Thom Tomlinson
TVWBB Member
BBQ Potato Treet
Thom Tomlinson 1990
Russet potatoes
28 oz Carolina Treet
2 12 oz Beers preferably an American Lager or a Mild Pale Ale
1 T Cayenne pepper
2 Bay Leaves
1 stick Butter
Salt and pepper to taste
Select enough Russets to feed your crowd. If you err, err on the side of too many because these potatoes are great warmed up as leftovers.
? Peel and quarter the potatoes. Place in stockpot.
? Pour in one beer and half of the Carolina Treet. The goal is to mix the beer and Treet in equal parts until the potatoes are covered with liquid. Add the other beer and more Treet as needed to achieve goal. If the liquid covers the potatoes and you still have beer, drink it.
? Add the Cayenne pepper, bay leaves and butter. Season with salt and pepper; but be careful this dish is already BIG on flavor!
? Bring to a boil. Turn down and simmer until done, about an hour.
This makes a great side dish for a large cookout or pig pickin’ because you can prep everything in the morning and leave it on the stove until you are ready to apply heat. AND, if the potatoes get done before the main course, no worries, just turn heat down to warm and leave the potatoes in the pot.
Thom Tomlinson 1990
Russet potatoes
28 oz Carolina Treet
2 12 oz Beers preferably an American Lager or a Mild Pale Ale
1 T Cayenne pepper
2 Bay Leaves
1 stick Butter
Salt and pepper to taste
Select enough Russets to feed your crowd. If you err, err on the side of too many because these potatoes are great warmed up as leftovers.
? Peel and quarter the potatoes. Place in stockpot.
? Pour in one beer and half of the Carolina Treet. The goal is to mix the beer and Treet in equal parts until the potatoes are covered with liquid. Add the other beer and more Treet as needed to achieve goal. If the liquid covers the potatoes and you still have beer, drink it.
? Add the Cayenne pepper, bay leaves and butter. Season with salt and pepper; but be careful this dish is already BIG on flavor!
? Bring to a boil. Turn down and simmer until done, about an hour.
This makes a great side dish for a large cookout or pig pickin’ because you can prep everything in the morning and leave it on the stove until you are ready to apply heat. AND, if the potatoes get done before the main course, no worries, just turn heat down to warm and leave the potatoes in the pot.
