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

HASSELBACK POTATOES

  Date: November 27, 2010
  Favorite: Veggies
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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.
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Recipe Source:
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CI Summer Grilling Guide-2010
Foodnetwork.com:
Emeril Lagasse

HASSELBACK POTATOES
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Tray