The trick is to smoke the meat and not make the meat smoke
Date:November 27, 2010 Favorite:Veggies Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The potatoes get peeled & get a series of slices 1/4” apart. They do not go completely through the potatoes.
The potatoes have been sliced, fanned apart & brushed all over with melted butter
The potatoes have been doused with chicken stock then seasoned with thyme, salt & white pepper
The potatoes are sprinkled with bread crumb & grated parmesan cheese midway through the 60 minute cook
The potatoes took a little over an hour at 425 degrees.
The potatoes were one of two side dishes to Orange Marinated Pork Loin. The other side was green beans & bacon
Everyone loved these potatoes. They are definitely a notch above plain baked potatoes
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I saw pictures of these potatoes on the Barbecue Bible message board earlier this week and couldn’t wait to make them. These are baked potatoes as made famous by a hotel in Stockholm. The potatoes are peeled and then sliced almost all the way through in 1/4” slices. They are placed in a foil pan, brushed with melted butter and chicken stock is poured over them. Lastly they are sprinkled with thyme, salt & white pepper. They are indirect grilled at 425 for 30 minutes being basted every five minutes with the chicken stock butter mixture. They are cooked for an additional 30 minutes after being sprinkled with a mix of grated parmesan cheese and bread crumbs. The potatoes were wonderful. They had a crunchy exterior, and the butter and soup had found their way into every nook and cranny.