The trick is to smoke the meat and not make the meat smoke

BBQ STUFFED BAKED POTATOES

  Date: March 15, 2014
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My first attempt of a recipe from Smokin' with Myron Mixon. turned out some great twice baked, or in my case twice-smoked, potatoes. One of the puzzling things about this cookbook was how many of the recipes used an indoor oven. For someone who is so associated with low and slow cooking, I was quite surprised at the number of recipes NOT cooked on the smoker. In this case I simply fired my Egg to 350 and added some smoke from some Jack Daniels oak chips. The other change I made was to the filling. The original recipe called for the usual suspects for fillings, plus added pulled pork. I changed this to using some of the PULLED BARBECUE BEEF I was serving this same day. I figured it would make an excellent pairing and indeed it did. One thing I found interesting was how the potatoes turned out. These were baked at 350 degrees, whereas all of the other potatoes I have made on the smoker were done at 225 to 235 degrees. Would I get the same amount of smoke flavor in less time? This time, at least, the answer was yes. I may attempt to speed up future smoked potato cooks if the extra time gained is an advantage.
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Recipe Source:
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Wicked Good Burgers
Smokin' with Myron Mixon:
Barbecue-Stuffed Baked Potatoes - Page 140
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear: