Robert-R
TVWBB Diamond Member
Was in the mood for beef & potatoes.
Potato nailed two russets, rubbed them with butter, foiled & cooked indirect.
Fried some bacon.
After an hour or so - removed the potatoes, cut the tops off them, scooped out the insides & mixed with crumbled bacon, sour cream, sliced scallions, horseradish, butter, salt & pepper. Stuffed the skins with the mix & topped with shredded Parmagiano Reggiano cheese.
Heavily coated the sirloin cap with Maldon salt flakes & cooked indirect.
When the meat hit 120* internal temp, it was reverse seared for several minutes per side.
Warmed the potatoes in the grill, over the coals while the meat was resting. & brought them into the kitchen.
Time To Eat!!!
It was a good dinner. I slipped with the salt when mixing the stuffed potatoes, not too badly... still good... will try not to do that again.
The stuffed potato recipe can be found in Weber's New American Barbecue. One potato would have been plenty for the two of us.
Potato nailed two russets, rubbed them with butter, foiled & cooked indirect.
Fried some bacon.
After an hour or so - removed the potatoes, cut the tops off them, scooped out the insides & mixed with crumbled bacon, sour cream, sliced scallions, horseradish, butter, salt & pepper. Stuffed the skins with the mix & topped with shredded Parmagiano Reggiano cheese.
Heavily coated the sirloin cap with Maldon salt flakes & cooked indirect.
When the meat hit 120* internal temp, it was reverse seared for several minutes per side.
Warmed the potatoes in the grill, over the coals while the meat was resting. & brought them into the kitchen.
Time To Eat!!!
It was a good dinner. I slipped with the salt when mixing the stuffed potatoes, not too badly... still good... will try not to do that again.
The stuffed potato recipe can be found in Weber's New American Barbecue. One potato would have been plenty for the two of us.
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