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

THREE CHEESE POTATOES

  Date: May 28, 2011
  Favorite: Veggies
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This recipe from Home Cuisine Magazine’s Grill It summer supplement was relatively simple to make and had great flavor. Some russet potatoes were peeled and cut into 1” cubes. These were mixed with diced onion, grated parmesan cheese, finely chopped chives, butter, seasoned salt and pepper. These ingredients were placed in an aluminum foil pouch and grilled for 40 minutes using medium high heat. The recipe has you open the foil packet after 40 minutes and add in some diced bacon, cheddar & mozzarella cheese.Then you were supposed to reseal the pouch and grill for another 5 minutes This sounded like it would be time consuming and hazardous, so I came up with a Plan B. Plan B was to cut into the foil pouch and pour the contents into a foil pan, add the toppings and cover the top with foil which could be quickly sealed. This seemed much easier. You weren’t trying to carefully open a hot foil pouch so as not to damage it so you could reseal it. Plan B allowed you to quickly get into the foil pouch and dump the content into a cool pan, which was easy to work with. In the field this worked like a charm. The potatoes were excellent and there were no leftovers. Best of all they can be made while you have something else cooking on the grill.
Recipe Source:
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Grilling Magazine-Issue 28
Taste of Home Magazine - Grill It:
Three-Cheese Potatoes - Page 65
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Disposable Foil Pan