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Hasselback Potatoes

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  • #16
    Originally posted by Uncle-Honky View Post
    Fantastic spuds! Kick ass idea! Thanks for sharing. This is next on the list. I'm with the onion sliced thin and garlic butter crowd...for now

    I can't wait to try this out.... Did anyone get to do them tonight? .... Potatoes are pretty much a blank slate IMO these could be done so many different ways.... Just needed the idea.... Thanks Pete
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    • #17
      I like it! Gonna try this

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      • #18
        I may try throwing one in the deep fryer.
        Keith

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        • #19
          Originally posted by Kingudaroad View Post
          I may try throwing one in the deep fryer.
          Do an onion but cross-cut like that... spicy batter gooped on... "Bloomin' Onion" from the "Outback" chain.
          In God I trust- All others pay cash...
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          • #20
            Fantastic potatoes, Pete! I can't believe no one mentioned putting some bacon in between the slices.
            Becky
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            • #21
              I made two of these today, am making some tater skins so figured why not slice a few up like yours, i can dig it!

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              • #22
                Thanks everyone. I'm really looking forward to seeing what other's come up with.

                Some great ideas so far.

                Pandemonium, look forward to seeing and hearing the results.
                Pete
                Large BGE
                Char Broil Tru-Infrared Commercial series

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                • #23
                  Originally posted by Abelman View Post
                  Thanks everyone. I'm really looking forward to seeing what other's come up with.

                  Some great ideas so far.

                  Pandemonium, look forward to seeing and hearing the results.
                  Cooking some tonight. Started with OO over top and S&P. Cooked 15 mins at 300, added powdered onion and more S&P, used spoon to re-drizzle hot oil over top. Another 15 min, added shake of Mad Hunky, drizzled hot oil, and added ground parm. Another 15 min, re drizzled, added a schmear of butter and slices of provolone. Cooking chicken now...then another 15 min :{)
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #24
                    Originally posted by sweet_magnolia View Post
                    Fantastic potatoes, Pete! I can't believe no one mentioned putting some bacon in between the slices.
                    That's a fav of Louie...she does em like that. Be cool to see other idea's!
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                    • #25
                      Bought a can of Spam today. Thinking Spam slices jammed into slits and Cheddar on top.
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                      • #26
                        Originally posted by Abelman View Post
                        Thanks everyone. I'm really looking forward to seeing what other's come up with.

                        Some great ideas so far.

                        Pandemonium, look forward to seeing and hearing the results.
                        Well im a let down lol no pics, hell I didnt even do the potato skins yet, will make them tomorrow, but the tater trick you showed us was good I drizzled butter and garlic over them while cooking, thanks for sharing!

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                        • #27
                          Oh- and some potato peeler onion slices before the last 15...
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                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #28
                            Looks good Rich! any hunky on there?

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                            • #29
                              Some super ideas here! Thanks Abel for getting it started!!
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                              • #30
                                Did 4 up tonight, raining out so did them in the oven... @ 300* for 1 hour, then 450 for about 10 minutes to get em crisped up a bit.... Everyone loved them.... Served with ranch & the cream of mushroom beef gravy from the main dish.... I want to try them @ 425* for some more crispyness.... I'm thinking it would almost be like peeling off a thick potatoe chip ... I did slice in a V and added butter, because EVOO, Kosher & CBP was not enough .... I uess I did not get a finished pick after the 450* roast, but that gave them some color & crisped them a bit... They Rock!



                                Prior to the 450* roast....
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