Saw this video on YouTube about Potato Salad 3-Ways and thought the Loaded Baked Potato Salad looked delicious so I made it Sunday.
https://youtu.be/Xl0TTag8Gks
2 lbs. Russet Potatoes
8 oz. Bacon
3/4 cup Mayonnaise
1/2 cup Sour Cream
2/3 cup Cheddar Cheese
1/2 cup Green Onion
Salt
Pepper
I first pealed the potatoes
So today for dinner we had leftovers and I took the cold left over potato salad and pattied it up and cooked it in a nonstick pan.
It was delicious, maybe better than it was yesterday. The cheese slightly melted and it got the perfect crispiness to it.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Tonight. Leftover strip steak. I made baby reds in the air fryer. I did look up a recipe and as usual put my own twist on it. Fantastic! Great taste and crunch.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
My Wife's Family came for a meal and visiting on Wednesday. Tonight our Daughter was home so we did a replay with the leftovers. Beef Roast on the MAK Pellet Grill, Squash Casserole, Fresh Sweet Corn with Pepper & Onions, Caprese Salad, and Homemade Dinner Rolls with a Compound Butter. I guess they will come back.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Happy September! 1st day of Fall meteorologically. So it must be time for some of TroutmanTexas Red Chili. I made this about Super Bowl time. I still have many more bags portioned out. Challenge, consume before the next Super Bowl.
Got the Beer. Got the Nachos. Get the Game turned on. All set.
P.S. I like the density and distribution of those pickled jalapenos. Can't have too many of those babies, IMO.
You bought chicken from a Chimp? Regardless of the source, you put it to good use. I agree with Kathryn, your jalapeño ratio and distribution is spot-on.
Some leftovers are better than others. We've been going on the hot sauce and butter mixture for sauce in the wings. Produced a very nice flavor with plenty of heat.
Some leftovers are better than others. We've been going on the hot sauce and butter mixture for sauce in the wings. Produced a very nice flavor with plenty of heat.
Smilner We go to Park Street a lot. I’ve had it but my favorite from there is the Colossal Italian with a drizzle of Mike’s Hot Honey on it. I think we are going to Park Street Thursday. Can’t wait. Park Street is in my top 3 pizza places in T-County.
Seasons change, as do our seasonal "Show Us What You're Cooking!" topics. So with the arrival of fall (autumn) here is a brand new SUWYC, Volume 31!
(Link to the expired Vol 30, Summer 2023: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1440761-show-us-what-you
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
hoovarmin still loving it! Since you really can’t use it for ribs (too small of meat area), I’ve actually sacrificed a potato so I can track ambient temp more accurately than the lid thermometer on KJJr or Kettle.
Seasons change, as do our seasonal "Show Us What You're Cooking!" topics. So with the arrival of fall (autumn) here is a brand new SUWYC, Volume 31!
(Link to the expired Vol 30, Summer 2023: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1440761-show-us-what-you
After:
I got to eat lunch at home today, which was a rare treat. I'm really just posting this as a shoutout to Lillie's of Charleston, as I'm really digging their product line as of late. I brushed some of their Hab Mussy sauce on this, which I really like, and broiled for a few minutes. It has really nice heat. Raw broccoli, 'cause I like it that way, off-the-shelf ranch dressing (yuck). I am basically doing penance for my bad ribs from last Sunday. I do love this sauce, though.
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