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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-31-2013, 07:53 PM | #1 |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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Potato Bombs
Let's talk potato bombs!
I'm volunteering at a BBQ contest this weekend. It's always frustrating when I'm helping instead of competing or judging. You don't want to mooch off friends and you don't have food to share with others. The other volunteers and I decided that we are going to make a bunch of food for us and treat it sort of like a tailgate event. Amongst other stuff, I'm going to make Potato Bombs. What are your favorite fillings? I was going to do a chicken cordon bleu w/ chicken, ham, swiss cheese, I was going to do another with chili and cheese and a third with sweet potatoes, peanut butter and jelly. Any other recommendations? Eric
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2 Thessalonians 2:15 Exodus 12:9 |
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03-31-2013, 08:04 PM | #2 |
Full Fledged Farker
Join Date: 01-13-13
Location: Central Tx
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never heard of em...but please do take lots o pics!
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03-31-2013, 08:04 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have never made them, but, it does seem like bacon, jack and scallion would be good
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03-31-2013, 08:15 PM | #4 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I might have to gouge out some more potato to make more room for the good stuff. I have never made them but I would probably go with some cooked sausage, pepper jack and some kind of roasted chile. A Poblano or a Pasilla
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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03-31-2013, 08:21 PM | #5 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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potato onions sour cream and bacon and olive oil and garlic powder sound right for the potato bomb
http://thebarbecuemaster.net
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alan weber smoker,one touch,go anywhere,masterbuilt |
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03-31-2013, 08:24 PM | #6 |
On the road to being a farker
Join Date: 09-28-10
Location: Pretty Prarie, Kansas
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Cant wait to see the PB&J ones.
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03-31-2013, 08:33 PM | #7 |
Full Fledged Farker
Join Date: 04-25-12
Location: Willmar, MN
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jalapeno and cream cheese . . . might as well throw some bacon on there too.
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03-31-2013, 09:02 PM | #8 |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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For those that haven't seen them, Potato Bombs are potatoes that are cleaned, cored about 3/4 of the way through, filled w/ something, sealed with part of the core, exterior seasoned, wrapped in bacon and smoked for quite some time.
http://bbqpitboys.com/recipes/potato-bombs#.UVjqqVcvbIw I appreciate the input on flavors to try! Eric
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2 Thessalonians 2:15 Exodus 12:9 |
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03-31-2013, 09:07 PM | #9 |
Knows what a fatty is.
Join Date: 03-17-13
Location: Smithfield, Utah
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03-31-2013, 09:43 PM | #10 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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I just skimmed through the video to the end to see what they were. Is there any real benefit to cooking them on the smoker/grill? It looked like they were wrapped in foil the whole time. I am sure they are fantastic, just wondering if there is a point to cooking them on a smoker.
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03-31-2013, 09:52 PM | #11 | |
Babbling Farker
Join Date: 08-07-06
Location: huntington, ny
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Quote:
I plan on unwrapping them and finishing them naked on indirect heat, but the simple answer is that I'm going to have a grill and smoker at the competition and I won't have an oven. Eric
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2 Thessalonians 2:15 Exodus 12:9 |
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03-31-2013, 11:20 PM | #12 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I would smoke the potatoes for 30-45 minutes about 250 or so. Then pull them, core them and stuff them as per the instructions. Foil them and cook as directed. The potatoes may be slightly overdone but they will have a wonderful smokey goodness that I just love when taters get a little smoke!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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04-01-2013, 12:01 AM | #13 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Yep, I tried a few variations of these, not bad, have never done them again, family didn't go gaga either. I used some variations with sausage, cheese and onions, some turkey and cheese, and a couple others I don't recall now. Not sayin' they weren't good, but for me, more work than they were worth.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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