Troublesome spuds.
3 posters
Page 1 of 1
Troublesome spuds.
Hi guys, hoping for some help.
Became the proud owner of my ProQ last summer and we are still getting to know each other. Have been very successful with a chicken or two, got to find patience with the pork and have only cremated one piece of beef!
But what I'm really struggling with in these cash strapped times is how to bulk out a meal with side dishes. I've tried baked potatoes but after 4 hours they are still too hard, do I need to pre cook them or put them on earlier? I would also like to put on a tray of dauphinoise style potatoes, these can easily take 1 1/2 hours in a hot oven, do you think if I double the cooking time on the smoker that would be sufficient?
Oh and lastly a proper newbie question, I've cooked beer can chicken on a kettle bbq with higher temps but would it still work on lower temps?
Many thanks.
Became the proud owner of my ProQ last summer and we are still getting to know each other. Have been very successful with a chicken or two, got to find patience with the pork and have only cremated one piece of beef!
But what I'm really struggling with in these cash strapped times is how to bulk out a meal with side dishes. I've tried baked potatoes but after 4 hours they are still too hard, do I need to pre cook them or put them on earlier? I would also like to put on a tray of dauphinoise style potatoes, these can easily take 1 1/2 hours in a hot oven, do you think if I double the cooking time on the smoker that would be sufficient?
Oh and lastly a proper newbie question, I've cooked beer can chicken on a kettle bbq with higher temps but would it still work on lower temps?
Many thanks.
jollypenguin- Sausage Burner
- Number of posts : 1
Location : starving!
Registration date : 2011-04-19
Re: Troublesome spuds.
Hi JP,
I would nuke the potatoes 1st and then maybe slice them in half, you may get better smoke penertration this way.
The "dauphinoise" you'll have to let us know, as I don't think many have tried them. By the way, as it seems you like the odd spud, a great use for left over mash are these little beauties https://proq.forumotion.com/t358-potato-bombs-version-2
Beer can chicken requires a hiher heat to get the beer boiling, so don't think it will work on the smoker.
Ian
I would nuke the potatoes 1st and then maybe slice them in half, you may get better smoke penertration this way.
The "dauphinoise" you'll have to let us know, as I don't think many have tried them. By the way, as it seems you like the odd spud, a great use for left over mash are these little beauties https://proq.forumotion.com/t358-potato-bombs-version-2
Beer can chicken requires a hiher heat to get the beer boiling, so don't think it will work on the smoker.
Ian
Re: Troublesome spuds.
I normally help the baked potatoes along with a quick microwave first and same for dauphinoise. Let us know how you get on.
Celt in Siam- Sausage Burner
- Number of posts : 4
Location : Retired in Chiang Mai, Thailand.
Registration date : 2016-08-30
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum
|
|