Swedish Hasselback Pit Roasted Cheesy Bacon Potatoes
By Harry Soo | Published Nov 17, 2021 | Last updated Nov 18, 2021 | 0 Comments
If you’ve never tried roasting potatoes in your smoker you’ll be pleasantly surprised that the flavor is better than doing it in the oven. This recipe for pit roasted Swedish Hasselback potatoes works well for a formal dinner or a backyard party. You can also cook this ahead and reheat when you arrive at your event (save the topping until before you serve). I sped up the cooking process by microwaving the potato first. I’ve also taken these to a tailgate and a camping trip and they were a huge hit.
This method of preparing potatoes was invented in the 1950’s at the Hasselbacken Restaurant, now attached to a hotel in central Stockholm, Sweden. The hotel was established in the 1700s as an inn and was originally a traditional red hut in the midst of a hazelnut trees, which is how it got its name. Restaurant Hasselbacken opened in 1853 in a grand new building and Hasselbackspotatis were first served in the 1950s and were an instant hit and have become popular all over the world.
It looks intricate with its accordion pleats fanning out as you cook it and is easy to make. All you need is to place two wooden cooking spoons next to your potato and a sharp knife to cut down ¾ way until the spoon handles stop the knife. You can also dress it up many ways for a show-stopping presentation with Parmesan, bacon, Cheese Whiz, sour cream, chives, and pretty much anything that goes with a baked potato.
By Brad Barrett | Published Nov 11, 2021 | Last updated Nov 12, 2021 | 3 Comments
Nothing shows off the versatility of GrillGrates more than grilling breakfast. Flip some or all GrillGrates over and channel your inner short order cook! When friends and family are home for the holidays start the day with a grraaaate grilled breakfast. Breakfast meats are simple, fast, and easy on the flat side. Move the meats off the heat and bring on the eggs, pancakes, French toast, and more!
This recipe is to make some beautiful ‘Wreath’ Pizzas, grilled over a hot fire using Grill Grates. You can get creative with the toppings. Most of the toppings will go on the pizza after it has been cooked, as finishing toppings. These pizzas can serve as a main course, or an incredibly tasty appetizer.
As much as I like cooking barbecue, I love to eat a steak. Cowboy steak is a big, bone-in rib-eye. While you wouldn’t normally associate umami with cowboys, that’s exactly the savory taste that the coffee rub provides. I like steaks prepared medium-rare, and that’s what you will get if you follow these directions.
By Chef Ken Hess | Published Nov 5, 2021 | Last updated Nov 8, 2021 | 0 Comments
This pork chop recipe is the perfect dish for New Years Day, Did you know that it is said that eating pork on New Year will bring you progress in the year ahead? This is because when a pig roots for its food, it goes forward.
By Malcom Reed | Published Oct 27, 2021 | Last updated Nov 10, 2021 | 1 Comment
Every Christmas we have Sausage & Cheese Balls around my house. They are a staple on Christmas Eve Morning – but also make a great appetizer. It combines some of my favorite things! But with this recipe I took a standard Sausage & Cheese Balls recipe and kicked it up to a whole, new level by adding some spice and getting them out on the smoker.
By BBQ Tourist | Published Oct 22, 2021 | Last updated Nov 1, 2021 | 0 Comments
While the bavette is not a cut of steak that is as well known as the ribeye or New York strip, it is a soft and juicy steak that lends itself to cooking on the grill. Bavette steaks may be difficult to find in your local grocery store, so you might have to check with your local butcher. For this recipe, I used a USDA Prime American Wagyu bavette steak from Raikes Beef Co. Serve it with a flavorful chimichurri sauce and your family and friends will be in for a holiday treat!