First, prep your planks....throw in a pan, cover with water, weigh down and soak for 2-3 hours. If you're going to be out fishing all day, do this step in the morning before you go, and the planks will be even better.
Preheat your Q to medium.
Next, scrub your large baking potatoes and dry thoroughly (I let them sit for a bit on the counter to completely dry). Poke all over with a fork, and rub with olive oil and sea salt. Don't wrap them in foil.
Place potatoes on second rack in your Q and cook until done, flipping them once. Remove from Q Add your cedar plank to the Q and heat 8-10 minutes. Keep a spray bottle of H20 handy for flare ups.
Cut potatoes in half lengthwise. With a soup spoon, remove all potato except a 1/4 inch shell. Set all potato aside to combine with filling. Put potato halves (skin side up) on the cedar planks and quickly shut the lid. Cook for 5 minutes.
Remove skins to a plate and fill with any of the following combos, or create your own!( Don't forget to mix in your tater innards....you can add a bit of butter to them as well.) Return to planks and cook for another 5-8 minutes, or until cheese is nicely melted.
- Cooked bacon bits, chopped ham, sauteed crimini mushrooms and onions with Q sauce and topped with swiss cheese (When making these, I add beer to the planks while they're soaking for extra flavour)
- Sauteed spinich, garlic, mushroom, onion and kalamata olives with chopped italian sausage and topped with feta
- Roasted buffalo chicken, chopped celery and green onion, topped with blue cheese
- Sweet corn and spicy chorizo sausage stuffing (just add to Stove Top!) topped with smoked gouda
- Slow cooker pulled pork, grilled onions and spicy mustard with with apple coleslaw
- Pizza sauce, pepperoni and double mozzarella cheese;
- taco seasoned beef, salsa, cheddar, barbecue corn chips, green onions and sour cream (these are also good for grown ups!)
- mac 'n' cheese with wieners and ketchup
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