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BalconySmoken

First cook on the 23” ~ Singapore

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It was a painful 4 days of looking at an unused bbq but I finally got to use it today!

nothing fancy but tasted awesome and the family thought it was great too. Corn fed chicken, smashed potatoes and caprese salad. I am Not going to buy fancy chicken again but as it was the first go so I splurged (Singapore prices are ridiculous). Smashed potatoes could have been better ~ I didn’t get the temp high enough quick enough, I’ll do them again soon and put the recipe up as they are simple and awesome (today’s batch and photo won’t make your mouth water). Also of note with my stealth smoker (I am in a big condo block) - no visible smoke and no complaints! I didn’t add wood chips but when I do something like brisket; that will be started at nighttime to keep the stealth going; by morning it will be invisible smoke and just an awesome untraceable smell.

i also cleaned up around the bbq and got a cheap ikea cupboard for storage (temp location I am not investing in).

photos speak a thousand words:

 

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Yep ~. Said I wouldn’t  put up the recipe until when I do them properly; they should come out crispier.

1) put small spuds in water and get to a high boil; pro tip is to try to use a wide pan so it is a single layer of spuds with about an inch of water on top

2) simmer for about 20-30 minutes until tender but not too sodt

3) remove from water and let cool a bit on some kitchen towel, maybe two minutes

4) squish to about 1/2 an inch. Some will fall apart completely but not to worry

5) let them cool to room temp

6) put on a baking pan cover in foil than baking paper

7) apply salt like it was healthy, than olive oil. Lift the spuds so the oil gets underneath

bake at about 220C I think that is around 400 or so. 

9) bake for 30-40 minutes carefully flipping half way. 

They should turn out  to be golden crunchy on the outside and soft on the inside bundles of flavour

The last photo was not today obviously but that is what they normally look like

 

 

 

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Edited by BalconySmoken
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Thanks for this recipe.  Tried it out with Apache potatoes last night.  Cut the cooking times because these potatoes cook more quickly than others.  I took @BalconySmoken's advice re: salting:

347560633_EUAE6najSxanzQUoBuIig.thumb.jpg.5ae24755fa82563292f7c71fd44ff720.jpg

Covered them in goose fat for the roasting phase.  Didn't have bacon to hand so wrapped in proscuitto once cooked.  Added a bit of creamy Gorgonzola for good measure.  Delicious!

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Thanks for this recipe.  Tried it out with Apache potatoes last night.  Cut the cooking times because these potatoes cook more quickly than others.  I took [mention=3310]BalconySmoken[/mention]'s advice re: salting:
347560633_EUAE6najSxanzQUoBuIig.thumb.jpg.5ae24755fa82563292f7c71fd44ff720.jpg
Covered them in goose fat for the roasting phase.  Didn't have bacon to hand so wrapped in proscuitto once cooked.  Added a bit of creamy Gorgonzola for good measure.  Delicious!
fullsizeoutput_107c.thumb.jpeg.b63443f923a2361a19b4dd1f776605e1.jpeg
 

That is next level awesome - I am going to have to try that


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