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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Looks like a similar recipe the wife tried from Robert Irvine in the oven (Hasselbeck Roasted Potatoes):
http://www.foodnetwork.com/recipes/r...es-recipe.html
Those look better though....
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Founding Member - Moderator Emeritus
- Jul 2014
- 4894
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Yep, those are Hasselback potatoes, straight up! An old classic. Don't forget to sprinkle cheese on top.
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Moderator
- Jun 2014
- 11609
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
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I am making this tonight, but in a 400 degree convection oven. I held the bacon, but add about 1/4 lb pulled pork under the cheese instead. I also added a few sprinkles of fresh grated Parmesan on top of the cheddar. I am serving as a side to smoked boneless country style ribs. They have about 15 more mins in the oven and the country ribs have about 20. I am glazing follow the plan on MHs country ribs and baste and glaze with Carolia gold BBQ sauce. Thanks for the low down on these DWC!
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This was very tasty for sure - the crispy stuff on the sides and the bottom of the skillet was packed with flavor!
I followed the video's instructions as far as slicing and making the butter and onion mixture. I did add some chives and a dash of Accent.
I cooked the potatoes at 400 for about 50 mins in a convection oven, topped and put back in the 400 oven for 20 more mins to finish up.
When I do this again, I will probably use a blend of cheddar and mozzarella -- maybe some pepper jack.
Even though this skillet was well seasoned and pre-oiled before potatoes went it, it took a bunch of soaking and elbow grease to get it clean, so if I do in the oven again I will use a Pyrex dish.
I will also probably cut the temp to about 350 after putting pork (or bacon) and cheese toppings on - they almost got overdone at 400.
Thanks again for the hook-up on this one DWC!! Everyone was impressed!
- Likes 2
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