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BBQ Smoke-Baked Potatoes

Contributed By: Rick | See all of Rick's recipes
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Active Time:  1 Hour 55 Minutes
Total Time:  1 Hour 55 Minutes
  8 Servings
A great treat for when you barbecue at home, or, precook these and leave them in foil, take with you to tailgating party or barbecue picnics. Place on the grill and reheat for 20 minutes, turning once, then serve with burgers, ribs or other meats. Yum.
RECIPE INGREDIENTS
8 baking potatoes
1 cup bacon grease, softened, not melted
Herb Mix:
2 Tbs. ground sage
2 Tbs. granulated garlic
2 Tbs. dried parsley
2 Tbs. salt
2 Tbs. coarse grind black pepper
1 teaspoon. cayenne pepper
2 Tbs. granulated sugar
2 Tbs. smoked paprika
DIRECTIONS
Pre-heat your barbecue to 350°F, make sure the grill is clean and oiled or sprayed. Wash and dry 8 baking potatoes. Puncture each potato several times with ice pick or sharp end of boning knife.


With your hands thoroughly rub soft warm bacon grease into skin of each potato, covering each completely. You may wish to wear plastic gloves.


Put all the herb mix ingredients into a shallow bowl, mix well, and roll roll potatoes in mixture. covering completely with spices, and pushing down to make sure each potato has a good her coating.


Place a handful of soaked wood chips (apple, alder, hickory, cherry, etc.) onto a 12-inch square piece of aluminum foil and fold the foil over to enclose the wood in an envelope. Punch several holes in the top (only) with a pencil and set on the hot coals or on a gas flame under the grill.


Place the potatoes on the hot grill in your barbecue, and smoke/grill for 45 minutes, turning once.


Carefully remove potatoes with tongs and wrap each in double layer of heavy duty aluminum foil. Seal foil and put back on grill to continue cooking for another hour.


Remove potatoes from the foil. Slice open, fan and slather with butter, sour cream, chili, and/or your favorite barbecue sauce.


Serves 8


Date Added: 02/26/2012
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