The trick is to smoke the meat and not make the meat smoke
THREE CHEESE POTATOES
Date:May 28, 2011 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.
Three Cheese Potatoes
The russet potatoes are cubed and the onions, parmesan cheese, butter, chives, seasoned salt & pepper are set to go
The ingredients were mixed in a large bowl
The next step is to transfer the mixture onto a double layer of foil. The foil is formed into a foil packet
The foil packet is on the grill, where it grills for 40 minutes using medium high direct heat.
After 40 minutes I was able to quickly cut into the packet and pour the contents into a foil pan.
Bacon, cheddar & mozzarella cheese are added to the top. The pan is covered with foil & returned to the grill for 5 minutes
Out of the foil & ready to eat.
The potatoes were excellent & would go with most any meal. Folks kept going back for more even though they were stuffed.
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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.
Taste of Home Magazine - Grill It: Three-Cheese Potatoes - Page 65