Big Poppa
Administrator
I am having my annual geriatric big chill weekend...for the last few years we invite three couples for this holiday weekend in Pauma Valley california...Golf Laughs and hopefully good food. One of the stalwarts just had to cancel because he had to have an emergency 7 way bypass...So only one couple is here...I will post pics of the dinner but this is a really great recipe I came up with tonight....
Pre heat your smoker to 400
Start by slicing a vidalia onion thinly and line the bottom of a pyrex pie pan. Sprinkle with Big Poppa's double Secret
the take two large russet potatoes and peel and slice thinly and start layering until the pan is full....Sprinkle with Little Louies Seasoned Garlic Salt with Black Pepper and pour a cube of melted butter and put in the smoker
Cook for about 35 minutes and dust with finely grated parmesan and then coarse grated
parmesan
and cook for another 20 minutes and here is what it looks like
cut it like a pie and you just cant believe how good this was....A keeper
A bypass is worth living for....these taters are to die for.
Pre heat your smoker to 400
Start by slicing a vidalia onion thinly and line the bottom of a pyrex pie pan. Sprinkle with Big Poppa's double Secret
the take two large russet potatoes and peel and slice thinly and start layering until the pan is full....Sprinkle with Little Louies Seasoned Garlic Salt with Black Pepper and pour a cube of melted butter and put in the smoker
Cook for about 35 minutes and dust with finely grated parmesan and then coarse grated
parmesan
and cook for another 20 minutes and here is what it looks like
cut it like a pie and you just cant believe how good this was....A keeper
A bypass is worth living for....these taters are to die for.
