Tried bacon wrapped mini taters today, dang if they aren't good too! Started with mini Yukons, boiled briefly, then cooled and dried, coated with EVOO and sprinkled with CBP, Italian seasoning, basil, garlic and sea salt. Then wrapped in bacon & smoked. Pics:

In the boil pan after drying, coated with evoo and tater rub:

http://i367.photobucket.com/albums/oo120/RSands_album/IMG_2695copy.jpg


Wrapped

http://i367.photobucket.com/albums/oo120/RSands_album/IMG_2697copy.jpg


In to the smoker, here they were about 30 min, went about 1:30.

http://i367.photobucket.com/albums/oo120/RSands_album/IMG_2698copy.jpg


All done.

http://i367.photobucket.com/albums/oo120/RSands_album/IMG_2699copy.jpg

There's a lot of ways to dress em after done, but they're darn tasty as is. Thanks to all the wonderful folks here, and thanks for lookin!

RSands, Freaking amazing looking Bud. Kudos and I just have to give poi-nts for that...:thumb:

Great Idea!.... Nice Work again Sands!

Thanks Zeek! :toast:

Thank ya to Shawn! :bounce: Just a variation of the brussels!

oh yea them thar gotta be a favorite thanks for the idear and poi-nts to ya for it

Man Damn.....that is just up the way my FIL think's.....really nice!

that is just up the way my FIL think's

:lol: Where you get them? Love it, thanks Mike, & Terry!

Tried bacon wrapped mini taters today, dang if they aren't good too! Started with mini Yukons, boiled briefly, then cooled and dried, coated with EVOO and sprinkled with CBP, Italian seasoning, basil, garlic and sea salt. Then wrapped in bacon & smoked. Pics:

In the boil pan after drying, coated with evoo and tater rub:

how long sautaing(sp) did you do in the evoo in the boil pan?

looking good dude...........not sure if i should show this to momma........lolol

Thanks Denny, no saute, just dumped all the water out and put em back in the hot pan to dry, then coated em with evoo and seasoning. A little browning / crisping might be good though! :thumb:

Oh yeah, I think you just gave me my passing dish for our Christmas party this year. providing the smoker ain't buried under 4 ft of snow that is. I'll have to order some spare racks for the pit so I can do several layers at a time. These beauties will go like hotcakes.

Thanks RSands! poi-nts 2U!

Looks great RSands. poi-nts for doing it.

I have some baby reds and forgot to grab them this last weekend. Was going to do the same thing while making the sausage. Now I have to try it.

Thanks for the idea! :thumb:

That looks great, definately on my to-do list. :thumb:

Mmmm...they look wonderful! :thumb: