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

CHEESY TATERS

  Date: June 11, 2011
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I’ve wanted to make these ever since I saw the recipe in America’s Best BBQ. I was a bit afraid you’d have to pick just the right main dish to pair them with, as they might not go with just anything. I was making GRILLED SWORDFISH STEAKS and I decided to audition these potatoes with it. I also added some fresh baked rustic rolls and some GRILLED ASPARAGUS. The cheesy taters were even better than I ever imagined and I now think they could be served with just about any main course. The Cheesy Taters were very tasty and the smoke flavor from the pecan wood was a nice addition. They were somewhat saltier than I expected, not too salty but next time I will try unsalted butter. I think there will be many next times.
Recipe Source:
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AmazingRibs.com website
America's Best BBQ:
Cheesy Taters - Page 131
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan