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Unread 06-21-2011, 02:24 PM   #7
is one Smokin' Farker
Join Date: 05-12-09
Location: Michigan
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I like to use a thin-skin potato. Olive oil, then kosher salt. No foil. I use a two-tiered rack system and place the potatoes under the meat. The meat drippings add really an amazing flavor. It was done accidentally once as I ran out of room, and it was such a hit I do it all the time now.
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