The trick is to smoke the meat and not make the meat smoke
TWICE-SMOKED CHEESY POTATOES
Date:February 22, 2014 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 cooked for about 2 1/2 hours & get pulled when they are getting soft enough to remove the pulp to make the filling.
Besides the potato, the filling used: half-and-half, melted butter, garlic powder, black pepper, scallions…
…& mild cheddar cheese. It is easy to see why they were called Twice-Smoked CHEESY Potatoes.
Here the filling ingredients were combined.
The potatoes have been filled & are back on the BGE where they cooked for about 45 minutes more. I forgot to sprinkle on some paprika, which I took care of right after taking this picture.
The potatoes are done: The filling is cooked & the cheese is melted & slightly browned.
The Smoked Meatloaf was excellent & these potatoes were as big, or bigger, of a hit.
To me twice smoked potatoes are potatoes at their highest level of evolution. The bonus is they are quite easy to make despite looking a little complex.
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Smoked Baked Potatoes are a natural pairing for smoked meatloaf. To me there is no better kind of baked potato than a twice baked, or in this case twice smoked potato. A twice smoked potato starts with a baked potato which has been smoked low and slow for 2-2 1/2 hours. When the potato is soft enough for you to remove the potato pulp, it is scooped out and mixed with other ingredients and the potato is refilled and finished off to cook the filling This was Dr. BBQ's take on a twice smoked potato and it was a big success. My guests loved the smoked meatloaf, but I think the smoked potatoes may have been an even greater success.