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Morn'en!
Every year I smoke up a pile'o pork and taters for camping stockage. Last couple of years I have wrapped the spuds individually, baked, then ran through the shredder to have hash browns. Way too much work!!!
This year I tried something different, and good enought that I'm passing forward.
In a large foil pan, I added 10#'s of washed potatoes. Drizzled with EVO, then gave them a good shake of MH and garlic salt. Tossed them on the top shelf of the smoker, covered with foil, for about 4 hours. When they had cooled, I rolled them all around the bottom of the pan to coat them with the EVO and seasonings, then simply hand sliced them by cutting them first length ways, then in 1/4 to 1/2" slices. The coating of oil, MH, and garlic was AWESOME!!! Ended up with 7 packages of 3 taters each..
Out of the smoker
give this one a whirl - it's speedy quick when you're on the road or in the woods.
Some shoulders and onion sourdough buns to go with.
Injected the shoulders with OJ and MH, rubbed with MH, and spritzed the shoulders and the chef with a mixture of OJ and Buttershots -
Buns are straight up BM#1, then dropped down onto a plate of diced onions. I've finally figured out that for a good sized bun, a standard water glass is perfect for cutting them out. Roll to about 3/8", cut, drop onto onions, let proof. Cut dough size should be roughly 1/3 the size you want for the finished bun.
Thanks for checking out my summer larder....give the taters a whirl - they are excellent...and EASY!!
Tracey
Every year I smoke up a pile'o pork and taters for camping stockage. Last couple of years I have wrapped the spuds individually, baked, then ran through the shredder to have hash browns. Way too much work!!!
This year I tried something different, and good enought that I'm passing forward.
In a large foil pan, I added 10#'s of washed potatoes. Drizzled with EVO, then gave them a good shake of MH and garlic salt. Tossed them on the top shelf of the smoker, covered with foil, for about 4 hours. When they had cooled, I rolled them all around the bottom of the pan to coat them with the EVO and seasonings, then simply hand sliced them by cutting them first length ways, then in 1/4 to 1/2" slices. The coating of oil, MH, and garlic was AWESOME!!! Ended up with 7 packages of 3 taters each..
Out of the smoker
give this one a whirl - it's speedy quick when you're on the road or in the woods.
Some shoulders and onion sourdough buns to go with.
Injected the shoulders with OJ and MH, rubbed with MH, and spritzed the shoulders and the chef with a mixture of OJ and Buttershots -
Buns are straight up BM#1, then dropped down onto a plate of diced onions. I've finally figured out that for a good sized bun, a standard water glass is perfect for cutting them out. Roll to about 3/8", cut, drop onto onions, let proof. Cut dough size should be roughly 1/3 the size you want for the finished bun.
Thanks for checking out my summer larder....give the taters a whirl - they are excellent...and EASY!!
Tracey
So...you freeze the potatoes after baking and slicing? 
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