smoked many whole potatoes. Anything with brisket drippings has to be good. I can add that gravy from smoked turkey drippings is awful. Maybe someone has a better recipe for it.
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skybob · Posted: Jul 08 2007 Post subject:

Well, you might as well slip a couple fatties in the cooker also. Goes great at breakfast, either sliced or crumbled into the gravy. Makes killer B&G's

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Here's one for ya....makes a 9" X 13" dish.

Take 2 lbs of hashbrows (I like the fresh southwest ones from the lunch meat section) but can use frozen...just need to thaw first.

1/2 C butter (divided & softened)
1 can cream of mushroom soup (undiluted)
1 pt sour cream
2 C shredded cheese (divided)
salt and pepper to taste
2 C corn flakes (crushed to make 2 cups)

In large bowl...pour potatoes in bowl, add butter, soup, sour cream and half the cheese.
Mix well and pour into 9X12 pan (greased)
Melt remaining butter and add to corn flakes and mix well.
Pour corn flake/butter mixture over top of potatoes

place in smoker and bake
(I baked @ 275 for 1-1/2 hrs in my smoker then stir and add rest of cheese and bake another 30 min).

After an hour or so if you think it is getting too smoky, you can cover with foil and continue to bake. I don't cover at all and it comes out great for our taste.

You can make this same dish in the house...just won't be smoky but still very good and tasty.

Markbb · Posted: Jul 08 2007 Post subject: Potatoes

Marv that sounds awsome I'm gonna give that a try!!

cops25 · Posted: Jul 08 2007 Post subject:

I'll have to try that out...makin my mouth water just reading it Smile

As far as the potatoes, I had to finish them off in the oven (30 min @ 400) but they were excellent! And this was also the first time my brisket turned out good (had three other attempts that sucked), actually, better than good...after setting it out, it lasted less than 10 minutes. I only had a small slice of it before it disappeared (seems like the cook always goes hungry) but seeing everyone enjoying it so much made it worth it Very Happy

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In search of the perfect smoke ring...

stevenr · Posted: Jul 09 2007 Post subject:

you have much to learn......the cook eats first at my house !! Laughing

congrats on the brisket !

cops25 · Posted: Jul 09 2007 Post subject:

I usually hoard some away, but I was trying to get burgers and dogs done, as well as finishing up the potatoes. I had taken a test slice to see if it was good to go, set it on the table, and took care of grillin...no more than 15 minutes later, all that was left was a puddle Confused

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BigOrson · Posted: Jul 09 2007 Post subject:

I roasted a chicken in the oven last night and in the bottom of the roasting pan I put some diced red potatoes that I had tossed with chopped garlic, fresh rosemary and olive oil. I let the chicken drippings help to cook them. They were really good, with the sides that touched the roasting pan got nice and crispy.

Next pork butt I smoke, I'm going to try the same thing to see how it works.

cops25 · Posted: Jul 09 2007 Post subject:

Orson~ They come out reeeeeealy good. I did have to use the oven to finish them off, which kind of surprised me. Mine came out the same way though....crisp exterior, soft and incredibly flavorful interior.
This is my 3 day weekend, so I plan on smoking a 6 pound flat I scored at Sams today as well as some more taters (I need to come up with a name for them...Redneck Tato Chips?). No deadline tomorrow, so I may get some pics Very Happy

This one is all mine this time...
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bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

Try this. Take a few potatos, i prefer large red ones, or yukon golds. Stick them with a fork all over. And i mean ALL OVER, the more holes the better. Then coat them in oil, olive is best. The roll them in a mix of salt and fresh ground pepper, and coat it thick, so it absorbes through the holes and skin. Once good and coated, put on the smoker for the last hour and 1/2 of you meat cook time. Time varies dempending on cooker temp. This way you do not over smoke them, as the smoke tends to be less at the end of a cook. Test them like you would a baked potato. They will be the fluffyist, tenderist potato's you have ever eaten. Don't eat the skins, the salt will give you a heart attack. But the insides are heaven. I would not recommend using mesquite, but apple or hickory are ok. It sounds strange, but it works beautiful. I ahve done this many times, and not yet had a batch i did not like. Good luck, and let me know if you try it, and how they turn out!

Harry Nutczak · Posted: Jul 11 2007 Post subject:

I have done a potato/chicken or a potato/pork dish several times both in a smoker and an oven that is real easy, somewat unspectacular, but just darn good "Sunday food" by leaving the skin on russet potatos, slice them in 1/2-inch slices, and either putting seasoned chicken or pork right on top of the potato slices (in a pan of course) and baking it all together.

1/2 hour before the expected finish time, put the potato slice on top of the meat to brown them a bit. the fat from the meat keeps them from getting too dry, and the seasoning I use is always heavy on fresh ground blk pepper.

My grandmother used to do this technique, and I always liked it. it is simple, & tasty, and that is about it.
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