Lynn Dollar asked about the tater tot casserole served at Truth BBQ. The stuff was really good and I was able to find their recipe online, so I thought I’d share it with The Pit. I’m going to try it myself this weekend.
TRUTH BBQ’s TATER TOT CASSEROLE
1/2 lb butter, melted
1 can cream of mushroom
6 cups shredded cheddar cheese
2 1/2 tsp Cajun seasoning
2 cups of sour cream
1 can of rotel
1 cup white onion, diced
1 cup bacon, diced, rendered
1 bag frozen tater tots
Instructions:
Bake tater tots per directions and mix with all ingredients and four cups of cheese.
Pour into a casserole dish and bake at 350 degrees until bubbly. (About 30-40 minutes).
Top with remaining cheese and cook an additional 15 minutes, using the broiler for the last five minutes or so to get a nice browned top.
Let cool slightly before serving in order to let the casserole set up a bit.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Panhead JohnLynn Dollar I really like Holy Voodoo, but I don't find it to taste like a traditional cajun seasoning. I think it has to do with the significant MSG component. While I find Tony C's extremely salty, Tony's tastes more cajun than Holy Voodoo to me.
I am going to try this recipe, it was really good. Burnt Bean has Bacon Ranch Tater Tot casserole, I might make half with a pack of Ranch dressing powder and half without to compare.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
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R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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I thought this was just an upper midwest thing. Learn something new everyday.
Minnesotans would outright reject this recipe with that overly spicy "Cajun Seasoning" LOL. (I am not typical, the hotter the better and I always add hot sauce to my tater tot hot dish)
Upper Midwest? I remember Mel Jass on WTTV always calling Minnesota the “Great Northwest. Probably before your time, but he was at KSTP, WCCO, KMSP, and finally WTTV. At WTTV he had the Morning Matinee show where he showed movies. Supposedly his show was what inspired the Coen brothers to get into movies. (Damm, I’m showing my age.)
There were several Texas BBQ joints serving it that we’ve been to. I think it’s fairly common here. The first time I had any was at our first Texas MeatUp in Rockdale. It was at Brett’s Backyard BBQ in Rockdale, it was also very good!
Its sucks at first, but it will be good for you. I have been running pretty much carbs free for a while now, and it is amazing once you adjust. I do crave potatoes though, that kinda never goes away. klflowers
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