| Ingredients | |
|---|---|
| 50/50 mix | mayo, sour cream |
| spices? | |
| shredded cheese |
Directions
- Double cook potatoes: cut, parboil, bake.
- Liquid smoke when boiling?
Attempt 1
Half bag of potato
Using smoker after parboil, since running anyways. Boiled too long maybe for pre cuts. Might not need to?
1/4 c each mayo cream
1/2 t each Chili pow Lawry salt Paprika Cayenne Cumin
1/2 c cheese
Mixed cheese in, then sauce. Used about 2/3 of sauce.
Results. Good More cheese would be good. A bit more sauce, but one spice was overpowering it. We think chili powder, leave that out. Maybe less paprika.
WIP, attempting to replicate a side from Brew-n-que, a former local bbq restaurant.
Attempt 2
Full bag of russet potato, peeled, cut to 1in cubes.
Smoker only, no boiling. This was a mistake since the smoker was running cold, and they never cooked. Ended up finishing them on the grill, as we were out of time.
Used .5 C each of mayo and greek yogurt, as we had no sour cream. 1C shredded cheese, I think. This seemed like the right amount.
For spices, 1t each of: lowry salt, crushed red pepper, cumin. .5t: paprika, garlic.
Overall pretty good, excepting the greek yogurt and grill-charred potatos. Next time, I would consider par-boiling again, and smoking to finish. Also, it would be worth trying a small batch by parboiling with liquid smoke and finishing in the air fryer.