Potato Bombs

motoeric · 03-31-2013, 07:53 PM

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

garzanium · 03-31-2013, 08:04 PM

never heard of em...but please do take lots o pics!

landarc · 03-31-2013, 08:04 PM

I have never made them, but, it does seem like bacon, jack and scallion would be good

martyleach · 03-31-2013, 08:15 PM

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

jacksedona · 03-31-2013, 08:21 PM

potato onions sour cream and bacon and olive oil and garlic powder sound right for the potato bomb

http://thebarbecuemaster.net

captmoby · 03-31-2013, 08:24 PM

Cant wait to see the PB&J ones.

Eggspert · 03-31-2013, 08:33 PM

jalapeno and cream cheese . . . might as well throw some bacon on there too.

motoeric · 03-31-2013, 09:02 PM

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

DirtyChurro · 03-31-2013, 09:07 PM

Quote:

Originally Posted by martyleach

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

This. With bacon.

colonel00 · 03-31-2013, 09:43 PM

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.

motoeric · 03-31-2013, 09:52 PM

Quote:

Originally Posted by colonel00

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.

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

martyleach · 03-31-2013, 11:20 PM

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!

code3rrt · 04-01-2013, 12:01 AM

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

03-31-2013, 07:53 PM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	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 __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

03-31-2013, 08:04 PM	#2
garzanium Full Fledged Farker Join Date: 01-13-13 Location: Central Tx	never heard of em...but please do take lots o pics! __________________ Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen

03-31-2013, 08:04 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I have never made them, but, it does seem like bacon, jack and scallion would be good __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-31-2013, 08:15 PM	#4
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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 __________________ 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]

03-31-2013, 08:21 PM	#5
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona	potato onions sour cream and bacon and olive oil and garlic powder sound right for the potato bomb http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt

03-31-2013, 08:24 PM	#6
captmoby On the road to being a farker Join Date: 09-28-10 Location: Pretty Prarie, Kansas	Cant wait to see the PB&J ones.

03-31-2013, 08:33 PM	#7
Eggspert Full Fledged Farker Join Date: 04-25-12 Location: Willmar, MN	jalapeno and cream cheese . . . might as well throw some bacon on there too.

03-31-2013, 09:02 PM	#8
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny	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 __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

03-31-2013, 09:43 PM	#10
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	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. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

03-31-2013, 11:20 PM	#12
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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! __________________ 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]

04-01-2013, 12:01 AM	#13
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	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 __________________ 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: