Veggies and Pasta

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.

Corn is a staple of cookouts, and there’s nothing like biting into a cob of juicy, flavorful corn. Our street corn recipe lends this summer favorite a little kick and a lot of flavor.

An old recipe we recently revisited and spruced up for an edition of Friday Night Steak Club. With roots in Sweden this is a very loose translation of the original. Potatoes are sliced thinly about ¾ the way through so the potato...