CeramicChef Posted July 8, 2016 Report Share Posted July 8, 2016 Howdy my KK Friends! I thought for some strange reason that I'd pay homage to my 0.001% Irish Forefathers this evening. Tonight's cook consisted of scooped out baked potatoes, filled with some sort of filling, and the whole thing rebaked on the KK. So, without further ado, here is my homage to Erin. The very first thing to do is have a couple of bakers well slathered with bacon grease. Yes, bacon grease. Yeah, I know, but if you don't use bacon grease, the neo-nazi health police win, and I'm trying to beat the back every day! If you don't have bacon grease in your kitchen, shame on you! Next, I browned up some 90/10 hamburger meat, some red, orange, and yellow bell peppers, and some onion and garlic. Here are the bakers on the main grate of TheBeast. I baked them for about an hour at 400F until a fork went in easily. This is a picture of the browned hamburger, peppers, etc. ready for the potatoes. Here are the spuds. As you can see, slit in half and scoop out most of the interior. I try and leave about 1/4" all the way around. Reserve the scooping for potato salad. Tonight I laid down in the scooped potato a simple ragu as a base layer. Put a heaping amount of the burger mixture in the potato. Sauce again and top with your favorite cheese. For these I use shredded mozzarella cheese. Here are the assembled potatoes. They take about 15 minutes on the grill at 400F. And finally, here is the money shot with Pete The Salt Pig granting approval to chow down! These potatoes are really quite easy to do, especially on a weekday evening. Instead of hamburger, you can use pork sausage (Pete would not be so happy with that cook!), ground turkey or chicken, or chorizo etc. Instead of a ragu, you can use salsas, grilled and pureed fruit such as mangoes, peaches, etc. You can get as creative as you wish. After all, it's your dinner and you can do it any way you and your family desire. From the time I lit the FOGO in the belly of TheBeast until I was 400F it was about 15 minutes. The potatoes took about an hour to bake to fork tender. To assemble it took no more than 15 minutes. Time on the grill for the stuffed potatoes was no more than 15 minutes. All totaled, from start to finish, this simple homage to my Irish roots took about 1 hour and 45 minutes. I like this cook because there was lots of time to stay hydrated between the flurries of activity. Thanks for looking. I appreciate it! Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 8, 2016 Report Share Posted July 8, 2016 I am not the biggest potatoe fan， but those look delicious! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 8, 2016 Report Share Posted July 8, 2016 Stuffed potatoes rock yours look fantastic CC Outback Kamado Bar and Grill♨ 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 8, 2016 Author Report Share Posted July 8, 2016 6 hours ago, Shuley said: I am not the biggest potatoe fan， but those look delicious! Shelly - these taters were delicious and so simple. It's that combination that does it for me. Thanks for looking. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 8, 2016 Author Report Share Posted July 8, 2016 1 hour ago, Aussie Ora said: Stuffed potatoes rock yours look fantastic CC Outback Kamado Bar and Grill♨ Chris - the humble potatoe is so dang amenable to just about any type of cook. You can do just about anything with this type of cook. Delicious cook. Give it a shot, you won't be disappointed! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 8, 2016 Report Share Posted July 8, 2016 Rubbed in bacon fat, topped with cheese, what's not love about this dinner. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 8, 2016 Author Report Share Posted July 8, 2016 5 minutes ago, MacKenzie said: Rubbed in bacon fat, topped with cheese, what's not love about this dinner. @MacKenzie - if I had been thinking, I would have put bacon crumbles on top! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 8, 2016 Report Share Posted July 8, 2016 (edited) Yes, that would have been an extra bonus, next time. Edited July 8, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 8, 2016 Report Share Posted July 8, 2016 Ken your just killing it with all these great cooks. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 8, 2016 Report Share Posted July 8, 2016 Really great looking cook and really good pictures. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 8, 2016 Author Report Share Posted July 8, 2016 2 hours ago, tinyfish said: Ken your just killing it with all these great cooks. Tony, at my age there is very little new under the sun. All I'm doing is reliving my younger years through my cooks! It's actually not a bad way to remember! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 8, 2016 Author Report Share Posted July 8, 2016 2 hours ago, ckreef said: Really great looking cook and really good pictures. Reef's Bistro Charles - my pics, compared to those you and Susan post here, are, at best, average. Maybe one day I'll really get after it and get a good digital camera and some lighting. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 8, 2016 Report Share Posted July 8, 2016 Charles - my pics, compared to those you and Susan post here, are, at best, average. Maybe one day I'll really get after it and get a good digital camera and some lighting. I don't know about all that but I do know you get better every time you post some pictures. Reef's Bistro 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 8, 2016 Report Share Posted July 8, 2016 Yummy looking spuds, CC. And of course I keep a jar of bacon grease next to the stove - I'm from the South, duh! Will do a 2x baked spud with my steak tomorrow evening. Definitely gonna smother that sucker in bacon grease - thx for the suggestion! 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 8, 2016 Author Report Share Posted July 8, 2016 Tony - bacon grease was a staple around my Mom's kitchen. It's a staple in mine as well. Ex-wife #2 didn't like bacon grease in her kitchen … to unhealthy. I should have known there would be trouble! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 8, 2016 Report Share Posted July 8, 2016 A dead give-away. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 8, 2016 Author Report Share Posted July 8, 2016 Just now, tony b said: A dead give-away. Every single time! I could have saved myself a TON in terms of parting gifts if only I had listened to that little inner voice! Quote Link to comment Share on other sites More sharing options...
tony b Posted July 8, 2016 Report Share Posted July 8, 2016 You were mostly likely listening to the inner voice coming from your other head! 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 9, 2016 Report Share Posted July 9, 2016 You were mostly likely listening to the inner voice coming from your other head! . Now that is funny - LOL Reef's Bistro Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 9, 2016 Report Share Posted July 9, 2016 Bacon grease in a can by the stove, Wow my dad used to keep one there also. I didn't know people still did that. Will wonders never cease. I have a big bucket of lard I used to season my disc-it with, guess I should have used bacon grease. Oh well live and learn from all you master chefs here at the site. Have a nice weekend everybody. Quote Link to comment Share on other sites More sharing options...
