Kansas Crimson

Sigh. I don't have time for dill anymore because of, well, you know, the broccoli farm.

I make a pretty awesome smoked potato salad. I hate potato salad but everyone else loves it. Recipe from some dude in Appalachia I acquired. Also make an unbelievable Cole slaw with a recipe from the same dude. It's a vinegar based slaw, very fresh and no mayo. It's the only slaw I'll eat but I'll eat it by the bowl. I hate mayonnaise.

TDub wrote: ↑Tue Jun 25, 2019 8:44 am I make a pretty awesome smoked potato salad. I hate potato salad but everyone else loves it. Recipe from some dude in Appalachia I acquired. Also make an unbelievable Cole slaw with a recipe from the same dude. It's a vinegar based slaw, very fresh and no mayo. It's the only slaw I'll eat but I'll eat it by the bowl. I hate mayonnaise.

Thanks for the recipes.

Dont have them on me I'll try to remember to post them later

pdub wrote: ↑Tue Jun 25, 2019 8:38 am Sigh. I don't have time for dill anymore because of, well, you know, the broccoli farm.

Ugh, there you go with the broccoli farm again...quit making such a big dill about it

Feral wrote: ↑Tue Jun 25, 2019 8:49 am

TDub wrote: ↑Tue Jun 25, 2019 8:44 am I make a pretty awesome smoked potato salad. I hate potato salad but everyone else loves it. Recipe from some dude in Appalachia I acquired. Also make an unbelievable Cole slaw with a recipe from the same dude. It's a vinegar based slaw, very fresh and no mayo. It's the only slaw I'll eat but I'll eat it by the bowl. I hate mayonnaise.

Thanks for the recipes.

such a tease

ousdahl wrote: ↑Tue Jun 25, 2019 8:52 am

pdub wrote: ↑Tue Jun 25, 2019 8:38 am Sigh. I don't have time for dill anymore because of, well, you know, the broccoli farm.

Ugh, there you go with the broccoli farm again...quit making such a big dill about it

Lucky for me, I don't take a lot of stalk in what you say.

Well if you’re gonna get all sour on me like vinegar, could you at least spare 1/3 cup or so for this tater salad?

TDub wrote: ↑Tue Jun 25, 2019 8:44 am I hate potato salad but everyone else loves it...

...I hate mayonnaise.

I don’t date girls that use mayonnaise as a condiment.

Slaw

3 LBS. cabbage
3 ribs of celery
1 onion (yellow)
1 bell pepper
3 carrots
2 C sugar (Hawaiian when you can get it.)
Shred, chop or dice all and mix with sugar. Set cabbage mixture aside.

1/2 Cup of white vinegar
1/2 Cup of Apple Cider vinegar
1/2 C olive oil
1 tsp celery seed
1 tsp (kosher salt)
Bring all to a boil and pour over cabbage mixture and chill overnight.

Rough chop veggies is what I think works best. They shrink during the overnight soak

Potato salad.

4 C cooked potatoes, cubed
8 slices bacon, cooked crisp (important for flavor) & crumbled
1 C celery, chopped fine
3 green (spring) onions chopped tops and all
Combine all ingredients and put in baking dish.
Topping
½ C mayonnaise
¼ C white vinegar
2 tsp sugar (Hawaiian)
1 tsp mustard (French's of other liquid cheap)
1 tsp salt (kosher)
¼ tsp cracked black pepper
Combine all and pour over potato mix and bake @ 350* for 20 min.

Works best when
A. Potatoes are smoked if you have the time.
B. The baking of the mixture is also done in a smoker instead of an oven.

PhDhawk wrote: ↑Tue Jun 25, 2019 12:30 pm

TDub wrote: ↑Tue Jun 25, 2019 8:44 am I hate potato salad but everyone else loves it...

...I hate mayonnaise.

Great minds and all that.

Thanks for the recipes TDub! It has never occurred to me to "smoke" potatoes. And, that almost sounds like a potato casserole, but as long as it's as good as it sounds, who cares?

Yea spose it could be called a casserole. Whatever you wanna call it, it's been a popular side over the years, people seem to like it.

Five myths about barbecue

MYTH NO. 5
If you cook it on gas, it ain't barbecue.

...Some of the nation’s better barbecue places — like Joe’s Kansas City in Kansas City, Kan.,...

[...]

I think Joe's uses Southern Pride's. They are gas fueled but burn wood. To me that's a gray area. These types of cookers are illegal in KCBS competitions. You can use a gas burner to start the wood, but it must be removed from the cooker before the meat goes on.

Fired up the Smoky Mountain for some wings and sausage.

Easy and fast smoke to start the summer.

Ribs in the Weber kettle yesterday.