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Twice smoked potatoes

 
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Alien BBQ
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PostPosted: Tue Jul 26 05 7:44 am    Post subject: Twice smoked potatoes Reply with quote

Got my boys out helping with the Q over the weekend and my 13 year old came up with a great side dish. Twice baked smoked potatoes. He first salted and wrapped then in foil and placed on the smoker for 3 hours. After they had cooled, he scooped them out put them in a dish with cheese, sour cream, butter, garlic, pepper, and green chilies. Covered the dish tightly with foil and put it back in the smoker for another 2 hours. Ye ha, thems’ good eatin’.
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roxy
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PostPosted: Tue Jul 26 05 8:04 am    Post subject: Reply with quote

Sounds real good, wonder about restuffing the potato skins with the mixture. What no bacon..??
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Alien BBQ
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PostPosted: Tue Jul 26 05 8:06 am    Post subject: Reply with quote

He had already chopped them up in the mixture befor I could stop him. And you are right, bacon goes with everything. Have you ever tried "fat back?"
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roxy
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PostPosted: Tue Jul 26 05 8:08 am    Post subject: Reply with quote

yes I have, there are different ways of doing it up which are you speaking of..
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Alien BBQ
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PostPosted: Tue Jul 26 05 8:14 am    Post subject: Reply with quote

Salted, smoked, and then fried to a hard crunch.
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roxy
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PostPosted: Tue Jul 26 05 8:18 am    Post subject: Reply with quote

Havent tried that but it sounds good. I have eaten the stuff the old Italians eat with their lunch.. Sort of looks like side bacon but in a block and air dried.. Cant for the life of me remember what it is called.
Do you make your own..?? and if so can you post your recipe.
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Alien BBQ
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PostPosted: Tue Jul 26 05 11:34 am    Post subject: Reply with quote

Havent tried yet. It is salted pork and is a fav in the deep south fried to a crispy crunch.
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allsmokenofire
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PostPosted: Tue Jul 26 05 1:46 pm    Post subject: Reply with quote

Roxy...Pancetta maybe??
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CHRIS 1237
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PostPosted: Wed Jul 27 05 1:28 am    Post subject: Reply with quote

this most likely is not spelled right but is it proshuta
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Hogwild
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PostPosted: Wed Jul 27 05 1:36 am    Post subject: Reply with quote

Alien BBQ wrote:
... Have you ever tried "fat back?"



I grew up on this stuff. We cure our own hams and we always do some fat back at the same time in the same mixture. salt, peper, white and brown sugar. It's awsome.
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Alien BBQ
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PostPosted: Sat Jul 30 05 2:04 pm    Post subject: Reply with quote

My son now informs me that his secret ingredient in his potatoes was a can of cream of mushroom soup. I guess I am raising a competitor.
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allsmokenofire
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PostPosted: Sat Jul 30 05 10:54 pm    Post subject: Reply with quote

Tell him he's not supposed to give away the secret ingredient Very Happy
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Steve-O
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PostPosted: Wed Aug 03 05 10:41 pm    Post subject: Reply with quote

roxy wrote:
Sounds real good, wonder about restuffing the potato skins with the mixture. What no bacon..??


I would have added some old pulled pork to the mix. Just kind of work it in so the colors don't mix that much and then stuff the mixture back into the potato skin. But the skin may not be hard enough to go two rounds in the smoker. Maybe bake them in the oven, then restuff and smoke? Going to have to try this. Sounds really good.

Cream of mushroom soup.... Hmmmm.
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roxy
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PostPosted: Thu Aug 04 05 7:38 am    Post subject: Reply with quote

allsmokenofire wrote:
Roxy...Pancetta maybe??


Thats the stuff, damned if I could remember that name.
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Mark H
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PostPosted: Fri Apr 21 06 7:23 pm    Post subject: Reply with quote

When I worked in the butcher shop, we would cut the excess fat off the pork loins. Sometimes this fat would be 3/4 inch thick. This fat would be cured with the same cure we gave our hams, a little sweeter than bacon. After curing, it would be given a quick dip in boiling water, just to remove some of the drippings, and firm it up. Definitely not cooked!

We would then cut this fat into small cubes, never larger than 3/8 inch. These cubes were then included in Mortadella, Goose Liver Sausage, Thuringer Blood Sausage, and Blood and Tongue Sausage. This was called Sweet Pickle Ham Fat, and it's preparation was watched very carefully.

Boy, just typing this and I can still remember Goose Liver sausage with those little nuggets of white goodness on sourdough rye bread.
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Alien BBQ
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PostPosted: Fri Apr 21 06 8:00 pm    Post subject: Reply with quote

Wow, that sounds like a heart stopper.
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Mark H
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PostPosted: Sat Apr 22 06 8:41 am    Post subject: Reply with quote

Yes, I guess a diet like that would be frowned upon by doctors today.

You know, I sometimes wonder if sweet pickle ham fat isn't a better deal for the body than hydrolyzed palm oil, or hydrolyzed vegetable oil. Ham fat is at least a natural product, and will break down at 98.6 F.

When you can rub Crisco on the outside of a smoker to keep it from rusting, and a driving rain won't wash it off, you gotta wonder how long some of this man made stuff stays in the body clogging things up.

I'm not saying all the different kinds of sausage I made in my misspent youth were health food, but they sure were tasty.
Mark H
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