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Discussion in 'Fruit, Nuts & Vegetables' started by demolitionman, Dec 4, 2007.
"Turd is as turd does" my momma always used to say Al.
Good to see you around too.
I would too, but Mother get's tore up when you turn on a stove eye...Matter of fact, that's the reason, I bought a smoker...I cook my stews and soups in the basement on a gas cooker....But I don't eat enough popcorn to bother with either....lol
You know, I think that's the biggest problem with microwaves is that people don't take the time to learn to use them properly....That's my main problem...Everything I heat up used to get so hot it would take the taste out of it.....JMO
Anyway, I guess my tater thread is gone...LOL....I got all the info I needed and found me a "Highway Hero" in cowgirl....So, thanks for the info everybody....much appreciated....I'm off to another thread...LOL....DemoMan
Sorry to have derailed yours...
No problem, dude, it had run it's course anyway, right....I enjoyed the microwave part of it as much as the tater part....DemoMan
I have posted this before, and it is well worth posting again. These are excellent. I showed SmokyOkie how to do them.
There are those out there who have done these who will testify.
These are basically smoked potatoes with an herb and spice rub. Sounds like barbecue to me.
â€¢8 baking potatoes (Yukon gold's are good for this)
â€¢1 cup bacon grease, softened, not melted
â€¢2 tablespoons ground sage
â€¢2 tablespoons granulated garlic
â€¢2 tablespoons dried parsley
â€¢2 tablespoons salt
â€¢2 tablespoons coarsely ground black pepper
â€¢2 tablespoons sugar
â€¢2 tablespoons paprika
Wash and dry potatoes. Rub warm, soft bacon grease into the skin of each potato, covering completely. Mix the herbs together; roll each potato in herb mixture, making sure to cover completely. Puncture each potato several times. Place on hot grill in a smoker, and smoke for 1 hour at 250 deg, turning once. Remove potato and wrap each in double layer of heavy duty aluminum foil. Seal the foil and place back in smoker for another 1 to 1 1/2 hours or until soft when poked.
I do not foil the potatoes because I like a crunchy skin. See, I eat the skin.
Yeah, that sounds like a good one....Have to try that one sometimes.....Thanks for posting that one again....DemoMan
I'll testify. I hate to say it though Mike, I think that OK Joe's "Sweet Spot" rub is ideal for that task. It tastes just like Lay's BBQ chip seasoning... perfect for crispy skinned taters.
Off topic, didja ever notice that food heated w/ a nuker doesn't stay hot near as long?
And soup on the stove NEVER cools?!?
I never measured it, but we don't heat soup in the micro anymore because it seemed like it always got cold befor we finished eating it.
I'l have to time and temp it next time..I know it seems that way, but now you've got my curiosity up.
I don't think it's a straight temp thing Okie... I think its'a existential difference between REAL BTU's and nuclear BTU's!
Microwaves are great for steaming veggies! Boiling steals flavor and robs veggies of vitamins. Put them in a bowl, cover it with plastic wrap or a microwave safe cover, nuke it for a few minutes, sprinkle on your favote spices or butters, recover and nuke for another minute or two. Makes nice crisp veggies and frozen veggies that tastes fresh!
I don't like microwave popcorn - it smells funny to me - I have to make it in a pot on the stove.
As far as reheating - if you want it hot and want it to stay hot cover it with plastic wrap or a microwave safe cover, heat it and let it sit covered for about a minute before removing the cover. The steam will add heat.
that be the one, although i just rub them with butter. I also foil but will open them up for the last half hour to crisp up some. Boy that fork just slides right thru them. Just did some last night in fact
That would be that awful grease they call "buttery flavor" packed in the bag .... yech!
It heats coffee and melts butter for me. Much rather use the toaster oven if I can.
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
Glad to have you with us!
You should go to the roll call section & introduce yourself so we can all give you a proper SMF welcome.
Then sign up for the free e-course.
Q-view is taking photo's of your smoke so we can all see what your doing.
Thanks! I had just figured it out when I saw this post.
I always do them when I am doing my ribs. I rub them with olive oil, salt, and pepper. I just set them on the racks with the ribs. I leave them in the whole time I have the ribs on and they come out great. I have done the same but wrapped them in foil also. No smoke flavor but the olive oil makes its way thru the potato and gives it a great flavor.
I am getting ready to try this tonight. Thanks for the tips!